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Life Changing Vegan Lasagna

05/21/2021 by Ashley Leave a Comment

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Ok, this took awhile but it is so worth it! This has been an ongoing quest for the past 12 years to come up with Life Changing Vegan Lasagna.  I grew up in a household with 2 of the best cooks I know, my Italian Grandma and Mom. They would make the most delicious lasagna for holidays and our birthdays. It has always been a favorite growing up and was one of the most difficult meals to give up when I stopped eating meat, dairy, and eggs.

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First, begin by gathering the ingredients for the Mushroom Tempeh Filling. Basically it is a sauté of the onion, mushrooms, tempeh and spices until tender and slightly brown.
Life Changing Lasagna

Life Changing Lasagna

Next, is making the Basil Tofu Ricotta.

Life Changing Lasagna

Then, it’s time to build this lasagna. Since you aren’t pre-cooking the lasagna noodles, it is important to use the full amount of sauce to make sure there is plenty of flavor and the noodles cook through.

Life Changing Vegan Lasagna

Layer sauce, lasagna noodles, ricotta, mushroom tempeh filling. Do this one more time. Top with final noodles and the rest of the sauce. Cover tightly with foil and bake.

Life Changing Vegan Lasagna

Last, after 45 minutes, pull the lasagna out of the oven, uncover it and top with Miyoko’s Mozzarella Cheese.

Return to oven uncovered and bake 10-15 more minutes to melt and brown the cheese.

Life Changing Vegan Lasagna

Life Changing Vegan Lasagna

Ashley
This recipe uses my Basil Tofu Ricotta and veggie “meat” filling and best of all, no need to pre-cook the noodles.
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Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Main Dish
Cuisine Italian
Servings 8
Calories 509 kcal

Equipment

  • food processor, 9 x 13” pan

Ingredients
  

Mushroom Tempeh Filling

  • 1 T. Extra Virgin Olive Oil
  • 1 Onion, chopped fine
  • 8 oz. Mushrooms, chopped fine White button, portobello, or crimini all work great
  • 8 oz. Tempeh, crumbled
  • 4 cloves Garlic, minced
  • 2 t. Italian Herb Seasoning
  • 1 t. Salt
  • 1/2 t. Black pepper, ground
  • 1 pinch Red chili flakes
  • 1/2 t. Fennel seed, ground

Other Ingredients for the Lasagna

  • 2 28 oz. Favorite Marinara Sauce I used Rao’s Homemade Marinara
  • 1 package Lasagna Noodles I used Organic Whole Wheat
  • 1 recipe Vegan Basil Ricotta
  • 1 package Miyoko’s Vegan Mozzarella

Instructions
 

To Make the Mushroom Tempeh Filling

  • Heat a large pan over medium heat and add olive oil, onion, and a pinch of salt.
  • Cook for about 5 minutes until the onions are soft and then add mushrooms and tempeh.
  • Cook until they begin to brown. Add garlic, Italian herbs, salt, black pepper, crushed red chili flakes, and fennel seed. Heat until fragrant about 1 minute.
  • Remove from heat and set aside for now.

Make a batch of my Vegan Basil Ricotta

  • Http://www.lilikoiandlemongrass.com/vegan-basil-ricotta/

Assemble the Lasagna

  • Preheat oven to 350°F.
  • Place enough marinara sauce to cover the bottom of your 9x13” pan, about 1 cup.
  • Place 5 uncooked lasagna noodles over the sauce. Mine overlapped a bit.
  • Then start layering sauce, 1/2 the basil ricotta, and 1/2 the mushroom tempeh mixture. Repeat this one more time.
  • Then top with remaining 5 noodles and the rest of the sauce. It will seem like a lot of sauce but that is what you want. This is so the noodles have plenty of fluid to cook through and became super flavorful. Cover tightly with foil and bake for 45 minutes.
  • Uncover and place pieces of the mozzarella over the top. Bake uncovered for another 15 minutes and the cheese begins to brown.
  • Remove from oven and allow the lasagna to sit for at least 15 minutes to firm up and serve.
Keyword Tempeh, vegan basil ricotta, vegan lasagna, life changing lasagna

Life Changing Vegan Lasagna

 

What are your favorite meals? Have you found anything you would like to veganize? Let me know in the comments!

I’d be happy to help.

 

Aloha,

 

Ashley

Related

Filed Under: Holiday, Main Dish, Recipes Tagged With: basil, Best vegan lasagna, fennel seed, garlic, Italian seasoning, lasagna noodles, lemon juice, Life Changing Vegan lasagna, mushrooms, nutritional yeast, olive oil, onion, pepper, red chili flakes, salt, tempeh, tofu, vegan mozzarella, white miso

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About Me

Aloha! My name is Ashley and I love to create simple, delicious plant-based recipes, garden, yoga, run, and go on adventures with my husband and rescue dog, Julie. Thanks for visiting my site. Read More…

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