Vegan & Vegetarian Lasagna
I am excited to share a recipe that has taken quite some time to develop: vegan lasagna. I wanted to ensure that my lasagna recipe was both decadent and healthy. Trying to accomplish this with a dish that is traditionally full of refined carbs, cheese, and meat was no easy task - but I’m very pleased with the end result.
This recipe has all the elements of a good lasagna: varied flavors and textures in each layer, loads of tomato sauce and olive oil, and a delicious cheesy flavor, thanks to the almond ricotta and nutritional yeast. On top of the last layer of lasagna noodles, I placed slices of fresh tomatoes, drizzled with olive oil and topped with vegan mozzarella and nutritional yeast. So good!
To keep this recipe filling and healthy, I used lots of plant-based protein, including whole wheat lasagna noodles, tofu, spinach and almond ricotta. (For gluten-free option, use gluten-free lasagna noodles, like these ones from Amazon.
A couple weeks ago, I shared my recipe for homemade basil ricotta, which I used in this recipe. (Check out the recipe here!) If you don’t have time to make your own, you can also purchase vegan ricotta at specialty grocery stores. Kite Hill makes a delicious almond milk-based ricotta that is sold at Whole Foods.
Now I’ll be honest, this recipe is not a quickie. It takes about 30-40 minutes to prep, plus additional time for cooking - but it is absolutely worth it! Not only does lasagna make great leftovers, you can also double the recipe and freeze one pan for later.
Takes , Serves 8
- 1 package (10 ounce) Lasagna Pasta
- 3 tablespoons olive oil + more for drizzling
- 1 onion, diced
- 4 cloves garlic, minced
- 15.5 ounces soft tofu, crumbled
- 7 ounces baby spinach
- ¼ cup + 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 1 cup vegan ricotta
- 26 ounce jar tomato sauce
- 2 medium-sized tomatoes, sliced into rounds
- 8 ounce bag shredded mozzarella vegan cheese
- Bring a large pot of water with 1 teaspoon salt and 1 tablespoon olive oil to a boil. When boiling, add pasta and cook until “al dente” (not overly cooked).
- In a large skillet or saucepan, add 3 tablespoons olive oil and diced onion. Saute until translucent. Add minced garlic and crumbled tofu. Cook until tofu has become lightly golden, about 7 minutes. Add baby spinach and cook until wilted. Add ¼ cup nutritional yeast and season to taste with salt and pepper.
- Preheat oven to 350 degrees. To assemble lasagna:
- Add large spoonful of tomato sauce to bottom of 9x13 inch pan and spread evenly. Arrange ¼ of cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the tofu/spinach mixture over the noodles and spread evenly. Spoon some tomato sauce on top.
- Add more cooked lasagna noodles. Spoon all of ricotta over the noodles and spread evenly. Spoon more tomato sauce on top.
- Add more cooked lasagna noodles and spoon the other half of the tofu/spinach mixture over the noodles and spread evenly. Spoon more tomato sauce on top.
- Add last of the cooked noodles, and top with remaining tomato sauce. Add fresh tomato slices in a single layer, and drizzle with olive oil. Sprinkle vegan mozzarella evenly and top with 2 tablespoons nutritional yeast.
- Bake in oven for 30-45 minutes, until hot and bubbly. Store leftovers in the fridge and eat within a week. Enjoy!