Vegan lasagna with homemade ricotta cheese tastes heavenly. And we don’t need a list of ingredients in this recipe. With just 4 ingredients, you have a delicious main course. The beauty of lasagna is that you can also use your leftover sauces and cooked leftover vegetables. In this recipe, I will keep it simple. However, feel free to experiment with whichever leftovers and vegan cheese you have.
- Pre-cooked pasta sheets
- 2 cups Vegan Ricotta
- A bunch of baby spinach leaves
- 1-cup white Sauce (recipe below)
Sauté the baby spinach or you can steam them until tender. Season them with salt and red chili flakes and set them aside.
In a large casserole dish, start by spreading a generous layer of the white sauce. Now layer the lasagna. Spread more white sauce and add your spinach and ricotta filling. Add a layer of lasagna and repeat the process until you achieve 3 layers.
Bake your vegan lasagna for 30 minutes at 375F.
Let it sit for 5 minutes before you cut and serve.
Homemade Vegan White Sauce
To make the white sauce, you need:
- 2 cups cashew nuts – presoaked
- ¼ cup Nutritional Yeast
- ½ tbsp. lemon juice
- A pinch of sea salt to taste
- 2 cloves of garlic – minced
Blend the cashew nuts in a blender until smooth and creamy.
Sauté the garlic in a small sauce pot. Add the rest of the ingredients except the lemon juice. Bring them to boil whisking constantly. Once the sauce thickens, add lemon juice, stir, and remove the pot from the heat.
When the sauce cools, you can use it in any recipe that calls for white sauce.
Homemade Vegan Ricotta Cheese
To make vegan Ricotta cheese at home, you need the following:
- 2 cups of almonds – presoaked
- 2 cups of soy milk
- 3 cups of water
- 1 tablespoon of salt
- The juice of 1 lemon (4 tablespoons)
Blend all the ingredients except the salt and lemon juice and squeeze out the liquid using a muslin cloth.
Now put the milk you squeeze out in a pan and add the salt. Under high heat, bring the milk to boil as you stir occasionally. Reduce the heat and let it simmer until it thickens slightly. Now switch off the heat and add the lemon juice. Stir briefly, and let it sit until it cools off (for about 3 hours).
As the liquid cools, you will notice the curds forming. Filter the liquid from the curd using a muslin cloth. Once all the liquid has drained, transfer this ricotta cheese to a cheese basket and wrap it in the paper. Refrigerate overnight.
In the morning, all the remaining liquid will have filtered out and what remains is a firm block of vegan ricotta cheese.
Most people complicate their vegan lasagna with multiple sauces and ingredients. As a result, your dish loses clarity. Vegan delicacies are equally enjoyable, and they don’t need a load of ingredients to make them stand out. Try this vegan lasagna recipe today and keep it simple.