Cheesy Vegan Lasagna Delight
Indulge in this mouthwatering Cheesy Vegan Lasagna Delight, a perfect fix for those yearning for a creamy, cheesy lasagna experience without any dairy. Created out of necessity due to a dairy allergy, this recipe deftly combines layers of tender lasagna noodles, a robust beef and vegetable filling, and a velvety non-dairy cheese mixture, all enveloped in a rich spaghetti sauce. You won't miss the dairy in this delightful dish, and it's guaranteed to become a favorite in your kitchen! Serve it for family dinners, potlucks, or cozy nights in, and watch everyone go back for seconds.
N/A
Servings
N/A
Calories
31
Ingredients
Ingredients
Lasagna noodles
10 (Cooked until al dente)
Salt
1/2 teaspoon (For pasta water)
Canola oil
1 tablespoon (For frying)
Lean ground beef
1 lb (Browned in the skillet)
Small onion
1 (Finely chopped)
Medium mushrooms
6 (Finely chopped)
Red bell pepper
1/4 (Finely chopped)
Green bell pepper
1/4 (Finely chopped)
Garlic powder
1 teaspoon (For seasoning)
Onion powder
1 teaspoon (For seasoning)
Chili powder
1/2 teaspoon (For seasoning)
Cumin
1/2 teaspoon (For seasoning)
Coriander
1/2 teaspoon (For seasoning)
Salt
1/2 teaspoon (For seasoning)
Pepper
1/2 teaspoon (For seasoning)
Cayenne powder
1/4 teaspoon (For seasoning)
Oregano
1 1/2 tablespoons (For seasoning)
Spaghetti sauce
1 (11 ounce) can (Prepared sauce)
Tofutti sour cream (non-dairy)
1/4 cup (For cheese filling)
Tofutti cream cheese (non-dairy)
1/4 cup (For cheese filling)
Egg
1 (For cheese filling)
Daiya non-dairy cheddar cheese
1/4 cup (For cheese filling)
Oregano
1/4 teaspoon (For cheese mixture)
Garlic powder
1/4 teaspoon (For cheese mixture)
Parsley
1/2 teaspoon (For cheese mixture)
Fresh breadcrumbs (non-dairy)
1 cup (Made from non-dairy bread)
Oregano
1/4 teaspoon (For breadcrumb topping)
Garlic powder
1/4 teaspoon (For breadcrumb topping)
Onion powder
1/4 teaspoon (For breadcrumb topping)
Vegan margarine (Vegan Becel)
1 tablespoon (Melted for topping)
Daiya non-dairy cheddar cheese
1 cup (For topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large pot, bring salted water to a boil and cook the lasagna noodles until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and set aside, without rinsing.
3
While the lasagna noodles are cooking, heat the canola oil in a large frying pan over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula as it cooks.
4
Finely chop the onion, mushrooms, and both the red and green peppers. Add them to the cooked ground beef and sauté for about 5 minutes until the vegetables are softened.
5
Stir in the garlic powder, onion powder, chili powder, cumin, coriander, salt, pepper, cayenne powder, and oregano. Pour in the spaghetti sauce and stir well. Let the mixture simmer for 20 minutes on low heat, stirring occasionally.
6
In a mixing bowl, prepare the cheese filling by combining the non-dairy sour cream, non-dairy cream cheese, egg, 1/4 cup of non-dairy cheddar cheese, oregano, garlic powder, and parsley. Mix until smooth and set aside.
7
In another bowl, prepare the breadcrumb topping by mixing the fresh non-dairy breadcrumbs with 1/4 teaspoon each of oregano, garlic powder, and onion powder. Set aside.
8
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a large lasagna pan. Place three lasagna noodles over the sauce. Spread one-third of the cheese filling over the noodles, followed by one-third of the meat sauce. Repeat this layering two more times, finishing with a layer of meat sauce on top.
9
Melt the vegan margarine and drizzle it over the breadcrumb topping. Evenly distribute the breadcrumb mixture over the lasagna, then sprinkle the remaining non-dairy cheddar cheese on top.
