How To Make Vegan Lasagna In 6 Steps

This comforting dish features sheets of tender lasagna noodles nestled between a creamy vegan ricotta made from tofu and nutritional yeast, and a colorful medley of saut ed vegetables like zucchini, bell peppers, mushrooms, and fresh spinach. Each bite is enhanced by a zesty marinara sauce that ties everything together, creating a satisfying meal that's both nourishing and delicious. Perfect for family dinners or meal prep, this vegan lasagna is not only easy to make but also packed with nutrients, making it a fantastic choice for everyone, regardless of dietary preference. Enjoy it fresh from the oven, garnished with fresh basil for a burst of flavor.

Here's a delicious vegan lasagna recipe that's sure to please everyone!

1. Ingredients

For the Vegan Ricotta:

- 1 block (14 oz) firm tofu, drained

- 1/4 cup nutritional yeast

- 2 tablespoons lemon juice

- 1 teaspoon garlic powder

- 1 teaspoon dried basil

- Salt and pepper to taste

For the Vegetable Layer:

- 2 cups fresh spinach (or any leafy greens)

- 1 zucchini, sliced

- 1 bell pepper, diced

- 1 cup mushrooms, sliced

- 1 cup marinara sauce (store-bought or homemade)

- 2 tablespoons olive oil

- Salt and pepper to taste

For the Lasagna:

- 9-12 lasagna noodles (check if they're vegan)

- Additional marinara sauce for layering

- Fresh basil for garnish (optional)

2. Instructions

Step 1- Prepare the Vegan Ricotta:

- In a bowl, crumble the tofu and mix in nutritional yeast, lemon juice, garlic powder, dried basil, salt, and pepper. Mash until it resembles ricotta cheese. Set aside.

Step 2- Saut the Vegetables:

- Heat olive oil in a skillet over medium heat. Add zucchini, bell pepper, and mushrooms. Saut for about 5-7 minutes until softened. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat.