How to Cook Appetizing Ray's Vegan Lasagna

Ray's Vegan Lasagna. This truly is the BEST Vegan Lasagna! Layered with a tofu-cashew ricotta, red lentil marinara and loads of fresh spinach. This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans.

This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese. This is probably the easiest vegan lasagna you'll ever make and one of the most delicious! Recipes for vegan lasagna abound, and I'm sure you can find fancier, richer tasting versions, but for sheer. You can cook Ray's Vegan Lasagna using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Ray's Vegan Lasagna

1. Prepare 4 (14.5 oz) of cans stewed and/or diced tomatoes.
2. You need 6 oz of can tomato paste.
3. You need 3 tbsp of olive oil.
4. It's 1 of large onion diced.
5. It's 2 of bell peppers of your choice chopped into inch long pieces.
6. You need 1 of medium zucchini.
7. Prepare 4-6 cloves of garlic minced.
8. You need 1/2 package of Lightlife Smart Ground meatless original crumbles.
9. You need 1 (7.1 oz) of Daiya mozzarella style shreds.
10. You need 9 of lasagna noodles.
11. Prepare 2 tbsp of Italian seasoning.

Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese. Meanwhile, run the lasagna under water, just to remove excess starch. This easy vegan lasagna is full of savory mushrooms and flavorful herbs, and Many vegan lasagna recipes contain a laundry list of ingredients. This one uses as few as possible without sacrificing flavor.

Ray's Vegan Lasagna step by step

1. In a large pot, add the cans of tomatoes (with their sauce), 1 can full of water, and the Italian seasoning then turn the heat to medium. Trim the ends off the zucchini and slice in half lengthwise then cut individual slices (like cutting a cucumber) and add to the pot..
2. In a large non-stick skillet, add the olive oil and set to medium high. Add the onions and peppers and saute till the onions are soft. Add a little salt for flavor. When the onions and peppers are done, add the garlic and cook another 1-2 minutes. Add the tomato paste and cook another 1-2 minutes then add contents to the large pot..
3. Once the pot starts to bubble, turn the heat down and simmer partially covered for 1 hour. Remove the cover and turn the heat up very slightly and continue to cook about another 2 hours. When the sauce reduces enough to be a thick sauce, continue to the next step..
4. In a non-stick skillet, spray with a vegan oil spray and add the meatless crumbles. Cook for about 4 minutes until they are hot and then add to the sauce pot. This product really adds a meaty taste to the recipe..
5. Turn oven on to 375 degrees. Cook the lasagna noodles in boiling water for 8-10 minutes. Once done, it's time to assemble the lasagna..
6. In a 13 X 9 glass pan start adding the ingredients in this order: 1 and 1/2 cups of the sauce, 3 noodles, 2 cups sauce, 1/3 of the cheese, 3 noodles, 2 cups of sauce, 1/3 of the cheese, 3 noodles, rest of sauce, rest of cheese..
7. Bake covered with foil for 25 minutes. Removed foil and bake another 10 minutes. You are done..
8. Options to improve: Instead of the middle cheese layer as mozzarella, try adding a layer of the Daiya pepper jack cheese. With this option, you can add more cheese to the other layers..

This vegan spinach lasagna is easy, healthy, and delicious. The secret is a gooey, yummy cashew Finally! A vegan spinach lasagna that tastes like the kind that I used to make BV (before vegan). This vegan lasagna is packed with veggies, flavourful and creamy without a shred of fake vegan cheese or tofu! Of all the different ways you can make vegan lasagna, the tofu ricotta one has to be.