Lamb Vegan Lasagna
Lamb Vegan Lasagna is a delicious plant-based twist on the classic Italian dish, offering layers of savory ground meat, fresh vegetables, and gooey vegan cheese, all enveloped in a rich tomato sauce. This easy-to-make recipe is perfect for family dinners or entertaining guests, showcasing the delightful flavors of vegan cuisine without sacrificing taste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles
- 1 lb plant-based ground meat
- 2 cups zucchini, thinly sliced
- 2 cups fresh spinach
- 1 cup mushrooms, chopped
- 2 cups marinara sauce
- 1 cup shredded vegan mozzarella cheese
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, then add zucchini, spinach, and mushrooms; cook for about 7 minutes.
- Stir in the plant-based ground meat and Italian seasoning; cook until heated through (about 5 minutes).
- In a baking dish, spread a layer of marinara sauce at the bottom. Layer three lasagna noodles, half the sautéed mixture, and sprinkle with vegan cheese. Repeat layers, finishing with noodles topped with sauce and cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until golden brown.
- Allow to cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg