Thursday, 02 September 2010 22:27

Meatless, dairy-less lasagna recipes

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A non-vegan friend of mine told me he'd have a hard time going vegan because he loves lasagna. Little does he know, plant-based lasagna can be incredible if you have the right recipe. I reached out to my Facebook friends for their favorites, and 2 of them responded with incredible recipes. I haven't tried them, but they look delicious and fun to make. They take a little knowledge of cooking, as they don't have very specific instructions - use your kitchen instincts and I'm sure they will turn out great. Please let me know if you give them a shot and how they turn out - would love your pictures too!

You can also check out my lasagna article on Greenwala.

1. Abby's Triple Layer Lasagna (easily made soy and gluten-free)

Layer #1: Red Sauce:
  • Olive Oil Garlic (diced) 
  • Capers 
  • Fire Roasted 
  • Canned Diced Tomatoes 
  • Bell Peppers (diced) 
  • Onion (diced) 
  • Carrots (diced) 
  • Zucchini (diced) 
  • Kalamata Olives (quartered) 
  • Canned Tomato Sauce 
  • Splash of Balsamic vinegar or red wine 
  • Italian Seasoning 
  • Dried Basil 
  • All Purpose Seasoning 
  • Salt & Pepper 
  • Optional: about a tsp of cocoa powder and a little bit of blackstrap molasses. This adds a lot of depth to the sauce. 
Layer #2: Pesto:
  • Fresh Basil 
  • Toasted Pine Nuts or Walnuts 
  • Olive Oil 
  • Nutritional Yeast or Vegan Parm 
  • Salt 
  • Lemon Juice 
Layer #3: Artichoke/Asparagus:
  • Artichoke Hearts 
  • Olive Oil 
  • Asparagus 
  • Lemon Juice 
  • Lemon Zest 
  • Garlic 
  • All Purpose Seasoning
Various Optional Layers: Vegan Parmesan or Vegan Alfredo-style sauce:
  • If using vegan parmesan, broil off each layer separately to ensure it's properly melted 
  • If using alfredo sauce, I just put on top of the lasagna before popping into the oven to warm
 How Abby puts it all together:
  1. Red sauce 
  2. Noodles 
  3. Pesto 
  4. Artichoke Hearts/Asparagus 
  5. Noodles 
  6. Red Sauce 
  7. Noodles 
  8. Whatever sauce is leftover or I do the vegan alfredo (seasoning packet) 
  9. Sprinkle some toasted pine nuts on top 
  10. Sprinkle on Vegan Parm
  11. Broil in oven 

2. Ben's Lasagna:

Sauce:
  1. Add one cup of TVP to one cup of boiling water and leave to soak for min 5 mins 
  2. Cut up one medium onion, one red pepper, one green pepper and and one/two cloves of garlic
  3. Gently fry all of the vegetables in a large frying pan 
  4. Add salt/pepper as necessary (The salt draws the flavours out of the vegetables and helps flavour the TVP) 
  5. When the onions have gone translucent, add the pre-soaked TVP and reduce the heat. 
  6. Stir quickly and don't allow TVP to stick to the pan 
  7. On a low heat, add a jar of pasta sauce (something generic from your local health food shop: loads of good ones) I always have some passatta available as well: you need the sauce runny enough to pour 
  8. Add herbs (oregano, rosemary, thyme, sage etc... whatever you like) 
  9. You might want to add some finely chopped carrots and/or mushrooms at this point 
  10. Put a lid on the pan and leave for about 30 mins. (stir occasionally  to prevent sticking) If possible at this point, leave the sauce in the fridge in a sealed container over night 
Stacking:
  1. Get a large pyrex dish and start stacking. You need vegan lasagne sheets. 
  2. Stack sheets, sauce, sheets, sauce, sheets, sauce, sheets (You need to finish on sheets!)
White Sauce:
  1. Melt 4oz vegan margarine in a pan and stir in 4oz of plain flour 
  2. Cook over a low heat for 2-3 minutes, without browning (looks like a little lump of raw pastry, but stick with it) 
  3. Turn the heat right down and SLOWLY add 2 pints of soya milk: if lumps occur, stop pouring the liquid and stir vigorously 
  4. Bring heat up and bring to boil. keep stirring 
  5. Lower heat and simmer for 1-2 mins (until glossy) 
  6. Add S&P to taste 
  7. (You could melt in a vegan cheese at this point, but I suggest you've tried it out first to see how well it melts: some are better than others. If it works for cheese-on-toast, then give it a go!!) 
  8. Gently pour your white sauce over the lasagne 
Cook in a pre-heated over at 200 deg C for 30-40 mins (you want it to start to crisp on the top)

I can make 5 portions out of this, and each portion has between 20-30g of protein; quite good for a bodybuilder!
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