Hearty Vegan Lasagna with Vegan Ground
So easy, so satisfying: ready in about an hour, I’ve used ALL the shortcuts to bring you the perfect vegan lasagna that is creamy, meaty, and filling enough for even the meat eaters at your table.
Equipment
- High Speed Blender
Ingredients
Veggie Ground Mix
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion finely chopped
- 4 packed cups baby spinach
- 4 cloves garlic chopped
- 12 ounce package veggie ground Beyond, Gardein and Yves all work. watch for gluten if needed.
Cashew Cream Bechamel
- 1 ½ cups raw cashews swap sunflower seeds for nut free but see note!
- 1 ¼ cup water
- 1 teaspoon salt plus more for seasoning
- 1 teaspoon garlic powder
- 1 teaspoon nutritional yeast
For assembling
- 24 ounce jar really good marinara sauce like Rao's or Mezzetta. Want it more tomato forward? Use 1.5 jars
- 1 box oven ready lasagna noodles gluten free if needed, you'll use 12-16
- ½ pound melty vegan mozzarella shreds
- freshly cracked pepper
Instructions
- Preheat oven to 375℉ (190℃).
- Heat olive oil in a large skillet over medium heat. Cook onion until softened, about 7-10 minutes.
- Add the veggie ground, garlic and spinach, in batches, until spinach wilted, stirring constantly, about 1-2 minutes. Season with salt and pepper and set aside.
- Make the cashew cream béchamel: Add cashews, water, salt, garlic powder and nutritional yeast to a blender. Blend on high for one minute until creamy. Set aside.
- In a lasagna pan or 9 x 12-ish baking dish, spread 1/3 of the marinara sauce on the bottom. Add a layer of noodles, half the veggie ground mixture and half the cashew cream. Pour over another 1/3 marinara sauce, another layer of noodles, the remaining veggie ground and cashew cream. Finally, Add a final layer of noodles, marinara sauce and cover with shredded cheese.
- Cover pan with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 more minutes until lasagna is bubbling at sides. Let stand for 10-15 minutes before serving.
Notes
If the lasagna is all you're serving, it will make 9 very filling portions. But if it's part of a spread with salads, garlic bread and the like, you could divide it into 12 portions!
Nut free option: use the same amount of raw sunflower seeds but before you start cooking, do this - boil the sunflower seeds for 5 minutes to soften and remove bitterness. Drain, rinse and add to blender along with other ingredients.