Vegan Lasagna
A rich and hearty vegan lasagna with layers of pasta, tofu ricotta, and vegetable marinara.
20 mins
Prep Time
40 mins
Cook Time
6
Servings
Ingredients
- 12 lasagna noodles
- 1 block firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp salt
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1 cup vegan mozzarella shreds
Nutrition Facts
Share this Recipe
Instructions
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
Prepare tofu ricotta: Crumble tofu into a bowl. Add nutritional yeast, lemon juice, garlic powder, basil, and salt. Mix well.
Sauté vegetables: In a pan, lightly sauté zucchini, bell pepper, and spinach until slightly softened, about 5 minutes.
Assemble lasagna: Spread a thin layer of marinara sauce in a baking dish. Layer 4 noodles, half the tofu ricotta, half the vegetables, and some sauce. Repeat layers.
Top with remaining noodles, sauce, and sprinkle vegan mozzarella shreds evenly over the top.
Bake for 30-35 minutes, until bubbly and cheese is melted. Let rest for 10 minutes before slicing.
Chef's Tips
- Tofu Tip: Press tofu for 15 minutes before crumbling to remove excess water for a firmer texture.
- Sauce Tip: Use a high-quality marinara sauce or make your own for richer flavor.
- Vegetable Variations: Swap in mushrooms, eggplant, or kale based on preference.
- Make Ahead: Assemble lasagna a day ahead and refrigerate before baking.
- Freezing: Freeze baked lasagna in portions for quick meals later.
