$14 Vs. $54 Vegan Lasagna

Merle and Rachel compete in a vegan lasagna food challenge to see who can make the better broke vs expensive lasagna recipe. It will be up to Aria to taste test and determine the winner!

Get the Goodful by Cuisinart 8-cup food processor we used in the video here: https://amzn.to/33zdOYY

Cheap Vegan Lasagna
Serves 9
INGREDIENTS
Tofu Ricotta
21 ounces extra-firm tofu
1½ tablespoons lemon juice
2 tablespoons nutritional yeast
2 cloves garlic
½ teaspoon dried basil
¾ teaspoon salt
¾ teaspoon pepper
Eggplant/Mushroom Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
3 cloves garlic, minced
1 pound white button mushrooms, chopped
1 pound eggplant, diced
1 tablespoon low-sodium soy sauce
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
¾ cup inexpensive red wine
36 ounces jarred tomato sauce (reserve 1 cup)
16 ounces lasagna noodles
Dried basil, to taste
PREPARATION
In a food processor combine tofu, lemon juice, nutritional yeast, garlic, dried basil, salt, and pepper, and blend until smooth. Set aside.
To a large pan add olive oil. Once the oil begins to shimmer, add onion and cook for 2-3 minutes until translucent. Add garlic and salt to taste, then cook another couple of minutes until fragrant. Add mushrooms and eggplant and saute for about 20 minutes until cooked down.
Add soy sauce, Italian seasoning, salt to taste, pepper to taste, red wine and cook for another 2 minutes.
Add in tomato sauce and bring to a boil. Lower heat, cover, and simmer for about 20 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 375°F (190°C).
In a 9×13 inch lasagna pan add ½ cup of reserved sauce to cover the bottom. Layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by sauce. Repeat until finished and top lasagna noodles with remaining ½ cup reserved sauce and dried basil to taste. Cover with aluminum foil.
Bake for 25 minutes, remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:

Mushroom and Eggplant Bolognese


https://tasty.co/recipe/vegan-lasagna
Expensive Vegan Lasagna
Serves 9
INGREDIENTS
Cashew Ricotta
3 cups raw cashews
6 tablespoons nutritional yeast
3 tablespoons lemon juice
¾ cup cup extra virgin olive oil
1½ cups fresh basil, lightly packed
3 cloves garlic
1½ teaspoons salt
½ teaspoon pepper
½ cup water
“Meat” Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
4 cloves garlic, minced
18 ounces ground Impossible meat
1 tablespoon tomato paste
1 tablespoon Italian seasoning
¾ cup expensive red wine
Salt, to taste
42 ounces crushed San Marzano tomatoes (reserve 1 cup)
8 ounces shredded vegan mozzarella cheese
16 ounces lasagna noodles
PREPARATION:
Make the pesto ricotta. In a blender, combine the cashews, nutritional yeast, lemon juice, olive oil, basil, garlic, salt, pepper, and water. Blend until smooth.
To a large saucepan add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 2-3 minutes until translucent. Add the garlic and cook for another couple of minutes until fragrant.
Add the Impossible meat, breaking it up with your spoon, and cook for about five minutes or until browned.
Add tomato paste, Italian seasoning, red wine, and salt to taste, then cook for 2 minutes.
Add crushed tomatoes and bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 350°F (175°C).
In a 9×13 inch lasagna pan add ½ cup crushed tomatoes to cover the bottom, then layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture and then mozzarella shreds. Repeat until you run out of ricotta and meat sauce, then add the last noodle layer and top with the other ½ cup crushed tomatoes and cheese. Cover with aluminum foil.
Bake for 25 minutes, then remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:
https://tasty.co/recipe/one-pot-vegan-eggplant-lasagna
https://www.gelsons.com/about/news-and-events/blog/impossible–lasagna–made-with-the-impossible–burger-.html

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