Homemade Vegan Lasagna

I love pasta, almost as much as I love potatoes. There’s nothing more satisfying than noodles covered in a good sauce with veggies. I don’t make lasagna as much as I should. I mean, depending on how many layers you have, it really does feed a crowd; it freezes well so you’re not eating it for a week if you only have a few people living in your home. It travels well, so it’s right up there with chili for potlucks. What more can I say? I LOVE lasagna ūüôā

I’m going to share with you my recipe. It’s fairly simple, but it does take some time to cook, but it’s ready within 40 minutes. You can make the marinara sauce and ricotta the day before. If you are really stuck for time, you can always grab a bag of cut veggies from the grocery store. I won’t judge. This here, my friends, is a judge free zone.

I need to tell you that if you come across Manitoba Hemp Heart Toppers, you need to buy them I generously sprinkled their Chipotle, Onion & Garlic blend on top of my lasagna and it’s a match made in heaven. Let’s get to the part you are really here for…. the recipe.

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You will need 6 lasagna noodles, 1 1/2 batch of marinara sauce, all the ricotta (1 recipe worth), cut veggies- how much is up to you, the more the better! Do not cook your noodles or your veggies!!! The oven and sauce will do all that hard work for you. Trust me; you don’t even need to buy the oven ready ones. Just choose any noodle you want. Brown rice will cook up faster than regular noodles. Remember to double the batch of my sauce for this recipe.

Brandie’s Marinara Sauce

1 large onion, diced

3 cloves of garlic, or 6 even it’s all good

1 tsp of each thyme, rosemary

1 Tbs of basil

1 can of crushed tomatoes

2 tbs of Parmageddon  by the makers of Vegan Magic.

3 tbs of Manitoba Harvest Hemp

Oil, or veggie broth to sauté the onions

Method:

If you use oil, add some olive oil to your pot, otherwise use some veggie broth. Heat it on medium heat. Add the onions and sauté them for a few mins, add the minced garlic, stir it for about 30 seconds.

Add the crushed tomatoes, thyme, rosemary and basil, stir. 

Cover the pot with a fitted lid. Bring sauce to a boil. 

Remove pot from the heating source, carefully lift lid, and give it a good stir.

Reduce heat to low, you want it to simmer. Cover with lid. Set the timer for 30 mins. Just give it a stir every now and then.

Add the parm and hemp seeds, stir it up and BOOM baby, you have yourself an epic marinara sauce.

Ricotta

1 block of extra firm tofu, drained and pressed

1 tablespoon of fresh lemon juice

3-4 cloves of garlic.

1 tablespoon dried basil

1/3 cup nutritional yeast

dash of salt 

Method:

Get out your food processor and break the tofu into pieces, add everything else and process it.

*Note, the ricotta recipe is adapted from Isa’s recipe in Veganomicon.

Pre-heat oven to 375 degrees.

Now you’re ready to assemble your lasagna. Pour a fair amount of sauce on the bottom of you 9×13 inch pan. Place 3 lasagna noodles on top of the sauce. Take half of the ricotta spread over the noodles; it doesn’t need to be perfect. Take your veggies place on the ricotta. Take the rest of the ricotta place on veggies. Cover that with some sauce. Place 3 more noodles on top, pour the rest of the sauce over the noodles. Cover with tin foil, cook for 40 mins.¬†¬†

Of course you can add more noodles if you want more of a classic lasagna.

I hope you enjoy this recipe as much as I did. The marinara sauce is my go to for dipping garlic bread/sticks in, or for anything when I need a red sauce. I think it’s way better than any pizza joint’s marinara sauce. Let me know what you think.