Here I share with you how to make an unforgettable vegan lasagne! We'll use all plant-based "cheeses" and a hearty homemade "meat" filling !
Cheese Filling:
Mix together~
- 24 oz cheese blend (or make your own)
- 1/2 package of tofu
- 1 cup soy milk (or any plant milk like oat and so forth)
- 1/4 cup nutritional yeast
- salt and pepper to taste
Meat Filling:
Using a food processor of blender, pulse combination of ~
- 2 cups mixed nuts and seeds (I used walnuts, almonds, sunflower + sesame + pumpkin seeds)
- 1/2 cup raw mushroom, like porcini or any kind
- 2 tbs onion powder (or little raw onion)
- 1 cup flax meal - 1/4 cup olive oil
- 2 tbs liquid smoke
- salt and pepper to taste
*Tips: skip a step by buying a plant-based "meat" and then crumble it up. Little fresh garlic clove(s) or garlic powder pulsed in will also add a great flavor to the hearty "meat".
Preheat oven to 350 F.
Layers: Order of layering~
- spread a layer of pasta sauce in the bottom of a baking dish
- make a layer of no boil egg-free lasagne noodles (use rice noodles for GF version)
- spread an even layer of cheese mixture
- spread an even layer of meat filling
- repeat those layers times to make 3-4 depending on size of baking dish
*Tips: press down noodles as you layer them in and try adding spinach (fresh + sautéed or frozen + thawed) atop "meat" or swap out altogether for sliced sautéed mixed vegetables.
Cover with foil and bake 45 min, uncover and bake 10-15 min, and allow to cool about 10 min +.
*Tip: cut in large squares and transfer/serve using two spatulas.
Happy layering!
❤️Lisa
Enjoy lasagne with quick homemade cheese(s), and check out my clips -
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