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Hearty Vegan Lasagna with Tofu Ricotta

Vegan Lasagna
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This vegan lasagna recipe features layers of tender lasagna noodles, rich marinara sauce, creamy tofu ricotta, and fresh spinach. It’s a comforting and hearty dish that’s perfect for a weeknight meal or a special occasion. This recipe is also easily adaptable to your taste preferences.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14 ounce) block extra-firm tofu, pressed and crumbled
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces fresh spinach

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, water, basil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. In a medium bowl, combine crumbled tofu, nutritional yeast, parsley, lemon juice, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
  6. Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange 3 lasagna noodles over the sauce. Top with half of the tofu ricotta mixture, then half of the spinach, and then 1 cup of marinara sauce.
  8. Repeat layers.
  9. Top with remaining 3 lasagna noodles and remaining marinara sauce.
  10. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until bubbly and heated through.
  11. Let stand for 10 minutes before serving.

Notes

  • You can add other vegetables to this lasagna, such as sliced mushrooms, bell peppers, or zucchini.
  • For a richer flavor, you can add a pinch of red pepper flakes to the marinara sauce.
  • If you prefer a thicker sauce, you can cook it for a longer period of time, or add a tablespoon of tomato paste.
  • Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days.
  • This lasagna can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Nutrition

Find it online: https://kitchenvan.com/vegan-lasagna/