Lasagna is a traditional Italian recipe that has been embraced worldwide for its exquisite flavor. It is a classic and comforting dish that has won hearts and stomachs across the globe. Over the years, it has evolved, giving rise to countless versions that cater to different tastes and dietary needs. In particular, vegan lasagna has gained popularity for offering a hearty and tasty meal without using animal products.
History of Lasagna
Lasagna has its roots in Italy during the Middle Ages. The oldest text mentioning lasagna appears in 1282 in the Memoriali Bolognesi (“Bolognesi Memorials”), where it is mentioned in a poem transcribed by a Bolognese notary. The first recorded recipe is found in the Liber de Coquina (The Book of Cookery) from the 14th century. This early version of lasagna was quite different from the traditional form we know today. It consisted of fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and eaten with a small pointed stick.
Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. For a recipe adapted for the Lenten fast, walnuts were suggested.
This delicious dish of Italian origin has traveled around the world with different variations. It is one of my favorites; besides the flavor, the color of the ingredients, and the spices used for the sauce, it’s the kind of recipe that immediately connects with us due to the aromas that fill the space as soon as we start cooking.
Vegan Lasagna – Rock and Vegan
Vegan lasagna is a delicious and healthy option, perfect for those following a plant-based diet and a great way to incorporate more vegetables and plant proteins into your meals.
Type: main dish
Cuisine: italian
Recipe Yield: 4
Preparation Time: 1H30M
Recipe Ingredients:
- 15 mushrooms
- 1 zucchini
- 3 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 250g olives
- Almond cheese
- Lasagna noodles (egg-free)
Recipe Instructions: 1. In ½ liter of water, blend the cooked tomatoes, onion piece, and garlic cloves. Then, add olive oil to a hot pot and pour in the blended tomatoes. 2. While it simmers on low heat, add the tomato puree and the remaining ½ liter of reserved water. 3. Finally, incorporate all the spices; season with salt and pepper to taste. 4. Let it simmer on low heat, stirring frequently to prevent the sauce from burning. Before assembling our vegan lasagna, keep the following in mind: – The oven temperature and duration will depend on the pasta manufacturer’s instructions. – In the baking dish, form layers as follows: sauce, vegetables, and almond cheese, creating 3 to 4 layers as preferred. 5. To ease the cooking process, finely chop the ingredients, especially the carrot. 6. Add the ingredients one by one as you assemble each lasagna layer, remembering to add a few spoonfuls of sauce over the pasta after each layer, until you reach the top of the dish. 7. Before baking, cover your dish with a lid or aluminum foil (not highly recommended due to its chemical level and non-biodegradability). 8. Finally, serve with a salad and baguette.
Vegan Lasagna Recipes
Vegan lasagna is a delicious and healthy option, perfect for those following a plant-based diet and a great way to incorporate more vegetables and plant proteins into your meals. Here are several vegan lasagna recipes, each with its own unique twist.
Vegan Zucchini Lasagna
Ingredients:
- 3 medium zucchinis
- 2 cups tomato sauce
- 1 cup fresh spinach
- 1 cup shredded vegan cheese
- 1 chopped onion
- 2 minced garlic cloves
- Olive oil
- Salt and pepper to taste
Preparation:
- 1. Preheat the oven to 180°C (350°F).
- 2. Slice the zucchinis thinly.
- 3. In a pan, heat a bit of olive oil and sauté the onion and garlic until golden.
- 4. Add the spinach and cook until wilted.
- 5. In a baking dish, layer tomato sauce, zucchini slices, the spinach mixture, and some vegan cheese.
- 6. Repeat the process until the dish is full, ending with a layer of vegan cheese.
- 7. Bake for 30-35 minutes or until golden and bubbling.
Vegan Eggplant Lasagna
Ingredients:
- 2 medium eggplants, thinly sliced
- 1 cup cooked lentils
- 2 cups tomato sauce
- 1 cup fresh spinach
- 1 chopped onion
- 2 minced garlic cloves
- 1 cup shredded vegan cheese
- Olive oil
- Salt and pepper to taste
Preparation:
- 1. Preheat the oven to 180°C (350°F).
- 2. In a pan, heat some olive oil and sauté the onion and garlic until golden.
- 3. Add the spinach and cook until wilted.
- 4. In a baking dish, layer tomato sauce, eggplant slices, lentils, and the spinach mixture.
- 5. Repeat the process until the dish is full, ending with a layer of vegan cheese.
- 6. Bake for 30-35 minutes or until golden and bubbling.
- Additional Sides for My Lasagna
Great options include a fresh green salad with a light lemon and olive oil dressing, providing a refreshing contrast to the richness of the lasagna. You can also serve toasted garlic bread (make sure it doesn’t contain butter or egg to keep the recipe vegan), perfect for dipping in the sauce and savoring every bite. For a more sophisticated touch, consider roasted asparagus with a sprinkle of sea salt and pepper or glazed carrots for a sweet and crunchy addition. With these sides, your vegan lasagna will become a memorable and balanced meal.
