Name: EASY Vegan Lasagna With Walnut Meatless
Total time: 1 h
Yield: 6-8
Cuisine: Italian, Vegan
Ingredients: ***Walnut Meatless 'Meat' Sauce; 1/4 cup sun dried tomatoes; 1/2 pumpkin seeds (raw, unsalted, etc.); 1/2 cup walnuts (raw, unsalted, etc.); 1/3 beans (kidney beans, black beans, pinto beans, or a hybrid!); 1/3 cup chickpeas; 3 tablespoons hemp seeds; 2 tablespoons sunflower seed butter; ***Veggie mix; 1 Tablespoon oil (olive, coconut, or avocado for pan); 1.5 cups cauliflower rice; 1.5 cups sliced baby portobello mushrooms; 1 cup shredded carrots; 1/2-1 sweet onion shredded; 1-2 garlic cloves minced (optional); 1 tablespoon liquid aminos; ***Lasagna; 1 box gluten free lasagna noodles (I like the brown rice/lentil mixed ones); 1 bag vegan cheese or regular italian cheese; 1/2 cup vegan ricotta or regular ricotta; 1/2 cup fresh basil, shredded; 1 cup organic grape cherry tomatoes sliced in half or quarters; 1 jar Rao's Homemade Sauce (I like tomato basil)

Looking for the BEST vegan lasagna recipe?! Look no further! This easy vegan lasagna with a walnut “meat” sauce will impress even the pickiest eaters at your table! I swear, they will never know it's complete meatless! It really brings the bolognese vibes to your dinner table.

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You can keep this recipe dairy free to keep it vegan, or you can swap out the vegan cheeses for regular cheese making it a vegetarian dish. Either way, your tastebuds will thank me!

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EASY Vegan Lasagna With Walnut Meatless “Meat” Sauce

Print Recipe

EASY Vegan Lasagna With Walnut Meatless

Dinner – Italian, Vegan

Serves: 6-8

Prep Time: 25 – Cooking Time: 35 – Total Time: 1 hour

Ingredients

Walnut Meatless "Meat" Sauce

1/4 cup sun dried tomatoes

1/2 pumpkin seeds (raw, unsalted, etc.)

1/2 cup walnuts (raw, unsalted, etc.)

1/3 beans (kidney beans, black beans, pinto beans, or a hybrid!)

1/3 cup chickpeas

3 tablespoons hemp seeds

2 tablespoons sunflower seed butter

Veggie mix

1 Tablespoon oil (olive, coconut, or avocado for pan)

1.5 cups cauliflower rice

1.5 cups sliced baby portobello mushrooms

1 cup shredded carrots

1/2-1 sweet onion shredded

1-2 garlic cloves minced (optional)

1 tablespoon liquid aminos

Lasagna

1 box gluten free lasagna noodles (I like the brown rice/lentil mixed ones)

1 bag vegan cheese or regular italian cheese

1/2 cup vegan ricotta or regular ricotta

1/2 cup fresh basil, shredded

1 cup organic grape cherry tomatoes sliced in half or quarters

1 jar Rao's Homemade Sauce (I like tomato basil)

Instructions

1

Preheat oven to 400 degrees F

2

In a food processor or high speed blender combine walnut "meat" sauce ingredients. Pulse/mix well - but doesn't need to be smooth. Chunks are okay.

3

Heat large frying pan over medium-high heat. Add oil. Cook veggie mix ingredients for about 10 minutes or until veggies are cooked through.

4

Lower heat on frying pan, add walnut "meat" mixture to pan, mixing everything together really well. Set aside.

5

In a deep baking dish, add about 8 tablespoons of sauce. You want a thin light layer on the bottom. Lay lasagna sheets over the sauce in a single layer. Top the lasagna sheets with a light layer of sauce so the noodles are completely covered, but not drenched.

6

Add half the "meat" mixture from frying pan. Add a handful or two of shredded cheese. Top with half the fresh tomatoes.

7

Repeat step for second layer. So add another single layer of lasagna sheets, sauce, "meat" mixture, cheese, and tomatoes.

8

Top with final layer of lasagna sheets. This time making sure to have a very healthy dose of sauce (you should finish jar completely). Top with ricotta, shredded cheese, and fresh basil.

9

Bake for 35 minutes or until lasagna noodles are cooked through.

EASY Vegan Lasagna With Walnut Meatless “Meat” Sauce

EASY Vegan Lasagna With Walnut Meatless “Meat” Sauce

EASY Vegan Lasagna With Walnut Meatless

Ingredients

Instructions

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