WHAT'S SPECIAL
Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.
Lasagna, a classic Italian dish, gets a vegan makeover in this recipe, ensuring that you don’t miss out on any of the traditional flavors while staying true to a plant-based diet. With a rich vegetable ragu and a creamy cashew ricotta filling, every bite of this lasagna is a delightful experience.
Whether you’re vegan, vegetarian, or just looking to try something new, this dish is bound to impress. Let’s embark on this culinary journey and create a lasagna that’s both comforting and wholesome.
Hearty Vegan Lasagna with Cashew Ricotta
Indulge in layers of creamy goodness with this Vegan Lasagna, a dish that promises both nutrition and a burst of flavors. Perfect for family dinners or potlucks!
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 1 pack of lasagna sheets
- Vegan mozzarella Recommendation: @vickys.leb
- Fresh basil leaves for garnish
- For the Vegetable Ragu Filling:
- 1 1/2 cups soya protein mince
- 1 tsp meat spice or any preferred seasoning
- Boiling water for soaking
- 1 large onion finely chopped
- A mix of vegetables chopped (such as mushrooms, zucchini, carrots, bell peppers)
- 3 garlic cloves minced
- 3 tbsp tomato paste
- 5 fresh tomatoes peeled and chopped
- Fresh spinach chopped
- Salt and pepper to taste
- For the Cashew Ricotta Filling:
- 1 pack of soft tofu Recommendation: @dinocanbake
- 1/2 cup raw cashews
- 2 tbsp nutritional yeast
- Zest and juice of one lemon
- Dried basil to taste
- Dried oregano to taste
- Garlic powder to taste
- Salt and pepper to taste
Instructions
- Preparing the Ragu: Begin by soaking the soya mince with the meat spice in boiling water. Let it sit for about 10 minutes. In a pan, sauté the onions until translucent. Remove and set aside. Sauté the chopped vegetables, starting with the ones that take longer to cook like carrots. Add the rehydrated soya mince and cook for a few more minutes. Stir in the tomato paste, fresh tomatoes, spinach, and season with salt and pepper. Let it simmer until it thickens into a sauce-like consistency.
- Crafting the Cashew Ricotta: In a blender, combine all the ingredients for the ricotta filling. Pulse the mixture until it’s soft but not completely smooth, retaining some texture.
- Layering the Lasagna: Start by spreading a layer of the vegetable ragu at the bottom of your baking dish. Place lasagna sheets over the ragu, ensuring they don’t overlap. Spread a generous layer of the cashew ricotta over the sheets. Repeat these layers until all ingredients are used up. For the final layer, spread the cashew ricotta and sprinkle generously with vegan mozzarella.
- Baking: Preheat your oven and bake the lasagna for approximately 30 minutes, or until the top is golden and bubbly.
- Serving: Once baked, let the lasagna sit for a few minutes to set. Garnish with freshly chopped basil leaves, slice, and serve.
Notes
Kid-Friendly Adaptation: For a milder version that’s perfect for the little ones, you can reduce or omit the garlic and spices from the vegetable ragu. Instead of the soya protein mince, consider adding finely chopped veggies that your kids love. When layering the lasagna, you can set aside a portion without the cashew ricotta (in case the taste is too strong for them) and use a milder vegan cheese on top. This ensures a creamy and delicious lasagna that’s both nutritious and kid-approved!
Did you try this recipe?
I’d love to hear your thoughts! Leave a comment below and don’t forget to tag @lady.withplants on Instagram and use the hashtag #LadyWithPlants.