A Simple & Comforting Vegan Lasagna Recipe

My vegan lasagna recipe

Inspired by Tabitha Brown

I’m convinced that our emotions are undoubtedly connected to food, and this winter my craving for comfort food has been high. Whether it’s the political uncertainty brewing in the air or the weather change, I’ve found that cuddling up with a warm, cozy meal has made the start of this year a bit more digestible. As I lean towards richer foods that I enjoy, I like to balance them with lighter salads or vegetables to add balance. 

It’s the concept of balance that drew me to Tabitha Brown’s vegan lasagna dish. It’s hearty enough to eat on its own, but can also be beautifully balanced with a side salad, or by adding additional vegetables to the dish itself. 

After checking out Tab’s video I decided to tweak my lasagna recipe a bit, as my children prefer vegan be’f crumbles to sausage. I found that prepping the vegan meat similar to how I prep my bolognese removes some of the extra steps.

Here’s how I make simple, yet comforting, vegan lasagna:

The “meat” that I used…

Is Gardein Be’f crumbles. It’s packed with 18g of plant protein!

Ingredients:

  • 1 red onion

  • 1 red bell pepper

  • 1 green bell pepper

  • 1 bunch of spinach

  • Tomato marinara sauce

  • A few garlic cloves

  • 1 carton of shiitake mushrooms

  • Philadelphia plant-based original cream cheese

  • Follow Your Heart shredded vegan cheddar and mozzarella cheeses

  • Gardein Ground Be’f

  • Lasagna noodles

  • Seasonings: onion powder, garlic powder old bay, pepper, paprika, Italian seasonings

  • Olive oil

NOTE: All of my ingredients are on an add as you wish basis; meaning, chop and measure as you see fit to satisfy your tastebuds or serving size. 

Smart layering

Lasagna noodles + veggie filled “meat” sauce + cream cheese + shredded cheese= pure comfort and delight.

To Make: 

  • Boil, rinse and drain the lasagna noodles.

  • While your lasagna noodles cook, chop up all vegetables: red onion, bell peppers, spinach, garlic, and mushrooms. 

  • Add a few tablespoons of olive oil to the bottom of a pan. 

  • Sautee 1 package of Gardein Ground Be’f meat with the vegetables, marinara sauce, and seasoning. Cook until the meat substitute browns. 

  • Grab a Pyrex cooking dish, (or any other horizontal baking dish).

  • Lay your lasagna noodles on the bottom.

  • Layer it with your meat sauce, small dollops of Philadelphia plant-based cream cheese, the shredded mozzarella and cheddar cheeses.

  • Repeat the layering process two or three additional times, depending on how thick you’d like your lasagna. 

  • Pop in the oven at 350 degrees for 30-45 minutes. Baking time may vary, as you want to make sure that your cheese melts! 

  • Once out of the oven and cooled, top the lasagna with additional Italian seasoning. Pair with a salad. Enjoy!  

Before

…Bake long enough for your cheese to melt!

After!

Let me know if you decide to make this simple, yummy, and cozy vegan lasagna! I’d love to hear how it comes out. 

Thanks for reading! For more resources for busy moms who want to lead healthier, plant-based lives: Follow me @getmommafied on Instagram, and subscribe to my monthly Mommafied Note.

WellnessChie Davisvegan lasagna, vegetable lasagna, lasagnaComment