When you hear lasagna, I’m sure you’re thinking pasta with meat, a hearty tomato sauce and various cheeses. In reality, there are so many great variations of traditional lasagna! I wanted to create a lighter lasagna, full of delicious pan-roasted veggies and then took it a step further and make it vegan!
Our sauce in this recipe features a hidden superstar ingredient, nutritional yeast. You may be asking, what the heck is nutritional yeast? Nutritional yeast is deactivated yeast typically in a powder or granules form. It has a nice cheesy flavor that works great in vegan or lactose-free dishes. Nutritional yeast is naturally low in fat and sodium and is loaded with vitamin B-12 and B-6 as well as protein. You can typically find it in the bulk section in your local grocery store or online. Here is a great one: https://amzn.to/2YCXvto . Try topping your popcorn or salad with nutritional yeast, so good!
Now, who’s ready for some oh-so-good lasagna- Let’s get cooking! Our Vegan Lasagna pairs great with a glass of wine and side salad. We hope you enjoy!
Vegan Lasagna
Equipment
- Food Processor
Ingredients
- 1 Package of Oven Ready Lasagna Noodles
- 1 Medium Onion Finely Chopped
- 1 Cup Mushrooms
- 1/2 Cup Carrots
- 3 Cups Broccoli
- 1 Head of Garlic , Minced
- 1 Tsp Salt
- ½ Tsp Pepper
Sauce
- 4 Cups Non Dairy Milk, Unsweetened
- ¼ Cup Nutritional Yeast
- 4 Tbsp All- Purpose Flour
- ⅓ Cup Water
- 1/2 Tsp Italian Seasoning
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Instructions
- Preheat oven to 425°
- Pulse mushrooms, carrots, and broccoli in food processor until finely chopped.
- Heat a large skillet over medium-high heat. Add olive oil to pan and swirl to coat.
- Add onion to pan and saute about 4 minutes. Now add mushrooms carrots and broccoli to pan. Saute another 5-7 minutes until slightly golden.
- Mix in minced garlic, salt and pepper and saute another 2 minutes. Remove from heat.
- Heat 4 cups of non-dairy milk in medium saucepan over medium heat with Italian seasoning and nutritional yeast. Bring to boil and remove from heat.
- Mix 1/3 cup of water with flour in small bowl. Return pan back to medium heat and slowly whisk in flour mixture until blended. Bring to a boil; reduce heat and simmer for approx. 5 minutes, constantly stirring. Remove from heat and stir in salt and pepper.
- Coat your 13 x 9 ceramic or glass baking dish and spread 1/3 cup of milk mixture on bottom of dish.
- Arrange 3 noodles over the milk mixture, spread vegetable mixture over noodles and pour 1/2 cup of milk mixture over vegetables. Repeat layers, ending with noodles. Pour your remaining milk mixture on top over noodles.
- Bake at 425° for 30 minutes. After 30 minutes, if you would like to top with vegan cheese, sprinkle 1/4 cup over top and broil for 2 minutes until light golden brown.
- Enjoy!
