Meatless Lasagna (Vegan)
This meatless lasagna with tofu Bolognese sauce, zucchini, carrots, and mushrooms is SO delicious! The perfect meal for a relaxed evening. Maybe even with a nice glass of red wine? It’s 100 % vegan, packed with flavor, and easy to make!
7oz firm tofu
1tablespoon olive oil
1large onion, chopped
3 cloves of garlic, minced
3tablespoons tomato paste
3/4cup dry red wine (use a vegan brand)
214.5 oz cans diced tomatoes
2tablespoons dried oregano
1tablespoon dried basil
2cups pureed tomatoes
1/2teaspoon soy sauce
salt, to taste
black pepper, to taste
4.5oz mushrooms, cut into small cubes
1 small zucchini, cut into small cubes
1 carrot, cut into small cubes
9 lasagna sheets
3/4cup crème fraîche or vegan basil ricotta
1cup vegan cheese
Start by crumbling the tofu with your hands. In a large pan, heat the olive oil and pan-fry the crumbled tofu for about 3 minutes. Then add the chopped onion and cook for another 4 minutes. Then add the garlic. After one minute, add the tomato paste and cook for 2 more minutes. Deglaze with red wine and cook for 3 minutes. Then add the diced tomatoes as well as the pureed tomatoes and season with oregano, basil, salt, and pepper.
While you make the tofu Bolognese sauce, pan-fry the vegetables in a second pan. Heat some oil and cook them for about 6 minutes. Season with salt and pepper. Once the Bolognese sauce is ready, add the veggies and stir well.
Add a cup of the Bolognese sauce at the bottom of your casserole dish. Then add a layer of lasagna sheets, then again Bolognese sauce, and top it with some crème frâiche (or homemade basil ricotta). Continue with two more layers of sauce and lasagna sheets. Put the rest of the Bolognese sauce on top and sprinkle with vegan cheese.
Preheat your oven to 350 °F and bake the lasagna for 30-35 minutes, depending on your oven. Enjoy the lasagna with a green side salad and maybe a glass of red wine.