Vegan Lasagna by @fitgreenmind

1h30
Medium

5 servings

🧅

2

Onion

🥕

2

Carrot

🌿

2 stalks

Celery

🛢️

Oil

🍅

45 ml

Tomato Paste

🍶

30 ml

Balsamic Vinegar

🫘

100 g

Soy Chunks

🍅

750 ml

Tomato Sauce

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🌿

2 tsp

Dried Italian Herbs

💧

150 ml

Water

🍝

280 g

Lasagna Sheets

⬜

300 g

Silken Tofu

💧

120 ml

Water

🛢️

Oil

🌾

24 g

Tapioca Starch

🧂

3 g

Salt

🟨

15 g

Nutritional Yeast

Preparation Steps

  1. Step 1/16

    Preheat the oven to 190°C (375°F).

  2. Step 2/16

    Finely chop the 2 onions, 2 carrots, and 2 celery stalks.

    onion
    carrot
    celery stalk
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Heat 3 tbsp (45 ml) cooking oil in a large pan over medium heat. Add the chopped onion, carrot, and celery.

    cooking oil
    onion
    carrot
    celery stalk
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/16

    Sauté the vegetables for 4–5 minutes, stirring occasionally, until softened.

    🥄wooden spoon

  5. Step 5/16

    Add 3 tbsp (45 ml) tomato paste to the pan. Fry it with the vegetables for about 1 minute.

    tomato paste
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/16

    Pour in 2 tbsp (30 ml) balsamic vinegar. Scrape the bottom of the pan to deglaze it.

    balsamic vinegar
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/16

    Add 100 g (3.5 oz) soy chunks and 750 ml (3 cups) tomato sauce to the pan.

    soy chunks
    tomato sauce
    🥄wooden spoon
    🥛measuring cup

  8. Step 8/16

    Season the sauce with salt, black pepper, and 2 tsp dried Italian herbs.

    salt
    black pepper
    dried Italian herbs
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/16

    Stir 100–200 ml (0.4–0.8 cup) water into the sauce. Simmer for 5–10 minutes until the soy chunks are tender.

    water
    🥄wooden spoon
    🥛measuring cup

  10. Step 10/16

    Blend 300 g (10.5 oz) silken tofu, 120 ml (0.5 cup) water for tofu mozzarella, and 30 ml (2 tbsp) oil for tofu mozzarella until smooth.

    silken tofu
    water for tofu mozzarella
    oil for tofu mozzarella
    🥛measuring cup
    🥄measuring spoons

  11. Step 11/16

    Add 24 g (3 tbsp) tapioca starch, salt for tofu mozzarella, and 15 g (3 tbsp) nutritional yeast. Blend again until fully combined.

    tapioca starch
    salt for tofu mozzarella
    nutritional yeast
    🥄measuring spoons

  12. Step 12/16

    Spread a thin layer of tomato sauce across the bottom of the baking dish. Cover it with a layer of lasagna sheets.

    tomato sauce
    lasagna sheets
    🍲baking dish
    🥣ladle

  13. Step 13/16

    Layer the remaining tomato sauce and lasagna sheets in the baking dish. Finish with a layer of sauce.

    tomato sauce
    lasagna sheets
    🍲baking dish
    🥣ladle

  14. Step 14/16

    Pour the tofu mozzarella over the assembled lasagna. Spread it evenly over the top.

    silken tofu
    water for tofu mozzarella
    oil for tofu mozzarella
    tapioca starch
    salt for tofu mozzarella
    nutritional yeast
    🍲baking dish
    🥄wooden spoon

  15. Step 15/16

    Bake the lasagna at 190°C (375°F) for 30 minutes, until hot and lightly browned on top.

    🍲baking dish

  16. Step 16/16

    Rest the baked lasagna for 5 minutes before slicing and serving.

    🍲baking dish

Composition

Ingredients

Types

Vegetables, Condiments, Plant Protein, Sauces, Seasonings, Herbs, Liquids, Pasta, Thickeners

Ingredients

Onion, Carrot, Celery, Oil, Tomato paste, Balsamic vinegar, Soy chunks, Tomato sauce, Salt, Pepper, Dried Italian herbs, Water, Lasagna sheets, Silken tofu, Tapioca starch, Nutritional yeast

Allergens

Sulfites, Soy, Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based, Meat-Free

Calories

590 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 87g, Fat: 17g, Fiber: 12g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 7mg, Potassium: 940mg, Sodium: 710mg, Magnesium: 95mg

Vitamins

Vitamin A: 720µg RAE, Vitamin C: 18mg, Vitamin K: 35µg, Folate: 115µg DFE, Vitamin B12: 1.2µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring cup, wooden spoon, box grater, baking dish, ladle

Appliances

stovetop, oven, blender

Type

Type

Type Of Dish

Main Course, Pasta Bake, Casserole

Occasions

Dinner, Family Meal, Weekend Meal, Meal Prep, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian-Inspired, European

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Saucy, Creamy, Chewy, Bubbly

Flavors

Savory, Tomatoey, Herby, Tangy, Umami, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave at room temperature longer than 2 hours), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 3 months (Portion into freezer-safe airtight containers,Freeze after cooling completely,Thaw overnight in the refrigerator before reheating)