Vegan Vegetable Lasagna
A hearty, plant-based lasagna packed with sautéed vegetables, a creamy tofu ricotta, and a rich marinara sauce made from fresh tomatoes. This comforting and healthy vegan twist on a classic is perfect for a family dinner.
For 8 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the tofu ricotta
- b.In a food processor, combine the pressed tofu, nutritional yeast, lemon juice, garlic powder, dried basil, and 1/4 tsp salt.
- c.Pulse until the mixture is crumbly and resembles ricotta cheese. Scrape down the sides as needed.
- d.Set the tofu ricotta aside.
- 2
Step 2
- a.Make the fresh tomato sauce
- b.Bring a large pot of water to a boil. Score an 'X' on the bottom of each tomato. Blanch for 1 minute, then transfer to an ice bath. Peel and roughly chop the tomatoes.
- c.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes.
- d.Stir in the minced garlic and cook for 1 minute until fragrant.
- e.Add the chopped bell pepper and zucchini. Cook for 5-7 minutes, until vegetables are tender.
- f.Add the chopped fresh tomatoes, Italian seasoning, 1/2 tsp salt, and black pepper. Stir well and bring to a simmer.
- g.Reduce heat to low, cover, and let it simmer for at least 25-30 minutes for the flavors to meld and the sauce to thicken.
- h.Stir in the fresh spinach until it wilts completely, about 2 minutes. Turn off the heat.
- 3
Step 3
- a.Cook the lasagna noodles
- b.While the sauce simmers, bring a large pot of water with 1 tbsp of salt to a rolling boil.
- c.Cook the lasagna noodles according to package directions until al dente.
- d.Drain the noodles and lay them flat on parchment paper or a lightly oiled baking sheet to prevent sticking.
- 4
Step 4
- a.Assemble the lasagna
- b.Preheat your oven to 375°F (190°C).
- c.Spread 1 cup of the vegetable sauce on the bottom of a 9x13 inch baking dish.
- d.Arrange a single layer of cooked noodles over the sauce, overlapping slightly.
- e.Spread half of the tofu ricotta mixture evenly over the noodles.
- f.Top with about 1.5 cups of sauce, then sprinkle with 3/4 cup of vegan mozzarella.
- g.Repeat the layers: noodles, the remaining tofu ricotta, 1.5 cups of sauce, and another 3/4 cup of mozzarella.
- h.Finish with a final layer of noodles, the rest of the sauce, and the remaining vegan mozzarella on top.
- 5
Step 5
- a.Bake the lasagna
- b.Cover the baking dish tightly with aluminum foil.
- c.Bake for 25 minutes.
- d.Remove the foil and bake for another 15-20 minutes, until the cheese is melted and bubbly and the edges are browned.
- 6
Step 6
- a.Rest and serve
- b.Let the lasagna rest for at least 10-15 minutes before slicing. This is crucial for helping it set and makes for cleaner slices.
- c.Garnish with fresh basil just before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu very well to remove as much water as possible. This is the key to a creamy, non-watery ricotta.
- 2Don't overcrowd the pan when cooking vegetables; cook them in batches if needed to ensure they sauté rather than steam.
- 3For a richer flavor, add a splash of red wine to the sauce after cooking the garlic and before adding the tomatoes.
- 4If using no-boil noodles, add about 1/2 cup of water or vegetable broth to your sauce to ensure they have enough liquid to cook through.
- 5Lasagna freezes beautifully. Bake it, let it cool completely, then freeze individual slices for easy meals.
- 6Make the sauce a day ahead! The flavors will deepen overnight, making your lasagna even more delicious.
Adapt it for your goals.
Gluten free
Use gluten-free lasagna noodles. Ensure your vegan mozzarella and nutritional yeast are certified gluten-free.
high proteinHigh protein
Add 1 cup of cooked brown or green lentils to the vegetable sauce for a substantial protein boost.
healthyHealthy
Use whole wheat lasagna noodles and reduce the vegan mozzarella by half. You can also add more vegetables like mushrooms or carrots.
quickQuick
To save time, use a high-quality store-bought marinara sauce instead of making the sauce from scratch.
Why this is on our healthy list.
Plant-Based Protein
Tofu provides a source of complete protein, containing all essential amino acids necessary for muscle repair and body function.
Rich in Vitamins & Minerals
Loaded with vegetables like tomatoes, spinach, and bell peppers, this dish is an excellent source of vitamins A, C, and K, as well as potassium.
High in Fiber
The abundance of vegetables and the pasta contribute dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Lycopene Power
Cooking fresh tomatoes increases the bioavailability of lycopene, a powerful antioxidant linked to improved heart health and protection against certain diseases.
Frequently asked questions
Yes, this vegan lasagna is a healthy option. It's packed with vegetables, providing fiber and vitamins, and uses tofu for plant-based protein. It's free of cholesterol and lower in saturated fat compared to traditional meat and cheese lasagna.