Vegan Vegetable Lasagna Recipe

This veggie-packed lasagna is my go-to comfort food because it’s not only deliciously hearty, but it also gives me all the cozy vibes I crave. I love how it sneaks in so many colorful veggies and tofu goodness while still tasting like a cheesy dream, and the lemony tofu “ricotta” is a total game-changer!

Vegan Vegetable Lasagna
is a lovely dish that’s totally plant-based yet brimming with flavor and nutrition. I can hardly get over how the trifecta of zucchini, red and yellow bell peppers, and mushrooms makes a filling with such depth and character.

The nutritional yeast and crumbled tofu take care of the protein factor—what a duo!—and vegan mozzarella brings the kind of gooey, cheesy goodness that you just have to have in a dish like this.

Ingredients

• Olive Oil: Source of healthy fats, adds richness and flavor.
• Tofu: Rich in protein; gives a creamy texture to the dish.
• Nutritional Yeast: Adds cheesy flavor; rich in B-vitamins.
• Spinach: Provides iron and fiber; adds color and nutrients.
• Mushrooms: Low in calories; adds umami and texture.
• Zucchini: Low-calorie; high in vitamins and hydration.
• Tomato Sauce: Adds tangy flavor; rich in vitamins A and C.
• Vegan Mozzarella: Adds melty texture; enhances creaminess.

Ingredient Quantities

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups tomato sauce
• 1/2 cup chopped fresh basil
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tablespoon nutritional yeast
• Juice of 1 lemon
• 1 cup vegan mozzarella cheese, shredded
• 1/4 cup pine nuts, toasted (optional)

Instructions

1. Set your oven to 375 degrees Fahrenheit, or 190 degrees Celsius, to preheat. Cook the noodles for lasagna as directed on their package, then drain them and set them aside when they are done.

2. In a big frying pan, warm up the olive oil over medium heat. Toss in the chopped onion and minced garlic, and sauté until the onion is almost clear.

3. In the skillet, combine the diced zucchini, red bell pepper, yellow bell pepper, and mushrooms. Cook for around 5-7 minutes until the veggies are soft.

4. Combine the fresh spinach, dried oregano, dried basil, and a dash of salt and pepper. Cook until the spinach has wilted. Remove from heat.

5. In a medium bowl, mix together the tofu, nutritional yeast, lemon juice, and fresh basil. This mixture serves as a ricotta substitute.

6. Cover the bottom of a 9×13-inch baking dish with a thin coating of tomato sauce.

7. Lay three lasagna noodles across the sauce. Half the vegetable mixture goes over the noodles; then half the tofu mixture; then a sprinkle of vegan mozzarella cheese. Repeat the layers.

8. Layer again: three additional noodles, the balance of the vegetables, the rest of the tofu mixture, and a final dusting of cheese.

9. Put the last three noodles on top. Then, cover them with the leftover tomato sauce, the remainder of the vegan mozzarella, and, if you want some extra crunch, toasted pine nuts.

10. Cloak the concoction with aluminum and set into the oven for 2
5. Afterward, strip the dish of its metallic covering and continue baking for another quarter of the clock. At this point, you should witness bubbling, booming, and a golden hue on top. After allowing the dish to slightly cool, serve it up. Enjoy!

Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Large frying pan
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Wooden spoon or spatula
9. Medium mixing bowl
10. 9×13-inch baking dish
11. Aluminum foil
12. Oven mitts

FAQ

• Q: Can I use gluten-free pasta for this recipe?
  A: Yes, you can substitute gluten-free lasagna noodles to make this recipe gluten-free. Make sure to follow the cooking instructions on the package.
• Q: Is there a substitute for tofu in the recipe?
  A: Yes, you can use mashed white beans or cashew cheese as a tofu substitute if you prefer a different texture.
• Q: Can I add more vegetables to this lasagna?
  A: Absolutely! Feel free to add vegetables like eggplant, squash, or kale to customize the lasagna to your taste.
• Q: How do I store leftovers?
  A: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 2 months.
• Q: Can I make the lasagna ahead of time?
  A: Yes, you can assemble the lasagna a day in advance, cover, and refrigerate. Bake it when you’re ready to serve.
• Q: What’s a good nutritional yeast substitute?
  A: If you can’t use nutritional yeast, try a vegan parmesan or a bit of lemon zest to add flavor.
• Q: How do I toast pine nuts?
  A: Toast pine nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.

Substitutions and Variations

9 lasagna noodles: Use gluten-free lasagna noodles.
1 tablespoon olive oil. Substitute: Avocado oil or coconut oil.
1 medium onion, diced: Replace with shallots or leeks.
Tomato sauce, 2 cups. Marinara or crushed tomatoes can be used as a substitute.
1 block (14 oz) firm tofu, drained and crumbled. Substitute that cashew ricotta or plant-based ricotta cheese.

Pro Tips

1. Optimize the Tofu Mixture Press the tofu before crumbling to remove excess moisture. This will help achieve a better texture, making it more similar to traditional ricotta cheese.

2. Layering Technique When layering the lasagna, ensure the noodles slightly overlap, creating a seamless foundation that holds the ingredients intact once baked and sliced.

3. Enhance the Flavor with Spices Consider adding a pinch of nutmeg or red pepper flakes to the tofu mixture for an extra depth of flavor that complements the vegetables and tomato sauce.

4. Rest Before Slicing Allow the lasagna to rest for at least 10-15 minutes after removing it from the oven. This resting period helps the layers set, making it easier to slice and serve clean pieces.

5. Boosting Nutritional Content Incorporating some finely chopped kale or chard alongside the spinach will boost nutritional content while maintaining the dish’s texture and flavor profile.