Packed full of flavor and deliciousness, and so satisfying and filling, this vegan lasagna recipe is one you must try replicating in your kitchen. If you have been craving a pasta dish that is creamy and tangy, this vegan recipe is sure to leave you surprised- it tastes as delicious as it looks- if not more.
But before you jump right into the recipe, here’s a bit more that you should know about it.
Note: This recipe includes directions on how to make vegan ricotta
What is Vegan Lasagna?
While traditional lasagna uses layers of meat and cheese, which aren’t suitable for vegans, the vegan lasagna is a unique twist on the recipe. The lasagna is crafted using vegan ingredients, including a super flavorful vegan ricotta cheese.
Why We Love This Vegan Lasagna Recipe
The fact that this vegan recipe tastes so flavorful and delicious despite lacking the meat and the cheese is what’s best. You can also bring in a lot of your variation to the dish.
What Else Can I Add?
The ingredients that go into making this vegan lasagna are super simple, but you don’t necessarily need to stick to using just those. You could also add in a few more ingredients of your choice, to enhance the flavor and nutritive value of the dish.
- Throw in some chopped veggies of your choice to enhance the flavor of the sauce. Carrots, zucchini, butternut squash, bell peppers and even spinach are some great choices to consider.
- Got some mushrooms? Chop them up finely and throw them into the tomato mixture. They can add a nice meaty texture and an umami depth of flavor to this meatless dish.
- To make the dish more filling, you can chop up some eggplant and add it to the tomato sauce.
- Vegan meat crumbles also lend the dish a splendid flavor and texture that you’re probably worried about missing out on in a vegan lasagna.
Can I Use Lasagna Noodles Instead?
You sure can! If you’re not too keen about using grilled eggplant and zucchini as the noodles for the lasagna, you can totally use any packaged noodles of your choice for the recipe.
Just be sure that you’re using vegan lasagna noodles to keep it vegan! However, no need to stress about that if you just want to create a delicious vegetarian lasagna dish!
How Do I Store the Leftovers?
Storing your leftover vegan lasagna is super easy. All you need to do is cover the container with a lid and pop it in the refrigerator for upto 2 days. You can also transfer everything to an airtight container and then refrigerate.
Remember to reheat the lasagna in the microwave for best results.
Tips to Make the Vegan Lasagna
Think you have the process all covered? Wait up! You might want to keep these little tips and hacks handy to make sure you nail the recipe.
- Not too keen on making the vegan ricotta from scratch and then putting the dish together? You can use any store bought vegan cheese of your choice instead.
- To make the dish easier to assemble, you can also prep the tomato based sauce and the cheese upto 2 days in advance. That way, you only have to assemble everything when you plan to make the lasagna.
- Don’t want to make the tomato sauce from scratch? You can make do with any jarred marinara of your choice.
- To make the lasagna more protein rich, you can also add some soaked red lentils into it and let it cook till completely done.
- You can also make the lasagna for upto weeks in advance, if not months. Just batch make the lasagna, allow it to cool down completely and then freeze it. That way, you’ll have a quick dinner ready for those rushed weeknights- all you’ll need to do is thaw and reheat.
Serving Ideas & Suggestions
While the vegan lasagna tastes incredible on its own, you can also go the extra mile and team it up with a nice crunchy salad or some roasted veggies like this roasted potatoes, Brussels sprouts and carrots dish.
Don’t forget to top the lasagna with an extra sprinkle of vegan parmesan to lend it that nice saltiness and cheesiness.
More Delicious Recipes to Enjoy!
- Twice Baked Sweet Potatoes
- Instant Pot Lemon Tofu
- Instant Pot Corn Casserole
- Instant Pot Kung Pao Cauliflower
- Instant Pot Lo Mein
- 1 large eggplant, thinly sliced
- 1 large zucchini, thinly sliced
For the tomato sauce
- 2 x 14oz cans chopped tomatoes with liquids
- 1 medium onion, diced
- 1 celery stick, diced
- 2 garlic cloves, minced
- 2 tablespoon extra virgin olive oil
- Pinch of chili flakes, to taste
- Salt, to taste
- 2 bunches of fresh basil
- 1 cup vegan parmesan, shredded
For the vegan ricotta
- 1 cup raw cashews
- 16 ounce firm tofu, patted dry
- 1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice
- ½ teaspoon salt
- 1 teaspoon freshly grounded nutmeg
- 1/2 teaspoon garlic powder
- Bring a medium pan over medium heat, add the olive oil, onions and a pinch of salt. Cook, stirring frequently for 4 minutes until wilted and lightly browned. Add celery and cook for 2 minutes. Add garlic and chili flakes and cook for 1 minute more. Pour the chopped tomatoes in the pan, 1 tsp salt and bring the heat down to low. Simmer for 30 minutes, stirring occasionally to form a thick sauce. Taste and adjust salt and spiciness to your taste. Add basil leaves and set aside.
- Meanwhile, grill the eggplants and zucchini slices in a cast iron grill or skillet. If slices are wet, pat them dry with a paper towel or clean cloth. Don’t add any oil to this process, grill for 1 minute each side over high heat, until the veggies are browned. Lay the slices in a baking tray to slightly cool down. Set aside.
- Preheat the oven at 390º F.
- Make the vegan ricotta: Add the cashews to a food processor and process until finely crumbled. Add the chunks of tofu, nutritional yeast, lemon juice, salt, nutmeg, garlic powder to the bowl of your food processor and pulse until well combined and smooth.
- Assemble the lasagna: in a square or rectangular roaster, add a thin layer of tomato sauce, lay the slices of eggplant side by side, trying to fit as much as you can, but don’t overlap them. Add a little bit of the ricotta, spreading over the eggplant, and top with another thin layer of tomato sauce. Be careful to not overuse it. Next, lay the zucchini slices and repeat the process until you use all of the vegetable slices, but leave ⅓ cup of tomato sauce and ricotta. Add the last layer of tomato sauce and spoon over the ricotta. Finish with shredded vegan parmesan.
- Bake for 30 minutes until browned and bubbling. Remove from the oven and wait 10 minutes before slicing. Garnish with fresh basil and serve.
This is a vegan and gluten-free recipe, really tasty and light. The zucchini and eggplant are substitutes for the pasta sheets and when grilled, taste sweet and soft.
This recipe makes up to 4 large servings, but can be served up to 6 smaller portions, and can be served with arugula or spinach salad.
For vegetarians, just replace the cheese for regular ricotta, adding 14 oz of ricotta with 2 tbsp milk, 3 eggs, salt, pepper and nutmeg. Mix in a large bowl and use in the recipe.
You may not use all of the tofu ricotta. In this case, just keep it in the fridge in an airtight container for up to 3 days or use it as a dip for crackers.