Description
This hearty vegan lasagna features layers of colorful vegetables, a rich tomato sauce, and a creamy tofu ricotta, making it a satisfying and nutritious meal. Perfect for family dinners or meal prep, it’s both delicious and dairy-free!
Ingredients
Scale
- 9–12 lasagna noodles (gluten-free if desired)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced (any color)
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 block (14 oz) firm tofu, drained
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup fresh basil, chopped (for garnish)
- Vegan cheese (optional, for topping)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced zucchini, bell pepper, and sliced mushrooms to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
- Finally, add the chopped spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
- Remove the skillet from heat and set aside.
- In a large pot, combine the crushed tomatoes, tomato paste, dried basil, and dried oregano.
- Stir in the drained chickpeas for added protein and texture.
- Season with salt and pepper to taste. Let the sauce simmer on low heat for about 10-15 minutes, stirring occasionally.
- In a food processor, add the drained tofu, nutritional yeast, lemon juice, garlic powder, and onion powder.
- Blend until smooth and creamy. You may need to scrape down the sides a couple of times to ensure everything is well combined.
- Taste and adjust seasoning if necessary. You can add a pinch of salt or more nutritional yeast for a cheesier flavor.
- Bring a large pot of salted water to a boil.
- Add the lasagna noodles and cook according to package instructions until al dente.
- Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel to prevent sticking.
- Preheat your oven to 375°F (190°C).
- In a 9×13 inch baking dish, spread a thin layer of the tomato sauce on the bottom to prevent sticking.
- Place a layer of lasagna noodles over the sauce, slightly overlapping them.
- Spread half of the prepared vegetable mixture over the noodles.
- Spoon half of the tofu ricotta over the vegetables and spread it evenly.
- Add another layer of tomato sauce over the ricotta.
- Repeat the layers (noodles, vegetables, ricotta, sauce) until all ingredients are used, finishing with a layer of sauce on top.
- If desired, sprinkle vegan cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil before serving.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- This lasagna can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 45 minutes