Cheesy Vegan Lasagna

Indulge in the ultimate comfort food without the dairy with this mouthwatering Cheesy Vegan Lasagna! Perfectly layered with tender lasagna noodles, a rich marinara sauce, sautéed zucchini and spinach, creamy homemade tofu ricotta, and gooey vegan mozzarella, this recipe delivers all the cheesy, decadent flavors you love—completely plant-based! Bursting with Italian-inspired herbs like basil and oregano, this hearty casserole is both nutritious and satisfying, making it an excellent choice for weeknight dinners or holiday gatherings. Ready in just under 90 minutes and serving up to 8, this vegan lasagna is a flavorful crowd-pleaser that’s sure to have everyone going back for seconds.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 12 sheets lasagna noodles
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 4 cups baby spinach
• 4 cups marinara sauce
• 14 ounces firm tofu
• 2 tablespoons unsweetened almond milk
• 1 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups vegan mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to package instructions. Once cooked, drain and set aside, separating the noodles to prevent sticking.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes or until translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently.

Step 4

Add the diced zucchini to the skillet and cook for 5-7 minutes, until softened. Stir in the baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

Step 5

In a food processor, crumble the tofu and add the almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper. Blend until it forms a smooth and creamy mixture. This is your vegan ricotta.

Step 6

Spread a thin layer of marinara sauce evenly across the bottom of a 9x13-inch baking dish.

Step 7

Layer 4 lasagna noodles on top of the marinara sauce, ensuring they slightly overlap.

Step 8

Spread one-third of the tofu ricotta evenly over the noodles, followed by one-third of the vegetable mixture. Sprinkle a handful of shredded vegan mozzarella over the top.

Step 9

Repeat the layering process (sauce, noodles, ricotta, vegetables, mozzarella) two more times, finishing with a generous layer of marinara sauce and vegan mozzarella on top.

Step 10

Cover the dish with foil, making sure it does not touch the surface of the lasagna, and bake for 35 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and slightly golden.

Step 12

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2791.3g)

Amount per serving	% Daily Value*
Calories	4142.2

Total Fat 123.4g	0%
Saturated Fat 48.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5209.8mg	0%
Total Carbohydrate 636.9g	0%
Dietary Fiber 47.9g	0%
Total Sugars 56.9g
Protein 159.5g	0%

Vitamin D 11.0IU	0%
Calcium 2281.0mg	0%
Iron 39.9mg	0%
Potassium 2897.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 14.9%

Carbs: 59.3%