Lean Lasagna
“Since taking up cooking in the Q (quarantine), we’ve had a ton of fun veganizing and healthifying classic comfort foods and childhood favourites. Learning about all the alternatives to traditionally not-great-for-you foods and ingredients has been so fun! This lasagna represents this journey well. It’s crazy healthy, filling, and of course DELICIOUS!”
Ingredients
- 2 tsp olive oil
- 1 large onion (diced)
- 3 cloves garlic, minced (1½ tbsp.)
- 1¼ bag of fresh baby spinach
- 1 packet tempeh (cubed)
- 1 package garlic & herb tofu cream cheese
- ½ cup chopped fresh basil
- ¼ cup nutritional yeast
- 3 cups pasta sauce
- 3 cups salsa
- 12 uncooked green lentil lasagna noodles
Vegan parmesan
- blend 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp onion salt
- cayenne pepper to taste
Instructions
- Preheat oven to 375 ℉ / 190 ℃.
- Heat oil in a skillet over medium-high heat.
- Sauté onions until translucent, then add garlic.
- Cook for 3-5 minutes, or until slightly browned.
- Add spinach, and cook for 2 to 3 minutes, or until wilted. Set aside.
- Blend tempeh, cream cheese, basil, and nutritional yeast, until the mixture is thick and smooth. Add splashes of water to help lubricate if necessary, salt and pepper to taste.
- Combine pasta sauce and salsa.
- Spread tomato mixture on the bottom of a 13- x 9-inch baking dish
- Cover with one-third of the noodles (4 or 5 noodles), spread a thin layer of cream cheese mixture, then veggies, and ladle on another one-quarter of the sauce.
- Repeat the layer of noodles, filling, and veggies. Finish with a final layer of noodles and the remaining sauce.
- Cover lasagna with foil, and bake for 30 minutes.
- Uncover, and bake for 15 minutes more, or until noodles are tender.
- Sprinkle vegan parmesan to cover the pan, and cook for 5 more minutes. Remove from oven, and let stand 10 minutes before serving.
Notes
Tried this recipe?Let us know how it was!