Vegan Lasagna
User Reviews
4.8
Vegan Lasagna
Description
The recipe begins by cooking lasagna noodles until just al dente, then rinsing them to prevent overcooking and sticking. Vegetables including onion, zucchini, mushrooms, and garlic are sautéed until softened, then mixed with fresh spinach to wilt without additional cooking. A tofu mixture seasoned with lemon juice, basil, salt, and soy milk creates a creamy filling that mimics ricotta cheese.
Layers of marinara sauce, noodles, and the tofu-vegetable mixture are assembled in a baking dish and baked to meld flavors and heat the dish thoroughly. The tofu filling contributes a mild, smooth texture weighted by the vegetables’ slight bite, while the marinara sauce adds acidity and moisture.
After baking, the lasagna should rest 15 to 20 minutes to allow for easier slicing and to help it set. This recipe offers a way to enjoy the comfort of lasagna without animal products and can be modified by using different vegetables or sauces to suit taste.
Ingredients
- 12 lasagna noodles (standard size, enough for 3 layers)
- 2 tablespoons olive oil
- ½ large yellow onion diced
- 1 small zucchini diced
- 1 cup button mushrooms sliced
- 4 large garlic roughly chopped, cloves
- 6 ounces spinach fresh
- 2 tofu patted dry and cut into chunks for easy blending, super-firm, 16-ounce blocks
- ¼ cup soy milk unsweetened, plain
- 2 tablespoons lemon juice
- 1 teaspoon basil dried or 1 tablespoon minced fresh leaves
- 2 teaspoons salt
- 5 cups marinara sauce divided, store-bought or homemade
- basil leaves for garnish (optional, fresh
Instructions
- In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
- Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricottastyle consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
- Preheat the oven to 350 degrees F (176 degrees C).
- Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
- Bake for 45 minutes. Garnish with the basil leaves (if using).
Notes
- Boil noodles just until al dente; they will finish cooking in the oven to avoid mushiness.
- Rinse noodles under cold water after boiling to stop cooking and prevent sticking.
- Allow lasagna to rest 15–20 minutes after baking for easier slicing and less mess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1871mg | 78% |
| Potassium | 1274mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 3605IU | 72% |
| Vitamin C | 30mg | 33% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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