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Vegan Veggie Lasagna
5 from 54 votes

Vegan Veggie Lasagna

Vegan Veggie Lasagna layers no-boil lasagna noodles with tomato basil pasta sauce, sautéed mushrooms, leafy greens, tofu ricotta, and plant-based cheeses. Seasoned with Italian herbs and garlic, the lasagna bakes to meld flavors and soften noodles, creating a hearty and creamy plant-based casserole with multiple textures from the vegetables and cheese substitutes.

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 2
Calories: 592 kcal
Cuisine: Italian, Vegan

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

    Cup of Yum
  1. 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.
  2. Prep the greens and other veggies if using. Preheat the oven to 400 degrees F / 200ºc.
  3. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 592

% 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.