Recreate a Classic with a Plant-Based Twist
If you're craving the comforting flavors of a classic vegetable lasagna but prefer a plant-based approach, this Dairy-Free Stouffer's Vegetable Lasagna Copycat recipe is here to satisfy your taste buds. Crafted with wholesome ingredients, this dish captures the essence of the original while embracing dairy-free goodness. Let's dive into the recipe!
This Dairy-Free Stouffer's Vegetable Lasagna Copycat recipe invites you to relish the nostalgia of the original while embracing a plant-powered approach. It's a delightful fusion of flavors, textures, and pure ingredients that will leave you satisfied and energized. Experience the joy of savoring each bite as you create a wholesome classic in your own kitchen. Enjoy the benefits of a plant-rich diet and share the love with family and friends who appreciate the magic of comfort food, reinvented with a healthful twist.
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Ingredients
- "Cream" Sauce
- Butter beans (or great northern beans)
- Onion
- Garlic
- Serrano pepper
- Raw cashews
- Bouillon cube
- Filtered water
- Nutritional yeast
- Salt
- Vegetable Filling
- Extra virgin olive oil
- Red onion
- Shredded carrots
- Broccoli
- Baby spinach
- Garlic
- Salt
- Black pepper
- 12 lasagna noodles, cooked al dente according to package
- Topping
- Panko or bread crumbs
- Nutritional yeast
- Garlic granules or powder
- Salt
- Extra virgin olive oil
See recipe card for quantities.
Instructions
- "Cream" Sauce
- Simmer beans, onion, garlic, serrano pepper, cashews, bouillon cube, and water for 20 minutes.
- Blend with nutritional yeast and salt until creamy.
- Vegetable Filling
- Sauté red onion, shredded carrots, chopped broccoli, and baby spinach.
- Set aside and let cool.
- Assembly
- Coat baking dish with sauce.
- Layer noodles, sauce, vegetable filling.
- Top with remaining sauce and panko mixture.
- Bake in a preheated oven at 350°F for 20 minutes until golden brown.
Substitutions
- Swap butter beans for great northern beans.
- Adjust spice level by modifying the serrano pepper's seeds and vein.
- Experiment with different vegetables in the filling.
Variations
- Try different types of beans for unique flavors.
- Add vegan cheese for a cheesy twist.
- Incorporate your favorite herbs for extra depth.
Equipment
- Medium-sized pot
- Blender
- Large pan
- 9x13 baking dish
Storage
- Store leftovers in an airtight container in the refrigerator.
- Reheat individual servings in the microwave or oven.
Top tip
For a creamier "cream" sauce, soak the raw cashews in water for a few hours or overnight before using them. This will help soften them and make blending even smoother, resulting in a luscious and velvety texture for your lasagna.
FAQ
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Certainly! The spice level can be tailored to your taste. If you prefer a milder sauce, you can omit the serrano pepper or reduce the amount of pepper used. Remember that the serrano pepper's heat comes from its seeds and vein, so removing them will result in a milder flavor.
Yes, you can freeze the lasagna for future enjoyment. Prepare the dish as instructed but skip the baking step. Instead, cover the assembled lasagna tightly with plastic wrap and aluminum foil, then place it in the freezer. When you're ready to enjoy, allow it to thaw in the refrigerator before baking at 350°F until heated through. Keep in mind that freezing may slightly affect the texture, but the flavors will remain delicious.
Dairy-Free Copycat Stouffer's Vegetable Lasagna
Equipment
- 2 Oven, stovetop
Ingredients
"Cream" Sauce
- 1 can butter beans drained (great northern beans also work)
- ¼ medium onion
- 2 cloves garlic
- 1 serrano pepper vein, and seeds removed
- 1 cup raw cashews
- 1 bouillon cube
- 2 cups filtered water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
Vegetable Filling
- 1 tablespoon extra virgin olive oil
- 1 cup red onion small diced
- 2 cups shredded carrots
- 2 cups broccoli finely chopped
- 2 cups baby spinach
- 1 clove garlic minced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 12 lasagna noodles cooked al dente according to package
Topping
- 1 cup panko or bread crumbs
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic granules or powder
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
Instructions
- Add the drained butter beans, onion, garlic serrano pepper, raw cashews, bouillon cube, and filtered water in a medium-sized pot. Bring water to a boil, and lower to a simmer. Place lid on the pot and let cook for 20 minutes.
- While your sauce ingredients are cooking, cook the filling. Add the EVOO and diced red onion over medium-high heat in a large pan. Cook for two minutes until onions begin to soften. Add the shredded carrots and chopped broccoli, mix until combined. Add the baby spinach and cover with a lid. Bring heat down to medium-low and let the spinach wilt for about 3 minutes. Stir into mixture. Set aside and let cool.
- Place all the sauce ingredients into a blender with nutritional yeast and salt. Blend until completely smooth. You may need to add additional water, ¼ cup at a time until smooth "creamy" consistency has been achieved.
- Add the first four topping ingredients and mix until combined in a small bowl. To the mixture, add the EVOO and mix thoroughly until well combined and most panko crumbs are coated oil.
- In a 9x13 baking dish, coat with ½ cup of the sauce and spread over the bottom. Layer three lasagna noodles and another layer of sauce, then add a layer of the vegetable filling. Once you have laid the last of the lasagna noodle layer, add the remaining sauce to the top. Spread the sauce evenly over the noodles. Add the panko mixture to the top and gently press into the last layer of sauce.
- Bake in preheated 350˚ oven for 20 minutes, or until topping has turned golden brown. Remove from oven and let rest for five minutes before serving.
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Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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