The Best Vegan Lasagna Recipe

INGREDIENTS

• 1 package no-boil lasagna sheets
• finely chopped fresh parsley, for garnish
• Vegan Bechamel Sauce

FOR THE MEAT SAUCE

• 2 tbsp olive oil
• 1 medium cooking onion, finely chopped
• 1 carrot, finely chopped
• 4 garlic cloves, minced
• 1.5 lbs (roughly 3 cups) veggie ground round
• 1 jar (roughly 3 cups) Passata
• 1 3/4 cups crushed tomatoes
• 3 tbsp tomato paste
• 2 no-beef (or vegetable) bouillon cubes, crushed
• 1 tsp dried basil
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 1/2 tsp agave
• Salt and pepper, to taste (roughly ½ tsp each)

INSTRUCTIONS

1. In a large pot heat olive oil over medium heat.
2. Add onion, carrots and garlic and cook for 8-10 minutes, or until the carrots are softened and the garlic fragrant.
3. Add ground round and cook for 3-5 minutes or until heated through.
4. Add Passata, crushed tomatoes, tomato paste, bouillon cubes, basil, oregano, and red pepper flakes. Combine and bring to a boil.
5. Reduce heat to a simmer, add agave, taste and season to taste with salt and pepper.
6. Cover sauce and simmer, stirring occasionally, for roughly 20-30 minutes or until
7. the sauce has thickened slightly.
8. While sauce is simmering, prepare vegan bechamel.

1. Preheat your oven to 350F.
2. Spoon about 1 cup of meat sauce on the bottom of a 9×13-inch baking dish.
3. Cover with lasagna sheets, then enough meat sauce to cover the pasta (roughly 2 cups), and then 1 cup of bechamel.
4. Repeat layers.
5. The last layer should be a think amount of meat sauce topped with bechamel.
6. Cover loosely with aluminum foil.
7. Bake for 25 minutes.
8. Remove foil, and bake an additional 10-15 minutes or until golden and bubbling.
9. Remove from oven and garnish with chopped parsley.
10. Let stand for 10 minutes before slicing.
11. Serve.