I’ll just say this right at the top of the post, the only way to make lasagna simply is to buy it frozen or by using a ton of packaged ingredients. If you don’t have the time or patience, those are your options. But if you feel like blasting some old school grunge rock, chick rock or hip hop (maybe that’s just me??) and getting your cook on, might I recommend taking your time to make a killer vegan lasagna?
What I like to do is divide this up into three parts: the sauce, the filling and the cheese. I know it seems strange to consider vegan cheese an element of a proper lasagna but sometimes I like to whip up a béchamel with nut milk and nutritional yeast. But that’s any vegan lasagna in a nutshell, so let’s get started.
This meal was my husband’s choice for his Midnight Tokyo Diner night. He asked for lasagna and I decided to with a lentil lasagna masala because, well because Indian flavors are incredible and I am a wee bit obsessed.
The choice is yours, but I like to get the tomato sauce started first because if you use fresh tomatoes, which I highly recommend, you’ll need time to let it reduce and thicken. I kept this sauce fairly simple, using shallots, garlic, a small spicy red pepper for heat, tomato paste and tomatoes. Don’t forget herbs like oregano, thyme, rosemary or marjoram because they add a nice flavor that’ll remind you why sometimes a good red sauce is all you need, plus curry, ginger, garam masala and cardamom. It’s simple for a vegan lasagna, but I promise the filling has plenty of flavor and so does this spicy tomato sauce. In fact, I think it could also be really great as a pizza sauce or an arrabbiata sauce for your next pasta night.
Saute the shallots and pepper until fragrant and then add the garlic and tomato paste. Stir until it starts to smoke and slowly add the chopped tomatoes, or canned if that’s your jam. When the tomatoes start to break down, add a little water or broth or wine and let it simmer so it can begin to reduce. Reduce until the sauce is nice and thick, checking for flavor as you go.
For the filling, I went with basic vegetables such as onion, bell pepper, garlic, spinach and mushrooms. For the vegan “meat” I went for lentils because I thought it would suit the taste profile I was going for better. And, it did. And the best part of all? I did it all in the same skillet!
Get the mushrooms going first and then add the onion, pepper and garlic. When they’re all cooked how you like them, add the lentils and water until just about done, then add the spinach. I used frozen because I’m not a big spinach fan and they keep a lot longer. When the filling is done, set aside and prepare to assemble.
Pop in the oven on 200/400 for about 30 minutes, adding the vegan cheese during the last ten minutes of cooking. If you want the cheese bubbly and crisp, crank the oven up for the last few minutes of cooking.
The Cheese (sorta)
In case you’re wondering, I’m in love with my new oven and if you look really close, you can see my reflection in there…somewhere.
Make sure you check the package of your lasagna noodles because for some reason some of them contain egg or milk powder. How else will they keep you addicted enough to add it to everything you eat?
Just…always read the labels before you buy! End of my PSA, I promise!