As mentioned in my previous post, this November is dedicated to holiday meals! I wanted to share my vegan lasagna recipe because you absolutely still can enjoy lasagna even if you’re dairy free! This is the easiest recipe to make and tastes exactly like the real thing!
One thing I will say is it helps to find the pre made Vegan Ricotta because that seriously makes life easier! I love the Kite Hill brand because they have such a wide variety of vegan products. They’re tricky to find but oh so worth the hunt!
1/2 box of lasagna noodles
3 cups red sauce
2 cups vegan shredded mozzarella
1 cup vegan ricotta
- Preheat oven to 350.
- Cook lasagna noodles according to package. Drain water once cooked and set aside.
- In medium baking dish, pour a little sauce on the bottom and coat evenly. Begin layering lasagna noodles, v ricotta, and finish off layer with v mozzarella & sauce.
- Repeat the process until you have about 3 layers done. On the top layer, pour a little red sauce then top with mozzarella shreds.
- Bake for 45-50 minutes or until cheese is melted and it looks delicious!!
If you can’t find the vegan ricotta, there are lots of recipes on how to make it yourself with cashews! I was so excited to find it in my local Greens Market so it saved me some time. This was such a nostalgic vegan lasagna recipe that I haven’t had since I’ve gone dairy free.
I’m so excited to be sharing with you these recipes this month! I think with the holidays dairy free and vegan people think they can’t enjoy the same meals but there are ways you absolutely can! If you want to check out more recipes, click here and be sure to follow me on Pinterest here for more video content!!