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’ll be able to 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 might be served in about an hour and quarter-hour! Make it a gluten free lasagna recipe through the use of gluten-free lasagna noodles and breadcrumbs.
Step-By-Step Information:
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 additional 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 contemporary basil, chopped
- ½ cup kalamata olives, pitted, drained
- 2 teaspoons Italian seasoning, (make your personal 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-obligatory). Course of till pretty easy, 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 properly, cowl pan, and convey 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.
Notes
Make this a gluten free lasagna through the use of gluten-free lasagna noodles and breadcrumbs.
- Prep Time: 25 minutes
- Cook dinner Time: 1 hour quarter-hour
- Class: Entree
- Delicacies: Mediterranean, Italian, American
Vitamin
- Serving Dimension: 1 serving
- Energy: 474
- Sugar: 12 g
- Sodium: 396 mg
- Fats: 19 g
- Saturated Fats: 4 g
- Carbohydrates: 68 g
- Fiber: 14 g
- Protein: 14 g
For extra plant-based lasagna recipes, try a few of my favorites right here:
Cauliflower Spinach Lasagna
Swiss Chard Basil Lasagna
Baked Mediterranean Lasagna
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