Vegan Lasagne

ByHannah Peterson

Vegan Lasagne — Comfort Food at Its Best! 💛🌿

OMG — this Vegan Lasagne is next-level good! Creamy, cheesy, hearty, and loaded with layers of rich tomato sauce, tender pasta, and velvety spinach tofu ricotta. It’s the kind of dish that disappears way too fast (seriously, you might want to make a double batch 😋).

Perfect for Sunday dinners, meal prep, or impressing your non-vegan friends — no one will believe it’s dairy-free and completely plant-based! 🌱✨

🌿 Ingredients

For the Sauce:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2–3 garlic cloves, minced
  • 1 ½ cups plant-based ground “meat” or cooked lentils
  • 2 cups tomato sauce or crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • Salt & pepper to taste

For the Spinach Ricotta Layer:

  • 1 block (14 oz) firm tofu, pressed and crumbled
  • 2 cups fresh spinach, chopped (or thawed frozen spinach, drained)
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt & pepper to taste

For the Lasagne:

  • 9–12 lasagna noodles (regular or gluten-free)
  • 1 cup vegan mozzarella or cashew cream
  • Fresh basil, for garnish 🌿

👩‍🍳 Instructions

1️⃣ Make the sauce:
Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until fragrant. Stir in the vegan ground meat (or lentils), tomato paste, and tomato sauce. Season with Italian herbs, salt, and pepper. Let it simmer for 10–15 minutes until thickened.

2️⃣ Make the tofu ricotta:
In a large bowl, mix crumbled tofu, chopped spinach, nutritional yeast, lemon juice, and garlic powder. Stir until creamy and well combined — it should look like ricotta!

3️⃣ Cook the noodles:
Boil lasagna noodles according to package directions. Drain and lay flat to prevent sticking.

4️⃣ Layer it up:
In a baking dish, spread a thin layer of sauce first. Then add:

  • a layer of noodles
  • a layer of tofu-spinach ricotta
  • a layer of sauce

Repeat until all layers are used up, finishing with sauce and a sprinkle of vegan mozzarella on top.

5️⃣ Bake:
Bake uncovered at 375°F (190°C) for 30–35 minutes, until bubbly and golden on top. Let it cool for 10 minutes before slicing — if you can wait that long! 😍

💡 Tips

🧀 Add a drizzle of cashew cream on top for extra richness.
🌾 Make it gluten-free with GF noodles or thinly sliced zucchini sheets.
🌶️ Want a little kick? Add crushed red pepper flakes to the sauce!

💚✨ This Vegan Lasagne is cozy, creamy, and comfort on a plate.
Each bite melts in your mouth — layers of saucy goodness and that dreamy tofu-spinach ricotta make it irresistible. The kind of meal that turns any evening into a little celebration. 🍷🌱

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