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Vegan Lasagna with Ricotta Cheese

April 29, 2014 Leave a Comment

Vegan-Lasagna-Homemade

If I was given the chance to choose my last meal in life, I wouldn’t hesitate to ask for lasagna.

Lasagna is, hands down, my favourite meal on the planet.

And this vegan lasagna with homemade ricotta cheese is freakin’ amazing.

Vegan-Lasagna

I used my food processor to whip up my vegan ricotta cheese, but a high-powered blender would work, too.

Lasagna-Vegan

I kept things simple and just added spinach as my veggie of choice, but I often add a whole heap of veggies, such as bell peppers, mushrooms, zucchini, and anything else I have sitting in my fridge.

Add whatever you love.

I also sprinkled a bit of fresh parsley on top, but this is optional. I just love the little flecks of green.

Homemade-Vegan-Lasagna

Vegan Lasagna with Ricotta Cheese
 
Print
Prep time
25 mins
Cook time
45 mins
Total time
1 hour 10 mins
 
Author: Vegan Insanity
Recipe type: Pasta
Serves: 6-12
Ingredients
  • ½ tbsp extra-virgin olive oil
  • Veggies of choice (I just used spinach to keep things simple, but you could also add mushrooms, bell peppers, and more!)
  • 3 garlic cloves, minced
  • Salt & freshly ground black pepper, to taste
  • 2 cups pasta sauce (homemade or store-bought)
  • 1 box lasagna noodles (buy oven-ready to save some time)
  • 1 batch vegan ricotta cheese (link at end of post)
  • 1-1½ cups vegan cheese shreds (I used Daiya Mozzarella)
Instructions
  1. Preheat your oven to 400F.
  2. Heat oil in a pan over medium heat, then saute your vegetables until they are cooked to your liking. Add in the minced garlic and cook for a few minutes more. Season well with salt & pepper.
  3. Add a layer of pasta sauce to the bottom of a 9x13 baking dish. This will help prevent the lasagna noodles from sticking to the dish.
  4. Add a layer of noodles, vegan ricotta cheese, and some vegetables.
  5. Repeat with more pasta sauce, noodles, ricotta cheese and vegetables, until all of your ingredients are gone.
  6. Top with vegan cheese shreds, cover the pan with foil (poke a few holes in the top to allow steam to escape), and bake for about 40 minutes.
  7. Remove from oven, take off the foil, and broil for another 5 minutes or so, until the lasagna is lightly browned.
3.2.2310

Recipe: Vegan Ricotta Cheese

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Filed Under: Pasta, Recipes Tagged With: dinner, lunch, soy free

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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