• Alison Elliott

Vegan Vegetable Lasagna



1 package lasagna noodles (cooked)

2 jars marinara or tomato basil sauce

1 large eggplant (diced)

1 package baby bella mushrooms (sliced)

1 yellow or white onion (sliced)

1 c. vegetable broth

4 tbsp. olive oil

1/2 c. basil (chopped)

1/2 c. cherry tomatoes (sliced)

Vegan ricotta (recipe below)

Heat 2 tbsp. of olive oil in a sauté pan. Add the eggplant and sauté for 2 minutes. Add 1/4 c. of broth and sauté for 5 minutes. Again, add 1/4 c. of broth and sauté for 5 minutes. Remove from heat and set aside.

Heat 2 tbsp. of olive oil and add the mushrooms and onions. Sauté for 2 minutes. Add 1/2 c. of broth and cover for 10-15 minutes.

Preheat the oven to 350. Lay 1/2 c. of tomato sauce at the bottom of a lasagna dish. Lay down the noodles. Add some eggplant, mushrooms, onions, tomato, basil, and vegan ricotta. Add more tomato sauce and lay down another row of noodles. Continue this process 2 more times. Put the dish in the oven for 15 minutes and serve warm.

Vegan Ricotta


1 1/2 c. Raw cashews

1/4 c. Nutritional yeast

1 tsp. Garlic powder

1 tsp. Onion powder

1 tsp. Salt

1/2 tsp. Pepper

1/2 c. room temperature water (& extra for soaking)

1/2 c. Fresh basil (chopped, optional)

Boiled water

Bring a teapot of water to a boil. Measure the cashews and place them in a bowl. Pour the boiled water over them and let them soak for 30 minutes. Strain the water and place the cashews in the food processor. Add the nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend for 1 minute. Add the water and blend for 1 minute. Stir in the chopped basil (optional).

Serving Size: 10

12 views0 comments

Recent Posts

See All