VEGAN LASAGNA

Who doesn’t love to eat some good lasagna? I personally love this Italian dish!

Unfortunately, the original recipe may not be suitable for those who are lactose intolerant or people who adhere to a vegan diet. If you are one of them, don’t fret— I have the perfect vegan lasagna recipe for you!

Whether you are vegan or simply just want a break from meat, this lasagna will check all the boxes: healthy, yummy and easy.

Ingredients

PASTA

• Zucchini

VEGAN RICOTTA CHEESE

• 1 block of firm tofu

• 1 tsp. lemon juice

• 1 tsp. nutritional yeast

• 3 pinches of sea salt

• 1/4 cup cashew milk (you can use almond milk, oat milk)

• 1/4 cup coconut yogurt

PASTA SAUCE

• 1/2 tbs Olive oil

• 1/2 onion

• 1/2 yellow bell pepper

• 1/2 red bell pepper

• 1/2 green bell pepper

• 2 garlic cloves

• 1/2 cup sliced mushrooms

• Sea salt

• Pepper

• Garlic powder

• Organic spaghetti sauce

• 1/2 tsp oregano

• Parsley (to taste)

• Basil (to taste)

CHEESE SAUCE

• 1/4 onion diced (optional)

• 1 cup of cashew milk

• Tapioca flour

• Salt

• 1 tbsp. nutritional yeast

• Juice of 1/2 a lemon

Directions

NOODLES

1. Using a regular vegetable peeler, make zucchini ribbons (or very thin slices).

2. Once you have your zucchini ribbons, put them on a paper towel and set them to the side.

3. As you make more progress into the rest of the recipe, take the time to put the zucchini ribbons into the air fryer to get that perfect pasta-like texture. Watch them closely, it takes no more than 2 minutes.

VEGAN RICOTTA CHEESE

1. Cut the block of tofu into small pieces and place into the food processor.

2. Squeeze lemon on top of the tofu.

3. Sprinkle nutritional yeast into the food processor.

4. Add sea salt to the mix.

5. Add in the milk and coconut yogurt to the rest of the ingredients in the food processor.

6. Process all of the ingredients until you get that perfect “ricotta cheese” consistency.

PASTA SAUCE

1. Chop all of your vegetables into bite-sized pieces.

2. Drizzle a little olive oil on the bottom of the sauté pan.

3. Once the pan is hot, toss in the onion and bell peppers.

4. Add garlic to the veggies and stir.

5. Now add the mushrooms in with the veggies.

6. Add garlic powder, salt and black pepper to taste.

7. Add 3/4 jar of spaghetti sauce to your veggies and use the rest for the bottom of the lasagna.

8. Add your oregano, parsley and basil to the mixture.

9. Stir your veggies and seasonings until getting that perfect pasta sauce.

10. Set pan to the side.

CHEESE SAUCE

1. Sauté the onions in a different pan with olive oil.

2. Add cashew milk to a saucepan.

3. Add the tapioca flour to the saucepan to serve as a thickening agent for the cheese sauce.

4. Stir mix frequently.

5. Add some salt to taste.

6. Add in the nutritional yeast.

7. Add lemon juice.

8. Stir sauce until you get the perfect consistency.

LASAGNA

1. In the baking dish, cover the bottom with a light layer of the remaining spaghetti sauce from the jar.

2. Next, place a layer of the zucchini ribbons.

3. Add some ricotta cheese on top of the zucchini ribbons.

4. Add your homemade pasta sauce on top of the ricotta cheese.

5. Next, add another layer of zucchini ribbons.

6. Add the remaining spaghetti sauce from the jar on top of the second layer of zucchini ribbons. Make sure they are completely covered!

7. Put some nutritional yeast on top of your lasagna. This will mimic parmesan cheese.

8. Add some cheese sauce at the very top! You can add as much as you’d like.

9. Bake at 350°F for 30 minutes.

10. Bon appetit!