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.
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.
{If you like this recipe you’ll love my MEXICAN LASAGNA and my MUSHROOM BEEF TAGLIATELLE.}
Vegan Beef Lasagna
Delicious, healthy, and ultra cozy vegan "beef" lasagna made with our favorite vegan meat alternative, Abbot's Butcher.
Servings: 8 servings
Ingredients
- 2 tbsp Avocado Oil
- 1/4 White Onion, diced
- 1 package Abbot's Butcher Ground Beef
- 1 tsp Dried Oregano
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Garlic Powder
- 1 tsp Fennel Seeds
- 1 24-oz jar Marinara Sauce
- 1/4 cup Red Wine
- 1 package Lasagna Noodles
- 1 package Kite Hill Ricotta
- 1-2 cups Vegan Mozzarella Shreds
- 1/4 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 9x9 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!
