Name: The Perfect Vegan Lasagna Recipe
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 x 15 oz can crushed tomatoes; 2 tbsp tomato paste; 1 tbsp vegetable oil; 1/2 an onion, finely chopped; 2 garlic cloves, minced; 2 tbsp finely chopped fresh basil; 2 tbsp finely chopped fresh parsley; 1 tbsp finely chopped fresh oregano; 1 tsp sea salt; 1 tsp ground black pepper; 1 block extra firm tofu, crumbled; 1/4 cup nutritional yeast; 2 garlic cloves, minced; 2 tsp olive oil; 2 tsp lemon juice; 1/2 cup packed fresh basil, finely chopped; 1/2 tsp sea salt; 1/2 tsp ground black pepper; 1/2 cup soft tofu; 1/2 cup unsweetened soy milk; 1/2 cup low-sodium vegetable stock; 2 tbsp tahini; 2 tbsp nutritional yeast; 2 tsp cornstarch; 1/2 tsp sea salt; 1 tbsp + 1 tsp olive oil; 1 small zucchini, thinly sliced lengthwise; 1 cup carrot ribbons; 4 cups fresh baby spinach; 1 pack (200 g) ready bake lasagna noodles

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Introduction

This perfect vegan lasagna is rich, creamy, and packed with fresh herbs and vegetables. It’s a satisfying plant-based twist on a classic comfort food that will please vegans and non-vegans alike. Patience is key, but the result is well worth the effort.

A thick slice of lasagna sits on a white plate with a silver fork beside it. The lasagna has multiple layers: a base layer of pasta sheets, followed by a creamy white cheese layer mixed with green spinach and yellow pieces of zucchini, then a red tomato sauce with herbs, topped with a golden-brown melted cheese crust. The lasagna looks soft and well-baked, with slightly crispy edges. In the background, a glass dish with more lasagna is slightly blurred, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 x 15 oz can crushed tomatoes
2 tbsp tomato paste
1 tbsp vegetable oil
1/2 an onion, finely chopped
2 garlic cloves, minced
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh oregano
1 tsp sea salt
1 tsp ground black pepper
1 block extra firm tofu, crumbled
1/4 cup nutritional yeast
2 garlic cloves, minced
2 tsp olive oil
2 tsp lemon juice
1/2 cup packed fresh basil, finely chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 cup soft tofu
1/2 cup unsweetened soy milk
1/2 cup low-sodium vegetable stock
2 tbsp tahini
2 tbsp nutritional yeast
2 tsp corn starch
1/2 tsp sea salt
1 tbsp + 1 tsp olive oil
1 small zucchini, thinly sliced lengthwise
1 cup carrot ribbons
4 cups fresh baby spinach
1 pack (200 g) ready-bake lasagna noodles
1 1/3 cups vegan mozzarella style shreds
1 tbsp vegan parmesan (optional)

Instructions

Step 1: To make the tomato sauce, heat a large saucepan over medium heat and sauté the chopped onion in 1 tablespoon of vegetable oil for 1 to 2 minutes until soft. Add the minced garlic and cook for another 2 minutes. Stir in the tomato paste, chopped fresh basil, parsley, and oregano, and sauté for 2 more minutes. Add the crushed tomatoes, sea salt, and ground black pepper, then simmer on low heat for 30 to 45 minutes while you prepare the rest of the lasagna components.
Step 2: For the tofu ricotta, combine the crumbled extra firm tofu with nutritional yeast, minced garlic, olive oil, lemon juice, chopped basil, sea salt, and black pepper in a large mixing bowl. Mix well with a fork until evenly combined. Refrigerate until ready to assemble.
Step 3: To make the béchamel sauce, blend the soft tofu, unsweetened soy milk, vegetable stock, tahini, nutritional yeast, corn starch, and sea salt in a high-powered blender until very smooth. Set aside.
Step 4: Prepare the vegetables by making carrot ribbons with a vegetable peeler or grater. Partially cook the zucchini slices and carrot ribbons in a pan over low to medium heat with 1 teaspoon of olive oil. Set aside. Using the same pan, cook the spinach until wilted but still bright green. If using frozen spinach, thaw and drain excess water.
Step 5: Lightly coat an 8″ x 8″ glass baking dish with 1 tablespoon of olive oil using your hand. Begin assembling the lasagna.
Step 6: Pour about 1/2 cup of tomato sauce into the bottom of the dish and spread evenly with a spatula or spoon.
Step 7: Add a layer of noodles across the dish, breaking and overlapping if needed to fit.
Step 8: Spread half of the tofu ricotta evenly over the noodles.
Step 9: Sprinkle about 1/3 cup of vegan mozzarella shreds over the tofu ricotta.
Step 10: Add all the cooked spinach on top of the mozzarella.
Step 11: Pour half of the béchamel sauce evenly over the spinach, making sure some gets down the sides of the dish.
Step 12: Spread 3/4 cup of tomato sauce over the béchamel layer.
Step 13: Add another layer of noodles, positioning them perpendicular to the first layer.
Step 14: Spread the remaining half of the tofu ricotta over the noodles.
Step 15: Sprinkle another 1/3 cup of vegan mozzarella shreds evenly on top.
Step 16: Layer the zucchini slices and carrot ribbons alternately over the mozzarella.
Step 17: Pour the remaining béchamel sauce evenly over the vegetables.
Step 18: Spread another 1/2 cup of tomato sauce over the béchamel layer.
Step 19: Add a final layer of noodles and cover with the remaining tomato sauce.
Step 20: Sprinkle the remaining 2/3 cup of vegan mozzarella shreds on top, and add vegan parmesan if using.
Step 21: Cover the baking dish with foil and bake in a preheated oven at 400°F (200°C) for 50 minutes.
Step 22: Remove the foil and switch the oven to broil on high. Bake for an additional 10 minutes or until the top is golden and crispy.
Step 23: Let the lasagna rest for 10 to 15 minutes before cutting and serving to prevent excess oozing.

Tips & Variations

Substitute fresh herbs with dried herbs if necessary, but reduce quantities to avoid overpowering the sauce.
Use gluten-free lasagna noodles to make the dish gluten-free.
Add mushrooms or roasted eggplant layers for extra depth and texture.
If short on time, you can use store-bought vegan ricotta as a quick alternative.
Make sure to press the tofu well to remove excess moisture for creamier ricotta.

Storage

Store any leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. To freeze, wrap the lasagna tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A clear glass baking dish shows three visible layers: the bottom layer is a reddish tomato sauce with some herbs, the middle layer is light beige crumbled cheese mixed with bits of green herbs, and the top layer is a thick covering of bright green cooked spinach leaves that are slightly wilted but hold their shape. The dish sits on a white marbled surface, and in the blurry background, there is a white plate with chopped orange carrots and green cucumbers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of ready-bake ones?

Yes, you can use regular lasagna noodles, but be sure to cook them according to the package instructions before assembling the lasagna.

Is this recipe suitable for gluten-free diets?

This recipe can be made gluten-free by using gluten-free lasagna noodles and ensuring that all other ingredients are gluten-free certified.