Baked Vegan Mediterranean Lasagna - Sharon Palmer, The Plant Powered Dietitian

This Baked Vegan Mediterranean Lasagna is wealthy with the nice and cozy, sunny flavors of the Mediterranean: basil, eggplant, zucchini, artichokes, bell peppers, tomatoes, olives, and garlic. This Mediterranean lasagna recipe is complemented with home-made creamy cashew ricotta and melted plant-based cheese so as to add a scrumptious creamy texture to this fabulous pasta dish. Simply sauté up your Mediterranean greens with marinara sauce, and layer lasagna sheets, veggies, cashew ricotta, plant-based cheese, and breadcrumbs, pop within the oven, and also you’ll be rewarded with this genuine Mediterranean lasagna dinner very quickly!

This 100% plant-based vegan lasagna recipe shines with wealthy flavors, because of the number of greens and seasonings. Plus, this well being lasagna recipe is a budget-friendly, family-friendly (the entire household will like it!) addition to your menu rotation. Filled with fiber, nutritional vitamins, minerals, and phytochemicals, you possibly can really feel actually nice about serving this luscious, nutritious dinner recipe, which is sort of a meal in a single. It solely takes about 25 minutes to prep this recipe, then pop it within the oven, set the timer, and stroll away. Dinner will likely be served in about an hour and quarter-hour! Make it a gluten free lasagna recipe by utilizing gluten-free lasagna noodles and breadcrumbs.

Step-By-Step Information:

Sauté greens and seasonings in olive oil. Add marinara sauce and water.

Put together Cashew ricotta by mixing collectively soaked cashews, plant-based milk, lemon juice, dietary yeast, and garlic.

Assemble vegetable sauce, shredded plant-based cheese, cashew ricotta, and lasagna noodles. Within the backside of a baking dish sprayed with nonstick cooking spray, add one layer of lasagna noodles.

Prime with one-third cashew ricotta and one-third shredded plant-based cheese. Repeat layers two extra instances.

Sprinkle with bread crumbs, cowl with foil, and bake for 1 hour. Take away foil and bake for 15 further minutes.

Take away from oven, slice into squares and revel in!

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Description

This scrumptious, no-fail Baked Vegan Mediterranean Lasagna is wealthy with the nice and cozy, sunny flavors of the Mediterranean—onions, eggplant, zucchini, bell peppers, basil, artichokes, olives, herbs and tomatoes, layered with home-made cashew ricotta and plant-based cheese. Make it gluten-free by swapping out pasta and breadcrumbs with gluten-free varieties.

Cashew Ricotta:

Mediterranean Vegetable Sauce:

1 tablespoon further virgin olive oil
1 medium onion, diced
1 small (8 ounces) eggplant, diced
1 medium (8 ounces) zucchini, diced
1 giant inexperienced bell pepper, diced
3 medium cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained (reserving liquid), sliced
1/2 cup reserved artichoke liquid
½ cup recent basil, chopped
½ cup kalamata olives, pitted, drained
2 teaspoons Italian seasoning, (make your individual spice mix right here)
1/2 teaspoon black pepper
1 teaspoon balsamic vinegar
1 (25-ounce) jar marinara sauce

Pasta and Toppings:

12 ounces lasagna sheets (9 3 1/2 x 4 1/2 inches; or twelve 2 1/2 x 10 inches)
1 cup shredded mozzarella-flavored plant-based cheese
2 tablespoons bread crumbs

To make Cashew Ricotta: Place cashews in a bowl and canopy with boiling water. Soak for 10 minutes. Drain water, place soaked cashews in blender or meals processor container with soymilk, lemon juice, dietary yeast, garlic, and salt (non-compulsory). Course of till pretty clean, scraping down sides (ought to have a slight pebbly texture, like ricotta). Put aside.
Whereas cashews are soaking, make Mediterranean Vegetable Sauce: Pour olive oil into a big saucepan or heavy pot on medium warmth. Add onion, eggplant, zucchini, bell pepper, and garlic and sauté for about 8 minutes. Might add a number of the reserved artichoke water if it sticks. Add basil, artichokes, olives, Italian seasoning, black pepper, balsamic vinegar and sauté for an extra 2 minutes. Add marinara sauce and remaining artichoke water, stir nicely, cowl pan, and produce to a simmer over medium warmth (about 4 minutes). Take away pan from warmth.
To Assemble Lasagna: Warmth oven to 350 F. Spray a big baking dish (9×13 inches) with non-stick cooking spray, and line with one-third of the dry lasagna noodles, one-third of the vegetable sauce, one-third of the cashew ricotta, and one-third of the mozzarella plant-based cheese. Repeat for a complete of three layers. For the ultimate layer, sprinkle with bread crumbs. Cowl with foil. Bake at 350 F for 1 hour, take away foil and cook dinner for an extra quarter-hour. Slice into 8 squares.