This Lasagna Verde is the perfect recipe for Spring! Full of delicious vegetables in a creamy Spinach Béchamel, this lasagna recipe is the perfect dish for entertaining or a fun Sunday dinner!
Add the diced carrots, onions and celery to a pan and cook over medium heat until the vegetables are tender.
Add the vegan sausage, vegan ground beef, garlic and Italian seasoning and cook over medium heat until browned.
Stir in the diced tomatoes and cook until heated through, about 5 minutes. Set aside until ready to assemble.
Heat a pot over medium heat, add the vegan butter and onion and cook until the butter is melted and the onion is translucent.
Whisk in the flour and spices and cook until the roux turns a pale golden brown, about 1 minute
– Add the almond milk and whisking to incorporate. – Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes.
Add the tofu, lemon juice, nutritional yeast, salt, pepper, garlic powder and onion powder to a food processor and process until creamy and smooth. Transfer to a small bowl.
Fold the thawed spinach into the ricotta mixture. Set aside until ready to assemble
– Add all the ingredients to a food processor – Process until well combined and smooth. Add more or less olive oil as needed.
Add the vegan cream cheese and coconut milk to a bowl, stirring until combined. The sauce will be thick and creamy.
In a 13” x 9” lasagna pan spread ½ cup of the béchamel to form a thin bottom layer. Top with an even single layer of the noodles. Spread 1 ½ cups of Bolognese over the top of the noodles followed by ½ cup vegan ricotta. Top with pesto.
– Repeat the process 3 more times, for a total of 3 layers of noodles, ending on the pesto and topping it with the cream cheese topping. – Bake for 1 Hour
This was my first time making and trying Lasagna Verde! It was delicious and fresh. So perfect for spring!
Here at The Fresh Fig you will find easy, plant-based recipes that the entire family will enjoy!