The Lasagna Recipe That Convinced My Family to Eat Plant-Based! #vegan #oilfree

tofu

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers a similar texture with fewer calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides a similar flavor profile.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: mozzarella

Nutritional yeast is a cost-effective way to add cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

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

Sauté 1 diced onion for about 5 minutes.

Add 3 minced cloves of garlic and cook for a few minutes.

Incorporate 2 cups chopped frozen spinach and cook until wilted.

Add 1 and 1/2 cups cooked lentils, 1 teaspoon low sodium tamari, and cracked pepper. Stir and set aside.

For the sauce, mix 28 oz crushed tomatoes, 1/4 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/4 teaspoon thyme, 1 teaspoon low sodium tamari, and 3 tablespoons tomato paste. Stir together without cooking.

For the cheese sauce, blend 1 cup cashews or almonds, 1 tablespoon Dijon mustard, 1/2 cup nutritional yeast, 1 tablespoon lemon juice, 2 tablespoons white wine vinegar, 1/4 teaspoon onion powder, and 1 cup water until creamy.

Preheat oven to 350°F.

Slice 3 medium-sized sweet potatoes into 1/4 inch thin rounds.

Layer sweet potatoes in the bottom of a baking dish.

Add half of the lentil filling, half of the sauce, and a little less than half of the cheese sauce. Repeat layers.

Cover the final layer with the remaining cheese sauce.

Bake for 45 minutes, check for doneness, and add 15 more minutes if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens