Unbelievably Delicious Vegan Lasagna
Delicious & easy Vegan Lasagna Recipe! Layers of savory flavors, plant-based perfection. Get our recipe now!
Equipment
- 9x13-inch baking dish,
- Large pot
- - Mixing bowls
Ingredients
Lasagna Noodles
- 12 sheets lasagna noodles regular, whole wheat, or gluten-free
Tomato Sauce
- 3 cups crushed tomatoes or tomato sauce
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes optional
Vegan Ricotta Filling
- 1 block firm tofu drained and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup fresh basil chopped
Vegetable Filling
- 2 cups baby spinach chopped
- 1 cup mushrooms sliced
- 1 cup zucchini sliced
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a pot, heat a bit of olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add crushed tomatoes, basil, oregano, salt, and red pepper flakes. Simmer for 15 minutes.
- In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, garlic powder, salt, and fresh basil. Mix well.
- Sauté mushrooms, zucchini, and spinach until softened.
- Spread a layer of tomato sauce in the baking dish. Add a layer of noodles, followed by tofu ricotta, vegetables, and more sauce. Repeat layers.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
For best flavor, allow the lasagna to sit for a few minutes before serving. Pairs well with a side salad and garlic bread.