This Plant-Based Vegan Lasagna Recipe with Beyond Meat is a delicious and protein-packed alternative even if you are not fully ready to go green.

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Plant-Based Vegan Lasagna Recipe with Beyond Meat

PROTEIN-PACKED ALTERNATIVES

Whether you’re following a plant-based diet or looking to incorporate more plant-based options into your meals, this recipe is for you. We are using Beyond Meat, Beyond Beef to create this dish but you can definitely switch out this protein with other whole food alternatives like Lentils Chickpeas. Or omit the meat substitute and replace it with all veggies like eggplant, spinach, zucchini, squash or even beets.

CHEESE ALTERNATIVES

No lasagna is complete without the cheese! For the ricotta, I used both cashews and extra firm tofu as the base. There’s also store bought options as well but I have more fun exploring easy and forgiving ways to make it from scratch or at least with fresh with minimal ingredients and preservatives. For extra cheesiness, I layered it with non-dairy plant-based cheese by Daiya.

IT’S ALL ABOUT THE SAUCE

As I mentioned before, I love learning how to make food from scratch instead of always buying it packaged. So I was excited to share my quick and easy marinara sauce, the superstar of the recipe and it only takes a few minutes to make. If that’s not your thing, of course do what works for you. I really like the brand Barilla because they promote that:

all their sauces are made with 100% Extra Virgin Olive Oil, have no added sugar*, and are non-GMO Project Verified and Gluten Free.

Barilla

How to make Make Plant-Based Vegan Lasagna with Beyond Meat

Plant-Based Vegan Lasagna Recipe with Beyond Meat
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Plant-Based Vegan Lasagna Recipe with Beyond Meat

Recipe by TeetotheCourse: DinnerCuisine: ItalianDifficulty: Medium
Servings

4-6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

350

kcal

INGREDIENTS

  • PROTEIN

  • Lasagna noodles

  • 2 packages of Beyond Meat ground “beef”

  • 1 cup chopped bell peppers

  • 1 cup chopped onions

  • 2 teaspoons minced garlic

  • 1/4 teaspoon of salt and pepper

  • 1 cup of spinach

  • MARINARA SAUCE

  • 3 cups grape tomatoes

  • (1) 8.5 oz jar of sun-dried tomatoes

  • (1) 6 oz can of tomato paste

  • 1/2 cup chopped bell peppers

  • 1/2 cup chopped onions

  • 2 teaspoons minced garlic

  • 1/4 teaspoon of Cayenne pepper

  • 1/2 teaspoon of Thyme

  • 1 tablespoon of Italian seasonings

  • 1/4 cup of Nutritional Yeast

  • 2 cups of vegetable broth

  • RICOTTA CHEESE

  • 1 cup of Cashews

  • 7.75 or half of a extra firm Tofu block

  • 1/4 cup of your choice of non-dairy cream cheese

  • 1/4 cup of Nutrition Yeast

  • 1/4 of your choice of non-dairy Parmesan cheese

  • 1 teaspoon of Apple Cider Vinger

  • a pinch of salt (add more as needed)

  • Up to 1 cup of Vegetable broth

  • OTHER INGREDIENTS

  • Daiya cheese blend

  • Lasagna noodles

Directions

  • PROTEIN
  • In a skillet on medium high heat combine your protein, bell pepper, onions, garlic, salt and pepper along with a little cooking oil of your choice or vegetable broth.
  • Cook until brown and bell pepper and onions are tender.
  • Add your marinara sauce and fresh spinach to protein and bring to a slight bowl continuously stirring until saucing is blended thoroughly. Turn fire down to low and let simmer for 7-10 minutes stirring occasionally.
  • MARINARA SAUCE
  • In a blender combine all marinara sauce ingredients and puree.
  • RICOTTA CHEESE
  • In a blender combine all ricotta cheese ingredients and blend until consistency is that of ricotta. Add vegetable broth as needed.
  • LASAGNA
  • Follow the noodle package directions.
  • Preheat over to 375º
  • Layer your pan with noodle, ricotta, protein and cheese. Repeat these steps until pan is filled to top. Top off with more protein, cheese and parsley.
  • Baked uncovered for 15 minutes.

Recipe Video

TIPS & RECOMMENDATIONS

  • A simple dinner salad pair great with this! Check out my YouTube video for more details on what I use for mines.
  • Leftover lasagna and protein can be stored in the refrigerator for a few days and reheated for future meals. Use the extra protein to top off your leftover plate!
  • If you have leftover Ricotta, this pairs great with pita bread or crackers as a snack.