Vegan Lasagna (with Tofu Ricotta)
This is the best vegan lasagna ever! Made with tofu ricotta and other 9 ingredients. So delicious, cheesy, and comforting. Perfect for both the Holidays and regular vegan dinners!
Servings: 9
Calories: 461kcal
Ingredients
For the vegan meat sauce:
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 pound vegan ground beef you can also use my tofu ground beef, or any plant-based protein like lentils, legumes, tofu, or textured vegetable protein as alternatives.4o mini
- 1 25-ounce jar marinara sauce about 3 cups, homemade or store-bought
- 1 tablespoon dried oregano or Italian seasoning
- ¼ teaspoon ground black pepper
For the vegan lasagna:
- 12 lasagna sheets or noodles
- 2 cups vegan ricotta homemade or store-bought
- 4 cups shredded vegan mozzarella homemade or store-bought
Instructions
- Preheat the oven to 350ºF or 180ºC and cook the lasagna noodles according to package directions. Set aside 2 cups (200 g) of vegan mozzarella cheese for the top layer.
- While the pasta is cooking, add the oil to a skillet and when it’s hot, add the garlic and onion. Cook over medium-high heat for 5 minutes, stirring occasionally.
- Add the vegan ground beef, stir and cook until golden brown (about 5 to 10 minutes), stirring occasionally.
- Add marinara sauce, dried oregano or Italian seasoning, and black pepper, stir and cook for 5 more minutes, also stirring occasionally.
- To assemble the vegan lasagna, spread 1 cup (240 ml) of the vegan meat sauce in the bottom of a 9×13 casserole dish (about 23x33 cm).
- Add 4 lasagna noodles lengthwise, overlapping a bit.
- Add ⅓ of the remaining vegan meat sauce.
- Add half of the remaining vegan ricotta.
- Add half of the remaining vegan mozzarella.
- Add 4 noodles, half of the remaining vegan meat sauce, the remaining vegan ricotta, and the remaining vegan mozzarella.
- Cover with the last 4 lasagna noodles and add the remaining vegan meat sauce.
- Cover with foil and bake for 45 minutes.
- Uncover and sprinkle the previously set aside 2 cups of vegan mozzarella (200 g).
- Bake uncovered for 15-20 minutes or until browned and bubbly. Broil for 2-3 minutes if desired. Remove the lasagna from the oven and allow it to cool for at least 30 minutes.
Notes
Substitutions:
- You can add other veggies in addition to onion and garlic, like carrot or celery, or even substitute them for what you like or have on hand.
- This is also a good option if you have some veggies in your refrigerator that need to be eaten soon.
- Marinara sauce works great for this recipe, but feel free to use tomato sauce or diced tomatoes.
- I didn't add any salt to the vegan meat sauce because both the marinara sauce and the vegan ricotta had salt, but you should try it and add some salt if needed.
- Make it gluten-free by using gluten-free lasagna noodles.
- Refrigerator: store the leftovers in an airtight container in the refrigerator for 5-7 days.
- Freezer: store the leftovers in an airtight container in the freezer for up to 3 months.
- Defrost: thaw in the refrigerator overnight.
- Reheat in the oven: preheat the oven to 350ºF or 180ºC and then bake until the vegan lasagna is bubbly and warmed through.
- Reheat in the microwave: reheat leftovers in the microwave for 1-2 minutes, or until hot.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 43g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 567mg | Potassium: 123mg | Fiber: 4g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
