The Ultimate Meaty Vegan Lasagna
Lasagna has a special place in my heart. In my earliest memory of “cooking” as a very small child, my dad let me lay down the noodles and scoop the ricotta cheese for his homemade lasagna.
After going vegetarian in college, I enjoyed lasagna less and less; I felt it just wasn’t the same without the Italian sausage and beef! And when I initially went vegan several years ago, the lack of convincing cheese alternatives made it even harder to cook up a decent plant-based rendition. However, thanks to the recent surge in availability of actually kick-ass meat and cheese substitutes, lasagna reigns supreme once again!
I joined forces with my boyfriend Eric (who specializes in big, hearty dishes like lasagna, chili, and stew) to share this epic recipe with you. We made this using his homemade slow-cooked tomato-basil sauce, but if you’re short on time, feel free to use your favorite store-bought pasta sauce. Similarly, you can substitute in Kite Hill or Tofutti-brand vegan ricotta.
My favorite vegan cheeses to use in this recipe are Violife’s mozzarella shreds and their parmesan wedge, which I find at my local Whole Foods. Gardein and Beyond Meat make my favorite beef-style crumbles and Italian sausage, respectively, but there are lots of options on the market these days, including Field Roast, Boca, and Tofurky.