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Vegan Lasagna Recipe for the Holidays

Vegan Holiday Lasagna Recipe

Layers of mushrooms, butternut squash, caramelized onions, and spinach all held together with a quick basil "ricotta". This dish makes a stunning centerpiece on the holiday table. If you are making this gluten free you will need to use gluten free noodles. They may be the kind that you need to cook ahead of time. 

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

Instructions

  1. Turn your oven to 350 Fahrenheit.

    I used a 10 inch springform pan. 

  2. Sauté your sliced mushrooms in a pan over medium high heat with 1 tsp oil until browned about 4-5 minutes. If you have a non stick pan, feel free to skip the oil.

  3. Steam your squash until tender and mash.

  4. Sauté your diced onions and beef crumbles in a pan over medium heat with 1 tsp oil until golden about 10 minutes. If you have a non stick pan skip the oil.

  5. In a food processor place the garlic, basil, nutritional yeast, lemon juice and tofu and pulse until you have a crumbly green ricotta. Salt and pepper to taste. 

  6. Spread 1/2 cup marinara on the bottom of your pan. Layer your noodles over the marinara (overlapping each other slightly) using a scissor to round the ends of your lasagna noodles where needed. 

  7. Evenly spread the 1/3 of the ricotta over the noodles with a rubber spatula. 

    Sprinkle over 1/2 cup of your shredded "cheese".

    Sprinkle 1/3 of your onion "meat" crumble mix.

    Spread all of your mushrooms over the onion "meat" layer.

    Top with 1 cup marinara and smooth. 

  8. Layer on another layer of noodles. 

    Spread 1 cup marinara over. 

    Evenly spread the 1/3 of the ricotta over the noodles with a rubber spatula. 

    Sprinkle over 1/2 cup of your shredded "cheese".

    Sprinkle 1/3 of your onion "meat" crumble mix.

    Spread all of your mashed butternut squash evenly over the top.

  9. Top with another layer of noodles.

    Spread the rest of the "ricotta" over the noodles.

    Sprinkle all of the spinach over the  "ricotta".

    Pour the rest of the marinara on top, smoothing it.

    Top with the rest of the "meat" onion mixture.

    Sprinkle over the last 1/2 cup of cheese. 

  10. Bake for 45 minutes in a 350 degree oven. 

  11. Allow to rest 20 minutes before "springing" it. I mean before removing it from the spring form pan.