Vegan Classic Beef Lasagna
Indulge in the comforting flavors of a hearty Italian classic made entirely vegan with this Vegan Classic Beef Lasagna recipe. Layered with tender lasagna noodles, a rich tomato-based sauce infused with garlic, basil, and oregano, and savory plant-based "beef" crumbles, this dish delivers all the nostalgia of traditional lasagna. Creamy vegan ricotta cheese, nutrient-packed spinach, and gooey vegan mozzarella take this recipe to the next level, creating a satisfying meal that's perfect for family dinners or special occasions. With a quick prep time and simple instructions, this dairy-free, meat-free lasagna is a wholesome and delicious way to enjoy a plant-based twist on a forever favorite. Keywords: vegan lasagna recipe, plant-based beef crumbles, vegan ricotta, dairy-free comfort food.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 pound plant-based ground 'beef' crumbles
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 28 ounces canned diced tomatoes
- 6 ounces tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups fresh spinach
- 1 cup vegan ricotta cheese
- 0.5 cup nutritional yeast
- 2 cups vegan mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and stir for another minute until fragrant.
Add the plant-based 'beef' crumbles, dried basil, dried oregano, and crushed red pepper flakes. Cook for about 8 minutes, breaking it apart and blending flavors.
Mix in the canned diced tomatoes and tomato paste. Season with salt and black pepper, and let the sauce simmer on low heat for about 15 minutes.
Stir in the fresh spinach and allow it to wilt into the sauce. Adjust seasoning if needed.
In a separate bowl, combine the vegan ricotta cheese and nutritional yeast until smooth.
In a 9x13 inch baking dish, spread a thin layer of the sauce on the bottom. Arrange a layer of cooked noodles, followed by a portion of the ricotta mixture, then sauce, and a sprinkle of vegan mozzarella.
Repeat the layers ending with noodles and top with sauce and the remaining vegan mozzarella.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Let the lasagna cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8542 mg | 371% | |
| Total Carbohydrate | 681.8 g | 248% | |
| Dietary Fiber | 80.4 g | 287% | |
| Total Sugars | 73.9 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2757 mg | 212% | |
| Iron | 59.4 mg | 330% | |
| Potassium | 7005 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
