Can you really ever have enough lasagna options? This three cheese vegan lasagna is so perfectly melty, ooey gooey, hearty, “meaty”, filling and delicious. Plus, it’s 100% plant based, gluten free, AND it’s kid friendly! Most importantly, it is picky eater APPROVED! It’s really the perfect option for your next dinner gathering. It is such a satisfying meal for all types of eaters.
Lasagna can be a fair bit of work, but with some organization, and even some prepping ahead of time, you can tackle this without a problem! I typically prepare my cheeses the day before I’m making this lasagna, and then all I have to do is whip up the sauce, assemble and bake. This will really save you a lot of time on prep work.
To make your sauce, quickly sauté your veggie grounds and then toss in all the remaining ingredients and let it simmer while you work on other components.
Let’s talk about the cheese!
So I use three types of homemade dairy free cheeses for this decadent lasagna. I just can’t stand behind the store bought options. I have yet to find a kind that resembles anything like cheese.
The cheese options I use for this vegan lasagna are ricotta cheese, mozzarella, and Parmesan.
To make the ricotta cheese, just toss everything into your food processor, scraping down the sides as needed. Then refrigerate until needed. Easy!
For the mozzarella balls, I had plenty of inspiration from Gourmandelle’s vegan mozzarella recipe. I just cut down on a couple of steps, giving me some time to make the other 2 cheeses as well. I have to say, I was quite impressed by vegan mozzarella balls that actually hold into balls! Then I refrigerated mine until I was ready to slice and assemble my lasagna.
Lastly, the Parmesan cheese. Another super simple recipe, just throwing everything into the food processor until finely ground. In fact, I often have this already ready to go in my fridge because this Parmesan tastes great sprinkled on SO many dishes. Don’t limit yourself to traditional pasta’s only. Try it on these Vegetable Bolognese Zucchini Noodles, or on Stuffed Mushrooms or even Stuffed Peppers.
Okay, so back to the vegan lasagna. When all your components are ready, saving the lasagna noodles for last. Assemble your layers into your baking dish, generously sprinkling the Parmesan over your last layer.
Then cover the dish with parchment paper and aluminum foil and bake in your preheated oven for 45 minutes, removing the paper for the last 5-10 minutes. This will give the top layer of mozzarella the chance to further melt and brown slightly. Let stand for about 10 minutes before slicing into 18 pieces. Then serve with extra Parmesan cheese if desired, and enjoy!
Want a slightly less indulgent vegan lasagna? Give this Seriously the BEST Vegan Lasagna a try. It’s made using a mix of vegetables and noodles for a low carb and lower calorie option.
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