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Vegan Lasagne Recipe

Vegan Lasagne Recipe

James
Learn how to make the best vegan lasagne with this easy recipe guide. Packed with veggies, rich flavors, and a creamy ricotta substitute!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 8
Calories 320 kcal

Ingredients
  

For the Marinara Sauce:

  • 2 tbsp olive oil
  • 4 garlic cloves minced
  • 1 medium onion finely chopped
  • 2 cans 28 oz each crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 pinch red pepper flakes optional

For the Vegan Ricotta Filling:

  • 1 block 14 oz firm tofu, drained
  • ¼ cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup fresh spinach finely chopped (optional)

For the Lasagna Layers:

  • 12-15 lasagna sheets regular or gluten-free
  • 2 medium zucchinis thinly sliced
  • 1 cup mushrooms thinly sliced
  • 1 cup vegan shredded cheese optional
  • Fresh basil leaves for garnish

Instructions
 

  • Warm a little olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onions. Cook the onions for about 5 minutes until they turn translucent.
  • Stir in the tomato paste, crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes (if using). Let the sauce simmer gently on low heat for 20-25 minutes, stirring it every so often.
  • In a food processor, crumble the tofu and add nutritional yeast, lemon juice, garlic powder, salt, and olive oil. Blend until the mixture resembles ricotta cheese. If adding spinach, stir it into the ricotta mixture after blending.
  • Cook the lasagna sheets according to package instructions. Drain and set aside.
  • Preheat the oven to 375°F (190°C).
  • Spread a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish.
  • Place a layer of lasagna sheets over the marinara sauce. Spread a layer of vegan ricotta filling on top, followed by a layer of sliced zucchini and mushrooms.
  • Repeat the layers (sauce, sheets, ricotta, vegetables) until the dish is nearly complete. Finish with a final layer of marinara sauce and a sprinkle of vegan shredded cheese, if desired.
  • Cover the dish with foil and bake it for 30 to 40 minutes. Remove the foil during the last 10 minutes to let the top crisp up.
  • After baking, let the lasagna sit for 10-15 minutes before slicing it.
  • Top with fresh basil leaves, serve warm, and enjoy every bite!

Notes

  • You can make this lasagne gluten-free by using gluten-free lasagna sheets.
  • Add cooked lentils or vegan crumbles for extra protein.
  • The lasagne can be assembled ahead of time and baked when needed.
  • Store any leftovers in the fridge for up to 4 days or freeze them for up to 3 months.
Keyword Vegan Lasagne Recipe