Lasagna stew is everything you love about traditional lasagna but served in a
comforting soup bowl. Hearty red lentils, warming flavors from tomatoes and Italian herbs, and a creamy vegan tofu ricotta cheese topping make this recipe an exciting twist on traditional lasagna. You may never return to layered lasagna again.
Reprinted from PlantPure Comfort Food (BenBella Books, 2022).
Ingredients
Ingredients
Stew
1
onion, diced
8 ounces
mushrooms (any type), sliced
1 smal
zucchini, diced
4
garlic cloves, minced
¼ cup
chopped dates
½ cup
dry red lentils
2 Tbsp
nutritional yeast flakes
2 tsp
Italian seasoning
1 tsp
toasted fennel seeds
1 tsp
smoked paprika
½ tsp
sea salt
½ tsp
black pepper
¼ tsp
red pepper flakes
1 (15-ounce)
can diced tomatoes
1 (24-ounce)
jar low-sodium marinara sauce
5 cups
low-sodium vegetable broth or water
8 ounces (7–8)
whole-grain lasagna noodles (gluten-free if necessary), uncooked and broken into pieces
¼ cup
chopped fresh basil
Vegan Ricotta Cheese
3
garlic cloves, peeled
1 (14-ounce)
package extra-firm tofu, drained
¼ cup
nutritional yeast flakes
1 Tbsp
lemon juice
½ tsp
onion powder
½ tsp
sea salt or to taste
¼ tsp
black pepper
¼ tsp
ground nutmeg
Instructions
Instructions
1. In a large pot, cook the onion, mushrooms, and zucchini in a small amount of water over medium-high heat until tender.
2. Add the garlic, dates, lentils, nutritional yeast, Italian seasoning, fennel seeds, smoked paprika, salt, black pepper, red pepper flakes, tomatoes with their juices, marinara sauce, and broth or water and bring to a boil. Reduce the heat to medium and cook until the lentils are tender, 15–20 minutes.
3. Add the lasagna noodles and continue cooking until the noodles are tender, another 10–15 minutes. Turn off the heat and let cool slightly before serving.
4. Combine all the vegan ricotta cheese ingredients in a food processor and blend until creamy.
5. Ladle the stew into bowls and top with the vegan ricotta cheese and fresh basil.
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