Italian Lasagna Vegan-Style!

This is a recipe we reserve for special occasions, such as when we’re in celebratory mode, or when we’re trying to impress people who are skeptical about vegan food. It’s fairly time-intensive, but the end result is well worthwhile.

If you like the concept, but are keen on the idea of an easier version, check out page 4, where I have shared my own variation – Quick and Easy ‘Almost Lasagna’! It’s a simplified version I invented when we didn’t have the time to make the real thing, and it ended up becoming one of our favorite dishes.

If you have access to some good gluten-free pasta, such as the Tinkyada Brown Rice variety (they even make lasagna noodles, found at health food stores), you can make either of these recipes gluten-free, by either skipping on the ‘no-meat’ layer, or using tempeh instead of seitan… For those who can’t tolerate gluten, being able to enjoy a home-made lasagna is quite a rare treat.

For something a little more fun and interesting, and something the kids might enjoy, check out page 3 for ‘Easy Lasagna Roll-Ups’.

On page 5 is a recipe for a home-made Marinara Sauce… If you want to save time, feel free to use a store-bought sauce, but make sure you have plenty of it… This recipe is best when guests can help themselves to more sauce at the table.

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Read more: All recipes, Entrees, Food, Vegan, Vegan and Delicious

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Glenn A.

8:00AM PDT on Mar 11, 2012

@ KayL N Sure, some mey be time-intensive at the outset, But I find, being single, when I make my version of the vegan Lasagna, for example, I make a HUGE batch of it, then cut it into meal-size portions and freeze them, so I actually end up with another 6 or 7 pre-made, easy to heat up later meals...so in the end, it comes out a wash.