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Image of vegan lasagna as described in the vegan recipe in the post.

Vegan Lasagna

This is such an easy recipe, for us we do it when we are short on time or too lazy to cook anything else. I like this recipe because instead of tomato sauce we use white beans. This is a basic recipe and you can add in anything you want to fill it up.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 626 kcal
Author Chef Adrian Bruce

Ingredients

Ingredients:

  • 2 cans of white beans
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • water
  • 1 bag spinach or 2 if you want some extra greens
  • 1 box lasagna noodles
  • 1 bag Diaya Cheese

Instructions

Instructions:

  1. Bring a pot of water to boil if you need to boil your pasta, if you are using the no boil pasta just ignore this step.
  2. Empty the white beans and rinse them off. Place them in a food processor or a blender with the onion, garlic powder, salt and pepper.
  3. Gradually add some water in until the bean puree becomes smooth.
  4. Taste your puree and add in any additional seasoning you prefer.
  5. Next, saute your spinach with a little bit of salt and pepper.
  6. Combine the bean puree and sauteed spinach.
  7. Lay your noodles down in your baking dish and lay down your sauce, this is the time to add in any additional ingredients you want.
  8. Layer by layer build your lasagna topping it with Diaya cheese.
  9. Bake at 375°F for about an hour.

Recipe Notes

Sometimes I will make a little extra bean puree and add in some spices to make a dip while we wait for the lasagna to be done.