Vegetarian/Vegan Lasagna

This recipe is labor intensive but yields a whole lasagna dish so it’ll be enough for leftovers for two and some to freeze for quick meals later on.

Time: 2 hours Yield: 10 servings

Ingredients:
2 sweet potatoes, mashed
1 onion, chopped
1 garlic head, minced
8 ounce mushroom, minced
1 head broccoli, chopped
5 oz julienned carrots
2 red bell peppers, chopped
1.5 cups corn, frozen
16 oz frozen spinach, thawed and drained
16 oz tofu, firm or soft
1 teaspoon cayenne
1 teaspoon oregano
1 teaspoon basil
1 teaspoon turmeric
1 teaspoon salt
50 oz pasta sauce
16 oz lasagna noodles
3 Roma tomatoes, sliced
3 Tablespoons nutritional yeast

Homemade Pasta
Ingredients:
1.5 cups flour
1 teaspoon salt
2 eggs

The pasta recipe is adapted from Serious Eats. The original recipe called for 10 ounces of flour, which ended up being about 2 cups. I found that I needed to add about 4 Tablespoons of water in order to get the flour to form one doughball following the original recipe. Directions can be found on their website.

Directions:

  1. Wash and prep your sweet potatoes by cutting into large chunks.
  2. Add water to the Instant Pot and add the rack. Place the sweet potatoes on top of the rack. Manually pressure cook for 5 minutes.
  3. At this time make the pasta and set in the fridge, otherwise continue with the next step.
  4. In a large sauté pan, add 2 Tablespoons of olive oil and add the minced garlic. When it starts to sauté, add the onions and mix.
  5. When onions are translucent, about 4 minutes, add the mushrooms. Salt and pepper. Sauté the mushrooms until they have released their liquid and it has mostly cooked off.
  6. Add the mushrooms to a metal colander over a mixing bowl. This will allow the liquid to drain.
  7. Take that liquid, add it back to the sauté pan, add the carrots and broccoli. Sauté until the carrots are softened, with the lid covered, about 8 minutes.
  8. Add to the colander with the mushrooms.
  9. In the sauté pan, add the red bell peppers and corn. Sauté until the corn is warmed through.
  10. Add to the colander of vegetables and allow to drain while prepping other ingredients.
  11. Add the thawed and drained spinach to the colander.
  12. In a medium bowl, add the tofu and all the spices: cayenne, oregano, basil, turmeric, salt and mash and mix with a fork. Set aside
  13. If making homemade pasta, take the dough out from the fridge.
  14. Preheat the oven to 400F.
  15. Open the sauce jars or cans.
  16. Take the sweet potatoes out of the Instant Pot and remove the peel and mash in a bowl.
  17. Using a mandolin, slice the Roma tomatoes thinly.
  18. At this time, make the pasta if using homemade pasta.
  19. Set up the workspace with all the ingredients, use a rice scooper or rubber spatula.
  20. Pour enough sauce into the bottom of the lasagna pan to cover.
  21. Add a single lay of lasagna noodles.  
  22. Add another layer of sauce and use the rice scooper or rubber spatula to evenly spread over the noodles.
  23. Add the vegetable mixture in a layer over the sauce.
  24. Add a single layer of lasagna noodles.
  25. Add the layer of mashed sweet potatoes. Use all of it.
  26. Add a layer of sauce.
  27. Add a layer of noodles
  28. Add a layer of vegetables.
  29. Add the mashed tofu mixture.
  30. Add a layer of sauce.
  31. Add a layer of noodles.
  32. Add a layer of sauce.
  33. Layer the sliced tomatoes.
  34. Cover with foil.
  35. Cook for 45 minutes. Remove the foil.
  36. Cook for another 15 minutes.
  37. Remove from the oven and sprinkle the nutritional yeast.
  38. Allow to rest for 10 minutes before serving.

Tips and Tricks:

Don’t try to use all the vegetables. The leftovers can be added to the remaining sauce and made into a Bolognese sauce that can be eaten over spaghetti. To do this, saute the remaining vegetables, add tomato sauce to bring the consistency to a goulash, add 1 Tablespoon of tomato paste and season. Bring to a simmer. Portion over pasta and enjoy with shaved parmesan.

This recipe is vegan if the noodles are vegan. The homemade noodle recipe contains eggs, so it makes this recipe vegetarian.

The sweet potatoes can be steamed in a pot if you don’t have an Instant Pot. The Roma tomatoes can be cut with a knife but the mandolin provides even slices.

It’s important to allow the mushrooms to sweat, release their liquid and then cook off for flavor.

After two days, portion the lasagna into single meals and freeze for a quick meal. Lasagna can be frozen up to 3 months and defrost in the fridge for a day or place in the microwave from the freezer in a microwave safe container.

Nutritional yeast has a cheesy flavor, so I typically sprinkle some after reheating to add more nutrients and flavor.

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