“Cheesy” Vegan Lasagna

Who says vegans cant enjoy a cheesy lasagna?! First time attempting homemade vegan mozzarella and I’d say it was a success! Thanks @explorecuisine for the delicious gluten-free green lentil lasagne sheets! #explorerecipes


– 1 package of your favorite lasagna strips
– 7 cups of your favorite tomato sauce (I made my own homemade-recipe to follow!)
– 1 cup of portobello mushrooms, sliced
– 1 cup of fresh spinach
– 1-2 medium sized zucchini, cut in long strips (optional, can be removed if not desired)
– 1 clove of garlic, minced
– 6-8 leaves of fresh basil
– 1 cup of my cashew ricotta cheese (see recipe in former post)
– 6-8 vegan mozzarella cheese (recipe below)

Vegan Mozzarella Cheese:
I followed the recipe at https://veganhuggs.com/vegan-mozzarella-cheese/
for the vegan mozzarella. I could not find the agar powder so I chose to use the tapioca starch in replace of it and it turned out perfectly fine!

Homemade Tomato Sauce:

– 2 cloves of garlic, minced
– 1/2 onion, finely chopped
– 2 large (28oz) cans of crushed red tomatoes
– 1 tsp of dried basil
– 1 tsp of dried oregano
– 1/2 tsp of thyme
– 1/2 tsp of rosemary
– 1/2 tsp of sage
– salt and pepper to taste

In a large pot, on medium/high heat, pour 2 tbs of olive oil. When oil is heated add in your herb mix of basil, oregano, thyme, rosemary, and sage. Stir the herbs and allow the heated oil to release the depth of flavors. After about 1 minute, pour in your chopped garlic and onion. Let onion cook down until it becomes translucent, then add both cans of tomatoes. Add in your salt and pepper, I use about 1/2 tsp of each. Stir for a few minutes until sauce begins to bubble, then turn burner to low and cover the pot. Be sure to stir your sauce occasionally to prevent any sticking and test to make sure you have a good blend of spices.

Lasagna Instructions:

On a cookie sheet covered in foil and sprayed with cooking spray, place all of your zucchini. Sprinkle with salt, pepper, oregano, basil, and another spray of cooking spray. Then place in the oven on broil for about 10 minutes or until browned, then remove.

In a medium sized skillet on medium heat, pour 1 tbs of olive oil. Then add your mushrooms and let cook down for 3 minutes or until browned. Then add your spinach and let wilt down for 1-2 minutes, adding salt and pepper to taste.

Preheat oven to 400 or to the instructed temperature on the package of your lasagna. Then in a lasagna pan of your choosing, cover the bottom generously with your tomato sauce. Then line the pan with a layer of your lasagna sheets. With a spatula spread cashew ricotta on to each sheet, followed by little slices of your fresh vegan mozzarella. Then, cover each sheet with some of your mushrooms and spinach.

Next, add your zucchini strips on, making sure to mirror them in the direction of the lasagna sheets. Cover this layer with more sauce and repeat the steps all over again (lasagna sheets, cheeses, veggies, then more sauce). Finally take your last lasagna sheets over cover your tray. Add whatever ricotta is left on the top, then cover with sauce. Scatter remaining vegan mozzarella on the top of the tray and set in the oven.

Follow your package for exact cooking times. My Explore Cuisine cooks in the oven for 40-45 minutes. Then I let it sit for another 10 minutes before cutting into it.

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