Vegan Lasagna Recipe: Fast & Easy Dairy-free Soy-free Lasagna

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Vegan Lasagna Recipe: Vegan Cheeze, Dairy-free Lasagna

Giving up cheese doesn’t take away from your quality of life as much as some people think it might, but it can certainly impact the quality of your lasagna. Back in the days when I ate dairy like it was my calling in life, I used to love ricotta in my lasagna. Could I create a vegan lasagna with that same creamy texture and tangy hint? Yes indeed! Turns out that a batch of Almond Garlic Vegan Cheeze is just what vegan lasagna needs to balance and complement the tomato sauce.

This vegan lasagna recipe is super fast and easy to make because it uses no-boil noodles and a jar of marinara sauce. If you have loads of free time (maybe because you read 9 Ways to Have More Time) then feel free to boil up your favorite lasagna noodles and use those instead. If you still have too much time on your hands, go ahead and make some homemade marinara sauce from scratch. You can even grow your own tomatoes if you like. As for me, I don’t mind using no-boil noodles and a jar of sauce if it means I can create an entire lasagna in under 15 minutes!

Vegan Lasagna Recipe: Fast & Easy Dairy-free Lasagna

Super Fast & Easy (and Delicious!) Vegan Lasagna Recipe

1 box no-boil lasagna noodles (I use Delallo Whole Wheat)
1 jar of your favorite marinara sauce (or 4 cups of homemade sauce if you go that route)
2 cups of baby spinach or chopped greens of your choice
1 batch of Almond Garlic Vegan Ricotta Cheeze (this only takes a few minutes to blend up)
Salt & black pepper to taste
Optional: some sautéed mushrooms or roasted red peppers

Preheat your oven to 350 degrees. Spread a little bit of sauce onto the bottom of an 8 inch casserole dish. Lay down a layer of noodles, then top with some of the vegan ricotta. Add some of the greens and cover that with a bit more sauce. Sprinkle on some salt and pepper and don’t be shy with the pepper! You can add other veggies and a few red pepper flakes if you want to give the lasagna some extra spunk. Repeat the layering process until you run out of stuff, making your top layer a bit of the vegan cheese with some sauce covering it.

Bake for 30 to 35 minutes, until everything is hot and bubbly. Let your vegan lasagna sit for a few minutes before cutting and serving. You might even trick some non-vegan friends with this one because the garlic cheeze looks and tastes very authentic!

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