Best Vegan Lasagna

This quick & easy Vegan Lasagna is packed with healthy flavor from homemade tomato sauce and creamy tofu ricotta. It’s a hearty and delicious vegan dinner that’s simple enough to serve on a weeknight!

Recipe

Ingredients

• 10 oz lasagna noodles ready to bake variety

Tomato Sauce

• 1 tbsp olive oil
• ½ yellow onion finely diced
• 2 cloves garlic minced
• 3 tbsp tomato paste
• 28 oz crushed tomatoes canned
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp salt

Tofu Ricotta

• 20 oz extra firm tofu
• ½ cup nutritional yeast
• 2 tbsp apple cider vinegar
• 2 tbsp tahini
• ⅔ cup almond milk
• 1 cup baby spinach leaves
• salt and pepper to taste

Instructions

• Preheat oven to 375°F.
• Heat olive oil in a large nonstick pan over medium-high heat. Add the onion, garlic, and tomato paste and cook for 5 minutes until onions are softened and fragrant. Add the crushed tomatoes, dried oregano, and salt, and cook for a further 3–4 minutes, stirring frequently.
• Add the extra firm tofu, nutritional yeast, apple cider vinegar, tahini, and almond milk to a blender or food processor.
• Blend on a low speed for a few seconds until well combined.
• Transfer the tofu ricotta to a frying pan over medium heat and add the spinach leaves. Sauté for 1–2 minutes or until the spinach wilts, and season to taste with salt and pepper.
• Spread a thin layer of tomato sauce in the bottom of a 9×13 baking dish. Arrange a single layer of lasagna noodles on the bottom of the pan. Spread ½ of the tofu ricotta and spinach mixture evenly on top of the noodles. Add a few spoonfuls of tomato sauce and spread evenly across the filling. Top with another layer of lasagna noodles.
• Repeat with another layer of ricotta-spinach mixture, sauce, and noodles. Spread a thick layer of tomato sauce over the top of the lasagna. (You may have some extra sauce leftover.)
• Bake for 50–60 minutes.

Nutrition