Vegan Lasagna With Two Homemade Cheeses
Servings:8 servings
This vegan lasagna is rich, cheesy, and deeply comforting, everything you want from classic lasagna without the dairy. Adapted from my Vegan Slow Cooker Lasagna, this baked version has the same savory flavors with a few key adjustments to account for more pasta, less moisture, and oven baking.
Ingredients
For the Tofu Ricotta:
- 2 (14 oz) packages firm tofu
- ¾ cup plain unsweetened vegan yogurt
- 2 tablespoons lemon juice
- 1¾ teaspoons fine sea salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
Other Lasagna Ingredients:
- 2 batches liquid vegan mozzarella cheese (tap for the recipe) - or 7 ounces shredded vegan cheese
- 36 fl. oz. marinara sauce - about 1½ jars
- 16 dry lasagne noodles - gluten-free if needed
- 1 large yellow onion - chopped
- 12 ounces baby bella mushrooms - chopped
- 5 cloves garlic - minced
- 6 ounces baby spinach - roughly chopped
- 1–2 teaspoons soy sauce, optional - or tamari for gluten-free
- 8 ounces plant-based ground beef or finely chopped Italian sausage, optional - see NOTES for other options
- salt and pepper
Instructions
- To make the ricotta, wrap each block of tofu in a tea towel or other lint-free towel and squeeze out most of the water. Place the tofu in a large bowl and crumble it with your hands. Add the other five ingredients and mix very well. Set aside.
- If using homemade vegan mozzarella, prepare a double batch now. After simmering it in Step 2, transfer to a bowl or container and set aside.
- Boil the lasagne in salted water according to package directions. Mine were al dente at 9 min. While the pasta is cooking, start making the sauce in the next step. When the noodles are al dente, drain and lay out flat on a large plate or cutting board to cool for a few minutes.
- Preheat a large saute pan over medium heat. Sauté the onion and mushrooms until softened and dry, about 8 minutes. Season with salt and pepper, and add the garlic, spinach, and any plant-based meat you're using. Note: If using only mushrooms and veggies—not a pre-seasoned meat—add a splash of soy sauce. Cook for 2–3 minutes to lightly brown the meat, then add 1 full jar of marinara sauce (25 oz). Simmer for a few minutes or until the sauce is thickened and slightly reduced. Remove from heat.
- Preheat the oven to 370°F.
- In a 13x9 casserole dish, spread a thin layer of plain marinara sauce (about ½ cup). Arrange 4 or 5 lasagne noodles so they overlap a bit and cover the bottom. Spread ⅓ of the ricotta mixture on the noodles, followed by half of the veggie-meat sauce. Drizzle with about ¾ cup of the homemade mozzarella (or ⅔ cup shredded cheese).
- Repeat those layers: noodles, half of the remaining ricotta, the remaining meat sauce, and half of the remaining mozz. For the final layer, arrange more noodles and spread with the remaining ricotta. Add dollops of plain marinara sauce across the top.
- Cover the dish tightly with foil and bake for 45 minutes. Uncover and top with more vegan mozzarella. Note: If using store-bought shredded vegan cheese, sprinkle the cheese on top, then carefully cover again with foil. This traps the moisture inside, helping the cheese melt. With the homemade mozz, leave the dish uncovered.
- Bake for another 20–25 minutes or until bubbly around the edges and the cheese is lightly browned. Remove from the oven and let stand 15 minutes before slicing and serving.
Notes
Top Tip: The sauce, amount of veggies, and meaty ingredient you choose, all play a role in the overall flavor of the lasagna. So it's important to taste as you go, and make sure each component is well-seasoned and delicious on its own.
Subs & Variations:
- Other meaty options: Cooked and seasoned lentils, vegan Italian sausage, seitan pepperoni, crumbled tofu sausage, or increase the mushrooms to 16 ounces.
- Extra veggies: Zucchini, squash, cauliflower, or kale work well. Just be sure to saute high-moisture veggies first.
- Oil-free: Use my homemade cheeses, and omit the olive oil in the mozzarella.
- Gluten-free: use GF lasagne and a GF meaty option, such as extra mushrooms, black lentils, or my vegan ground beef (linked in the Ingredients).
Nutrition
Calories: 460kcal | Carbohydrates: 60g | Protein: 24g | Fat: 14g | Fiber: 8g
