The Perfect Vegan Lasagna Recipe
By Hot For Food
🔪Prep Time: 25 minutes
👩🍳Cook Time: 35 minutes
1 x 15 oz can crushed tomatoes
2 tbsp tomato paste
1 tbsp vegetable oil
1/2 an onion, finely chopped
2 garlic cloves, minced
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh oregano
1 tsp sea salt
1 tsp ground black pepper
1 block extra firm tofu, crumbled
1/4 C nutritional yeast
2 garlic cloves, minced
2 tsp olive oil
2 tsp lemon juice
1/2 C packed fresh basil, finely chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 C soft tofu
1/2 C unsweetened soy milk
1/2 C low-sodium vegetable stock
2 tbsp tahini
2 tbsp nutritional yeast
2 tsp corn starch
1/2 tsp sea salt
tomato sauce (as above)
1 tbsp + 1 tsp olive oil
1 small zucchini, thinly sliced lengthwise
1 C carrot ribbons
4 C fresh baby spinach
1 pack (200 g) ready bake lasagna noodles
1 1/3 C vegan mozzarella style shreds
1 tbsp vegan parmesan
1To make the tomato sauce, heat a large sauce pan over medium and sauté onion in 1 tablespoon of vegetable oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir sautéing for another 2 minutes. Add the crushed tomatoes, sea salt, and ground black pepper. Simmer on low heat for 30 to 45 minutes while you prepare the rest of the components for the lasagna.
2For the tofu ricotta, add crumbled tofu that resembles ricotta cheese to a large mixing bowl with the remaining ingredients, and combine with a fork. Keep in the fridge until you’re ready to assemble the lasagna.
3For the bechamel, put all these ingredients in a high-powered blender and combine until very smooth. Set aside while you prepare the vegetables.
4You can make carrot ribbons using a vegetable peeler, or you can shred the carrot with a grater. Partially cook the zucchini and carrot in a pan over low to medium heat with 1 teaspoon of olive oil. Set them aside on a dish and use the same pan to cook the spinach. Get it wilted and soft, but don’t over cook it. It should still be bright green. If you want to use frozen spinach, just make sure you thaw and drain out the water.
5Once all your ingredients are prepped and ready, use a deep 8″ x 8″ glass baking dish to assemble the lasagna in. Lightly coat the inside of the dish with 1 tablespoon of olive oil using your hand.
6Pour about a 1/2 cup of tomato sauce into the bottom of the dish and spread out an even layer with a spatula or spoon.
7Add one layer of noodles across. You might need to break them to fit in the dish, but you can overlap the noodles if they don’t fit perfectly in the dish.
8Then take half the amount of tofu ricotta and spread it evenly over the noodles.
9Take 1/3 cup of vegan mozzarella style shreds and sprinkle over top.
10Add all the spinach on top of the mozzarella.
11Pour half the béchamel evenly over the top being sure to get some of it down the sides of the dish.
12Add 3/4 cup of the tomato sauce on top, spreading out to the edges.
13Then add another noodle layer, turning the noodles the opposite direction from the first layer.
14Use the other half of the tofu ricotta as the next layer.
15Take another 1/3 cup of shredded mozzarella and sprinkle over top of the tofu ricotta.
16Add the zucchini and carrots in an alternating fashion as one layer.
17Pour the remaining béchamel evenly over top.
18Add another 1/2 cup of the tomato sauce on top and spread out to the edges of the baking dish.
19Then add one more layer of noodles and the remaining tomato sauce on top.
20Sprinkle 2/3 cup of shredded mozzarella as the topping. Also add vegan parmesan on top, if using.
21Bake in a preheated oven at 400°F covered with foil for 50 minutes. Then remove the foil and turn the broiler to high and bake for 10 minutes or until the top is crispier and golden. Allow the lasagna to sit for 10 to 15 minutes before cutting and serving so it doesn’t ooze too much!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.