Easy Vegan Lasagne
This vegan lasagne recipe is my go to recipe when I’m really looking for some heavy duty comfort food. I actually call it my “husband’s away” lasagne. My husband travels occasionally for work, so I always make sure that I make up a big batch of this before he goes so that I have delicious comfort food on hand while he’s away. I may also send him photos of said lasagne to make him jealous while he’s away…. But that’s beside the point!
This lasagne is quite easy to put together, although it does take a few steps. I always make a double batch and freeze the leftovers so that I can have it as an easy weeknight dinner.
Make sure you check your lasagne sheets when you make this lasagne. Most fresh lasagne sheets come with egg in them. I find that most of the dried lasagne sheets are egg free, but make sure you double check.
Substitutions:
Soy Free: I use tofu in this recipe, but you could easily replace the tofu with lentils if you have a soy intolerance.
Gluten Free: You can make this recipe using gluten free lasagne sheets in place of normal ones to make this vegan lasagne gluten free.
To Make Vegan Lasagne
Dice onions and garlic.
Crumble the tofu. You can either do this by hand, or in a food processor. I like to use my food processor because I find my hands get too cold if I crumble the tofu by hand. (Perhaps my fridge is turned down too low…)
Heat oil or stock in a large frying pan over medium heat. I tend to cook my onion and tofu in stock because I don’t like using oil. The oil does help to crisp up the outside of the tofu crumbles, which gives a meatier texture.
Add onions and garlic and fry until browned. If you’re using stock you may need to add a few extra tablespoons of water to keep it from sticking.
Add the tofu to the frying pan an cook, stirring, until heated through. If you’re using stock, you may need to add a few extra tablespoons of water to stop the tofu cooking.
Add the tomato pasta sauce and stir through. Set aside while you prepare the cheese.
To make the cheese sauce, add all ingredients, starting with water, to a blender and blend until smooth.
Preheat oven to 180 degrees C.
To assemble the lasagne, spoon a small amount of the tomato sauce onto the base of a large baking dish. This helps to stop the pasta sticking to the bottom of the dish.
Lay pasta sheets over the tomato sauce. Top with 1/3 of the tomato sauce and spread with a spoon to smooth. Top with about 1/2 cup of the cheese sauce and smooth.
Repeat the layering for another two layers, then top with another layer of pasta sheets.
Spread remaining cheese sauce over the top of the pasta sheets. Top with grated vegan cheese.
Cover with foil and bake for approximately 40 minutes.
Uncover and bake for a further 15 minutes, until the cheese is browned.
If you’re looking for more vegan comfort food recipes, check out my Baked Risotto, Bread Topped Mac and Cheese, and Choc Chip Pan Cookie for dessert.
Easy Vegan Lasagne
Ingredients
Tomato Mince Sauce
- 2 Tbs Vegan Stock or oil
- 1 Onion
- 2 Garlic Cloves
- 750 gram Firm Tofu
- 1500 g Tomato Pasta Sauce
- 2 Tbs Tomato Paste
Cheese Sauce
- 2 cup Cashews
- 1 1/3 cup Water
- 3 Tbs Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Salt
- 2 Tbs Lemon Juice
Lasagne
- 500 gram Lasagne Sheets
- 1 cup Vegan Mozzerella grated
Instructions
- Dice onions and garlic.
- Crumble tofu either in a food processor or by hand.
- Heat stock or oil over medium heat. Add onions and garlic and fry until browned. If you’re using stock you may need to add a few extra tablespoons of water to keep it from sticking.
- Add tofu, and cook, stirring, until heated through. If you’re using stock instead of oil, the tofu won’t brown.
- Add tomato pasta sauce and tomato paste and stir through. Set aside while you make the vegan cheese sauce.
- To make the cheese sauce, add all ingredients, starting with water, to a blender and blend until smooth.
- Preheat Oven to 180 degrees C.
- To assemble lasagne, spoon a small amount of the tomato sauce onto the base of a large baking dish to stop the pasta sticking.
- Lay pasta sheets over the tomato sauce. Top with 1/3 of the tomato sauce and spread with a spoon to smooth. Top with about 1/2 cup of the cheese sauce and smooth.
- Repeat the layering for another two layers, then top with another layer of pasta sheets.
- Spread remaining cheese sauce over the top of the pasta sheets. Top with grated vegan cheese.
- Cover with foil and bake for approximately 40 minutes.
- Uncover and bake for a further 15 minutes, until the cheese is browned.
