Vegan Lasagna

Ingredients and Weight:

For the Lasagna Sheets: - 1 cup all-purpose flour - 1/2 cup water

For the Ricotta Filling: - 1 cup silken tofu, drained and pressed - 1/2 cup cashew cream - 1/4 cup nutritional yeast - 1 tablespoon lemon juice - 1/4 teaspoon salt

For the Spinach Filling: - 1 pound fresh spinach, washed and chopped - 1/2 cup chopped onion - 2 cloves garlic, minced - 1/4 cup vegetable broth - Salt and pepper to taste

For the Marinara Sauce: - 1 (28-ounce) can crushed tomatoes - 1 (15-ounce) can tomato sauce - 1/2 cup chopped onion - 2 cloves garlic, minced - 1 tablespoon dried oregano - 1 tablespoon dried basil - Salt and pepper to taste

For the Bechamel Sauce: - 1/4 cup vegan butter - 1/4 cup all-purpose flour - 2 cups unsweetened almond milk - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon nutmeg

Preparation Time:

45 minutes

Cooking Time:

90 minutes

Difficulty Level:

3-4 (Intermediate)

Preparation Method Steps:

1. Make the Lasagna Sheets: In a large bowl, combine the flour and water. Stir until a dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

2. Make the Ricotta Filling: In a food processor, combine the tofu, cashew cream, nutritional yeast, lemon juice, and salt. Process until smooth and creamy.

3. Make the Spinach Filling: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. Add the spinach and vegetable broth and cook until the spinach is wilted. Season with salt and pepper to taste.

4. Make the Marinara Sauce: In a large saucepan, combine the crushed tomatoes, tomato sauce, onion, garlic, oregano, basil, salt, and pepper. Bring to a simmer and cook for 20-30 minutes, or until the sauce has thickened.

5. Make the Bechamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the almond milk until smooth. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Season with salt, pepper, and nutmeg.

6. Assemble the Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Divide the lasagna sheets evenly among the bottom of the pan. Spread with the Ricotta Filling. Repeat with the Spinach Filling and the Marinara Sauce.

7. Bake the Lasagna: Bake for 30-40 minutes, or until the lasagna is hot and bubbly. Let stand for 10 minutes before serving.

Nutritional Information:

Per serving (8 servings): - Calories: 380 - Fat: 12g - Protein: 18g - Carbohydrates: 60g - Fiber: 8g

Dish Characteristics:

• Creamy and flavorful fillings
• Rich and satisfying marinara sauce
• Cheesy and gooey béchamel sauce
• Hearty and satisfying main course

User Comments:

• "This lasagna was absolutely delicious! It was so flavorful and creamy, even though it was vegan."
• "The ricotta filling was my favorite part. It was so smooth and tangy."
• "I love that this lasagna is made with whole-wheat lasagna sheets. It makes it a bit healthier."
• "I would definitely make this again. It's the perfect comfort food for a cold night."
• "This lasagna is so easy to make. I'm not a very experienced cook, but I was able to make it without any trouble."

Special Precautions and Tips:

• If you don't have time to make your own lasagna sheets, you can use store-bought no-boil lasagna sheets.
• To make the lasagna gluten-free, use gluten-free lasagna sheets and flour.
• If you don't have any silken tofu, you can use regular tofu that has been drained and pressed. However, the texture of the Ricotta Filling will not be as smooth.
• To make the lasagna nut-free, use sunflower seed cream instead of cashew cream in the Ricotta Filling.