Vegan Lasagna
- Total time
- 1 hour 25 minutes
- Calories
- 280 kcal
- Protein
- 13 g
- Serves
- 8 (1 square each)
This vegan lasagna layers oven-ready noodles with a lentil-mushroom tomato sauce and spinach tofu ricotta. The recipe focuses on a thick filling, covered baking, and a full resting time so the slices hold together after baking.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 13 g
- Carbs
- 40 g
- Fat
- 9 g
- Fiber
- 7 g
Estimated from the listed ingredients.
- Prep
- 35 minutes
- Cook
- 50 minutes
- Wait
- 20 minutes
Ingredients
For the lentil-mushroom sauce
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 8 ounces (225 g) cremini mushrooms, finely chopped
- 3 garlic cloves, minced
- 1 cup (190 g) cooked brown or green lentils, drained
- 1 jar (24 ounces / 680 g) marinara sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds, lightly crushed
- 1/4 teaspoon red pepper flakes, optional
For the tofu ricotta and layers
- 14 ounces (400 g) firm tofu, drained
- 5 ounces (140 g) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup (20 g) nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 9 oven-ready lasagna noodles
- 1/2 cup (120 ml) water
Before you start
- Use oven-ready lasagna noodles. Conventional dry noodles need pre-cooking unless their package specifically says otherwise; do not assume the water amount in this recipe will cook another noodle type.
- A 9-by-13-inch baking dish is required. Squeeze the spinach very dry so the tofu ricotta does not water down the layers.
- This recipe contains soy. Check noodles, marinara, and nutritional yeast for wheat, soy, or other packaged-ingredient allergens. A gluten-free noodle version requires a separately tested noodle and liquid ratio.
Instructions
- Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch baking dish.
- For the sauce, heat the olive oil in a large skillet over medium heat. Cook the onion and mushrooms until the mushrooms have released their moisture and the pan looks mostly dry, 8 to 10 minutes. Add the garlic and cook for 30 seconds.
- Stir in the lentils, marinara, tomato paste, oregano, fennel, and red pepper flakes. Simmer for 5 minutes, until the sauce is thick but still spreadable. Remove from the heat.
- For the tofu ricotta, crumble the tofu into a bowl. Mix in the spinach, nutritional yeast, lemon juice, olive oil, salt, and pepper until evenly combined.
- Spread 1 cup sauce in the baking dish. Arrange 3 noodles over the sauce, then add half the tofu ricotta and one-third of the remaining sauce. Repeat with 3 noodles, the remaining ricotta, and one-third of the sauce. Top with the final 3 noodles, the remaining sauce, and 1/2 cup water poured around the edges.
- Cover tightly with foil and bake for 35 minutes. Uncover and bake until the edges are bubbling and the noodle edges are tender when pierced, 15 minutes more.
- Rest the lasagna for 20 minutes before slicing into eight squares. The rest is required for clean slices.
Meal prep, storage, and reheating
Cool leftovers promptly, then refrigerate in a sealed container for up to 4 days. Freeze individual slices for up to 2 months. Reheat covered at 350°F (175°C) until hot throughout, adding a spoonful of water or marinara if a slice looks dry. The unbaked lasagna can be assembled, covered, and refrigerated for up to 24 hours; add 5 to 10 minutes to the covered bake time if it goes into the oven cold.