Vegan Homemade Lasagna

Layered with tender no-boil lasagna noodles, a rich tomato sauce infused with sautéed zucchini, eggplant, and mushrooms, and a creamy homemade vegan ricotta made from firm tofu and fresh basil, this Vegan Homemade Lasagna is the ultimate comfort food with a plant-based twist. Packed with hearty vegetables and topped with gooey vegan mozzarella cheese, this dish offers a symphony of flavors and textures that will satisfy vegans and non-vegans alike. Perfect for family dinners or make-ahead meals, this recipe includes gluten-free options and serves up to eight people. You'll love how easy it is to create this wholesome, satisfying dish in just 90 minutes!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 sheets Lasagna noodles (no-boil, gluten-free optional)
• 3 tablespoons Olive oil
• 1 large Yellow onion, chopped
• 4 cloves Garlic, minced
• 2 medium Zucchini, sliced
• 1 medium Eggplant, diced
• 8 oz Mushrooms, sliced
• 6 oz Spinach
• 28 oz Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Dried oregano
• 2 teaspoons Dried basil
• 2 tablespoons Nutritional yeast
• 1.5 teaspoons Salt
• 0.5 teaspoon Ground black pepper
• 14 oz Firm tofu, drained
• 2 tablespoons Lemon juice
• 0.25 cup Fresh basil leaves, chopped
• 2 cups Vegan mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.

Step 3

Add zucchini, eggplant, and mushrooms to the skillet. Cook for about 10 minutes until they are tender, stirring occasionally.

Step 4

Stir in spinach and cook until wilted. Set the sautéed vegetables aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil, crushed tomatoes, tomato paste, dried oregano, dried basil, nutritional yeast, 1 teaspoon of salt, and ground black pepper. Stir well and let the sauce simmer for 10 minutes, then remove from heat.

Step 6

To make the vegan ricotta, crumble the drained tofu into a food processor. Add lemon juice, fresh basil leaves, remaining salt, and pulse until the mixture reaches a ricotta-like consistency.

Step 7

To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.

Step 8

Place a layer of noodles on top of the sauce.

Step 9

Spread half of the vegan ricotta over the noodles.

Step 10

Add half of the sautéed vegetables on top of the ricotta.

Step 11

Sprinkle 1/2 cup of vegan mozzarella cheese over the vegetables.

Step 12

Repeat the layers: sauce, noodles, ricotta, remaining vegetables, and 1/2 cup vegan mozzarella.

Step 13

Top with one more layer of noodles, the remaining sauce, and the remaining 1 cup of vegan mozzarella cheese.

Step 14

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

Step 15

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

Step 16

Allow the lasagna to cool for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3347.4g)

Amount per serving	% Daily Value*
Calories	4551.3

Total Fat 139.1g	0%
Saturated Fat 51.8g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 6426.6mg	0%
Total Carbohydrate 686.6g	0%
Dietary Fiber 68.4g	0%
Total Sugars 76.2g
Protein 157.7g	0%

Vitamin D 22.7IU	0%
Calcium 4594.4mg	0%
Iron 47.9mg	0%
Potassium 8200.1mg	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: 27.0%

Protein: 13.6%

Carbs: 59.3%