You can whip this vegan lasagna recipe up for less than 10 bucks.
Hailing from Calgary, Canada, Rose Lee is the Korean-Canadian founder of Cheap Lazy Vegan, a plant-based cooking channel and brand. Having amassed 173,000 Instagram followers and more than 700,000 YouTube subscribers, she’s got quite the following. She also founded her own plant-based cafe, saVeg Cafe in Calgary.
Ready for a meal of your dreams? Lee shows us how to make a budget-friendly, Italian-inspired dish. Featuring layers of noodles, nourishing veggies, tofu ricotta, and savory red sauce, you’ll be savoring every last bite of this vegan lasagna recipe.
Vegan Lasagna Price List:
Ingredients | Price |
1 box oven ready lasagna noodles | $1.74 |
1 cup dry red split lentils | $0.24 |
1 tbsp oil | $0.03 |
1/2 medium onion, diced | $0.40 |
1 tbsp minced garlic | $0.04 |
1 large can (around 800ml) whole or diced tomatoes | $0.79 |
1 can of tomato sauce or marinara sauce (if needed for extra sauce) | $0.79 |
1 tbsp Italian seasoning | $0.13 |
1 tsp black pepper | $0.01 |
1/2 tsp garlic powder | $0.02 |
1/4 tsp salt | $0.01 |
1 tsp sugar | $0.01 |
1/4 cup nutritional yeast, vegan parmesan or vegan shredded cheese | $0.48 |
Tofu Ricotta: | |
1 block firm tofu | $1.58 |
Juice of 1 lemon (3 tbsp lemon juice) | $0.07 |
1/4 cup nutritional yeast | 0.48 |
1/2 tsp salt | $0.01 |
1 tbsp basil | $0.26 |
1 tbsp garlic powder | $0.10 |
TOTAL COST: | $7.18 |
Additional Recipes
Looking for more tasty vegan recipes by Cheap Lazy Vegan? Try making Rose Lee’s vegan comfort food recipes. Featuring recipes for a no-boil lentil pasta bake, a creamy mushroom and potato soup, and fudgy, double chocolate cookies, these dishes are sure to be a family favorite.
And for those looking to meal prep on a budget, try whipping up her easy, plant-based recipes for rice, bean chili, roasted potatoes and veggies, roasted chickpeas, scrambled tofu, and a savory peanut sauce.
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