Description
This perfect vegan lasagna recipe features a rich tomato sauce, creamy tofu ricotta, and smooth vegan béchamel layered with fresh vegetables and vegan cheese. It offers a plant-based twist on the classic comfort dish, baked to golden perfection with layers of tender noodles and vibrant zucchini, carrots, and spinach.
Ingredients
Scale
Tomato Sauce
- 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
Tofu Ricotta
- 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
Vegan Béchamel
- 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
Vegetables and Assembly
- 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
- Make the tomato sauce: Heat a large saucepan over medium heat and sauté the finely chopped onion in 1 tablespoon of vegetable oil for 1 to 2 minutes until softened. Add minced garlic and cook for another 2 minutes. Stir in tomato paste and fresh herbs, sautéing for 2 minutes. Add crushed tomatoes, sea salt, and black pepper, then reduce heat to low and simmer for 30 to 45 minutes while preparing other components.
- Prepare the tofu ricotta: In a large mixing bowl, combine the crumbled extra firm tofu with nutritional yeast, minced garlic, olive oil, lemon juice, fresh chopped basil, sea salt, and black pepper. Mix thoroughly with a fork until well combined. Refrigerate until ready to assemble the lasagna.
- Make the vegan béchamel: Place soft tofu, unsweetened soy milk, vegetable stock, tahini, nutritional yeast, cornstarch, and sea salt into a high-powered blender. Blend until completely smooth and creamy. Set aside.
- Prepare the vegetables: Using a vegetable peeler or grater, make carrot ribbons. In a pan over low to medium heat with 1 teaspoon olive oil, lightly cook the zucchini slices and carrot ribbons until slightly tender. Remove and set aside. In the same pan, wilt the fresh baby spinach until soft but still bright green—do not overcook. Drain any excess water.
- Prepare the baking dish: Lightly coat a deep 8″ x 8″ glass baking dish with 1 tablespoon olive oil using your hand to prevent sticking.
- Assemble the lasagna: Pour about 1/2 cup of tomato sauce evenly on the bottom of the baking dish.
- First noodle layer: Add a layer of lasagna noodles across the dish, overlapping or breaking to fit.
- First tofu ricotta layer: Spread half of the tofu ricotta evenly over the noodles.
- First cheese layer: Sprinkle 1/3 cup of vegan mozzarella shreds on top of the tofu ricotta.
- Spinach layer: Add all the wilted spinach evenly over the mozzarella.
- First béchamel layer: Pour half of the béchamel sauce evenly over the spinach, ensuring some covers the sides of the dish.
- First tomato sauce layer: Spread 3/4 cup of tomato sauce evenly on top.
- Second noodle layer: Add another layer of noodles, arranging them perpendicular to the first layer.
- Second tofu ricotta layer: Spread the remaining tofu ricotta over the noodles.
- Second cheese layer: Sprinkle another 1/3 cup of vegan mozzarella shreds over the tofu ricotta.
- Zucchini and carrot layer: Layer the cooked zucchini and carrot ribbons in an alternating pattern.
- Second béchamel layer: Pour the remaining béchamel sauce evenly over the vegetables.
- Second tomato sauce layer: Spread 1/2 cup of tomato sauce evenly on top.
- Final noodle layer: Add one last layer of noodles and top with the remaining tomato sauce.
- Top with cheese: Sprinkle 2/3 cup of vegan mozzarella shreds and vegan parmesan on top if using.
- Bake: Preheat the oven to 400°F. Cover the lasagna with foil and bake for 50 minutes. Remove the foil and switch the oven to broil on high, then bake for an additional 10 minutes until the top is crisp and golden.
- Rest and serve: Let the lasagna rest for 10 to 15 minutes before cutting and serving to prevent it from being too runny.
Notes
- Make sure to crumble the tofu finely to mimic ricotta texture.
- Use fresh herbs for the best flavor in the tomato sauce.
- Partially cook the vegetables to avoid excess water in the lasagna.
- If using frozen spinach, thaw fully and squeeze out excess water before use.
- Resting the lasagna after baking helps it set and makes slicing easier.
- Feel free to customize vegetables based on preference or seasonality.
- Vegan mozzarella and parmesan enhance flavor but can be omitted for a lighter dish.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: vegan lasagna, plant-based lasagna, tofu ricotta, vegan béchamel, dairy-free lasagna, Italian vegan recipe
