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Easy, Cheesy, Plant-Based Food Processor Lasagna

by Michelle Byrt
Let’s face it, lasagna is a lot of work. This recipe helps cut down the prep time by using a food processor, and no cooking for each recipe component. Bonus is that it’s a way healthier version of lasagna containing no meat or dairy but using whole plant-based ingredients like walnuts, lentils and tofu. Those ingredients may sound odd to put in a lasagna, but trust me, you will forget it’s plant based when you are eating it!

Recipe tips and tricks:

Recipe Yield: Warning that this recipe yields a large tray of lasagna! When dishes like this take the extra effort, I usually make a lot so that there are leftovers. Feel free to half the recipe if you lasagna pan is smaller or you just want to make less.


The Cheese: Prairie melt cheese is used for this lasagna’s melty cheesy goodness. For additional richness, you can add a layer of crumbled prairie melt on top of the ricotta layers inside the lasagna. This isn’t totally necessary, as the lasagna is fairly rich on its own, but it is an option!

Lasagna noodles: I use the oven ready lasagna noodles for simplicity and less dishes. If you prefer a pre-boiled noodle, this will work as well. My casserole dish accommodated 4.5 noodles per layer. Your casserole dish may accommodate somewhere between 4-5 depending on the size. Basically, you want the noodles to span as close to the entire surface area of the dish as possible. This recipe can be made gluten free by swapping out the wheat based lasagna noodles for a gluten free variety and insuring that the soy sauce in the sausage mix is gluten free.

Make ahead: This is a great recipe for making ahead. If I am making lasagna for company, I might have it ready for the oven a day or so ahead when I have more time to make it. Once the lasagna is assembled, it can be stored in the cooler and popped in the oven in time for dinner. It can also be frozen if you are planning to eat it weeks later. If cooking from frozen, I recommend adding an extra 30-40 minutes to the covered cook time.



Let’s get started!

Easy, Cheesy, Plant-Based Food Processor Lasagna

Dairy Free Ricotta Mix

  • 1 400g block firm tofu
  • 1 3/4 cup Prairie Melt
  • 1/2 tsp. salt
  • 2 tsp lemon juice

Tomato Sauce

  • 1 796ml can crushed tomatoes
  • 1 796ml can fire roasted tomatoes
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp Italian seasoning
  • 1/4 cup real maple syrup
  • 1/4 tsp fennel seeds
  • 2 tsp salt

Plant-Based Italian Sausage Crumble

  • 2 cups walnuts
  • 1 540ml can lentils
  • 1.5 tsp. fennel seed
  • 3.5 tsp Italian seasoning
  • 4 tsp paprika
  • 4 tsp chili flakes
  • 3 tsp garlic powder
  • 6 tsp onion powder
  • 1/4 tsp black pepper
  • 3 tsp basil
  • 2 tsp oregano
  • 1 tsp salt
  • 2 tbsp. olive oil
  • 1 tbsp soy sauce

12-15 oven ready lasagna noodles

Topping

1 3/4 cup Prairie Melt

Directions:

  1. Combine all ricotta ingredients in a food processor and blend until smooth. Transfer to a bowl and set aside.
  2. Rinse food processor bowl and add all tomato sauce ingredients and blend until smooth. Transfer to a bowl and set aside.
  3. Rinse food processor bowl again and off all plant-based Italian sausage ingredients and pulse until well combined and crumbly.
  4. In a large casserole dish, layer the ingredients in order as follows: 2 cups of tomato sauce, 4-5 lasagna noodles, 1 cup sausage mix, 1.5 cups ricotta mix, 2 cups tomato sauce, 4-5 lasagna noodles, 1 cup sausage mix, remaining ricotta mix, 2 cups tomato sauce, 4-5 lasagna noodles, remaining sausage mix, remaining tomato sauce.
  5. Crumble Prairie Melt on top of lasagna.
  6. Cover lasagna with foil and bake in the oven for one hour at 400F. At the one hour mark, remove the foil and bake for another 20 minutes until the Prairie Melt begins to brown.
  7. Remove from oven and let sit for 10 minutes before cutting. Enjoy!
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