Vegan Homemade Lasagna
Discover the ultimate comfort food with this Vegan Homemade Lasagna, a plant-based twist on the classic favorite. Layered with tender no-boil lasagna noodles, hearty sautéed vegetables like zucchini, eggplant, and mushrooms, and a rich, herby tomato sauce, this recipe brings bold flavors to the table. The creamy vegan ricotta, made from tofu and fresh basil, pairs beautifully with gooey vegan mozzarella for a dish that’s dairy-free yet irresistibly cheesy. Perfect for family dinners, meal prep, or feeding a crowd, this satisfying lasagna is both versatile and easy to prepare. Ready in just 90 minutes, it’s a delicious way to embrace wholesome ingredients while catering to vegan, gluten-free, or plant-based diets.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
Add zucchini, eggplant, and mushrooms to the skillet. Cook for about 10 minutes until they are tender, stirring occasionally.
Stir in spinach and cook until wilted. Set the sautéed vegetables aside.
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.
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.
To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.
Place a layer of noodles on top of the sauce.
Spread half of the vegan ricotta over the noodles.
Add half of the sautéed vegetables on top of the ricotta.
Sprinkle 1/2 cup of vegan mozzarella cheese over the vegetables.
Repeat the layers: sauce, noodles, ricotta, remaining vegetables, and 1/2 cup vegan mozzarella.
Top with one more layer of noodles, the remaining sauce, and the remaining 1 cup of vegan mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 74.0 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3459 mg | 266% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 7109 mg | 151% | |
*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.
