Vegan Classic Beef Lasagne
Indulge in the hearty comfort of this Vegan Classic Beef Lasagne, a plant-based twist on the traditional favorite that’s bursting with bold flavors and creamy layers. Packed with wholesome vegetables like carrots and celery, paired with savory plant-based ground "beef," the rich tomato and red wine sauce sets the stage for indulgence. Layers of tender vegan lasagne noodles are nestled between homemade cashew ricotta and gooey vegan mozzarella, creating a dairy-free masterpiece that’s rich, satisfying, and absolutely irresistible. Perfect for feeding a crowd, this lasagne is easy to assemble, baked to perfection, and topped with fresh basil for a fragrant finish. Whether you're vegan or simply looking for a lighter, dairy-free option, this recipe delivers all the comforting flavors of a classic lasagne with a cruelty-free upgrade.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, finely diced
- 1 celery stalk, finely diced
- 14 ounces plant-based ground 'beef'
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 cup red wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups cashews, soaked in water for at least 2 hours
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 0.5 cup water
- 12 sheets vegan lasagne noodles
- 1.5 cups vegan mozzarella cheese, shredded
- 0.25 cup fresh basil leaves, for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil. Add the chopped onion, minced garlic, diced carrots, and diced celery, and sauté until the onion is translucent, about 5 minutes.
Add the plant-based ground 'beef' and cook until browned, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, and red wine. Season with salt and black pepper. Let the mixture simmer for 15 minutes over low heat, stirring occasionally.
While the sauce simmers, prepare the cashew ricotta. Drain the soaked cashews and place them in a food processor with nutritional yeast, lemon juice, and water. Blend until smooth and creamy.
To assemble the lasagne, spread a thin layer of the 'beef' sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
Place 3-4 lasagne noodles over the sauce. Spread one-third of the cashew ricotta over the noodles and top with one-third of the vegan mozzarella.
Repeat the layers two more times, ending with the remaining 'beef' sauce and topping with the remaining mozzarella cheese.
Cover with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Let the lasagne sit for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5601 mg | 244% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 65.0 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 6259 mg | 133% | |
*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.
