Vegan Veggie Lasagna
User Reviews
5
Vegan Veggie Lasagna
Description
This Vegan Veggie Lasagna starts with preparing tofu ricotta by crumbling firm tofu and seasoning it with garlic powder, thyme, Italian herb blend, olive oil, apple cider vinegar, and salt to imitate ricotta’s tang and creaminess. Mushrooms are sliced and tossed in olive oil, spices, and herbs before layering. Greens like spinach, chard, or kale are prepared by chopping or sautéing. Layering involves spreading pasta sauce on the dish bottom, arranging noodles, sauce, mushrooms, cheese, greens, tofu ricotta, more noodles, sauce, cheese, and tomato slices, all seasoned and sprinkled with Italian herbs, salt, and pepper.
Baking covered at 400°F for 50–60 minutes lets the noodles absorb sauce and soften while melding flavors. Adding water to the pan edges creates moisture to prevent dryness. After baking, a brief rest allows the lasagna to set for clean slicing. The dish combines creamy, tangy tofu ricotta, tender noodles, savory mushrooms, and fresh greens in each bite.
This lasagna offers a plant-based alternative to traditional versions, suitable for vegan diets, and uses no-boil noodles to simplify preparation. It works as a main course for dinner or gatherings requiring dairy-free options.
The tofu ricotta can be adjusted for salt and tang before layering, letting you tailor the flavor to preference.
Ingredients
- 8 to 10 lasagna noodles no boil
- 1 tomato basil pasta sauce 25 oz or more, jar
- 1/2 recipe Tofu Ricotta adjust thyme to taste, Use chickpea tofu or Kite hill brand almond ricotta to make soy-free, with thyme
- 1 cups mushroom tossed in 1 tbsp evoo, salt, black pepper, 1/2 tsp garlic powder and 2+ tsp italian herb blend, sliced
- greens chopped or frozen thawed or sauteed; includes baby spinach, chard or kale
- Chao coconut herb cheese slices or daiya shredded cheese
- italian herb blend to taste
- 1 tomato juicy, sliced
- 1/4 cup water
Instructions
- Prep the tofu ricotta and set aside. Slice the mushrooms and toss in extra virgin olive oil, salt, pepper, garlic and italian herb blend and set aside.
- Prep the greens and other veggies if using. Preheat the oven to 400 degrees F / 200ºc.
- Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of sauce and spread. Add the mushrooms and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then greens/spinach and tofu ricotta. distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.
Notes
- Prepare the tofu ricotta by seasoning crumbled firm tofu with garlic powder, dried thyme, Italian herbs, olive oil, apple cider vinegar, and salt; let it sit before using to develop flavor.
- Use no-boil lasagna noodles to simplify assembly and baking.
- Add water along the edges of the baking pan before covering to ensure moisture during baking and prevent drying out.
- Adjust seasoning in tofu ricotta after mixing to suit taste preferences.
- Let the baked lasagna rest after removing from oven to allow it to set for easier slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 115g | 38% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Sodium | 306mg | 13% |
| Potassium | 1401mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 13805IU | 276% |
| Vitamin C | 49.3mg | 55% |
| Calcium | 190mg | 19% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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