Vegan Classic Beef Lasagne

Indulge in the comforting flavors of lasagne while keeping it plant-based with this irresistible Vegan Classic Beef Lasagne recipe. Perfectly layering tender vegan lasagne noodles, a hearty plant-based "beef" ragu simmered with red wine and Italian herbs, and creamy homemade cashew ricotta, this dish is a celebration of rich, cheesy goodness without any dairy or meat. Topped with melty vegan mozzarella and fresh basil, this lasagne is baked to golden perfection, delivering a satisfying crowd-pleaser that's sure to impress vegans and non-vegans alike. Whether you're hosting a dinner party or meal-prepping for the week, this flavorful, protein-packed recipe is guaranteed to become a staple in your kitchen.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, finely diced
• 1 celery stalk, finely diced
• 14 ounces plant-based ground 'beef'
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 cup red wine
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups cashews, soaked in water for at least 2 hours
• 0.25 cup nutritional yeast
• 2 tablespoons lemon juice
• 0.5 cup water
• 12 sheets vegan lasagne noodles
• 1.5 cups vegan mozzarella cheese, shredded
• 0.25 cup fresh basil leaves, for garnish

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, heat the olive oil. Add the chopped onion, minced garlic, diced carrots, and diced celery, and sauté until the onion is translucent, about 5 minutes.

Step 3

Add the plant-based ground 'beef' and cook until browned, about 5-7 minutes.

Step 4

Stir in the crushed tomatoes, tomato paste, oregano, basil, and red wine. Season with salt and black pepper. Let the mixture simmer for 15 minutes over low heat, stirring occasionally.

Step 5

While the sauce simmers, prepare the cashew ricotta. Drain the soaked cashews and place them in a food processor with nutritional yeast, lemon juice, and water. Blend until smooth and creamy.

Step 6

To assemble the lasagne, spread a thin layer of the 'beef' sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.

Step 7

Place 3-4 lasagne noodles over the sauce. Spread one-third of the cashew ricotta over the noodles and top with one-third of the vegan mozzarella.

Step 8

Repeat the layers two more times, ending with the remaining 'beef' sauce and topping with the remaining mozzarella cheese.

Step 9

Cover with aluminum foil and bake in the preheated oven for 40 minutes.

Step 10

Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Step 11

Let the lasagne sit for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(3001.4g)

Amount per serving	% Daily Value*
Calories	5702.6

Total Fat 234.8g	0%
Saturated Fat 72.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6140.6mg	0%
Total Carbohydrate 735.4g	0%
Dietary Fiber 64.1g	0%
Total Sugars 88.2g
Protein 216.7g	0%

Vitamin D 0IU	0%
Calcium 1730.8mg	0%
Iron 67.4mg	0%
Potassium 7575.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 14.6%

Carbs: 49.7%