Description
Vegan French Onion Lasagna combines tender lasagna sheets with rich caramelized onions, creamy whipped tofu ricotta, and a silky thyme-infused béchamel for a comforting plant-based dinner.
Ingredients
- 2 tablespoons vegan butter or olive oil
- 3 sweet onions, thinly sliced
- 1 tablespoon agave syrup
- 1 block (15 oz.) extra-firm tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 2-3 tablespoons non-dairy milk
- Salt and pepper to taste
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups non-dairy milk
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon nutmeg
- 1/2 cup vegan mozzarella
- 12 lasagna sheets, oven-ready or pre-cooked
Instructions
- Make the caramelized onions first. Heat the vegan butter or olive oil in a large non-stick skillet over medium-high heat, then add the sliced onions.
- Sauté the onions for 1-2 minutes, then press them into a thin layer in the pan. Reduce the heat to medium and cook undisturbed for about 5 minutes. Toss, press them down again, and continue repeating until the onions begin to brown.
- Drizzle the onions with the agave syrup and add a pinch of salt. Toss to coat and continue cooking until the onions are deeply golden and caramelized, about 25-30 minutes total. Remove from the heat.
- While the onions cook, prepare the ricotta. Drain the tofu and squeeze out as much liquid as possible. Add the tofu to a food processor or blender.
- Add the nutritional yeast, lemon juice, 2 tablespoons of non-dairy milk, and a few pinches of salt and pepper. Blend until smooth, adding the remaining tablespoon of milk if needed. Set aside.
- Prepare the thyme béchamel in the same skillet after removing the onions, or use another large skillet. Melt the vegan butter over medium-high heat, then whisk in the flour to make a roux.
- Cook the roux for about 1 minute, then gradually add the non-dairy milk while whisking thoroughly to remove any lumps. Bring to a simmer and reduce the heat to medium-low.
- Whisk constantly for 2-4 minutes, until the sauce thickens. Stir in the fresh thyme, nutmeg, and salt and pepper. Simmer for another minute, then turn off the heat and keep the sauce warm.
- Preheat the oven to 375°F once the onions, ricotta, béchamel, and lasagna sheets are ready.
- Assemble the lasagna in 4 ramekins, 2 small baking dishes, or a small 7-inch baking dish. Divide the ingredients evenly according to the size and number of dishes.
- Spread a thin layer of béchamel over the bottom of the baking dish, then add lasagna sheets. Cut the sheets to fit if necessary.
- Spread a layer of whipped ricotta over the noodles, followed by a thin layer of caramelized onions, vegan mozzarella, and more béchamel. Repeat the layers, aiming for about 5 layers.
- Finish with lasagna sheets, a generous layer of béchamel, more vegan mozzarella, and a little additional caramelized onion.
- Bake for 25-30 minutes, or until hot, bubbly, and lightly browned. Serve warm.
Notes
- Use a small baking dish or individual ramekins and divide the ingredients evenly for the best layering.
- Caramelize the onions slowly for the deepest flavor. Avoid rushing this step.
- Add the extra tablespoon of non-dairy milk to the tofu ricotta if the mixture is difficult to blend.
- Oven-ready or pre-cooked lasagna sheets can be used.
- Oat milk works well in both the whipped ricotta and thyme béchamel.
- The lasagna is ready when the top is melted and lightly browned and the sauce is bubbling around the edges.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top, Bake
- Cuisine: American