Vegan Lasagna

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Introduction

I’ve always loved lasagna, but there’s no need to miss out on this tasty dish when you’re vegan. This recipe is just as satisfying as the original—and much easier to make!

INGREDIENTS

• 1 package lasagna noodles (10-12 noodles)
• 2 jars pasta sauce, or 4 cups homemade sauce
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped mushrooms (optional) * 1 cup chopped bell peppers (optional) * 1 cup vegan cheese shreds (or more if desired)

4-6 lasagna noodles, cooked according to package instructions

To make this vegan lasagna, you’ll need:

• 4-6 lasagna noodles, cooked according to package instructions

You can find the instructions on the back of the box or on their website. The number of noodles you use depends on what size dish you’re making it in–you want enough layers to fill up the pan but not so many that they overflow when you add sauce! If you’re using a 9×13-inch baking dish like I did here, use 5 noodles; if it’s an 8×8-inch square pan or some other shape/size (like round), go with 6 noodles instead.

• 1 large onion diced small

If using dried herbs instead of fresh ones listed above…

1 (28-ounce) can no-salt added diced tomatoes, undrained

When it comes to the tomatoes, don’t use regular diced tomatoes or tomato paste. You can also skip crushed and whole canned tomatoes, as well as any with green chilies.

This is because the sauce needs to be thick enough to hold together but not so thick that it becomes hard when baked in an oven. The other options listed above will make your sauce too thin, which won’t work well for this recipe!

2 (15-ounce) cans tomato sauce

2 (15-ounce) cans tomato sauce

If you’re looking for a good base for many recipes, canned tomato sauce is just the thing. It’s easy and quick to make, and it can be used in many different ways. If you want to make your own, try this recipe: 3 tablespoons olive oil; 1 cup diced onion; 2 cloves garlic finely chopped; 1 teaspoon dried basil leaves; 1-1/2 teaspoons salt (or more); 1/2 teaspoon freshly ground black pepper; 2 cups chopped fresh tomatoes or one 14 ounce can crushed tomatoes plus 1 cup water (you could also use store bought). Heat oil in large skillet over medium heat until hot but not smoking then add onions and cook until softening slightly about 3 minutes before adding garlic & stir until fragrant then add remaining ingredients plus another cup of water if needed bring mixture up to boil reduce heat cover tightly & simmer gently stirring occasionally about 20 minutes or until thickened remove from heat let cool uncovered 10 minutes before using as needed

8 ounces sliced mushrooms (about 3 cups)

Mushrooms are a great source of vitamin D, which is important for bone health. They’re also low in calories and fat, making them an excellent choice for those looking to cut down on their intake of these macronutrients. Mushrooms contain fiber, which helps regulate your digestive system, as well as potassium–a mineral that helps keep your heart healthy and regulates blood pressure (1).

2 tablespoons olive oil, divided

Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the mushrooms, garlic and onion and cook for 5 minutes or until softened. Add the spinach and cook for 1 minute or until wilted. Set aside to cool for 10 minutes.

Pour half of the tomato sauce into an ovenproof dish that’s about 20cm x 25cm (8in x 10in). Layer with half of each type of lasagne sheet (so you’ll have 3 layers), then sprinkle over half each cheese alternative, spinach mixture, olives and sliced pepperoni slices (if using). Repeat with remaining tomato sauce, pasta sheets and toppings until everything is used up – ending with another layer of cheese alternative on top if desired!

1 small onion, chopped (about 1 cup)

Onions are a root vegetable that have been used as a food since ancient times. They’re also rich in anti-inflammatory properties, which can help with heart health and reduce the risk of cancer, diabetes, Alzheimer’s disease and other age-related conditions.

Onions are also an excellent source of vitamin C (one large onion contains about 20 mg). Vitamin C helps boost immunity and reduce stress by reducing cortisol levels–the hormone that causes us to feel stressed out when we’re under pressure or overworked.

4 cloves garlic, minced (about 2 teaspoons)

Garlic is a very healthy ingredient. It’s an anti-inflammatory, a natural antibiotic and anti-fungal, and it can help lower your cholesterol levels. Garlic is also good for your heart!

You’ll want to use fresh garlic in this recipe if possible–it tastes better than powdered or jarred garlic. If you don’t have any fresh cloves on hand (or if you’re feeling lazy), feel free to substitute 1/4 teaspoon garlic powder instead of fresh minced garlic.

1 teaspoon dried oregano or Italian seasoning blend

1 teaspoon dried oregano or Italian seasoning blend

Italian seasoning is a mix of dried herbs and spices. Oregano is an herb that has a strong flavor, so it’s often used in Italian cooking. It contains iron, calcium, vitamin A and vitamin C.

1/2 teaspoon fennel seeds (optional but delicious)

Fennel seeds are a delicious addition to this recipe, and they’re also great for you. Fennel seeds contain fiber, vitamin C, manganese and calcium. The fiber in fennel seeds can help lower cholesterol levels (source).

If you want to add fennel seeds to your lasagna but don’t have any on hand, try growing some! They’re easy to grow from seed and will start producing beautiful flowers within two months of planting them into the ground or in containers indoors (source).

This is a tasty vegan lasagna recipe that’s filling and nourishing

This is a tasty vegan lasagna recipe that’s filling and nourishing. It’s also easy to make, and you can make it in advance if you want to serve dinner guests or have leftovers on hand for busy weeknights. And don’t worry if you don’t have exactly the same ingredients as me; this dish is flexible enough that it will work with whatever veggies are available at your local grocery store!

Vegan lasagna is a healthy meat-free option for dinner, especially if you’re using whole-grain pasta instead of white flour pasta (and replacing cheese with vegan alternatives). I like using leftover veggies from my garden too–they add extra flavor and nutrients without requiring any extra effort!

Conclusion

I hope you enjoy this vegan lasagna recipe. It’s a great way to make lasagna if you’re looking for something healthier, or if you want something that’s easy and delicious!