Vegan Vegetable Lasagna: A Wholesome Twist on a Comfort Classic

ByNoah

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Vegetable lasagna is a timeless dish that brings people together, and this vegan version is no exception. Packed with colorful vegetables, creamy vegan ricotta, and layers of tender pasta, it’s a comforting, hearty meal that’s perfect for any occasion. Whether you’re cooking for your family, meal-prepping for the week, or hosting a dinner party, this vegetable lasagna is a plant-based delight that’s sure to impress.

Why This Recipe is a Must-Try

  1. Loaded with Nutrition: With nutrient-rich veggies like zucchini, spinach, and mushrooms, this lasagna is as healthy as it is delicious.
  2. Incredible Flavor: A combination of savory marinara, creamy vegan ricotta, and perfectly cooked pasta layers creates a dish bursting with flavor.
  3. Customizable: This recipe is easily adaptable to suit gluten-free, nut-free, or high-protein diets.
  4. Sustainable Eating: Using plant-based ingredients reduces the carbon footprint while delivering an eco-conscious and ethical meal.
  5. Meal Prep Friendly: This lasagna stores and reheats beautifully, making it ideal for busy weeks.

Ingredients

For the Vegan Ricotta:

  • 1 block (14 oz) firm tofu, drained
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Marinara Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the Vegetable Layer:

  • 1 medium zucchini, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach (or 1/2 cup frozen, thawed and drained)
  • 1 red bell pepper, diced

For Assembly:

  • 12 lasagna noodles (regular or gluten-free)
  • 1 cup shredded vegan mozzarella (optional, for topping)

Cooking Time

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Equipment Needed

  • Large pot for boiling noodles
  • Blender or food processor
  • 9×13-inch baking dish
  • Large skillet
  • Mixing bowls
  • Spatula

Step-by-Step Instructions

Make the Vegan Ricotta:

  1. In a blender or food processor, combine tofu, nutritional yeast, lemon juice, garlic, basil, oregano, salt, and pepper.
  2. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

Prepare the Marinara Sauce:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic and cook for another 1-2 minutes.
  4. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.

Cook the Noodles:

  1. Bring a large pot of salted water to a boil.
  2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables:

  1. In the same skillet, sauté zucchini, mushrooms, and red bell pepper until tender, about 5 minutes.
  2. Stir in fresh spinach and cook until wilted. Set aside.

Assemble the Lasagna:

  1. Preheat the oven to 375°F (190°C).
  2. Spread a thin layer of marinara sauce on the bottom of the baking dish.
  3. Layer 3-4 lasagna noodles over the sauce, slightly overlapping.
  4. Spread a third of the vegan ricotta over the noodles, followed by sautéed vegetables and marinara sauce.
  5. Repeat the layers until all ingredients are used, finishing with a layer of marinara.
  6. Optional: Sprinkle shredded vegan mozzarella on top.

Bake:

  1. Cover the baking dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for another 10-15 minutes, or until bubbly and golden on top.
  3. Let the lasagna cool for 10 minutes before serving.

Expert Tips

  • Make Ahead: Assemble the lasagna a day in advance and refrigerate it before baking. Simply increase the baking time by 10 minutes.
  • Extra Protein: Add a layer of cooked lentils or crumbled tempeh to boost the protein content.
  • Sauce Shortcut: Use a high-quality store-bought marinara sauce to save time.

Storage Advice

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: Freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
  • Reheat: Warm in the oven at 350°F (175°C) until heated through.

Variations

  1. Gluten-Free: Use gluten-free lasagna noodles for a celiac-friendly option.
  2. Nut-Free: This recipe is naturally nut-free; ensure all your ingredients, including marinara sauce, are nut-free.
  3. Cheesier: Add a layer of cashew cream or a sprinkle of vegan Parmesan for extra richness.

Nutritional Information (Per Serving)

  • Calories: 350
  • Protein: 15g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Sugars: 7g
  • Fat: 10g
  • Sodium: 550mg

Join the Conversation

Have you tried this vegan vegetable lasagna? Share your experience, tips, or favorite variations in the comments below! Don’t forget to tag us on social media with your lasagna creations. Subscribe to our blog for more wholesome plant-based recipes and cooking inspiration!

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