Vegan Lasagna

A nontraditional spin on classical Lasagna. Packed with flavor and with layers of tomato sauce, tofu ricotta, bechamel, sauteed veggies, and tender noodles. After trying this vegan lasagna, you won't miss the traditional one.

Ingredient

Tomato sauce

¼ cup olive oil

1 medium onion, medium chop

3 cloves garlic minced

1 tbsp oregano

2 sprigs of fresh basil (2 tbsp dried)

2 bay leafs

1 tsp thyme

Two 28 oz crushed tomatoes (highly recommend Bianco DiNapoli crushed tomatoes)

⅓ cup water

Salt and pepper to taste

1 Tbsp vegan butter

Bechamel Sauce

4 tablespoon vegan butter (highly recommend Miyoko’s Vegan Butter)

¼ onion, small chop

4 tablespoon flour

2 cups unsweetened plain almond milk (room temperature)

Pinch of nutmeg (optional)

Salt and white pepper to taste (black pepper works too)

Tofu Ricotta

2 blocks of medium firm tofu

2 tbsp garlic powder

Juice from one lemon

1/2 cup nutritional yeast

Salt to taste

Layers

I box lasagna pasta

Sauteed veggies of your choice (broccoli and spinach)

Procedures

Quick tip: Make the tomato sauce, bechamel sauce, and tofu ricotta the day/night before you assemble the lasagna and place into the fridge overnight. This way, everything will be cold and easier to layer. The next day, boil the pasta, assemble the lasagna and bake.

Day 1:

Start by making the tomato sauce. In a large pot, add the diced onion, olive oil and a pinch of salt. Bring to medium heat and saute until the onions are translucent. Add the garlic and cook for another 30 seconds or until fragrant. Add the bay leaves, oregano, thyme, and pepper and basil and mix. Cook for another 30 seconds then add the crushed tomatoes and the ⅓ cup of water. Bring to a gentle simmer and reduce the heat to low. Let the sauce simmer for about 1 to 2 hours or until reduced and flavors are fully developed. Turn off the heat, remove bay leaves and basil stems. Add the tablespoon of butter and stir until the butter is fully melted. Taste and adjust salt and pepper if needed. Leave the sauce to cool down and then place into a container to refrigerate overnight.

While the sauce is simmering, make the tofu ricotta. Drain the tofu blocks very well. You can either place in between paper towel on a clean surface and set a heavy pan for 15 minutes, or use a cheesecloth to wring out excess water. Place in a medium bowl along with the lemon juice, garlic and nutritional yeast. Mix and season with salt to taste. Place in a container then into the refrigerator to chill and let flavors marry overnight.

Next make the bechamel sauce. Begin by placing the chopped onion, olive oil, and a pinch of salt to a medium saucepan. Heat to medium heat and cook the onions until translucent. The butter should be foamy and bubbling when the onions are done. Add flour and continuously mix. The mixture should be sticky and moist. Mix constantly to prevent from burning and low the heat if you need. Continue to cook the flour until the aroma from the flour smells sweet and slightly nutty.

Pour a small amount of the almond milk into the pan while continuing to stir. Mix until the milk is completely incorporated, then add another small amount. Repeat this process until all the milk is used. The sauce should be smooth, creamy and slightly thick. Add the nutmeg and salt and pepper to taste. If the sauce coats the back of a spoon and leaves a clean trail when you wipe with one finger, the sauce is ready. Remove the sauce from the heat as soon as it is ready. This part is optional, but if you really want to smooth bechamel sauce, use a strainer or cheesecloth to strain out the onions. Store the sauce in a container with plastic wrap sitting on top the sauce to prevent a skin from forming. You can refrigerate this sauce until needed.

Saute any veggies or topping you would like to put into the lasagna with olive oil, salt and pepper. Place into a container and refrigerate

Day 2:

Bring a large pot of water to a boil and add a large pinch of salt to the water. Once the water is boiling, cook the lasagna noodles until al dente. Drain and rinse the the noodles and then dunk into an ice bath to stop the cooking process. Drain the noodles once they have completely cooled and toss in olive oil to prevent them from sticking.

Preheat your oven to 350 degrees fahrenheit.

Prepare a casserole dish or rectangular cake pan by greasing with a small amount of olive oil. Take about ⅓ cup of the tomato sauce and spread evenly on the bottom of the pan. Place a layer of noodles over the tomato sauce. Then make a small layer of the tofu ricotta on top of the noodles.

Sprinkle the sauteed veggies over the ricotta. Then drizzle an even layer of the bechamel sauce over the veggies. Use a spatula or spoon to smooth the bechamel sauce evenly. Top with the tomato sauce and spread spread using a spatula so the whole layer is covered evenly. Place down another layer of pasta and continue the same layering as before until the dish is filled completely.

Place the lasagna into the oven and bake for 45 minutes to an hour or until the lasagna is heated thoroughly and bubbling. Remove from the oven and let cool before serving.