By The Delish Vegan Kitchen
Easy Vegan Lasagna Recipe
18 steps
Prep:20minCook:50min
Savor this delicious vegan lasagna, layered with rich marinara sauce, creamy cashew ricotta, and tender vegetables. Ready in just over an hour, it's perfect for a cozy, comforting dinner. Garnish with fresh basil and vegan parmesan for a dish you'll crave time and again!
Updated at: Tue, 13 Aug 2024 22:29:55 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
25
High
Nutrition per serving
Calories411.4 kcal (21%)
Total Fat17.6 g (25%)
Carbs50.1 g (19%)
Sugars8.5 g (9%)
Protein16.6 g (33%)
Sodium996.1 mg (50%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Lasagna:
12lasagna noodles
regular or no-boil
3 cupsmarinara sauce
store-bought or homemade
2 cupsspinach
or kale, fresh or frozen, chopped
2 cupsdairy-free mozzarella cheese
shredded
1 tablespoonolive oil
Tofu Ricotta:
Instructions
Preheat the Oven
Step 1
Preheat your oven to 375°F (190°C).
Cook the Noodles
Step 2
If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain and set aside.
Prepare the Tofu Ricotta
Step 3
In a large bowl, crumble the tofu with your hands or a fork until it has a ricotta-like texture.
Step 4
Add the nutritional yeast, lemon juice, minced garlic, dried basil, dried oregano, salt, and pepper. Mix well until all ingredients are combined. Taste and adjust seasoning if needed.
Assemble the Lasagna
Step 5
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
Step 6
Place 3-4 lasagna noodles on top of the sauce, covering the bottom of the dish.
Step 7
Spread 1/3 of the tofu ricotta mixture over the noodles.
Step 8
Add 1/3 of the chopped spinach or kale on top of the ricotta.
Step 9
Pour 1/3 of the marinara sauce over the veggies.
Step 10
Sprinkle 1/3 of the shredded vegan mozzarella cheese.
Step 11
Repeat these layers two more times: noodles, tofu ricotta, spinach/kale, marinara sauce, and vegan cheese.
Step 12
Finish with a layer of noodles, marinara sauce, and a generous sprinkle of vegan mozzarella on top.
Bake the Lasagna
Step 13
Cover the lasagna with aluminum foil and bake for 30 minutes.
Step 14
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Cool and Serve
Step 15
Remove the lasagna from the oven and let it cool for 5-10 minutes before slicing.Garnish with fresh basil if desired, and enjoy!
TIPS FOR BEGINNERS:
Step 16
No-Boil Noodles: If you’re using no-boil lasagna noodles, you can skip the boiling step. Just layer them in the dish, making sure they’re fully covered with sauce so they cook properly in the oven.
Step 17
Store-Bought Sauce: Using a good-quality store-bought marinara sauce can save time and make the recipe easier.
Step 18
Frozen Veggies: Frozen spinach or kale can be used instead of fresh; just make sure to thaw and drain them well before adding to the lasagna.
Notes
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