Description

This cozy vegan lasagna layers rich tomato sauce, creamy tofu ricotta, and tender veggies for a comforting plant-based dinner. Perfect for weeknights, gatherings, or meal prep — it’s hearty, cheesy, and 100% dairy-free.

Ingredients

Scale

12 lasagna noodles (regular or oven-ready)
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cups sliced mushrooms
1 zucchini, sliced into half-moons
1 small eggplant, diced (optional)
4 cups fresh spinach
1 (28-ounce) jar marinara sauce
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
14-ounce block firm tofu, drained
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil (for ricotta)
2 cups shredded vegan mozzarella
Fresh basil for garnish

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Instructions

1. Preheat oven to 375°F (190°C). If using regular noodles, cook until al dente. Drain and set aside.

2. In a skillet, heat olive oil and sauté onion for 5 minutes. Add garlic and cook for 30 seconds.

3. Add mushrooms, zucchini, and eggplant. Season with basil, oregano, salt, and pepper. Sauté 8–10 minutes until tender.

4. Pour in marinara sauce and simmer for 3 minutes. Turn off heat.

5. In a food processor, blend tofu, nutritional yeast, lemon juice, garlic powder, onion powder, and olive oil until creamy.

6. Spread ½ cup sauce on bottom of a 9×13-inch baking dish. Add a layer of noodles.

7. Spread tofu ricotta, a layer of sauce, and a handful of spinach.

8. Repeat layers (noodles → ricotta → sauce → spinach) until ingredients are used, finishing with sauce and vegan mozzarella on top.

9. Cover with foil and bake 30 minutes. Remove foil and bake 10–15 minutes longer, until bubbly and golden.

10. Let rest 15 minutes before slicing. Garnish with basil and serve warm.

Notes

To make ahead, assemble the lasagna and refrigerate up to 24 hours before baking.

For a gluten-free version, use gluten-free noodles or thinly sliced zucchini instead of pasta.

The tofu ricotta can be prepared up to 3 days in advance.

Freezes beautifully — bake, cool, wrap tightly, and freeze up to 2 months.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 8g
Sodium: 560mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 18g
Cholesterol: 0mg