My All-Time Favorite Vegan Lasagna

Makes About 12 servings

I think there's a misconception out there that vegans are the product of some rare genetic mutation, making us immune to the delicious allure of cheesy pastas, ice cream sundaes and the good ol' American bacon & eggs breakfast.

We're not immune, actually. We smell your smoky proteins, crave the same rich flavors, and adore the nostalgia of a creamy frozen dessert. We just wish there was a little less baggage along the way.

A little less indigestion, a little less reflux, a little less saturated fat, nitrates, and cholesterol. And perhaps a little more of some other things too. A little more fiber, more hydration, more micronutrients, antioxidants and disease-fighting compounds per mouth-watering serving.

Enter, the best of both worlds. A rich and creamy comfort-food classic with a fraction of the calories, triple the fiber and those same layers of European flavor woven within and throughout.

This lasagna dish speaks for itself. It's an Italian dish for Italian people that love Italian food.

 

And us others, too - thankfully.

Prep time: 35 miN

cook time: 45 min

Total time: 1 hr 20 MIN 

Ingredients:

For the Vegan Ricotta

  • 12 oz. organic extra-firm tofu, drained and pressed

  • 2.5 Tbsp nutritional yeast

  • 1 Tbsp olive oil

  • 1 tsp sea salt

  • 1 clove garlic or 1/4 tsp garlic powder

  • 1 handful fresh basil leaves

  • 1 cup frozen spinach (thawed, drained & pressed)

  • 1 cup steamed cauliflower (I like to just microwave some riced cauliflower)

  • 1 splash of non-dairy milk to thin, as needed

For the Vegetables

  • 1 pound mushrooms, stems removed and chopped

  • 1 large zucchini, thinly sliced

  • 1/2 large or 1 small eggplant, thinly sliced

  • 6 garlic cloves, minced

  • olive oil, for coating

  • 1/2 tsp sea salt

  • 1/2 tsp fresh ground black pepper

Other Ingredients

  • 4-5 cups marinara sauce

  • 1 box whole-grain lasagna noodles

  • vegan mozzarella, for topping

  • more fresh basil, for garnish (optional)

Directions:

Preheat the oven to 425 degrees F and place the chopped vegetables on a large baking sheet. Drizzle with olive oil, minced garlic, sea salt and pepper and mix with clean hands to coat. Roast for 30-35 minutes, flipping halfway through, until the vegetables are cooked and tender. Remove from the oven and set aside.

Drain the tofu and wrap in a dry dish towel for a few minutes to absorb the excess moisture. Crumble the tofu into a large food processor, and add in the nutritional yeast, olive oil, sea salt, garlic, basil leaves, thawed spinach and steamed cauliflower. Blend well for 2 or so minutes, adding a splash of plain non-dairy milk if necessary to achieve a smooth, spreadable texture.

Reduce the oven temp to 375 while you boil your noodles and prepare to assemble your lasagna. Start by spreading a heaping cup of marinara sauce onto the bottom of a 9 x 13" casserole dish, then cover with 4 lasagna noodles. You may have to overlap or break some noodles to evenly cover the dish.

Then spread on half the ricotta mixture as evenly as possible over the noodles. I used the back of a spoon here. Add on half the roasted vegetables. 

Repeat this process one more time, layering marinara, noodles, ricotta and roasted vegetables. Finish by adding a third layer of noodles and coating with a generous serving of marinara sauce, making sure to cover the entire dish. Top with vegan mozzarella (or regular) as desired.

Cover the dish with aluminum foil and cook in the oven for 40 minutes. Remove the foil, and let cook for an additional 5 minutes to melt the cheese and brown the dish slightly.

Remove and let cool for 15 minutes, then garnish with chopped basil and serve warm.

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I hope you find this dish as cozy and indulgent as my family does!

This dish pairs beautifully with a side salad or roasted veggies and some whole grain garlic bread. If not devoured entirely, it saves perfectly in an airtight container in the refrigerator for 3-4 days, or even in the freezer for up to 6 weeks.

For more personalized care or further information on plant-based proteins, dairy, meat or egg alternatives when it comes to classic Italian dishes, feel free to visit my services page or shoot me an email to chat further. I LOVE sharing what I've learned over the years in the healthy recipe department with you all and spreading the wealth there.

For further inquiries on soy and soy-related ingredients and recipes, be sure to check out my latest blog post all about soy.

Thanks for dropping in today!

Until next time -

 

XO,

Grace

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here: