The Best Vegan Lasagna

I’m vegan and I can convert any recipe to vegan friendly. Feel free to follow me. I love trying new recipes and add regularly.

subheading: For the Vegan Bolognese:

2 ½ cups Cremini Mushrooms (240g)

8 ounces Extra Firm Tofu (226g)

1 cup Walnuts (100g)

½ Medium Onion White, Yellow or Brown, Chopped

1 Tbsp Crushed Garlic

1 Tbsp Olive Oil

1 tsp Dried Basil

1 tsp Oregano

¼ tsp Cayenne Pepper

1 Tbsp Dark Soy Sauce

½ cup Tomato Paste (130g)

1 cup Marinara Sauce (240ml)

1 Tbsp Coconut Sugar

Salt and Pepper to taste

subheading: For the Vegan Cheese Sauce:

6 Tbsp Olive Oil

5 Tbsp All Purpose Flour

4 cups Soy Milk (960ml)

2 Tbsp Dijon Mustard

⅔ cup Nutritional Yeast (40g)

2 tsp Onion Powder

2 tsp Garlic Powder

½ tsp Smoked Paprika

1 tsp Salt

¾ tsp Ground Black Pepper

subheading: For the Vegan Ricotta:

1 Recipe Vegan Ricotta

subheading: For the Marinara Sauce:

2 ½ cups Marinara Sauce (600ml)

subheading: For Assembling:

12 Sheets Spinach Lasagna*

4 Small Zucchini Sliced

Directions at lovingitvegan.com

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