Vegan Layered Lasagna with Walnuts & Cranberry Honey Sauce is comforting and hearty. We made this meal with sweet potatoes, olive oil, seasoning, cheese, yeast, cornstarch, garlic, Italian seasoning, noodles, walnuts, cranberries, maple syrup, orange juice and zest, balsamic vinegar, and herbs. This recipe contains 6 grams of fiber and 520 calories per serving. It takes 1 hour and thirrty-five minutes to prepare this recipe. Store this Vegan Layered Lasagna with Walnuts & Cranberry Honey Sauce for four days in the refrigerator. We may pair this lasagna with garlic roasted broccoli, arugula lemon salad, garlic herb breadsticks, garlic mashed potatoes, maple roasted carrots, or apple walnut salad.
STATS:
- Calories: 520 kcal
- Prep time: 30 minutes
- Total time: 1 hour 35 minutes
- Cook time: 65 minutes
- Diet: Vegan
- Cuisine: Italian
- Course: Main
- Serving size: 1 piece
- Serving: 8
EQUIPMENT:
- 9 × 13-inch baking dish
- Baking sheet
- Large mixing bowl
- Small saucepan
- Knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
- Baking paper
- Large skillet
- Colander
INGREDIENTS:
ROASTED SWEET POTATO LAYER:
- Half tsp kosher salt
- 1 tbsp olive oil
- 2 large sliced sweet potatoes
- Half tsp ground cinnamon
- Quarter tsp black pepper
VEGAN SPINACH RICOTTA FILLING:
- 10 oz fresh spinach
- Quarter tsp black pepper
- 15 oz vegan ricotta cheese
- Quarter cup nutritional yeast
- 1 tbsp cornstarch
- Quarter tsp kosher salt
- 2 minced garlic cloves
- Half tsp dried Italian seasoning
- 1 cup shredded vegan mozzarella cheese
LASAGNA:
- 9 cooked lasagna noodles
- 1 cup shredded vegan mozzarella cheese
- ⅓ cup chopped walnuts
- 2 tbsp chopped parsley
CRANBERRY MAPLE SAUCE:
- 1 cup cranberries
- ⅓ cup maple syrup
- 1 tbsp balsamic vinegar
- Quarter cup orange juice
- 1 tsp orange zest
- Quarter tsp ground cinnamon
- 2 tbsp water
GARNISH:
- 2 tbsp toasted walnuts
- Thyme leaves
- 2 tbsp dried cranberries
- Parsley
INGREDIENT NOTES:
SWEET POTATO:
- It adds a naturally sweet flavor and a smooth texture to the dish. When cut coarsely, sweet potatoes cook evenly and fit nicely in the layers of lasagna. You can use butternut squash if you’d like.
SPINACH:
- The lasagna gains color and a subtle vegetable flavor from the spinach. To keep the dish from getting too wet, we carefully drain the excess water. Use frozen spinach instead.
CRANBERRIES:
- In order to preserve the luscious and creamy layers of lasagna, they add a sour flavor. Another option is frozen cranberries.
WALNUTS:
- The walnuts give the lasagna a crunchier appearance. Another option is toasted pecans.
INSTRUCTIONS:
- First, cover the sheet with baking paper and warm the oven to 400°F.
- Toss sweet potatoes, olive oil, salt, cinnamon, and black pepper in the bowl.
- Roast a single layer of sweet potatoes on the sheet for twenty-five minutes.
- Cook the spinach in the skillet for 3 minutes, then drain it properly and remove the extra water.
- Chop the spinach, then put it in the bowl with vegan ricotta, nutritional yeast, cornstarch, garlic, Italian seasoning, salt, and pepper.
- Mix the ingredients and stir in 1 cup vegan mozzarella.
- Grease the dish and reduce the oven to 375°F, then spread a thin layer of ricotta mixture in the dish.
- Include a layer of cooked lasagna noodles and roasted sweet potato slices.
- Spread more spinach-ricotta filling and sprinkle some toasted walnuts, then repeat the layers.
- Finish the lasagna with remaining filling and 1 cup mozzarella on top, then cover it to bake for 25 minutes.
- Take out the foil from the lasagna and bake it for twenty minutes.
- Simmer cranberries, maple syrup, orange juice, balsamic vinegar, orange zest, cinnamon, and water in the saucepan for ten minutes.
- Cool the lasagna for 15 minutes & slice it, then add toasted walnuts and fresh herbs.
- Lastly, serve the lasagna with cranberry maple syrup and dried cranberries.
SERVING SUGGESTIONS:
SALADS:
- Italian Chopped Salad
- Arugula Lemon Salad
- Apple Walnut Salad
- Mediterranean Cucumber Salad
ROASTED VEGETABLES:
- Garlic Roasted Broccoli
- Balsamic Brussels Sprouts
- Lemon Roasted Asparagus
- Herb Roasted Carrots
BREAD:
- Vegan Garlic Bread
- Rosemary Focaccia
- Whole-Wheat Dinner Rolls
- Garlic Herb Breadsticks
LIGHT SIDE DISHES:
- Lemon Green Beans
- Roasted Cauliflower
- Steamed Broccoli
- Sautéed Mushrooms
HOLIDAY SIDES:
- Vegan Cranberry Relish
- Maple Roasted Carrots
- Garlic Mashed Potatoes
- Roasted Brussels Sprouts
TIPS:
- Squeeze the spinach perfectly so the lasagna does not get watery.
- You should chill this dish for 15 minutes to set the layers nicely.
- Toast the walnuts so the taste comes out well and provides better crunch.
- Slice the sweet potatoes thinly to make them tender and delicious.
STORAGE INFORMATION:
FRIDGE:
- Store the cooled lasagna in a closed box for four days.
FREEZER:
- Keep the baked lasagna for three months in the freezer.
FAQs:
Will frozen spinach works well in this recipe?
- Yes, you may squeeze the liquid properly, then include it in the filling for better results.
Is honey good to include instead of maple syrup?
- You may add honey, but the recipe will not be vegan.
What makes the lasagna watery?
- The moisture from the spinach or vegetables makes the lasagna watery.
Can I make the cranberry sauce earlier?
- You may refrigerate the sauce in a closed container for 5 days.
Should we exclude walnuts from this recipe?
- You may replace them with pumpkin seeds for a nut-free version.
NUTRITIONAL INFORMATION:
Calories: 520 kcal
Net carbs: 61 g
Iron: 4.2 mg
Total carbs: 67 g
Vitamin A: 18,500 IU
Fiber: 6 g
Calcium: 300 mg
Protein: 19 g
Sodium: 720 mg
Potassium: 720 mg
