Get ready for a plant-based twist on a beloved Italian classic! This Vegan Red “Meat” Lasagna is so hearty and rich, you might have to check twice to make sure it’s actually meat-free. Packed with a savory “meaty” marinara and a luscious, creamy tofu ricotta, this lasagna delivers all the comforting flavor you crave with none of the guilt. It’s a holiday showstopper that’s lighter on the waistline but big on taste!
12lasagne noodlesprepared according to package directions
1recipeTofu Ricotta
2tbsp.15 g nutritional yeast
2tbsp.14 g ground cashews or walnuts
Instructies
Preheat the oven to 190°C (375°F).
Spread a thin layer of marinara sauce at the bottom of a square 8-inch (20-cm) or 9-inch (23-cm) baking dish.
Add 3 lasagne noodles in a single layer.
Spread another layer of sauce, followed by a layer of Tofu Ricotta.
Repeat the layers until all ingredients are used, ending with ricotta and sauce on top.
Sprinkle with nutritional yeast and ground cashews.
Bake, uncovered, for 30 to 40 minutes, until the top begins to brown and the noodles are tender.
Let the lasagna rest for at least 15 minutes before cutting to ensure clean portions.
Notes / Tips / Wine Advice:
Serving Tip:Letting the lasagna rest is the most important step! This allows it to set so you can serve clean, beautiful portions. For a complete meal, pair it with a fresh green salad and some warm, crusty garlic bread.Wine Advice:For a hearty, rich, and savory lasagna, you need a wine that can stand up to its bold flavors. A medium-bodied red like a Sangiovese or Chianti is a perfect match. Their earthy notes and bright acidity will beautifully complement the rich marinara and the creamy tofu ricotta. It’s a pairing that makes you feel like you're celebrating Christmas in the heart of Italy.