Despite the multiple layers, this vegan lasagna recipe is super simple.
Built around the plentiful seasonal vegetables currently available, such as tomatoes, eggplant, mushrooms and zucchini, if you’re willing to do a little prep work, you’ll be pleasantly surprised. The best thing about lasagna, in general, is that you can use whatever vegetables you have and incorporate them into the mix. Spinach? Cauliflower ricotta? Julienned carrots and peppers? This is your opportunity to put on the chefs hat and create your very own masterpiece!
Rather than going for a pre-packaged meat substitute, I opted for a mushroom meat filling that set the standard high for this lasagna. Not only is the prep time less than five minutes, but the flavors blend together perfectly. Whether you’re a traditional meat eater or a vegan, mushrooms are known to satisfy, providing a familiar texture. Layer away and remember, you can never be too generous when layering lasagna.
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Vegan Lasagna can be enjoyed at a few local restaurants that alternate between a raw and baked version. Urban Fresh and Tasteful Kitchen will prepare you a flavorful raw lasagna while Lovin’ Spoonfuls has a baked version on their regular daily menu. Stop by and tell them that they came highly recommended by Tucson Foodie’s Vegan Vixen!
This meal was made possible thanks to Old Pueblo Mushroom Growers, High Energy Agriculture Farm, and Sleeping Frog Farm. Be sure to visit them at the Santa Cruz Farmers Market and Heirloom Farmers Market.
- 2 cups mushrooms*
- 1 tbsp aminos*
- 1 tbsp olive oil
- 1/2 tsp cumin*
- 1/2 tsp rosemary*
- 1/4 tsp chiltepin powder*
Pulse all ingredients in a food processor until it resembles ground meat.
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- 4 tomatoes*
- 1 small onion*
- 3 garlic cloves*
- 1/4 cup basil*
- 1/4 cup parsley*
- 1/2 tsp black pepper*
- 1/2 tsp sea salt
Blend all ingredients on high.
Golden Zucchini Cheese
- 1 cup golden zucchini*
- 1/4 cup nutritional yeast*
- 1/4 tsp sea salt
- Grate the whole golden zucchini, including skin.
- Toss in nutritional yeast and sea salt and mix well.
Vegetable & Noodle Filling
- 12oz lasagna noodles*
- 1 eggplant*
- 1 zucchini*
- Bring water to a boil. Add sea salt.
- Add noodles and cook, stirring occasionally, until al dente, approximately 7 minutes. Drain and cool.
- Use a knife or mandoline slicer to cut eggplant and zucchini into thin strips. (Editor’s note: Cooking your vegetables before baking into a lasagna may help remove much of the liquid that tends to pool. One article recommends layering in couscous, as well. Others recommend not pre-boiling/cooking noodles beforehand but letting them cook in the oven.)
- Brush olive oil and sea salt over both sides.
- Layer sauce, noodles, mushroom meat and vegetables.
- Cover with foil and bake for 30-40 minutes.
- Add golden zucchini cheese last five minutes of baking.
*Indicates organically grown