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 sautéed 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- Sauté the Vegetables:

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

Step 3- Cook the Lasagna Noodles:

– Cook the lasagna noodles according to package instructions. Drain and set aside.

Step 4- Assemble the Lasagna:

– Preheat your oven to 375°F (190°C).
– Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
– Layer 3-4 noodles on top, followed by half of the vegan ricotta, half of the sautéed vegetables, and a layer of marinara sauce.
– Repeat the layers (noodles, ricotta, vegetables, marinara).
– Top with remaining noodles, marinara sauce, and any leftover vegan ricotta.

Step 5- Bake:

– Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until bubbly.

Step 6- Serve:

– Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired.

Enjoy your hearty vegan lasagna!