Vegan-friendly vegetarian lasagna
Vegetarian dinner ideas are hard enough to come by, and even if you’re able to find vegetarian recipes, it’s unlikely to come across any that are also vegan friendly! This dish combines the best of both worlds so that everyone can leave full, elevated, and healthy while sticking to the most common dietary restrictions.
What to expect
Meat is often the selling point of every lasagna, as it’s where the protein lies which is what makes you feel full for several hours, but it is possible to recreate the delightful smells, tastes, and texture of traditional lasagna without harming any animals in the process, and here we’re going to show you how. Once you get the hang of making it, it’ll be a huge relief to be partaking in a diet that doesn’t encourage cruelty while still satisfying the inevitable cravings for this good old-fashioned comfort food.
If you’re searching for a high protein, low-calorie dinner solution, this is it! This vegan-friendly vegetarian lasagna is everything you’d hope for and more, paired with a healthy dose of cannabinoids to feed your soul, and it’s super easy to make with a pantry stocked with the right ingredients. Since this recipe is so much different from traditional lasagna, it’s best to go over the ingredients list before getting started to avoid any unwanted interruptions to your dinner plans.
Preparation time: 20 minutes
Cooking time: 50 minutes
Calories: 352 per serving
- 16 lasagna noodles
- 5 garlic cloves (minced)
- 1 large eggplant (peeled and cubed)
- 1 cooking onion (chopped)
- 5 cups tomato sauce
- 3 cups vegan mozzarella (shredded)
- 2 cups vegan meat crumble
- 2 cups vegan ricotta
- 2 tablespoons cannabis-infused olive oil
- 1 ½ tablespoon olive oil
- ¾ teaspoon Himalayan salt
- ½ teaspoon pepper
- Basil to garnish (optional)
- Large pot
- Pasta spoon
- Large skillet
- 13x9 deep dish pan
Preheat the oven to 250°F.
Cook the lasagna noodles in a large pot of salted water according to the instructions on the package. Make sure to stir them frequently to keep the noodles from sticking.
Heat 2 tablespoons of olive oil in a large skillet, and then use it to sauté the onions and garlic for approximately 5 minutes, or until they’re translucent and soft.
Toss the eggplant cubes, salt and pepper into the mix, then cook these ingredients for 10 minutes, or until the eggplant becomes soft. You’ll know that it’s ready when you can cut the cubes with nothing more than a bit of pressure with the pointed tip of a spatula.
Add the vegan meat crumbles and stir.
Cook the crumbles for 5 minutes or until it turns a light brown colour.
Reduce the burner to medium-low heat, pour in the tomato sauces and cannabis oil, and give everything a good stir.
Leave the sauce to simmer for an additional 5 minutes. Once done, remove the pan from the burner, and set it aside for now.
Add ½ cup of tomato sauce to the bottom of a 13x9 deep-dish pan, using a spoon or spatula to ensure an even thickness.
Use 4 of the lasagna noodles to cover up the sauce, placing them lengthways and slightly overlapping.
Next up is another layer of the meat tomato sauce, using just enough to cover the exposed noodles to ensure you have enough for the remaining layers.
Add 1/3 of the vegan ricotta, and 1/3 of the vegan mozzarella, by sprinkling it evenly over the sauce to give it as much coverage as possible.
Repeat these layers then finish with a thick cheesy layer on top. By the time you’re done, there should be 4 equal layers.
Cover the lasagna with aluminum foil and bake it in the oven for 30 minutes.
Uncover the dish and broil it for an additional 5 minutes to crisp up the top. Alternatively, if you’re not fond of the cheesy crunch, then you can skip broiling altogether and go straight to serving this delicious meal.
Cut the lasagna into 12 even portions before serving.
Storage & serving tips
This vegetarian lasagna is perfect for freezing either uncooked and whole, so you have something that’s easy to defrost and pop in the oven as needed or cooked and divided into individual servings.
Don’t forget to keep your lasagna in an airtight container to avoid freezer burn or excess dryness.
From frozen, a cooked piece of this vegan-friendly lasagna only takes approximately 4 minutes to reheat to perfection in the microwave, making for the perfect ready-made dinner.