Vegan Vegetable Lasagna Recipe

5 from 1 vote

This lasagna is thick and creamy and has so much great texture. You've got the chewy noodles, the creamy tofu "ricotta" filling, the crunchy vegetables and the rich pasta sauce. All of those elements combined make for an amazing, flavorful meal!

Prep Time30

Cook Time30

Total Time1

Course: Vegan Main Dish Recipes

Cuisine: Italian

Diet: Vegan

Servings: servings

Calories: 168kcal

Author: Faith VanderMolen

Equipment

Hamilton Beach Food Processor

Ingredients

3 cups pasta sauce choose your favorite + more for serving if desired
9 lasagna noodles

VEGETABLE FILLING:

2 medium zucchini chopped
8-10 ounces mushrooms chopped
½ yellow onion chopped
2 cloves garlic minced
¼ teaspoon red pepper flakes

TOFU "RICOTTA" FILLING:

2 blocks firm tofu 28 ounces
¼ cup + 2 tablespoons nutritional yeast
1 cup packed fresh basil
1 cup packed fresh parsley
2 cloves garlic minced
2 teaspoons salt
½ teaspoon onion powder
2 tablespoons lemon juice
ground pepper to taste

US Customary - Metric

Instructions

Preheat your oven to 350 °F and lightly grease a 9 x 13 inch baking dish.
Start by pressing your tofu. To do this, drain the liquid from the packages and remove the tofu blocks and wrap them in paper towels. Then wrap the the blocks again in a hand towel. Place the blocks on a plate and place heavy books on top of the blocks to press the liquid out of the tofu. Let the sit 10-15 minutes.
Meanwhile, bring a large pot of water to a boil and cook your lasagna noodles according to the package directions, 3 noodles at a time. While your noodles are boiling, prepare your vegetables and tofu ricotta filling.
To prepare the vegetable filling, chop up your vegetables and heat a large skillet over medium heat. Using a little oil or non-stick spray, sauté the onion and garlic until the onions are translucent. Add in the zucchini and sauté for about 5 minutes until softened. Lastly add in the mushrooms and red pepper flakes and cook until the mushrooms have cooked through. Turn off the heat and pour the vegetable into a large bowl to rest.
Once the tofu has finished pressing, place it along with the rest of the tofu ricotta filling into a food processor. Process until smooth. Add more salt and pepper to taste.
To assemble the lasagna start by spreading ½ cup of pasta sauce on the bottom of your prepared baking dish. Lay three of the cooked lasagna noodles on top of the sauce and spread ½ of the tofu ricotta filling evenly across the noodles. Using a slotted spoon, sprinkles ½ of the vegetable filling across the tofu filling. Make sure you let as much of the cooking water from the vegetables drain before adding them to the lasagna.
Repeat the process by adding 1 cup pasta sauce, 3 noodles, the remaining tofu filling and then rest of the vegetable filling. Spread 1 more cup of pasta sauce across the vegetable before finishing with the last 3 noodles and ½ cup pasta sauce.
Cover the baking dish with aluminum foil and bake for 15-20 minutes. Remove the foil and bake for 10 more minutes, or until heated through.
Let cool slightly before cutting into 12 squares.
Serve topped with some more pasta sauce and fresh basil.

Notes

Leftovers will keep in the fridge for a few days.

Nutrition