Homemade Vegan Lasagna
This lasagna is comforting, plant-based, gluten-free optional, and might just be better-than-your-mama's.
Servings 8
Calories 488kcal
Cost $18
Equipment
- 1 9x13 pan
- 1 spatula
Ingredients
- 2 packages lasagna noodles
- 2 jars marinara sauce
- 2 tablespoon water
- vegan parmesan for topping
Tofu Ricotta Filling
- 1 16 oz package firm tofu
- 3 tablespoon nutritional yeast
- ½ cup basil fresh
- 1 tablespoon oregano dried
- 2 lemons juiced
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees.
- Prepare the tofu ricotta by adding all the ingredients into the food processor. Blend until creamy and well combined.
- Prep the bottom of a baking dish (9x13 will work) by adding about ½ cup marinara sauce to the bottom of the pan and 2 tablespoon water. Spread it around evenly.
- Add a layer of 4 lasagna noodles (or however many you can fit). Next, add about 2 tablespoons of ricotta cheese to each noodle. Add some marinara sauce and spread around - be generous. Add another layer of pasta and repeat this process until you run out of ricotta cheese.
- Top with vegan parmesan and cover with foil. Bake for 40 minutes covered and 15 minutes uncovered.
- Serve and enjoy!
Notes
I used about 1.5 25oz jars of marinara sauce. Use your leftover marinara to make One Pot Pasta.
Use a large 9x13 baking dish for the optimal fit.
Feel free to add in lentils or cooked veggies of your choice to each layer of ricotta/sauce. I like doing roasted mushrooms and thin sliced zucchini.
Nutrition
Calories: 488kcal | Carbohydrates: 90g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 357mg | Fiber: 6g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 3mg
