Whole Food Plant Based Lasagna (Vegan, Oil-free, & Gluten free)
Updated: Dec 16, 2020
Lasagna is one of my favorite comfort foods and this recipe has easily become my go to when I'm having company for dinner.
This is my first of hopefully many delicious recipes that you're going to love! I want to inspire you to get creative in the kitchen, in ways you may never have thought of.
Tofu Ricotta: - 2 14 oz blocks extra firm tofu, drained - Juice from half a lemon - Handful of fresh basil - 3 tablespoons nutritional yeast - 3-4 cloves of garlic - 1 teaspoon salt - Pepper to taste
"Meat" sauce: - 2 cups walnuts - 2 cups of cooked lentils (brown, black or green lentils will work) - 1 red bell pepper - 1 yellow onion - 1/2 cup sun-dried tomatoes - 3 & 1/4 cups tomato sauce - 2 tablespoons Italian seasoning - 2 cloves of garlic, minced - 1 tablespoon onion powder - 2 tablespoons nutritional yeast - 1/2 teaspoon salt - 1/2 teaspoon of red pepper flakes - 1 tablespoon tamari or soy sauce - 1/4 cup water (for sauteing)
- Pepper to taste
Other ingredients: - 1 box of lasagna noodles (Use gluten free if desired)
- 3/4 cup tomato sauce
1. To prepare the ricotta filling add all ricotta ingredients to a food processor and blend until smooth. Scrap down the sides as needed. If the mixture is dry, add a few tablespoons of water then blend more. It should be a smooth consistency.
2. To prepare walnut "meat" blend walnuts and sun-dried tomatoes in a food processor until it's a fine chunky consistency. 3. Preheat your oven to 350°F 4. Add the 1/4 cup water to a large skillet and turn to medium heat. Add a roughly chopped onion and red bell pepper to food processor. Blend until it's a fine consistency. Add to the skillet and saute until soft. Add the tamari, walnut mixture and cook for 5 minutes. Add 3 & 1/4 cups tomato sauce, spices, lentils and mix well. Lower the heat and simmer for an additional 5 minutes. 5. Cook lasagna noodles until they're half way cooked, according to package instructions. 6. Add the remaining 3/4 cup of sauce to the bottom of your oven safe pan (I used a 9x13 pan). Then layer noodles, ricotta, "meat" sauce, noodles, ricotta.. and continue until you're out of ingredients (You may have a couple noodles left over). The final layer should be ricotta and then meat sauce. 7. Cover with tinfoil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes. 8. Allow to cool for 5-7 minutes before cutting. Enjoy!