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Best Vegan Lasagna Recipe

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This Vegan Lasagna layers tender pasta with a savory vegetable tomato sauce, creamy tofu-cashew ricotta, and melted dairy-free mozzarella. It is a hearty, comforting plant-based main dish perfect for family dinners, meal prep, or entertaining.

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium zucchini, diced
  • 8 oz mushrooms, chopped
  • 3 cups fresh spinach
  • 24 oz marinara sauce
  • 14 oz crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, optional
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups vegan mozzarella, shredded
  • Fresh basil or parsley, for serving
  • 14 oz extra-firm tofu, drained
  • 1 cup raw cashews, soaked and drained
  • 1/3 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup fresh basil

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
  2. Cook the lasagna noodles according to the package instructions until just al dente. Drain and arrange them separately to prevent sticking.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add 4 minced garlic cloves and cook briefly until fragrant.
  4. Add the mushrooms and zucchini. Cook until tender and most of the excess moisture has evaporated.
  5. Add the spinach and cook just until wilted. Stir in the marinara sauce, crushed tomatoes, Italian seasoning, oregano, and optional red pepper flakes. Season with salt and black pepper and simmer for about 10 minutes.
  6. To make the vegan ricotta, combine the tofu, soaked cashews, nutritional yeast, lemon juice, 1 garlic clove, 1 tablespoon olive oil, salt, black pepper, and basil in a food processor. Pulse until creamy while retaining a little ricotta-like texture.
  7. Spread a thin layer of the vegetable tomato sauce over the bottom of the prepared baking dish and arrange a layer of lasagna noodles over it.
  8. Spread a portion of the vegan ricotta over the noodles, followed by more vegetable sauce and a sprinkle of vegan mozzarella.
  9. Repeat the layers until the ingredients are used, finishing with tomato sauce and a generous layer of vegan mozzarella.
  10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the sauce is bubbling and the top is lightly golden.
  11. Remove the lasagna from the oven and allow it to rest for 10 to 15 minutes before slicing so the layers can set.
  12. Garnish with fresh basil or parsley and, if desired, an additional sprinkle of nutritional yeast before serving.

Notes

  • For additional protein, stir cooked brown or green lentils into the tomato sauce.
  • Roasted eggplant, bell peppers, carrots, or chopped kale can be added. Cook moisture-rich vegetables before assembling to prevent watery lasagna.
  • Store-bought vegan ricotta can replace the homemade tofu-cashew filling for a quicker preparation.
  • For a nut-free version, omit the cashews and make the ricotta with tofu, nutritional yeast, lemon juice, and seasonings.
  • For a gluten-free version, use gluten-free lasagna noodles and verify that packaged ingredients are certified gluten-free.
  • Oven-ready lasagna noodles can be used without boiling, but make sure they are surrounded by enough sauce to soften during baking.
  • Assemble the lasagna ahead of time, cover tightly, and refrigerate until ready to bake. Allow additional baking time when starting from cold.
  • Refrigerate leftovers in an airtight container for 3 to 4 days or freeze individual portions for up to 3 months.
  • Reheat with a spoonful of marinara sauce if needed to keep the lasagna moist.

Nutrition

Find it online: https://thefamilycooking.com/best-vegan-lasagna-recipe/