This easy to make vegan lasagna combines plenty of plant protein with creamy, flavorful layers of pasta, bolognese, basil cream., and liquid mozzarella.
Ingredients
- 6 dry lasagna sheets
Bolognese
- 200 g textured vegetable protein or soy mince
- 1 tsp olive oil
- 2 onions diced
- 1 tbsp dried oregano
- 2 cups diced mushrooms
- 2 carrots diced
- 1 red bell pepper diced
- 5 garlic cloves
- 1 tbsp balsamic vinegar
- 1.2 kg diced tomatoes (3 cans)
Basil Cream
- 300 grams silken tofu
- ½ cup soy milk
- ½ cup nutritional yeast
- 1 cuo fresh basil
- 1 cup spinach
Liquid Mozzarella
- 1.5 tbsp tapioca flour
- ¼ cup soy milk
- 1 tbsp olive oil
- 1 dash salt
Instructions
- Start by preheating your oven to 200°C.
- Then, soak your textured vegetable protein in boiling water and flavor it with a vegetable stock or vegan “beef” stock as it hydrates.
- Then add the mushrooms, carrots, pepper, garlic, oregano, balsamic vinegar, salt, and pepper, and cook for 10 minutes, stirring regularly.
- Stir in the hydrated textured vegetable protein and diced tomatoes and cover. Cook for 20 minutes on simmer.
- While your bolognese is cooking, blend the basil cream ingredients in your blender until smooth.
- Follow that by cleaning the blender, adding the liquid mozzarella ingredients, and blending until smooth.
- Once that’s all prepared and cooked, build the lasagna in one large dish, starting with a layer of bolognese, then a layer of pasta sheets, then more bolognese, then the basil cream, and pasta again. Repeat this until you reach the top of your dish.
- Finish with a thin layer of bolognese topped with liquid mozzarella.
- Cook in the oven according to the pasta instructions.
- Allow 5 minutes to rest and serve.
- Textured vegetable protein — This recipe uses dehydrated soy mince. It’s affordable and a great source of plant-based protein. You can opt for whatever textured plant-based protein you have on hand.
- Silken tofu — Adds creaminess and protein to the basil cream.
- Nutritional yeast — Adds a cheesy flavor without the dairy. Nutritional yeast is deactivated, meaning it doesn’t make food rise like traditional yeast. It does have a surprising amount of protein, with most brands offering 2 to 4g per tablespoon. It’s also rich in B vitamins and is enjoyed for its umami cheesy taste and health benefits. It’s a great add-on to many savory meals.
- Balsamic vinegar — Adds a touch of sweetness and acidity to balance the flavors.