Vegan Lasagna with Creamy Croation Cheese Alternative
A vegan twist on the classic Italian dish, this lasagna features a creamy Croatian cheese alternative made from plant-based ingredients.
Ingredients
- ●8-10 sheets Lasagna Noodles
- ●1 cup Croatian Cheese Alternative (made from tofu, nutritional yeast, and lemon juice)
- ●1 cup Vegan Ricotta Cheese (made from cashew cream and nutritional yeast)
- ●2 cups Marinara Sauce
- ●1 cup, chopped Fresh Basil
- ●2 tablespoons Olive Oil
- ●2 cloves Garlic
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions.
- 3
In a blender or food processor, combine the Croatian cheese alternative, vegan ricotta cheese, and a pinch of salt and pepper. Blend until smooth.
- 4
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
- 5
Add the marinara sauce to the skillet and stir to combine. Bring the sauce to a simmer and let cook for 5-7 minutes, until heated through.
- 6
In a large bowl, combine the cooked lasagna noodles, marinara sauce, and chopped basil. Mix well to combine.
- 7
In a 9x13 inch baking dish, create a layer of marinara sauce on the bottom. Arrange 4 lasagna noodles on top of the sauce.
- 8
Spread half of the Croatian cheese alternative mixture over the noodles. Top with half of the marinara sauce and half of the chopped basil.
- 9
Repeat the layers, starting with the noodles, then the remaining cheese alternative mixture, the remaining marinara sauce, and finally the remaining basil.
- 10
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 11
Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly.
- 12
Let the lasagna rest for 10-15 minutes before slicing and serving.