DELICIOUS VEGAN LASAGNA (Soy, Gluten, Nut Free)

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by soaking 2 cups of raw sunflower seeds in boiling water for 20 to 30 minutes to soften them.

Chop shiitake mushrooms and sauté them in a nonstick skillet with avocado oil for 3 to 4 minutes until browned.

Add a pinch of salt and fresh cracked pepper to the mushrooms, then stir in 1/2 cup of boiled lentils.

Add 2 tablespoons of coconut aminos to the mushroom and lentil mixture, followed by a quarter to half teaspoon of dried oregano and some crushed fennel seeds.

Pour in the marinara sauce and stir to combine, letting it simmer briefly.

In a separate bowl, drain and rinse the soaked sunflower seeds, then blend them in a high-speed blender with 1/4 cup nutritional yeast, 1 tablespoon minced garlic, zest of one lemon, and juice of half a lemon.

Add water as needed to help blend until the mixture resembles ricotta cheese.

Boil water in a large pot and add a tablespoon of salt before cooking the brown rice lasagna noodles for 11 minutes.

Drain the noodles and toss them with a little olive oil to prevent sticking.

Preheat the oven to 350°F (175°C).

Layer the lasagna starting with sauce on the bottom, followed by noodles, the sunflower seed ricotta, and the mushroom-lentil mixture, repeating the layers until all ingredients are used.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens