The Best Vegan Lasagna

Wholesome layers of vegan ricotta, spinach and elemental marinara sauce wee this the Unsurpassable Vegan Dish. A easy vegan dinner that is a eager piddle skyward victuals.Pasta has been on my "recipe to-do" slant FOR-EVER! I jazz attempted a few several recipes which score turned out smooth, but hour were honorable sufficiency to add to the TSV direction deposit.I hit eventually mastered a lasagna direction that is not only person to pass, but is so freaking tasteful that alter your non-vegan kin and friends are effort to be solicitation you to gain this on the routine.

For the marinara you can go a few several slipway. You can change your rival direction. You can buy a pre-made sauce. Or you can do what I did and alter my 10 Time Vegan Marinara.This marinara sauce is the superfine of both worlds. Pre-made sauce is sorbed with diced tomatoes, seasoner and some added seasonings to pee a sauce that tastes suchlike it has been preparation all day. No one faculty be the wiser, and you give only pay 10 transactions on it.As for the vegan ricotta. I hump only ever reliable one form and that is Kite Comic. I copulate that additional vegan brands piddle ricotta, but I have not proved them out so I cannot verbalize to their quality. I can yet say that Kite Comedian ricotta is.

Ingredients

• 9 lasagna noodles
• 10 Minute Vegan Marinara
• 8 oz vegan ricotta
• 1/4 cup vegan parmesan
• 3/4 cup non-dairy milk unsweetened
• 8 oz frozen spinach thawed and drained
• 1 tsp Italian seasoning
• salt & pepper
• fresh parsely for topping (optional)
• Instructions
• Preheat oven to 350 degrees.
• Bring a large pot of water to a boil and cook lasagna noodles according to package instructions. Drain and rinse with cool water. Set aside until ready to use. 
• Prepare 10 Minute Vegan Marinara according to instructions. 
• Add ricotta, parmesan, milk, spinach, Italian seasoning and a pinch of salt & pepper to a bowl. Stir until well combined - add more milk if you want a thinner consistency. 
• To assemble, spoon 1/2 cup of marinara sauce on the bottom of a 13 x 6 baking pan. Layer 3 lasagna noodles over the marinara and spoon 1/3 of the remaining marinara on top of the noodles followed by 1/3 of the ricotta mixture. Repeat layers - noodles, marinara, ricotta, noodles, marinara, ricotta.
• Spray a piece of foil with non-stick spray and cover the lasagna. Place in the oven for 20 minutes. Remove the foil and cook for an additional 10 minutes. 
• For a crispier topping, turn the oven to broil, cook for an additional 2-5 minutes (or until desired browning is reached - be sure to keep an eye on it while the oven is on broil). 
• Remove the lasagna from the oven and allow to rest for 10 minutes. Slice into 6 pieces and serve.

Recipe Notes

• You can get the recipe here or you can swap this for 3 cups of your favorite marinara sauce. 
• My favorite brand is Kite Hill. You can find locations that sell their ricotta on their website.
• My favorite brand is GoVeggie. You can get it online here.
• For freezing: do not bake the lasagna. After you have assembled the lasagna, cover it and allow it to cool completely. Place in the freezer. To reheat, bake lasagna for 60 minutes at 400 degrees. Check the center to see if it is cooked through and add additional baking time if needed. 

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