Vegan lentil lasagna
Ingredients:
- 1 cup red lentils
- 2 cups tomato sauce
- 1 cup fresh spinach
- 1 chopped onion
- 2 cloves of garlic, minced
- 1 cup grated vegan cheese
- Gluten-free lasagna sheets
- Olive oil
- Salt and pepper to taste
Preparation:
- Cook lentils according to package instructions.
- Preheat the oven to 180°C (350°F).
- In a frying pan, heat a little olive oil and sauté the onion and garlic until golden.
- Add the spinach and cook until wilted.
- In a baking dish, place a layer of tomato sauce, followed by a layer of lasagna sheets, a layer of lentils, and a layer of the spinach mixture.
- Repeat the process until the pan is full, finishing with a layer of vegan cheese.
- Bake for 35-40 minutes or until lasagna is golden and bubbly.
Vegan spinach lasagna
Ingredients:
- 2 cups fresh spinach
- 2 cups tomato sauce
- 1 cup vegan ricotta
- 1 chopped onion
- 2 cloves of garlic, minced
- Gluten-free lasagna sheets
- 1 cup grated vegan cheese
- Olive oil
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180°C (350°F).
- In a frying pan, heat a little olive oil and sauté the onion and garlic until golden.
- Add the spinach and cook until wilted.
- In a baking dish, place a layer of tomato sauce, followed by a layer of lasagna sheets, a layer of spinach and a layer of vegan ricotta.
- Repeat the process until the pan is full, finishing with a layer of vegan cheese.
- Bake for 30-35 minutes or until lasagna is golden and bubbly.
Vegan mushroom lasagna
Ingredients:
- 2 cups chopped mushrooms
- 2 cups tomato sauce
- 1 cup fresh spinach
- 1 chopped onion
- 2 cloves of garlic, minced
- Gluten-free lasagna sheets
- 1 cup grated vegan cheese
- Olive oil
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180°C (350°F).
- In a frying pan, heat a little olive oil and sauté the onion, garlic and mushrooms until golden.
- Add the spinach and cook until wilted.
- In a baking dish, place a layer of tomato sauce, followed by a layer of lasagna sheets, a layer of the mushroom mixture and spinach.
- Repeat the process until the pan is full, finishing with a layer of vegan cheese.
- Bake for 35-40 minutes or until lasagna is golden and bubbly.
Vegan lasagna with tofu ricotta
Ingredients:
- 1 block of firm tofu
- 2 cups tomato sauce
- 1 cup fresh spinach
- 1 chopped onion
- 2 cloves of garlic, minced
- Gluten-free lasagna sheets
- 1 cup grated vegan cheese
- Olive oil
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180°C (350°F).
- Crumble the tofu and mix with a little salt and pepper to create the vegan ricotta.
- In a frying pan, heat a little olive oil and sauté the onion and garlic until golden.
- Add the spinach and cook until wilted.
- In a baking dish, place a layer of tomato sauce, followed by a layer of lasagna sheets, a layer of tofu ricotta, and a layer of the spinach mixture.
- Repeat the process until the pan is full, finishing with a layer of vegan cheese.
- Bake for 30-35 minutes or until lasagna is golden and bubbly.
Proper Order for Layering Lasagna
The correct order to layer lasagna is as follows:
1. Sauce: Start with a layer of sauce at the bottom of the dish to prevent the pasta from sticking.
2. Lasagna Noodles: Place a layer of lasagna noodles over the sauce.
3. Filling: Add a layer of the main filling (e.g., vegan ricotta, spinach, mushrooms, etc.).
4. Sauce: Pour another layer of sauce over the filling.
5. Cheese: Sprinkle a layer of shredded vegan cheese.
Repeat these steps (lasagna noodles, filling, sauce, and cheese) until the dish is full, ensuring to finish with a layer of sauce and a generous topping of shredded vegan cheese. This final layer will brown and bubble in the oven, giving the lasagna a perfect finish.
What ingredients can I choose to prepare Vegan Lasagna?
On this occasion, seasonal vegetables in this area of Mexico. Such as bell peppers, carrots, celery, spinach, mushrooms, Italian squash, olives, etc. In general, I do not recommend using precooked vegetables, since when baking our vegan lasagna the consistency may not be as pleasant.
Likewise, I suggest cutting the vegetables into julienne strips, that is, the more finely we cut them, the more they will not be raw when baking the lasagna.
Additional companions for my lasagna
Some great options include a fresh green salad with a light lemon and olive oil dressing, which provides a refreshing contrast to the richness of the lasagna. You can also serve toasted garlic bread (make sure it doesn’t contain butter or egg to continue with the vegan recipe), ideal for dipping in the sauce and enjoying every bite.
For a more sophisticated touch, consider baked asparagus with a touch of sea salt and pepper, or glazed carrots that add a sweet and crunchy touch. With these accompaniments, your vegan lasagna will become a memorable and balanced meal.
