A Vegan Lasagna Recipe That Will Make Your Tastebuds Explode

The Bizerkeley Vegan

Erika Hazel aka The Bizerkeley Vegan is a California-based food critic and community organizer who is passionate about delicious vegan food, supporting vegan businesses in the Bay Area (and beyond!) and organizing phenomenal events that bring people together.  The Bizerkeley Vegan has been featured in VegNews Magazine, VegOut Magazine,  Bustle.com, and Berkeleyside’s NOSH news. You can find Erika eating her way through the Bay Area, practicing Muay Thai kickboxing, or traveling to food festivals around the country.

Erika Hazel

Let’s Throw That Vegan Lasagna In The Oven!

This Lasagna has homemade vegan Basil Ricotta Cream in it which is so incredibly easy to make and packed with flavor.  It is made from soaked raw cashews and is delicious.  Erika also used Beyond Meat vegan beef in her sauce to give some added flavor, texture, and protein!  This Lasagna only involves 5 steps to make, so it can’t get much easier.  Your friends and family will love this dish, so I hope you give it a try.  The recipe is posted below.

The ingredients for the vegan lasagna.

The finished vegan Lasagna.

Erika Hazel showing off her vegan Lasagna.

New Recipes, Every Day!

Thanks so much for joining us for this incredible vegan Lasagna recipe.  We have different Chefs and plant-based recipes featured every day on #LunchBreakLIVE via Facebook LIVE, so be sure to tune in daily at 12:30 pm PT.  If you are looking for delicious and easy vegan recipes to try be sure to check out our archives on the #LunchBreakLIVE page.  We have a ton to choose from.  Until next time…keep cookin’!