Vegan Classic Veggie Lasagna

Savor the comforting flavors of this Vegan Classic Veggie Lasagna, a plant-based take on the cherished Italian favorite. Packed with layers of tender lasagna noodles, a medley of sautéed zucchini, red bell pepper, mushrooms, and spinach, alongside a creamy tofu ricotta made with nutritional yeast, lemon juice, and fresh basil, this recipe delivers a hearty, dairy-free twist that's perfect for dinner gatherings or meal prep. Every bite is smothered in rich tomato sauce and baked to perfection, creating a dish that's bursting with wholesome, vibrant flavors. Ready in just over an hour, this easy-to-follow recipe serves six and ensures a deliciously satisfying meal your whole family will love. Perfect for vegans, vegetarians, or anyone seeking a healthier take on comfort food!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 pieces Lasagna noodles
• 2 tablespoons Olive oil
• 1 medium Zucchini, thinly sliced
• 1 medium Red bell pepper, diced
• 8 ounces Mushrooms, sliced
• 5 cups Spinach, fresh
• 3 cloves Garlic, minced
• 24 ounces Tomato sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 14 ounces Firm tofu, drained and pressed
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 0.25 cup Fresh basil leaves, chopped
• 1 teaspoon Oregano, dried

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

Step 3

While the noodles are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Add the zucchini, red bell pepper, and mushrooms to the skillet. Sauté for about 5-7 minutes until they begin to soften.

Step 5

Add the spinach and garlic to the skillet, cooking for an additional 2-3 minutes until the spinach is wilted. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Remove from heat.

Step 6

In a food processor, crumble the tofu. Add the nutritional yeast, lemon juice, basil, oregano, and remaining salt and pepper. Pulse until the mixture reaches a ricotta-like texture.

Step 7

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.

Step 8

Layer 3-4 lasagna noodles over the sauce, covering the entire bottom of the dish.

Step 9

Spread half of the tofu ricotta mixture over the noodles, followed by half of the vegetable mixture. Top with a layer of tomato sauce.

Step 10

Repeat the layering process with another set of noodles, the remaining tofu ricotta, and vegetables. Cover with another layer of sauce.

Step 11

Finish with a final layer of noodles topped with the remaining tomato sauce.

Step 12

Cover the dish with foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes, allowing the edges to brown lightly.

Step 14

Let the lasagna rest for at least 10 minutes before slicing and serving. Enjoy your vegan classic veggie lasagna!

Nutrition Facts

Serving size	(3344.0g)

Amount per serving	% Daily Value*
Calories	3953.3

Total Fat 90.8g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 5671.9mg	0%
Total Carbohydrate 597.1g	0%
Dietary Fiber 60.7g	0%
Total Sugars 59.3g
Protein 204.2g	0%

Vitamin D 22.7IU	0%
Calcium 3737.3mg	0%
Iron 53.3mg	0%
Potassium 9004.8mg	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: 20.3%

Protein: 20.3%

Carbs: 59.4%