You can whip this vegan lasagna recipe up for less than 10 bucks.
Hailing from Calgary, Canada, Rose Lee is the Korean-Canadian founder of Cheap Lazy Vegan, a plant-based cooking channel and brand. Having amassed 173,000 Instagram followers and more than 700,000 YouTube subscribers, she’s got quite the following. She also founded her own plant-based cafe, saVeg Cafe in Calgary.
Ready for a meal of your dreams? Lee shows us how to make a budget-friendly, Italian-inspired dish. Featuring layers of noodles, nourishing veggies, tofu ricotta, and savory red sauce, you’ll be savoring every last bite of this vegan lasagna recipe.
Vegan Lasagna Under $10 With Cheap Lazy Vegan
- 1 box oven-ready lasagna noodles
- 1 cup dry red split lentils
- 1 tablespoon oil
- 1/2 medium onion, diced
- 1 tablespoon minced garlic
- 1 28-ounce can whole or diced tomatoes
- 1 can of tomato sauce or marinara sauce (if needed for extra sauce)
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup nutritional yeast, vegan parmesan, or vegan shredded cheese
- 1 16 ounce-block firm or extra firm tofu
- 1/4 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon dry basil
- 3 tablespoons lemon juice (approximately juice of 1 lemon)
- 1/2 teaspoon salt
Preheat oven to 400 degrees F.
Soak lentils in a bowl with double the amount of hot water and cover. Set aside.
In a large pan or wok, heat oil on medium high heat. Add onions and cook for 1 minute.
Add minced garlic. Sauté for 2 minutes.
Add canned tomatoes. If using canned whole tomatoes, break up the tomatoes with the spatula.
Add Italian seasoning, black pepper, garlic powder, salt and sugar. Mix well and bring to a boil. Then turn down to a medium low and allow it to simmer while moving onto the next step.
Make the tofu ricotta by adding all ingredients into a food processor or a blender and blending until smooth. Set the ricotta aside in another bowl.
Using the same food processor, blend the tomato mixture to make the sauce by pulsing a few times. You might need to divide the mixture into 2 separate batches, depending on the size of your food processor.
Heat the same wok on medium-high heat and add the soaked lentils. Cook until lentils are mostly softened and cooked, adding small amount of water as needed.
Add the tomato sauce mixture to the cooked lentils and mix well. Give it a taste and add more salt or other seasonings if desired.
Now you can assemble the lasagna by laying out a layer of sauce at the bottom of the lasagna pan. Then spread a generous layer of the tofu ricotta onto each lasagna noodle and place on top of the sauce layer. If you want to add other ingredients like spinach, tomatoes, eggplant, etc. feel free to add!
Repeat with another layer of sauce, then another layer of noodles with tofu ricotta. Then add one more layer of the noodles and top with more sauce. If you run out of sauce, use the extra can of tomato/marinara sauce.
At the very top, sprinkle on nutritional yeast (or vegan parmesan or shredded vegan cheese) on top of the final layer of sauce.
Cover with aluminium foil and bake at 400 degrees F for 30 minutes. Then remove the foil and bake for another 10 minutes.
Let it cool for 10-15 minutes before you cut it up. Enjoy!
Vegan Lasagna Price List:
|1 box oven ready lasagna noodles||$1.74|
|1 cup dry red split lentils||$0.24|
|1 tbsp oil||$0.03|
|1/2 medium onion, diced||$0.40|
|1 tbsp minced garlic||$0.04|
|1 large can (around 800ml) whole or diced tomatoes||$0.79|
|1 can of tomato sauce or marinara sauce (if needed for extra sauce)||$0.79|
|1 tbsp Italian seasoning||$0.13|
|1 tsp black pepper||$0.01|
|1/2 tsp garlic powder||$0.02|
|1/4 tsp salt||$0.01|
|1 tsp sugar||$0.01|
|1/4 cup nutritional yeast, vegan parmesan or vegan shredded cheese||$0.48|
|1 block firm tofu||$1.58|
|Juice of 1 lemon (3 tbsp lemon juice)||$0.07|
|1/4 cup nutritional yeast||0.48|
|1/2 tsp salt||$0.01|
|1 tbsp basil||$0.26|
|1 tbsp garlic powder||$0.10|
Looking for more tasty vegan recipes by Cheap Lazy Vegan? Try making Rose Lee’s vegan comfort food recipes. Featuring recipes for a no-boil lentil pasta bake, a creamy mushroom and potato soup, and fudgy, double chocolate cookies, these dishes are sure to be a family favorite.
And for those looking to meal prep on a budget, try whipping up her easy, plant-based recipes for rice, bean chili, roasted potatoes and veggies, roasted chickpeas, scrambled tofu, and a savory peanut sauce.
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