Ray's 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. The ultimate dairy-free, vegan lasagna made from scratch with decadent layers of spinach basil My vegan lasagna recipe is the culmination of dozens of trials and taste tests and I'm thrilled to share it.

Raw Vegan Lasagne is perhaps the most quintessential classic raw food dish. I'd say it's probably introduced more people to raw food via retreats and restaurants than anything else. Rays Vegan Soul Plantbased Shack does Soul Food Sundays with curbside. You can cook Ray's Vegan Lasagna using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Ray's Vegan Lasagna

Prepare 4 (14.5 oz) of cans stewed and/or diced tomatoes.
Prepare 6 oz of can tomato paste.
You need 3 tbsp of olive oil.
It's 1 of large onion diced.
It's 2 of bell peppers of your choice chopped into inch long pieces.
It's 1 of medium zucchini.
You need 4-6 cloves of garlic minced.
Prepare 1/2 package of Lightlife Smart Ground meatless original crumbles.
It's 1 (7.1 oz) of Daiya mozzarella style shreds.
Prepare 9 of lasagna noodles.
It's 2 tbsp of Italian seasoning.

This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans. This easy vegan lasagna is full of savory mushrooms and flavorful herbs, and Many vegan lasagna recipes contain a laundry list of ingredients. This one uses as few as possible without sacrificing flavor. Best vegan lasagna I've found so far!!

Ray's Vegan Lasagna instructions

In a large pot, add the cans of tomatoes (with their sauce), 1 can full of water, and the Italian seasoning then turn the heat to medium. Trim the ends off the zucchini and slice in half lengthwise then cut individual slices (like cutting a cucumber) and add to the pot..
In a large non-stick skillet, add the olive oil and set to medium high. Add the onions and peppers and saute till the onions are soft. Add a little salt for flavor. When the onions and peppers are done, add the garlic and cook another 1-2 minutes. Add the tomato paste and cook another 1-2 minutes then add contents to the large pot..
Once the pot starts to bubble, turn the heat down and simmer partially covered for 1 hour. Remove the cover and turn the heat up very slightly and continue to cook about another 2 hours. When the sauce reduces enough to be a thick sauce, continue to the next step..
In a non-stick skillet, spray with a vegan oil spray and add the meatless crumbles. Cook for about 4 minutes until they are hot and then add to the sauce pot. This product really adds a meaty taste to the recipe..
Turn oven on to 375 degrees. Cook the lasagna noodles in boiling water for 8-10 minutes. Once done, it's time to assemble the lasagna..
In a 13 X 9 glass pan start adding the ingredients in this order: 1 and 1/2 cups of the sauce, 3 noodles, 2 cups sauce, 1/3 of the cheese, 3 noodles, 2 cups of sauce, 1/3 of the cheese, 3 noodles, rest of sauce, rest of cheese..
Bake covered with foil for 25 minutes. Removed foil and bake another 10 minutes. You are done..
Options to improve: Instead of the middle cheese layer as mozzarella, try adding a layer of the Daiya pepper jack cheese. With this option, you can add more cheese to the other layers..

I add ground portabellas to the sauce for a "meaty" consistency and some zucchini just because I like it. This vegan lasagna is packed with veggies, flavourful and creamy without a shred of fake vegan cheese or tofu! Of all the different ways you can make vegan lasagna, the tofu ricotta one has to be. Lasagna without meat or cheese is dangerous. Does it not defy the very definition of lasagna?