Vegan Meat Lasagna
Using the Beyond Meat ground beef substitute, this vegan meat lasagna is so good that even your omnivorous friends and family will be impressed!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Pasta Dishes
Cuisine: Italian
Keyword: Vegan Meat Lasagna
Servings: 10 people
Calories: 414kcal
Author: Kevin Schmidt
Vegan Ricotta Filling
- 2 cups walnuts soaked for one hour, rinsed and drained
- 2 14 ounce packages firm tofu
- 1 lemon juiced
- ½ cup nutritional yeast
- 2 tsp salt
Lasagna
Cook the lasagna according to the package. Drain and rise under cold running water. Drain and set aside.
Preheat the oven to 350°F
In a large skillet, lightly brown and break up the beyond meat. Pour in half the sauce and 1 cup of water. Combine and turn off the heat.
Pour some of the reserved sauce without the meat into the bottom of a casserole dish to just
cover the bottom.
Arrange a layer of lasagna noodles over the sauce. Spread a thin layer of meat sauce, a layer of the vegan ricotta, and then pour over a light layer of the mozzarella spread.
Repeat layers of pasta, meat sauce, vegan ricotta, and Mozzarella spread. Make sure to save
enough mozzarella spread to cover the top f the lasagna, but keep it to the side for just before serving.
Top with a layer of pasta and a layer of reserved sauce.
Cover with foil and bake for 35 minutes.
Remove from the oven and discard the aluminum foil. Pour over the reserved mozzarella spread and put back in the oven uncovered for 5 minutes. Let stand for 10 minutes before
cutting. Serve with a small scoop of hot tomato sauce.
Calories: 414kcal | Carbohydrates: 46g | Protein: 18g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 729mg | Potassium: 414mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 3mg