Name: Easy Vegan Lasagna
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 8 servings
Cuisine: italian
Ingredients: 1 tbsp avocado oil (or olive oil); 8 oz tempeh (finely chopped (ensure gluten-free friendly as needed)); 2 tbsp coconut aminos (or sub tamari or vegan worcestershire sauce, but slightly reduce amount); 0.5 tsp fennel seed (optional); 0.25 tsp red pepper flake (optional); 2 jars marinara sauce (favorite, (25-oz each) or DIY*); 2.25 cups macadamia nuts (raw (or raw cashews, soaked for 1 hour in hot water, then drained)); 3.5 tbsp lemon juice; 4 tbsp nutritional yeast (plus more to taste); 0.75 tsp garlic powder; 0.33 scant tsp sea salt; 0.33 cup water; 283 g lasagne sheets (vegan-friendly (gluten-free as needed*)); null null vegan parmesan cheese; null null fresh herbs ((such as basil or parsley))

Instructions

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1

Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9x13 inch or similar size) and lightly grease.
2

Begin by preparing/warming your sauce. Heat a large pot or rimmed 12-inch skillet over medium heat. Once hot, add the avocado oil (1 tbsp) and tempeh (8 oz), finely chopped (or mushrooms), and begin sautéing, stirring occasionally, for about 3 minutes.
3

Add the coconut aminos (2 tbsp), fennel seed (0.5 tsp) (optional), and red pepper flake (0.25 tsp) (optional) and continue sautéing for another 5 minutes. The mixture should be golden brown and well cooked.
4

In the meantime, if using noodles that require boiling, bring a large pot of water to a boil. Once boiling, add a healthy pinch of [sea salt] and your lasagne sheets (283 g) (or other pasta shape). Cook according to package instructions to achieve an al dente texture. Then drain and set aside. Optional: Drizzle pasta with a little [oil] to prevent sticking.
5

To the tempeh and/or mushrooms: Add your marinara sauce (2 jars) and stir to combine. Cook on low for about 5 minutes to marry the flavors. Then taste and adjust flavor as needed, adding [salt] to taste or [red pepper flake] for heat. Turn off heat and set aside.
6

Next, make your "cheese." Add macadamia nuts (2.25 cups) (or sub soaked cashews) to a food processor or a high-speed blender along with lemon juice (3.5 tbsp), nutritional yeast (4 tbsp), garlic powder (0.75 tsp), and tsp sea salt (0.33 scant) and mix/blend into a loose paste.
7

Add water (0.33 cup) (or 60 ml as original recipe is written // adjust if altering batch size). Continue mixing, scraping down sides as needed. Then add more [water] — water (1 tbsp) at a time — until a thick paste forms. For texture, you’re looking for a thick, spreadable soft “cheese.”
8

Taste and adjust flavor as needed, adding more [nutritional yeast] for cheesy flavor, [salt] for saltiness, [lemon juice] for acidity/brightness, or [garlic powder] for garlic flavor. Blend again to combine.
9

To begin assembly, add a thin layer of [marinara sauce] to your baking dish. Spread to ensure even distribution. Then add a layer of the cooked [lasagne sheets] (or uncooked noodles if using no-boil). Top with 1/3 of your [macadamia ricotta] and spread into an even layer.
10

Add another layer of [marinara sauce] and use a spoon to spread over the cheese layer to coat. Then add another layer of [lasagne sheets]. Top with 1/3 of the [macadamia ricotta] and spread into an even layer.
11

Add another layer of [marinara sauce] and spread into an even layer. Then top with another layer of [lasagne sheets] and remaining 1/3 of the [macadamia ricotta], and spread into an even layer. Top with another layer of [marinara sauce] and spread into an even layer.
12

Top with another layer of [lasagne sheets] and top with remaining [marinara sauce]. Optional: Top with a sprinkle of [vegan parmesan cheese].
13

Transfer to the middle rack of your preheated oven and bake for 40-45 minutes uncovered, or until the sauce is bubbly and/or the edges are browned.
14

Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with additional [vegan parmesan cheese] and [fresh herbs] (such as basil or parsley).