Let’s Eat: Hearty Vegan Lasagna, with a Twist
We had a big craving for some comfort food, so we made a lasagna packed with protein and unique flavors. We’ve included a video demonstration on how to make this rich and creamy dish that’s packed with flavor and interesting twists. The tofu does require some advance prep to get a nice texture, so it’s great to add it to your meal prep rotation for a delicious weeknight meal craving crusher. We hope you enjoy it as much as we do!
Tofu Ricotta Ingredients:
300 g Firm Tofu
150 g Silken Tofu
3 tbsp Miso Powder
1/2 tsp Salt
Lasagna Ingredients:
300 g Vegan Shredded Cheese
8 Lasagna Sheets
2 Tbsp Vegan Butter
1 Tbsp Chili Oil
50 g Diced Onion
50 g Mixed Vegetables
50 g Spinach
40 g Sun-dried Tomato
450 g Soy Crumbles
2 tbsp Minced Garlic
85 g Tomato Paste
235 g Crushed Tomatoes
700 g Tomato Sauce
100 g Pesto
2 Tbsp Miso Powder
Salt, pepper, and hot sauce to taste
Instructions
Ricotta
1. The day before, drain and freeze the firm tofu for at least 3 hours. Thaw in the fridge overnight.*
2. Bring a pot of water to a boil and cook tofu for about 5 minutes. Save the water for the noodles.
3. Press and drain the firm tofu to remove extra water. In a bowl, mash the firm tofu and silken tofu together.
4. Season with miso powder and salt and stir to mix them thoroughly. Set aside.
Meat Sauce
1. In a large pan, melt the vegan butter and chili oil over medium heat, then add the onion, mixed vegetables, and spinach. Cook until the veggies have softened.
2. Add the minced garlic, sun-dried tomato, and tomato paste. Stir and cook for 1 minute, then add the soy crumbles. Break it up and cook until browned.
3. Tomato sauce and pesto, and stir to incorporate. Cook for about 3 minutes, then add the crushed tomatoes and miso powder, hot sauce, salt, and pepper. Stir to combine.
4. Taste and adjust the seasoning for the sauce to your liking. Bring to a simmer and reduce the sauce until it’s at the desired consistency.
Lasagna
1. While the sauce simmers, cook the pasta to al dente according to package instructions.
2. After the pasta is cooked, drain and separate to ensure they don't stick together.
3. Preheat oven to 180° c.
4. Add a thin layer of sauce to the bottom of a 9x9 baking pan. Add 2 lasagna noodles. Add another layer of sauce over the noodles, making sure to completely cover the noodles so they don’t dry out.
5. Spread about 1/3 of the tofu ricotta on the sauce as evenly as possible. Then add a layer of shredded cheese
6. Repeat layering the noodles, sauce, ricotta, and mozzarella until all noodles are used. Top with a thicker layer of sauce and cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes. Keep an eye on it so it doesn’t burn 😅
7. Remove from the oven and let the lasagna cool and rest for at least 30 minutes before eating.
*First step for the ricotta is optional for a firmer texture.
Full recipe video