10
Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
11
Alternatively, for a slow-baked version, cover and bake at 225°F (107°C) for about 4 hours. You can roast extra vegetables like peppers, tomatoes, and garlic during the last two hours of baking for added flavor.
12
Once baked, let the lasagna sit for about 5 minutes before slicing. Serve hot and enjoy the delightful flavors of this cheesy vegan masterpiece.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Vegan Lasagna Delight?
It is a dairy-free lasagna dish that features layers of noodles, a savory beef and vegetable filling, and a velvety non-dairy cheese mixture.
How long do you cook the lasagna noodles?
The noodles should be cooked in boiling salted water for 8-10 minutes until they are al dente.
What is the standard baking temperature for this recipe?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
Which vegetables are included in the filling?
The filling includes a small onion, six medium mushrooms, and 1/4 each of a red and green bell pepper.
How long should the meat and vegetable mixture simmer?
Once the spaghetti sauce and spices are added, let the mixture simmer on low heat for 20 minutes.
What ingredients are in the cheese filling?
The cheese filling consists of non-dairy sour cream, non-dairy cream cheese, one egg, non-dairy cheddar cheese, oregano, garlic powder, and parsley.
How is the breadcrumb topping prepared?
Mix one cup of fresh non-dairy breadcrumbs with 1/4 teaspoon each of oregano, garlic powder, and onion powder.
What is the layering sequence for the lasagna?
Start with a thin layer of meat sauce, followed by three noodles, one-third of the cheese filling, and one-third of the meat sauce, repeating this process three times.
How long should the lasagna bake while covered?
Cover the lasagna with aluminum foil and bake it for 30 minutes.
How long do you bake it after removing the foil?
Bake it uncovered for an additional 15 minutes or until the top is golden and bubbly.
Is there a slow-bake alternative for this dish?
Yes, you can cover and bake the lasagna at 225 degrees Fahrenheit for approximately 4 hours.
What can be added during the slow-bake method for extra flavor?
You can roast extra peppers, tomatoes, and garlic alongside the lasagna during the last two hours of slow-baking.
How long should the lasagna rest before serving?
It is recommended to let the lasagna sit for about 5 minutes after baking to make slicing easier.
What meat is used in the recipe?
The recipe calls for 1 lb of lean ground beef, which is browned in a skillet with canola oil.
What brands of non-dairy products are suggested?
The recipe suggests Tofutti for sour cream and cream cheese, and Daiya for the non-dairy cheddar cheese.
What spices are used to season the meat sauce?
The sauce is seasoned with garlic powder, onion powder, chili powder, cumin, coriander, salt, pepper, cayenne powder, and a generous amount of oregano.
How much spaghetti sauce is needed?
The recipe requires one 11-ounce can of spaghetti sauce.
What type of fat is used for the breadcrumb topping?
One tablespoon of melted vegan margarine is drizzled over the breadcrumb mixture.
How much non-dairy cheddar cheese is used in total?
The recipe uses 1/4 cup in the cheese filling and an additional 1 cup for the top of the lasagna.
Is this lasagna suitable for dairy allergies?
Yes, it was created specifically for someone with a dairy allergy to provide a creamy, cheesy experience without dairy.
How many lasagna noodles are used in the dish?
The recipe calls for 10 lasagna noodles.
What are the recommended occasions for this meal?
It is perfect for family dinners, potlucks, or cozy nights in.
Does the recipe include fresh herbs?
The recipe uses dried spices such as oregano and parsley rather than fresh herbs.
What is the texture of the cheese filling?
The filling is described as velvety and smooth once mixed with the non-dairy cream components and egg.
Can you prepare the breadcrumbs yourself?
Yes, the recipe suggests using fresh non-dairy breadcrumbs made from non-dairy bread.
What size onion is required?
The recipe calls for one small onion, finely chopped.
How much canola oil is needed for sautéing?
One tablespoon of canola oil is used to brown the beef and sauté the vegetables.
Should the noodles be rinsed after boiling?
The instructions specify to drain the noodles but set them aside without rinsing.
What is the purpose of the egg in the recipe?
The egg is mixed into the cheese filling to help bind the ingredients together.
How much cayenne powder is used?
The recipe uses 1/4 teaspoon of cayenne powder to provide a hint of heat.