Vegan “Beef” Lasagna
beefless “beef” lasagna.
If you’re looking for cozy meals to make this season, look no further than this hearty Vegan Beef Lasagna. Between layers of lasagna noodles is a rich, meaty marinara and flavorful vegan cheese that will melt in your mouth. Each bite of this classic Italian dish made vegan packs a punch!
How to Make Vegan Beef Lasagna:
Vegan Beef Lasagna Ingredients:
This lasagna truly captures the essence of comfort food. It’s rich, hearty, timeless, and a dish you’ll love sharing with the whole family. You won’t believe how easy it is to whip up!
Here are of the ingredients used in this recipe:
- Lasagna Noodles.
- Vegan Beef.
- Red Wine.
- Vegan Ricotta.
- Vegan Mozzarella.
- Fennel.
- Oregano.
- Red Pepper Flakes
- Garlic.
- Onion.
- Marinara Sauce.
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Helpful Tips for Making the Perfect Lasagna:
Once you get the hang of it, lasagna is actually a super easy dish to make. Simply layer your ingredients, bake, and enjoy. Here are a few tips to ensure smooth sailing:
- Cook your beef first. Heat oil on the pan then add 1 container of Abbot’s Butcher. Stir every minute or so until the product is nice and browned. This should take about 10 minutes. Halfway through, add in your spices.
- Start the sauce while the beef is still cooking. This entails heating a jar of marinara sauce in a saucepan with red wine. Once the beef is done, stir it into the sauce.
- Cook your lasagna noodles once the sauce is done – it’ll be quick. Cook them al dente then immediately place them off to the side sandwiched between moist paper towels.
- Build your lasagna in a 9×9 baking dish. Bake wrapped in foil, then remove foil and broil for a minute or two to brown the top.
Here are some frequently asked questions:
1. Why do you put sauce at the bottom of the lasagna?
The sauce keeps the lasagna noodles from sticking to the bottom of the pan. If you add the noodles first, they’ll dry out.
2. Why are there three layers?
I find this recipe works best taste wise and looks wise when it has three layers. You should have just enough sauce and cheese to make three beautiful layers.
3. Can I keep leftovers in the fridge?
Yes, you can keep leftovers for a few days. Simply reheat in the microwave or oven, and you’ve got a delicious weeknight dinner.
4. Do you bake lasagna covered or uncovered?
It’s important to bake your lasagna covered in foil wrap to avoid drying out the noodles. Even if you add more sauce, the heat from the oven will still dry out your noodles.
{If you like this recipe you’ll love my MEXICAN LASAGNA and my MUSHROOM BEEF TAGLIATELLE.}
Vegan Beef Lasagna
Ingredients
- 2 tbsp Avocado Oil
- ¼ White Onion, diced
- 1 package Abbot's Butcher Ground Beef
- 1 tsp Dried Oregano
- ¼ tsp Red Pepper Flakes
- ½ tsp Garlic Powder
- 1 tsp Fennel Seeds
- 1 24-oz jar Marinara Sauce
- ¼ cup Red Wine
- 1 package Lasagna Noodles
- 1 package Kite Hill Ricotta
- 1-2 cups Vegan Mozzarella Shreds
- ¼ cup Miyokos Liquid Mozzarella
Instructions
- Preheat oven to 350 degrees.
- Cook the beef first. Heat oil on the pan then add the diced onion. After about a minute or two, add in 1 container of Abbot's Butcher.
- Stir every minute or so until the product is nice and browned. This should take about 10 minutes. Halfway through, add in your spices – oregano, red pepper flakes, garlic powder, and fennel seeds.
- Start the sauce while the beef is still cooking. Add a jar of marinara sauce to a saucepan on low-medium heat. After about 5-10 minutes, stir in the red wine. When the beef is done, stir it into the sauce.
- Boil a pot of salted water and add in the lasagna noodles. You'll need about 12-14 pieces. Cook al dente, then immediately move to moist paper towels so the noodles don't dry out.
- In a 9×9 baking dish, add about 1/2 cup of sauce. Top with a layer of lasagna noodles followed by another 1/2 cup or so of sauce. Top that with ricotta – I used a mini ice cream scooper to form little balls. Sprinkle with mozzarella shreds.
- Add another layer of noodles followed by sauce, ricotta balls, and mozzarella shreds. Repeat for a third layer – noodles, sauce, ricotta balls, and mozzarella – then finish with about 1/4 cup of Miyoko's liquid mozzarella.
- Cover your dish with foil and place in the oven. Bake for about 40 minutes. Remove foil and switch the oven to broil.
- Carefully add the uncovered lasagna back into the oven to slightly brown the top. This will only take about a minute, maybe even less, so keep your eyes on the lasagna at all times to avoid burning it.
- Once the lasagna is slightly browned, remove it from the oven, let cool slightly, and enjoy immediately!