Vegan Classic Beef Lasagna

Savor the comforting flavors of this Vegan Classic Beef Lasagna, a plant-based twist on the traditional Italian favorite! Layers of tender lasagna noodles are smothered in a hearty tomato sauce filled with savory plant-based "beef" crumbles, aromatic herbs, and nutrient-packed spinach. Creamy vegan ricotta, enhanced with the cheesy richness of nutritional yeast, pairs perfectly with gooey vegan mozzarella for an indulgent finish. This easy-to-follow recipe is perfect for meal prep or family dinners, offering all the warmth and nostalgia of a classic lasagna without any animal products. Ready in just 80 minutes and serving up to six hungry guests, this vegan lasagna is a satisfying centerpiece that everyone can enjoy. Whether you're a seasoned vegan or just exploring meatless meals, this recipe delivers classic comfort with a cruelty-free twist.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 sheets lasagna noodles
• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 pound plant-based ground 'beef' crumbles
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 28 ounces canned diced tomatoes
• 6 ounces tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups fresh spinach
• 1 cup vegan ricotta cheese
• 0.5 cup nutritional yeast
• 2 cups vegan mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and stir for another minute until fragrant.

Step 5

Add the plant-based 'beef' crumbles, dried basil, dried oregano, and crushed red pepper flakes. Cook for about 8 minutes, breaking it apart and blending flavors.

Step 6

Mix in the canned diced tomatoes and tomato paste. Season with salt and black pepper, and let the sauce simmer on low heat for about 15 minutes.

Step 7

Stir in the fresh spinach and allow it to wilt into the sauce. Adjust seasoning if needed.

Step 8

In a separate bowl, combine the vegan ricotta cheese and nutritional yeast until smooth.

Step 9

In a 9x13 inch baking dish, spread a thin layer of the sauce on the bottom. Arrange a layer of cooked noodles, followed by a portion of the ricotta mixture, then sauce, and a sprinkle of vegan mozzarella.

Step 10

Repeat the layers ending with noodles and top with sauce and the remaining vegan mozzarella.

Step 11

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

Step 12

Let the lasagna cool for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3184.7g)

Amount per serving	% Daily Value*
Calories	6117.7

Total Fat 264.7g	0%
Saturated Fat 109.8g	0%
Polyunsaturated Fat 9.5g
Cholesterol 15.9mg	0%
Sodium 9589.0mg	0%
Total Carbohydrate 669.2g	0%
Dietary Fiber 67.4g	0%
Total Sugars 81.9g
Protein 228.6g	0%

Vitamin D 0IU	0%
Calcium 3564.1mg	0%
Iron 65.2mg	0%
Potassium 6720.9mg	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: 39.9%

Protein: 15.3%

Carbs: 44.8%