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Vegan French Onion Lasagna

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  • Author: Klara Henschel,
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegan

Description

Vegan French Onion Lasagna is a comforting and flavorful twist on classic lasagna, featuring layers of tender lasagna noodles, sweet caramelized onions, creamy whipped tofu ricotta, thyme-infused vegan bechamel, and melty vegan mozzarella.

Ingredients

  • Caramelized Onions: 2 tablespoons vegan butter or olive oil
  • 3 sweet onions, thinly sliced
  • 1 tablespoon agave syrup
  • Whipped Ricotta: 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
  • Thyme Bechamel: 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
  • Salt and pepper to taste
  • For the Lasagna: 1/2 cup vegan mozzarella
  • 12 lasagna sheets, oven-ready or pre-cooked

Instructions

  1. Make the caramelized onions first. Heat the vegan butter or olive oil in a large non-stick skillet over medium-high heat. Add the sliced onions and sauté for 1-2 minutes.
  2. Press the onions into a thin layer in the pan. Reduce the heat to medium and cook for about 5 minutes without disturbing them. Toss and press them down again, then continue cooking and repeating the process until the onions begin to brown.
  3. Drizzle the onions with agave syrup and add a pinch of salt. Toss to coat and continue cooking until the onions are completely golden brown and caramelized, about 25-30 minutes total. Remove from heat.
  4. While the onions cook, prepare the whipped ricotta. Drain the tofu and squeeze out as much liquid as possible. Add the tofu, nutritional yeast, lemon juice, 2 tablespoons non-dairy milk, and a few pinches of salt and pepper to a food processor or blender.
  5. Pulse until smooth and creamy. If needed, add the remaining tablespoon of non-dairy milk to help the mixture blend. Set aside.
  6. Prepare the thyme bechamel. Melt the vegan butter in a large skillet over medium-high heat. Whisk in the flour and cook for about 1 minute to create a roux.
  7. Add the non-dairy milk and whisk thoroughly until smooth and no lumps remain. Bring to a simmer, then reduce the heat to medium-low.
  8. Whisk constantly for 2-4 minutes, until the sauce thickens. Stir in the fresh thyme, nutmeg, salt, and pepper. Simmer for another minute, then turn off the heat and keep the sauce warm.
  9. Preheat the oven to 375°F. Prepare 4 ramekins, 2 small baking dishes, or a small 7-inch baking dish.
  10. Layer the lasagna. Spread a thin layer of bechamel sauce on the bottom of the baking dish, then add lasagna sheets.
  11. Spread with the whipped ricotta, followed by a thin layer of caramelized onions. Sprinkle with vegan mozzarella and drizzle with more bechamel sauce.
  12. Repeat the layers until the ingredients are used, aiming for about 5 layers. Finish with lasagna sheets, a generous layer of bechamel, more vegan mozzarella, and a little caramelized onion.
  13. Bake for 25-30 minutes, or until hot, bubbly, and golden brown. Serve warm.

Notes

You can use vegan butter or olive oil for the caramelized onions. Oven-ready or pre-cooked lasagna sheets can be used. Divide the ingredients evenly if using multiple small baking dishes or ramekins. For the best results, allow the lasagna to cool for a few minutes before serving.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

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Find it online: https://www.typicalrecipe.com/vegan-french-onion-lasagna/