Vegan Winter Lasagne
Cozy up with a hearty and wholesome Vegan Winter Lasagne, the ultimate plant-based comfort food to warm your soul on chilly days. Layered with tender vegan lasagne sheets, creamy almond ricotta, and a rich, tomato-based medley of seasonal vegetables like carrots, zucchini, mushrooms, and spinach, this lasagne is as nourishing as it is satisfying. Infused with aromatic dried herbs, this dish delivers bold Italian-inspired flavors, while optional vegan mozzarella adds a touch of indulgence. Perfect for a family dinner or meal prepping, this lasagne is not only dairy-free but also packed with nutrients and vibrant colors. Garnished with fresh basil and baked to golden perfection, it’s a crowd-pleaser that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 10 sheets Lasagne sheets (no-boil, vegan)
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely diced
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 1 large Zucchini, diced
- 250 grams Mushrooms, chopped
- 150 grams Spinach, fresh
- 800 grams Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 120 milliliters Vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 grams Almond ricotta (store-bought or homemade)
- 100 grams Vegan mozzarella (optional)
- 5 leaves Fresh basil leaves (for garnish)
Instructions
Preheat your oven to 190°C (375°F).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the diced carrots, zucchini, and mushrooms. Cook for 8-10 minutes, until the vegetables are softened and any liquid from the mushrooms has evaporated.
Add the fresh spinach to the skillet and sauté for 2-3 minutes, until wilted.
Stir in the crushed tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally, until slightly thickened.
In a baking dish (approximately 9x13 inches), spread a thin layer of the vegetable-tomato mixture to cover the bottom.
Place a layer of lasagne sheets over the sauce. Spread a layer of almond ricotta evenly over the lasagne sheets, followed by another layer of the vegetable-tomato mixture.
Repeat the layering process: lasagne sheets, almond ricotta, and vegetable-tomato mixture until all the components are used, finishing with a layer of the vegetable-tomato mixture on top.
Sprinkle the optional vegan mozzarella over the top layer if desired.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
Remove the lasagne from the oven and let it rest for 10 minutes before slicing and serving.
Garnish with fresh basil leaves and serve warm. Enjoy your hearty vegan winter lasagne!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1014 mg | 22% | |
*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.
