This Plant-Based Lasagna Hamburger Helper recipe is a one pot dinner recipe that can be made in under 30 minutes!
Lasagna Hamburger Helper is the perfect weeknight dinner because, quick, easy to make, and just as comforting as the boxed variety. This plant-based and vegan-friendly Hamburger Helper copycat recipe has seasoned meatless crumbles, creamy tomato sauce, and lots of cheesy goodness!
I like to serve this pasta alongside a simple salad, or the Garlic Roasted Broccoli recipe in my new cookbook, Vegan Party Planning. It’s a big crowd pleaser and such a tasty meal. Hope you enjoy!
Happy Cooking!
Plant-Based Lasagna Hamburger Helper
Ingredients
- 2 tbsp olive oil
- 14 oz vegan ground beef crumbles such as Gardein or Abbot's Butcher
- 2 cloves garlic
- ¾ tsp dried oregano
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp tomato paste
- 1 lb cavatappi or fusilli pasta
- 2 vegan chicken or veggie boullion cubes
- 6 cups water
- 1 cup shredded vegan mozzarella cheese
For the Creamy Tomato Sauce
- 1 jar marinara sauce I recommend Rao's
- ½ cup raw cashews
- ½ cup unsweetened soy milk
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp dried oregano
- ⅓ cup nutritional yeast
Topping
- 1-2 handfuls fresh chopped basil or Italian parsley optional
Instructions
Prep
- Make things easy on yourself by taking a moment to gather up all of the ingredients. Doing this first makes for smooth sailing later on!
- Next, place the cashews in a bowl and pour boiling water on top. Allow them to soak while you make the vegan ground beef.Finish prepping by mincing the garlic and setting that aside too.
Brown the Vegan Ground Beef
- Add 2 tbsp of olive oil to a large pot like this one and bring the heat to medium -high. Add the vegan ground beef and cook for 2-3 minutes. Then add the minced garlic, 3/4 tsp oregano, 1/4 tsp salt, 1/4 tsp black pepper and 2 tbsp of tomato paste to the pot and cook for two more minutes, stirring as it cooks to encourage even browning.
- Then transfer the meat to a plate and set aside.
Cook the Pasta
- Return the pot to the stove (heat off) No need to wash off the caramelized bits at the bottom, that's flavor! Add 6 cups of filtered water and 2 bouillon cubes. Raise the heat, bring to a boil, and then add the pasta. Cook for 8 minutes, or 1 minute shy of the package cook time.
Make the Cheese Sauce
- While the pasta is cooking, drain the water from the cashews and place them in a blender with 1 jar of marinara sauce, 1/2 cup soy milk, 1/2 tsp salt, 1/4 tsp oregano, 1/2 tsp black pepper, and 1/3 cup nutritional yeast. Blend for 20-30 seconds until super smooth and creamy.
Assemble
- Ladle out 1¼ cup of the pasta water and set it aside for later. Then drain the remaining liquid from the pasta. Return the noodles to the pot and return the pot to the stove.
- Add 1 cup of the reserved pasta water to the pasta, along with the Creamy Tomato Sauce, 1 cup of vegan mozzarella cheese, and the reserved vegan ground beef. Set the heat to medium and cook for 3-5 minutes, mixing well to emulsify the sauce.Tip: if the pasta sauce gets too thick, add the remaining 1/4 cup of pasta water. If it seems to runny, continue cooking and stirring until a thick, glossy sauce is formed.
Finishing Touches
- Just before serving, add a handful of chopped basil or parsley and mix well. Serve immediately with an extra sprinkle of cheese on top, and enjoy the delicious and nostalgic flavors of this hearty Lasagna Hamburger Helper!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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