Vegan Lasagna with Tofu Ricotta
Layers of hearty mushroom and vegetable filling, creamy tofu ricotta, and rich pasta sauce - this vegan lasagna with tofu ricotta is comfort food at its best, and no one will miss the cheese. It's an easy vegan lasagna that's perfect for feeding a crowd, meal prepping for the week, or bringing to your next gathering.
Print TRADITIONAL Recipe
INGREDIENTS
- 1 Large Onion
- 1+ Cup Carrots
- 1 Large Celery Rib
- 1 Pkg Baby Bella Mushrooms 16 oz
- 1-2 tbsp Olive Oil
- 2 tsp Parsley
- 2 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
- ½ tsp Cinnamon
- 1 Pkg Extra Firm Tofu
- ¼ C Italian Breadcrumbs
- ¼ C Non-Dairy Milk
- 3 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Salt
- 2 Large Jars Pasta Sauce (of Choice) 28 oz each OR Homemade Pasta Sauce
- 1 Pkg No-Cook Lasagna Sheets 12 oz
- Vegan Parmesan optional
- Fresh Basil optional
INSTRUCTIONS
Prepare the Vegetables
- Dice onion, carrots, and celery into small pieces.1 Large Onion, 1+ Cup Carrots, 1 Large Celery Rib
- Clean mushrooms, trim stems, and quarter. Pulse in a food processor a few times to finely chop - or chop by hand.1 Pkg Baby Bella Mushrooms
Prepare the Vegetable "Meaty" Filling
- Heat a generous drizzle of olive oil in a large skillet over medium heat.1-2 tbsp Olive Oil
- Add onions, carrots, and celery. Cook for 3-5 minutes.
- Add mushrooms and stir to combine. Cook until the mushroom liquid is fully absorbed, about 10 minutes, stirring often.
Season the Vegetable "Meaty" Filling
- Add all seasonings to the pan and stir well. Cook until the mixture is slightly browned, about 3 minutes.2 tsp Parsley, 2 tsp Basil, 1 tsp Oregano, 1 tsp Salt, ½ tsp Cinnamon
Prepare the Tofu Ricotta
- Drain tofu, break into pieces, and pulse in a food processor to a sandy texture.1 Pkg Extra Firm Tofu
- Add breadcrumbs, non-dairy milk, and seasonings. Pulse until fully combined.¼ C Italian Breadcrumbs, ¼ C Non-Dairy Milk, 3 tbsp Nutritional Yeast, 1 tsp Garlic Powder, 1 tsp Onion Powder, ½ tsp Salt
Assemble & Bake the Lasagna
- Preheat oven to 350°.
- Spread a thin layer of pasta sauce on the bottom of a 13x9 pan.2 Large Jars Pasta Sauce (of Choice)
- Layer 1: Lasagna sheets, thin layer of pasta sauce, tofu ricotta, veggie "meaty" mixture, thin layer of pasta sauce.1 Pkg No-Cook Lasagna Sheets
- Layer 2: Repeat layer 1.
- Final layer: Lasagna sheets topped with a thin layer of pasta sauce.
- Bake 50-60 minutes, then remove from oven and let sit 10 minutes.
Serve
- Serve with optional vegan parmesan and fresh basil.Vegan Parmesan, Fresh Basil