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!
Servings: 10 people
Calories: 414kcal
Ingredients
- 16 oz. box Lasagna
- 16 oz. ground Beyond Meat
- 2 jars tomato sauce or
- 1 recipe Easy 5 ingredient tomato basil sauce
- 1 recipe Mozzarella Spread
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
Instructions
Ricotta Filling
- Place all the ingredients for the vegan ricotta in a food processor and process until well
combined but not completely smooth. Set aside.
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.
Nutrition
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