When I tell you that this lasagna is so “meaty” and cheesy, please believe me! So, I have made quite a few lasagna’s in my lifetime, but I have finally found the perfect recipe that yields a hearty meal and doesn’t take a whole afternoon to make; therefore, it is the prefect family meal to prepare after a hard day’s work! The secret is in the layering and the use of two different vegan cheeses; the cheeses are not cheap — at all. However, they are worth it (if you do not have the time to make your own cashew cheese).
First, you want to cook your vegan meat and mushrooms, then boil the water for your noodles. The only seasonings I used were salt, pepper and Italian Seasoning (on the mushrooms only). The other ingredients that were added are already seasoned, so I did not want to overkill it. I cooked the meat and mushrooms for about 5-8 minutes on medium-high heat to prevent overcooking, since we will be cooking it in the oven as well. In the midst of cooking the mushrooms and meat, I added 9 lasagna noodles into the boiling water, so that the former and latter would be done at the same time.
After preparing the meat and mushrooms, I placed the meat in a separate bowl and added the tomato paste, so that this can serve as the base layer.
After placing a layer of lasagna noodles, I added half of the meat mixture and the cheese. In the recipe, I added measurements, but y’all know better. I added about nine “globs” of cashew cheese, the Treeline Cheese brand, to the first layer. This cheese is so smooth and flavorful! I DO NOT recommend skipping this ingredient in the recipe, unless you are going to make your own version of this cashew cheese. I feel that this cheese adds a texture that is reminiscent of other non-vegan lasagnas.
On the next layer, add the mushrooms, mozzarella cheese and half the contents of the pasta sauce can. After adding the last layer of noodles, spread the remaining meat contents and the rest of the mozzarella cheese.
Wrap the dish with aluminum foil and bake in a pre-heated oven (375 degrees) for 25 minutes, then remove the foil and bake for an additional 10 minutes. This step melts the top layer of cheese and adds a nice crust to the edges. YUM! My sides consisted of a salad (basic salad base, cranberries, green beans and topped with raspberry vinaigrette), buttered corn and a baguette. Please comment below your thoughts after making and tasting this deliciousness!
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
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- 4 TBSP olive oil
- 1 LB Beyond Meat use 1.5 of the packages
- 1 8 oz package mushrooms pre-sliced or slice during prep
- 9 lasagna noodles
- 2 6 oz cans Tomato Paste Italian flavor
- 1 24 oz can Pasta Sauce Roasted, Garlic and Onion flavor
- 14 oz Daiya Mozzarella two packages
- 9 TBSP Treeline Cheese Herb and Garlic flavor
- 2 TSP Italian Seasoning
Ingredients
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- Pre-heat over to 375. Boil your water and place noodles in the boiling water. Cook noodles according to package or until done.
- Sauté the meat with half of the oil for approximately 5-8 minutes ensuring that it is not overcooked, then place the meat into a bowl.
- Slice the mushrooms to your desired thickness, if not pre-sliced. Sauté the mushrooms, in the remaining amount of oil, for approximately 5 minutes.
- Mix the tomato paste with the meat that was placed in a separate bowl.
- In a ceramic rectangular dish, approximately 16 x 9 x 4, place three lasagna noodles and half of the meat mixture. Place the treeline cheese and add another layer of noodles.
- Add another layer of noodles, mushrooms, half of the tomato sauce and mozzarella cheese. Layer the last three noodles, the rest of the meat paste mixture, the remaining tomato sauce and the mozzarella cheese, then wrap with aluminum foil.
- Place in the oven for 25 minutes. Remove the foil and bake for another 10 minutes.
- Remove from oven and immediately serve.
Delicious! Who needs meat?!!
Thank you!