A few weeks ago I decided to make vegan lasagna with homemade vegan cheese. It was super delicious, and may be one of my favourite recipes ever.
I used this recipe for the vegan cheese but doubled it.
You’ll need:
Lasagna noodles
Pasta sauce
Vegan mozzarella
For the pasta sauce:
1 jar marinara sauce
800g diced tomatoes
340g tomato paste
680g Trader Joe’s beefless ground (or Yves or whatever)
300g mushrooms, chopped
1 large onion, diced
3 cloves garlic, diced
Pour some olive oil in a pan over medium-high heat. Add in the garlic and onion and saute for a couple of minutes. Then add the beefless ground and saute for a minute, then add the tomato paste and stir together. Then add in the diced tomatoes, marinara sauce and chopped mushrooms. Continue to heat until it boils, then reduce to low heat and simmer for 30 minutes.
Ideally you would make this a day ahead, as this will allow the flavours to meld together, but this is not necessary.
Now it is time to layer everything. I used a 23cm x 33 cm pan (9 x 13 inches)
Preheat oven to 190°C/375°F.
Add a layer of pasta sauce. Then a layer of the pasta. Then another layer of pasta sauce. Then thinly slice the vegan cheese and add a layer of that, then add another layer of pasta. Continue until you have used all the pasta sauce and vegan cheese. The top layer should be the sauce with a bit of the cheese on top.
Then cover with aluminium foil and place in oven for 25 minutes. Then remove foil and bake for another 25 minutes.
Enjoy!
