Description
Flavorful Vegan Vegetable Lasagna with tofu ricotta, garden vegetables, and chickpea lasagna noodles. Perfect for a cozy dish to feed the entire family!
Ingredients
Tofu Ricotta
- 1 14-oz. block extra-firm tofu
- ¼ cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 2 TBSP fresh-squeezed lemon juice
- 1 TBSP avocado oil
- 1 tsp Eden Foods Genmai Organic Miso
- ¼ tsp Himalayan sea salt
- ½ tsp dried basil
- ½ tsp dried oregano
Vegan Vegetable Lasagna
- 1 TBSP avocado oil
- 1 small white onion, diced
- 2 large garlic cloves, minced
- 2–3 large carrots, peeled and diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 8-oz. white mushrooms, chopped
- 1 TBSP Tamari Lite
- 10-oz. fresh spinach
- ~4+ cups pasta sauce
- 12 no-boil lasagna noodles
- 3 cups tofu ricotta (recipe above)
- 2 TBSP vegan parmesan
- Dried basil
- Dried oregano
Instructions
- First, make your tofu ricotta. Rinse the tofu and squeeze it between your hands or paper towels to remove as much moisture as you can. Crumble the tofu into a food processor or high-speed blender along with the remaining ingredients. Blend everything together until it’s smooth and creamy. Transfer the ricotta into a small mixing bowl and set aside.
- Preheat the oven to 375°F and prepare a 9 x 13 baking dish.
- Next, sauté your vegetables. Add the avocado oil to a large skillet over medium heat. Add in the diced onion and garlic and sauté for 3-5 minutes, until they’re fragrant and the onion is translucent. Next, add in the carrots, zucchini, squash, and mushrooms. Stir and continue to sauté for another 7-8 minutes, until the vegetables are softened and tender. Add the Tamari Lite to season and stir to combine. Use a lid to retain the moisture and stir frequently. In the last minute of cooking, add the fresh spinach on top and cover again with the lid to allow the spinach to steam.
- Uncover the pan and use tongs or a fork to transfer the steamed spinach to the tofu ricotta bowl. Mix the cashew ricotta and spinach together until they are well-combined and creamy.
- Now it’s time to layer your lasagna! Add ~1 cup of pasta sauce to the base of the pan and spread it into an even layer with the back of a spoon. Add 3 no-boil lasagna noodles, leaving a bit of space between the noodles to allow for them to expand while cooking. Top the noodles with ~1 cup the spinach tofu ricotta and 1⁄3 of the cooked vegetables. Repeat this process, starting with the sauce, noodles, spinach tofu ricotta, and finishing with the vegetables. You will have three complete layers of this sequence. To finish off the lasagna, add the last 3 lasagna noodles and layer with the remaining pasta sauce. Top the pasta sauce with optional vegan parmesan and dried basil and dried oregano.
- Cover the dish with aluminum foil and transfer it to the center rack in the oven. Bake the lasagna for 35 minutes, then uncover the dish and cook for a remaining 10 minutes uncovered.
- Allow the lasagna to rest for 10-15 minutes before serving. Serve warm with fresh herbs and more vegan parmesan.
- Store leftovers in an airtight container in the refrigerator for up to one week. To reheat the lasagna, heat small slices in the microwave or reheat larger portions in the oven. Cover the dish with aluminum foil and bake at 350°F for ~20 mins. If the lasagna looks dry, add a splash of filtered water or more pasta sauce on top to add moisture. Enjoy!
Notes
Lasagna recipe adapted from Simple Veganista
Tofu ricotta recipe adapted from Simply Quinoa
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free