Loaded Vegan Lasagna | Herban Eats

Free Flava My Plate Recipe!

LOADED LASAGNA UPDATED

INGREDIENTS

FOR LASAGNA

24-28 lasagna cooked or no boil lasagna (whole grain preferred)
FOR THE TOMATO/MARINARA BASE SAUCE

1 – 28 oz can crushed tomatoes
2– 15 oz can fire-roasted diced tomatoes (drained) (optional-sub with plain)
2 cup tomato paste

3 tsp cornstarch plus 3 tsp sauce (if needed for thickening)
2 TBSP dried oregano
3 tsp garlic powder
1/2 tsp kosher salt OR to taste
1 tsp black pepper OR to taste

FOR MUSHROOMS OR MEATLESS CRUMBLE

5-10 oz packs white or baby Bella mushrooms, chopped OR 3 – 12 oz packs of meatless crumbles

2 cups yellow onion, finely diced
1 tsp grapeseed oil OR 1/4 cup water
2 tsp tsp garlic powder

2 tsp oregano
1⁄2 tsp ground black pepper

2 TBSP worcesterchire sauce (vegan)

3/4 tsp liquid smoke

FOR SPINACH

3 – 9 oz bags of spinach, roughly chopped

1 TBSP garlic powder

1 tsp grapeseed oil (optional)

1/2 tsp salt

1/2 tsp pepper

FOR TOFU RICOTTA

2 tbsp grapeseed oil OR 1/4 cup water

6-14 oz firm tofu, pressed/drained

1 1/4 cup nutritional yeast

1 TBSP lemon juice

1 1/2 TBSP dijon mustard (optional)
3 tsp garlic powder
1⁄2 tsp kosher salt
1⁄2 tsp onion powder

1/2 tsp red pepper flakes (optional)

FOR TOPPING

5 vine-ripe or Roma tomatoes, thinly sliced
Course Ground Black Pepper

METHODS

Preheat oven to 400°F and prepare casserole with a little oil to cover surface of your 9 x 13 or square baking dish.
MUSHROOM OR CRUMBLE METHOD Place pot over medium to medium high heat and add 1 tsp of oil (or 2 tsps of water, if substituting), mushrooms, onions, all dry ingredients, combine and stir for up to 3 minutes. Drop heat to medium low and let cook with lid for up to 4 minutes. Remove lid, stir and continue to cook another 5 minutes or until water renders down, stirring regularly-this allows you to cook off the excess water in the pot and brown mushrooms.Once most of the water is cooked out, add all vegan worcestershire and liquid smoke, give it another stir and cook another 1-2 minutes, then remove from heat and set aside.
TOMATO/MARINA BASE METHOD Place previously used pot over medium heat and add tomato paste, garlic powder and remaining dry ingredients and stir to combine for up to 5 minutes (this will cook the raw/canned flavor out of your tomato paste). Reduce heat to low and add crushed tomatoes and diced tomatoes to pot, stirring frequently for up to 5 minutes, then place lid and cook for 10 minutes. Remove lid, stir, return heat to medium and make slurry out of cornstarch by adding 2 TBSP of sauce to a cup or bowl and combine it with the cornstarch (stirring it until it's combined) then add to sauce and cook on medium low for 5 minutes.
SPINACH METHOD Add thawed spinach to a colander/strainer, wring out excess water then add to a clean bowl. Add garlic powder optional salt, pepper and an optional drizzle (1 tsp) grapeseed oil mix lightly to combine then set aside.
ASSEMBLY METHOD BASE LAYER: tomato sauce, NEXT-pasta, NEXT -tomato sauce, NEXT-mushroom or crumble, NEXT Tofu ricotta (prominent layer), NEXT-pasta and repeat leaving about 1⁄2 inch to top of casserole (about 3–4 layers). TOP/FINISHING LAYER-pasta tofu ricotta, then arrange your sliced tomatoes in rows, sprinkle with black pepper, bake uncovered on a large lined baking sheet for 45 minutes. Remove aluminum foil and allow to bake another 15 minutes uncovered then remove from oven, allow to cool about 15 minutes before cutting and enjoy!

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