Vegan 3 Cheese & Spinach Lasagna

Vegan 3 Cheese & Spinach Lasagna

I started making vegan lasagna probably close to the beginning of my transition because I needed the comfort of having those hearty and satisfying pasta meals to keep me on the right path. I have just tweaked my first recipe by adding a couple different staples to this recipe. It’s only become even better. This lasagna dish is so cheesy and filling that I can’t wear jeans while consuming this deliciousness. I have to be in my stretchy black high waisted leggings and even then I feel like I’m busting out of them. It’s not like I care while eating this though it’s just so perfectly rich and creamy that I don’t worry about anything while eating this lasagna. It’s only after the fact that I’m like…”Whyyyyy?” Then I remind myself why it happened.

This definitely isn’t a recipe I can prepare in my weekly rotation because there are multiple steps and I usually just need dinner to be done in under 30 minutes or else I’m pulling my hair out. Not literally..but I think you get where I’m coming from. This is usually one of those dishes I’ll make for a holiday dinner or family get together. It’s really for a special  event because well it is lasagna and it’s vegan which makes that special. It’s only right.


To Prepare the Lasagna Noodles

Fill a large pot with water and bring to a rolling boil then add in the lasagna noodles and cook about 8 minutes until just tender. Drain and rinse with cold water to stop the noodles from cooking and set aside until later use.

Line a lasagna pan or if you have a 9×13 baking pan with parchment paper and set aside until ready to use.

 

To Prepare the Ricotta Cheese & Cashew Cheese Sauce

While your noodles are cooking start making both the Vegan Ricotta Cheese and the Vegan Cashew Cheese Sauce. It makes it easier if they’re both ready to use during the layering process and steps. 

The first cheese used is in this cheesy lasagna recipe is my Vegan Tofu Ricotta Cheese . It’s simple enough to make in literally 5 minutes {not including the time to press and drain the Tofu, which is about 5 minutes because I just slightly press since it’s being blended some moisture is ok } and it’s so delicious. You would never think it’s not the “original” or dairy version. This is actually a much healthier and cruelty-free alternative because it doesn’t contain any cow’s milk or eggs.

The second cheese used in this recipe is my Vegan Cashew Cheese Sauce it just adds more flavor making this so creamy and filling. It’s the best addition to any baked pasta dish or any dish for that matter. I’m so addicted! I use it on everything from pasta to vegetables, rice or even as a dip sometimes I just thicken it up a little more when using it as a dip. This cheese takes somewhat of a preparation to make because you need to soak the cashews in advance. At least for 1 hour in boiling water. Once the cashews are soake it just needs to be blended and BAM it’s ready to go.

 

To Prepare the “Meat” Sauce

In a cast iron skillet add in your choice of cooking oil with the minced garlic and BeefLess crumbles. Let it cook about 6 minutes and then add the garlic powder, ground cumin, dried oregano, paprika and tomato sauce. Stir everything together and let it cook another 6 minutes until heated through. Remove the skillet from heat and set aside.

Now you can preheat the oven to 375F. So by the time you’re done layering your lasagna the oven will be hot and ready.

 

Preparing the Lasagna In Layers

The first layer should be a thin coat of tomato sauce.  Next, top and arrange the first 3 lasagna noodles.

Following the noodles you need to spread an even layer from one end to the other of the Tofu Ricotta.

Next, spread a layer of the “meat” sauce on top and be sure to stretch it from one end to the other as well.

Now add some fresh spinach leaves. You don’t have to go overboard with the leaves. I just do a light layering of greens. I use baby spinach but you could use kale or even arugula if desired. 

Repeat the next 4 layers the same as previously shown above. Start with the noodles, then the tofu ricotta, followed by the “meat” sauce and then topped with your choice of greens.

Repeat the next 4 layers the same as previously shown above. Start with the noodles, then the tofu ricotta, followed by the “meat” sauce and then topped with your choice of greens.

Only this time add ⅓ of the Vegan Mozzarella shreds on the top of the layer of fresh greens.

Then, on top of the Vegan Mozzarella shreds pour the creamy cashew cheese sauce over the top. I don’t bother spreading this layer out.

Once again repeat the next 4 layers the same as previously shown above. Start with the noodles, then the tofu ricotta, followed by the “meat” sauce and then topped with your choice of greens.

This time you’ll be skipping the Mozzarella shreds and just adding a layer of the creamy cashew cheese sauce. This time I make sure to spread it out over the entire strips from end to end.

Next, I top the cashew cheese sauce with a layer of lasagna noodles and pour some tomato sauce over the top. Make sure to even spread it out from end to end.

Finally, top the layers with the remaining 2/3 of the Mozzarella shreds. Don’t worry about being neat with it. When it melts it does it’s magic.

Now, cover the lasagna pan and place it in the oven and set the timer for 60 minutes.

You want it to bake and let the cheese get so melted that it becomes stringy when you’re ready to serve.

Oh one more step…stop baking it and turn the broiler on low. Broil the cheese on top for 2-3 minutes depending on your oven. Keep an eye on it because it can go from golden to burnt in a matter of seconds. Remove from the oven and let it cook about 5-10 minutes before serving.

I could frame this picture.

So cheesy! I can never only have one serving!

Transfer to individual serving dishes and garnish with a sprig of Fresh Parsley. Serve and Enjoy!

Print Recipe
Vegan 3 Cheese & Spinach Lasagna
Enjoying a meatless dish doesn't mean you have to give up any flavor with this layered lasagna, filled with fresh spinach and three different kinds of cheese. Extremely cheesy and hearty everything you look for in a lasagna recipe while keeping it cruelty-free.
Course Main Dish
Cook Time 1 hour 30 minutes
Servings
Ingredients
For the “Meat” Sauce
Course Main Dish
Cook Time 1 hour 30 minutes
Servings
Ingredients
For the “Meat” Sauce
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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