If you’re searching for a comforting and nutritious vegan meal, look no further than this Creamy Vegan Veggie Lasagna. Ready in just under 90 minutes, this dish features layers of creamy cashew tofu cheese, tender zucchini, eggplant, and a rich tomato lentil sauce. It’s perfect for a family dinner, meal prep, or special occasions, offering a delicious blend of flavours and a wholesome, satisfying experience.
Prep Time: 10 minutes
Cooking Time: 75 minutes
Dietary Information: Vegan, gluten-free (if using gluten-free lasagna sheets), and dairy-free.
Why You’ll Love It
1. Packed with Flavour: The creamy cashew tofu cheese melds perfectly with the rich tomato lentil sauce, creating a harmonious mix of flavours that will tantalise your taste buds.
2. Nutritious and Wholesome: With layers of zucchini, eggplant, and spinach, this lasagna is not only delicious but also packed with essential nutrients. Brown lentils add protein and fibre, making it a hearty and satisfying meal.
3. Comforting and Satisfying: Baked to golden perfection, this lasagna offers the comforting textures and flavours of a traditional dish, all without any animal products.
4. Versatile and Convenient: Ideal for meal prep, this lasagna stores well in the fridge and also freezes beautifully, making it a practical option for busy days.
5. Customisable: Feel free to adjust the vegetables and cheese according to your preferences or dietary needs. The optional vegan cheese adds a nice golden crust and extra flavour.
How to Make It
1. Prepare the Tomato Lentil Sauce:
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 tbsp dried basil and 2 tsp crushed garlic until fragrant, about 1 minute.
- Add 2 cans of diced tomatoes, 1 can of drained and rinsed brown lentils, and a pinch of salt. Simmer on medium-low heat for 15-20 minutes, stirring occasionally.
2. Make the Cashew Tofu Cheese:
- Blend 1 1/2 cups soaked raw cashews, 1 block of firm tofu, 3/4 cup nutritional yeast, 1 tsp salt, 1/2 tsp paprika, 1 tsp crushed garlic, and 1/3 cup lemon juice in a high-speed blender until smooth. The mixture should resemble ricotta. Adjust seasoning to taste.
3. Prepare the Spinach Layer:
- Heat 1 tsp olive oil in a pan over medium heat. Sauté 1/2 diced brown onion until softened, about 5 minutes.
- Add 1 tsp crushed garlic and 1 tbsp dried basil, cooking for another minute. Stir in 280g spinach until wilted, 1-2 minutes. Set aside.
4. Slice the Vegetables:
- Slice 2 zucchinis and 1 eggplant into 1/4-inch thick sheets lengthwise. For even slices, use a mandoline slicer.
5. Assemble the Lasagna:
- Preheat the oven to 180°C.
- Spread a thin layer of Tomato Lentil Sauce in a baking dish.
- Layer 4 gluten-free lasagna sheets on top, followed by a portion of Cashew Tofu Cheese.
- Add a layer of zucchini slices, then the spinach mixture, and top with eggplant slices.
- Layer the remaining 4 lasagna sheets, then add the rest of the Tomato Lentil Sauce.
- Top with additional zucchini, eggplant, and sprinkle with 1/2 cup grated vegan cheese (if using).
6. Bake:
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden.
7. Serve:
- Let the lasagna cool for 5-10 minutes before slicing. Serve warm and enjoy.
Why We Love It
This Creamy Vegan Veggie Lasagna is more than just a meal; it’s a celebration of vibrant flavours and textures that everyone can enjoy. Whether you’re a dedicated vegan or simply looking to explore new recipes, this lasagna will quickly become a favourite. Perfect for a hearty family dinner, meal prep, or special occasions, it promises a delicious and nourishing experience in every bite. Enjoy the journey of flavour with this delightful dish.
Recipe by @lalasplate.
