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How to Make Michelle's Vegan Lasagna - A Step-by-Step Guide

Michelle's Vegan Lasagna is a delicious and satisfying dish that is perfect for a cozy night in or for feeding a crowd. Packed with layers of savory marinara sauce, creamy vegan cheese, and hearty vegetables, this lasagna is a wholesome and nutritious alternative to the classic meat and cheese version.

What makes this recipe so special is the homemade vegan ricotta cheese that is used in place of traditional ricotta. This creamy, tangy cheese is made from tofu, nutritional yeast, lemo...

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Ingredients

  • 2 teaspoons vegetable oil
  • ¼ onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 pound mushrooms, finely chopped
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (14 ounce) package firm tofu, drained and crumbled
  • 1 (6 ounce) package baby spinach, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • black pepper to taste
  • 1 pinch red pepper flakes
  • 1 (16 ounce) package lasagna noodles
  • 1 (8 ounce) package shredded mozzarella-style vegan cheese (Optional)
  • ½ cup water

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
  • Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
  • Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
  • Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
  • Bake in preheated oven until pasta is fully cooked, about 40 minutes.

    • Nutrition

    541 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Sodium: 909mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 25g
    • Vitamin C: 38mg
    • Calcium: 337mg
    • Iron: 10mg
    • Potassium: 973mg

    Categories

    Italian recipes
    Vegan recipes
    Pasta recipes
    Main recipes
    Casserole recipes