Print

Vegan Lasagna

Print Recipe

A hearty, plant-based lasagna layered with rich tomato sauce, creamy vegan ricotta, vegetables, and tender pasta sheets, perfect for a comforting dinner.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 3 cups spinach
  • 4 cups marinara sauce
  • 2 cups vegan ricotta (made from tofu or cashews)
  • 1 cup vegan mozzarella shreds
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions, then drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3 minutes.
  4. Add mushrooms, zucchini, and bell pepper. Cook until softened, about 5 minutes.
  5. Stir in spinach and cook until wilted. Season with basil, oregano, salt, and pepper.
  6. Spread 1 cup of marinara sauce on the bottom of a baking dish.
  7. Layer noodles, vegetable mixture, vegan ricotta, and sauce. Repeat layers until all ingredients are used.
  8. Top with vegan mozzarella shreds.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and slightly golden.
  10. Let cool for 10 minutes before slicing and serving.

Notes

  • For extra protein, add lentils to the vegetable mixture.
  • You can make vegan ricotta ahead of time for convenience.
  • Use gluten-free lasagna noodles for a gluten-free option.

Nutrition

Keywords: vegan lasagna, plant-based lasagna, dairy-free lasagna, healthy lasagna, Italian vegan recipe

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