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Let's embark on a flavour-packed journey to the vegan world with this quick and easy vegan lasagna combining with Vegan Garlic Bread.

Lasagna is one of the most perfect comfort foods. This healthy vegan lasagna is a veggie-packed, full of rich flavour and creamy cuisine. Experience its vibrant tastes in your own kitchen.

Non-vegetarian doubts that could vegan lasagna be delicious? But, yes. This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing and also great for feeding a big family.

Lasagna is a pretty filling cuisine, but side dishes are still relevant here if you want them to be. There are a couple of things that can serve alongside this vegan lasagna, like Vegan Garlic Bread or Greek salad or quinoa salad.

Vegan Lasagna

It’s such an ultimate cheesy comfort food dish that’s perfect for cheese lovers.

To make this hearty, healthy vegan lasagna all you need to have:

Ingredients:

• 2 ½ cups marinara sauce
• 9 no-boil lasagna noodles sheets
• 2 tbsp virgin olive oil
• 3 cups Shredded vegan mozzarella cheese
• 1 cup dried red lentils
• Cashew cream: To make cashew cream

• 2 cups raw cashews, soaked for at least 3-4 hours
• ½ tsp Dijon mustard
• 2 tbsp lemon juice
• 2 tsp apple cider vinegar
• 1 cup water
• sea salt (to taste)

• Vegetables: 1 chopped onion, 1 cup chopped carrots, 250 g chopped mushrooms, 150 g chopped spinach, 3 minced garlic cloves.
• Salt to taste
• Ground black pepper (as per taste)
• For garnishing:

• vegan parmesan: ½ cup hemp seeds, ½ tsp garlic powder, ½ tsp onion powder, ¼ cup nutritional yeast, sea salt as per taste. To make vegan parmesan mix well all the ingredients till evenly dispersed.

• fresh basil leaves
• 1 tsp oregano

This recipe yields 8 servings.

Method:

• Add 1 cup dried red lentils and 3 cups of water to a medium pot. Cooked it. Drain the water and transfer the cooked lentils to a large bowl then add marinara sauce. Stir to combine. Set aside.
• To make cashew cream, add all the cashew cream ingredients and blend them until the mixture is smooth and creamy. Add water if there is necessity.
• Preheat the oven to 220° C.
• To prepare the vegetables: Take a large fry pan, and warm the olive oil on medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Now add carrots, mushrooms, salt and black pepper. Cook until the vegetables are tender and turning golden on the edges. Stir them to prevent from sticking to the bottom of the pan. (You can add more veggies if you want like potatoes, squash, zucchini, broccoli, or cauliflower.)
• Add spinach to the fry pan and cook them, until it wilted.
• Remove the fry pan from the heat and season with salt and pepper as per your taste. Set aside.

To start assembling the lasagna: We’ll layer up and bake this lasagna just like a regular lasagna.

• Pour 1 cup of the red lentil marinara sauce into the bottom of a large casserole dish. Spread it out to the edges with a spatula or spoon.
• Next, add the first layer of 3 uncooked lasagna noodles.
• Spread 1/3rd of the cashew cream evenly over the noodles.
• Top with half of the veggies. Spread 1 cup mozzarella cheese over it. (You can skip cheese if you don’t want)

For 2nd layer:

• Top with 1 cup red lentil marinara sauce.
• Add a second layer of 3 lasagna noodles on top followed by another 1/3rd part of cashew cream. Then add the remaining veggies. Add 2nd layer of mozzarella cheese.

For 3rd layer:

• Top with 3 more noodles, then spread 1 cup tomato sauce and mozzarella cheese over the top to evenly cover the noodles.

Now,

• Wrap with aluminium foil around the top of the lasagna, make sure it’s stiff enough so that doesn’t touch the top.
• Bake for 25 minutes (covered), then remove the cover. Now continue cooking for about 5-10 more minutes at 180°, until it’s baking and lightly bubbling at the corners.
• Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes. This gives it time to firm up and set, which prevents the lasagna slices from falling apart and making a mess.
• To add a touch of creaminess sprinkle leftover cashew cream on top followed by vegan Parmesan and fresh basils.
• Slice and serve.

Note:

The leftover lasagna or slices can be stored in the covered casserole dish or an airtight container in the fridge for up to 4 days. Reheat it in an oven until the cheese and sauce are bubbly again, or simply microwave until warm.

To have mouth-watering and satisfying lunch, go with the combo of vegan lasagna and vegan garlic bread.

Vegan Garlic Bread

Vegan Garlic Bread is loaded with sensational garlicky flavors and fresh herbs. It’s easy to make. The ingredients in this vegan garlic bread recipe are simple and most of them may be in your kitchen already.

Ingredients

• Bread –French bread or Italian bread is best otherwise you can use any of sandwich bread
• Vegan butter
• Fresh garlic cloves (minced)
• Salt to taste
• Garlic powder
• Fresh parsley or you can use dried parsley too.
• Olive oil

Method:

• If you are using French bread or loaf then cut it into half.
• Take a small bowl and mix the softened butter with minced garlic, salt, garlic powder, parsley, and olive oil.
• Use a knife to spread a substantial layer of the garlicky butter mixture on each bread half or sandwich bread.
• Place the bread on a baking sheet and bake in the oven till it begins to turn golden brown.
• Once they’re out of the oven, slice each half into smaller pieces for serving.

You can add some variations by adding shredded vegan mozzarella or vegan parmesan cheese before baking.

Enjoy it with vegan lasagna…

Please let me know how this vegan lasagna combo turns out for you. We love to see your comments, ratings, and photos.

See you with another recipe in our all-new blog!