Monday, July 24, 2017

Three-Cheese Lasagna Recipe - Vegan, Quick + Easy








Yep, you read correctly! This is a recipe for three cheese lasagna and it is all VEGAN!! This recipe uses Tofu Ricotta, an almond based Parmesan, and a Cashew Mozzarella. This is a recipe for a one of the most classic dishes and its great to make for a potluck, Italian-themed dinner party, or as your main dish for your week of meal prep. This is a good dish to prepare when you have a bit of extra time. it is not complicated to make and it pretty straight forward but it does have several steps to it. If the Tofu Ricotta and Vegan Parmesan are made ahead of time, then it will make the process much quicker.





Ingredients
Yield: one 9" x 13" Baking Pan


For the Lasagna: 

  • 2 Recipes Tofu Ricotta Cheese (5 cups)
  • 1/2 Cup Vegan Parmesan
  • 1 package LightLife GimmeLean Veggie Sausage
  • 1 box Lasagne (16 noodles)

For the Cashew Mozzarella:

  • 1/4 cup Cashews
  • 1/3 cup Nutritional Yeast Flakes
  • 3 Tablespoons All Purpose Flour or Rolled Oats
  • 2 Tablespoons Cornstarch or Arrowroot Powder
  • 2 teaspoons Onion Powder
  • 1/2 teaspoon Salt
  • 2 Tablespoons Apple Cider  Vinegar OR 1/4 cup Lemon Juice
  • 1 cup Water


Note:
- You probably will not need all the noodles in the box, but preparing all of them will save your lasagne just in case some of the noodles break while you are preparing the dish. Also, you can make as many or as few layers that you like so you may even want to use more noodles. It's completely up to your liking :)


Assembly

  1. Have the Tofu Ricotta and Vegan Parmesan already made.
  2. Preheat oven to 350F and oil a 9" x13" baking pan.
  3. Make the Cashew mozzarella by combining all the ingredients for it and blending on high for 1-2 minutes. That may seem like a long time but this is truly the secret to creating a smooth, creamy vegan cheese sauce. Also, the cheese will taste much better since the flavors are more thoroughly combined.
  4. Boil the Lasagna according to the package directions. 
  5. Open the GimmeLean Sausage, Break it into large pieces, and brown in a non-stick pan with a small amount of oil. As the GimmieLean Sauage begins to heat through, continue breaking it into smaller pieces according to how you desire it. When the Sauage is browned as you wish,  turn off the burner and remove from the heat.
  6. When the noodles are finished, pour into a colander and rinse with cold water to stop the cooking process and prevent them from sticking together.
  7. To keep to noodles separated, spray a baking pan with non-stick spray and place the noodles parallel to each other. This step is literally a lifesaver!
  8. Spread some tomato sauce over the bottom of the oiled baking pan. and layer in any order you wish. I have provided an example layering pattern, but honestly, you can make this your work of art and layer it according to however you want :)
      • Tomato Sauce
      • Lasagna noodles
      • Tomato Sauce
      • 1/2 GimmeLean Sausages
      • 1/2 of Tofu Ricotta
      • 1/3 of Cashew Mozzarella
      • Vegan Parmesan
      • Lasagna noodles
      • Tomato Sauce
      • Rest of GimmeLean Sausage
      • Rest of Tofu Ricotta
      • Vegan Parmesan
      • 1/3 Cashew Mozzarella
      • Lasage Noodles
      • Tomato Sauce
      • Rest of Cashew Mozzarella
      • Sprinkle of Vegan Parmesan
  1. Bake at 350F for 30-45 minutes. If you want a moister lasagna, cover the lasagna with foil. If you are preparing this lasagna for another time, bake for 30 minutes then reheat when you are ready.  If you choose to serve right away, let cool 10 minutes before serving.

Buon appetito!













- Cost Breakdown -