Vegan Lasagna
Ingredients
- 1 box lasagna noodles
- 1 package firm tofu
drained, 14-oz
- kosher salt
- Freshly ground black pepper
- 1 tbsp. olive oil
- 1 large onion
chopped
- 3 garlic cloves
minced
- 2 tsp. dried oregano
divided
- 1 package baby bella mushrooms
sliced, 8-oz
- 2 packages frozen spinach
thawed and drained of excess liquid, 10-oz
- 1/4 c. olive oil
- 1/4 c. all-purpose flour
- 2 1/2 c. almond milk
or other non-dairy milk
- 2 tbsp. nutritional yeast
- 1/2 tsp. garlic powder
- kosher salt
- Freshly ground black pepper
- 2 c. marinara
- 3 tomatoes
thinly sliced
- 1/4 c. thinly sliced basil
for garnish
Directions
- 1
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
- 2
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
- 3
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
- 4
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
- 5
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
- 6
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
Vegan Lasagna
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving a comforting, hearty lasagna that fits your plant-based lifestyle? This Vegan Lasagna delivers all the rich, savory flavor you love without any guilt, making it perfect for a satisfying family meal or special occasion.
What sets this recipe apart is its ingenious use of firm tofu to create a creamy, flavorful "ricotta" alternative, perfectly seasoned with salt and freshly ground black pepper. Coupled with a luxurious, dairy-free béchamel-style sauce made from almond milk, olive oil, all-purpose flour, and nutritional yeast, every layer is packed with delightful texture and taste. The addition of earthy baby bella mushrooms and nutrient-rich spinach ensures a deeply satisfying experience.
Prepare yourself for a truly indulgent yet wholesome experience. You'll find layers of tender lasagna noodles embracing a savory filling of seasoned tofu, tender sautéed onions and garlic, and a vibrant mix of spinach and mushrooms. A velvety, cheesy-tasting white sauce binds everything together, complemented by bright marinara and fresh tomato slices. The finished dish is robust, deeply flavorful, and surprisingly light, making it a crowd-pleaser for vegans and non-vegans alike. The fresh basil garnish adds a beautiful aromatic finish that elevates each bite.
Customization & Variations:
- Feel free to swap almond milk for your favorite unsweetened non-dairy alternative like soy or oat milk to adjust the creaminess to your preference.
- For an extra punch of flavor, consider adding a pinch of red pepper flakes to the mushroom and spinach mixture when sautéing.
- While delicious as is, you could also experiment with other firm vegetables like finely diced zucchini or bell peppers, integrated into the vegetable layers.
This generous Vegan Lasagna is ideal for feeding a large family, impressing guests at a dinner party, or bringing to a potluck. Serve it alongside a simple green salad with a light vinaigrette to balance the richness.