Lovely, Luscious Vegan Lasagna
This lasagna comes together quick and easy but tastes amazing. It pairs so well with a big green salad for a complete meal to add to your rotation of favorites!
Ingredients
- 9 lasagna noodles
- 1 26 ounces marinara sauce or make Magnificent Marinara recipe (see notes)
- 1 14 ounce container firm or extra firm tofu not silken
- 1-2 cups fresh spinach leaves, roughly chopped optional
- 4 cloves sliced fresh garlic optional
- 3 tablespoons nutritional yeast
- `1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped basil, (or 1 teaspoon dried) or 1-2 tablespoons of vegan pesto (see notes for Posh Pesto recipe)
- 1 teaspoon dried oregano or marjoram
- 1 /2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2/3 cup vegan parmesan cheese- divided in half optional (see notes for Perfect Parmesan recipe)
Instructions
- Preheat oven to 375 F.
- Drain the tofu and pat it dry. Then crumble with your hands or mash well with a fork to break the tofu into a ricotta-like consistency.
- Add the spinach, garlic, nutritional yeast, olive oil, lemon juice, basil (or pesto), oregano (or marjarom), salt, onion powder, garlic powder, and 1/3 cup of the vegan parmesan cheese to the tofu. Blend it together well.
- Pour enough of the marinara sauce to lightly cover the bottom of an 8 x 8-inch heat-proof casserole dish. About 1/2 cup.
- Put three uncooked lasagna noodles on top of the sauce side by side. Break them to fit if they are too long.
- Layer 1/2 of the filling mixture on top of the noodles. Sprinkle with about 2 tablespoons of remaining vegan parmesan.
- Spoon on more sauce.
- Add 3 more lasagna noodles on top of the sauce.
- Spread the rest of the filling on top of the noodles. Sprinkle about 2 more tablespoons of the remaining vegan Parmesan.
- Add the last 3 lasagna noodles.
- Pour the rest of the marinara sauce to cover the top of the lasagna. Sprinkle with the rest of the remaining vegan Parmesan.
- Cover tightly with foil. Bake for 55 minutes at 375 degrees F.
- Remove the foil and cook for another 10 minutes.
- Garnish with fresh basil leaves and another sprinkle of Parmesan if you want to make it fancy!
- Let cool for about 10-15 minutes to allow it to set up and slice better.
Notes
Lasagne can be made ahead and refrigerated for up to 5 days before baking. Allow it to come to room temperature before baking if refrigerating. Can be frozen before baking too! Just move it to the fridge the night before you plan to make it.
Try the Perfect Parmesan-vegan style recipe.
Try the Magnificent Marinara Sauce recipe.
Try the Posh Pesto recipe.