Vegan Lasagna

A Vegan Lasagna that even non-vegans will love! With a simple plant-based swap you can make this classic and delicious dish!

I’m not sure why it took me so long to put together a Vegan Lasagna recipe, but better late than never! This one was so good, even my non-vegan Family loved it!

And it’s really simple to make, we just need to swap the meat and dairy, a lot of the flavor comes from plants after all!

ingredients for Vegan Lasagna

• Meat – For the meat we will just be using some store-bought Plant Based Meat like Impossible or Beyond. You can also make my Tofu Ground Beef recipe instead! Or use something like my TVP Ground Beef, or Lentils & Mushrooms or Tempeh as well.

• Pasta – I tested this out with both no boil and regular pasta that’s been cooked to al dente and I preferred the regular pasta.
• Vegan Mozzarella – I tested this out with both Violife and Daiya Mozzarella shreds and prefer the Daiya, but use whatever you like!
• Tofu Ricotta – I like to use my Tofu Ricotta recipe for this, but you can also use store-bought if you like.

• Vegan Butter & Olive Oil – I like using a combo of both, but you can just use one or the other if you prefer.
• Onion, Carrot, Celery – The Classic Sofrito!
• Garlic – I like using 8 cloves, but if you want more add it.
• Tomato Paste – We’re gonna use a whole tube of it too!
• Red or White Wine – I prefer Red Wine, but use White if you like. You can also just use some Veggie Broth if you don’t do alcohol.
• Crushed Tomatoes – We’ll be using two of the 28 oz. cans of Crushed Tomatoes!
• Vegan Worcestershire – Not traditional, but elevates the sauce a little to me!
• Italian Seasoning – If you don’t have the convenient Italian Seasoning, just use things like Dried Basil, Thyme, Rosemary, Parsley, to taste.
• Nutritional Yeast – For some added Umami!

how to make vegan Lasagna

Melt the vegan butter and Olive Oil over medium heat, add in the onion, carrot and celery. Stir to coat and cook until the veggies have softened, about 10 – 12 minutes.

Add a pinch of salt, and then the minced garlic and tomato paste. Stir and cook for 1 minute, then add in the plant based meat. Break it up into a fine ground and cook until browned.

Add in the Red or White Wine (or Veggie Broth) and stir to incorporate. Scraping any brown bits that have stuck to the pan (the fond).

Then add the Crushed Tomatoes.

Stir in the rest of the seasonings. Taste and adjust seasoning for the sauce, adding anything you like! Bring to a simmer, reduce sauce until it’s at desired consistency. You can do this while you boil the pasta.

After pasta is cooked, drain and cool either under cold running water, or you can do an ice bath. Either way, pat them dry with a clean kitchen towel or paper towels.

To assemble the Lasagna, grab a 9×13 pan, and start with a thin layer of sauce. Then add 3 Lasagna Noodles. Do 2 heaping cups (about 500g) of the sauce. Then layer about 1/2 cup of my Tofu Ricotta (or store-bought Vegan Ricotta). Next add a layer of Shredded Vegan Mozzarella.

Repeat with Lasagna Noodles, Sauce, Ricotta, Mozzarella, for 3 more layers (or 2 if your pan isn’t large enough). Top with a thicker layer of Mozzarella. Cover with foil. Bake, and then let it rest for at least 30 minutes so it’s not too soupy. Serve and enjoy!

storage

Store leftovers in the fridge and enjoy within 3 – 5 days. You can reheat in the microwave. You can also freeze for up to 3 months.

You will also likely have some extra Meat Sauce, this can also be stored for 3 – 5 days in the fridge or frozen for up to 3 months. Use on any pasta you like!

other recipes you’ll dig!

• Alfredo
• Spinach Pasta
• Vodka Pasta
• SpaghettiOs
• Turkish Pasta

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Vegan Lasagna

5 from 2 votes

Print Recipe Pin Recipe

Course Comfort Food Classics, Pasta & Pizza

Cuisine Italian

Servings 12 Servings

Equipment

• Dutch Oven
• 9 x 13 Casserole Dish

Ingredients

 

US CustomaryMetric

 

1x2x3x

Lasagna

• 4 cups Vegan Mozzarella (Shredded)
• 9 – 10 oz Lasagna Sheets (About 12 Sheets)

Tofu Ricotta

• 2 cups Tofu Ricotta (homemade or store-bought)
• 1/4 cup Chopped Parsley

Meat Sauce

• 2 Tbsp Vegan Butter
• 1 Tbsp Olive Oil
• 2 cups Diced Onion
• 3/4 cup Diced Carrot
• 3/4 cup Diced Celery
• 2 lb Plant Based Meat (like Impossible or Beyond, SEE NOTES for more options)
• 8 cloves Garlic (minced)
• 6 oz Tomato Paste
• 2 cups Red Wine (or Tomato Sauce or Veggie Broth)
• 56 oz Crushed Tomatoes (Two 28 oz. Cans)
• 1 Tbsp Vegan Worcestershire
• 2 Tbsp Nutritional Yeast
• 2 tsp Calabrian Chile (optional for a little heat)
• 1 – 2 Tbsp Italian Seasoning

Instructions

 

Meat Sauce

• In a dutch oven or large heavy bottomed pot, melt the vegan butter and Olive Oil over medium heat, add in the onion, carrot and celery. Add a pinch of salt, stir to coat and cook until the veggies have softened, about 10 – 12 minutes.
• Add the minced garlic and tomato paste. Stir and cook for 1 minute, then add in the plant based meat. Break it up into a fine ground and cook until browned.
• Add in the Red or White Wine (or Tomato Sauce or Veggie Broth) and stir to incorporate. Scraping any brown bits that have stuck to the pan (the fond). Cook for 3 minutes, then add the Crushed Tomatoes and the rest of the seasonings (Worcestershire, Nutritional Yeast, Calabrian Chilies and Italian Seasoning). Stir to combine.
• Taste and adjust seasoning for the sauce, adding anything you like! Bring to a simmer, reduce sauce until it’s at desired consistency.
• NOTE: You will likely have some extra Meat Sauce (like 2 – 3 cups worth) after assembling the Lasagna, this can be stored for 3 – 5 days in the fridge or frozen for up to 3 months. Use on any pasta you like!

Lasagna

• While sauce simmers, cook the pasta to al dente according to package instructions.
• After pasta is cooked, drain and cool either under cold running water, or you can do an ice bath. Either way, pat them dry with a clean kitchen towel or paper towels.
• Preheat Oven to 350 F / 175 C
• To assemble the Lasagna, grab a 9×13 pan, and start with a thin layer of sauce. Then add 3 Lasagna Noodles. Do 2 heaping cups (about 500g) of the sauce. Make sure to completely cover the noodles so they don’t dry out.
• Then spread about 1/2 cup of Tofu Ricotta (or store-bought Vegan Ricotta). I will do dollops and then spread it as evenly as possible. Doesn’t have to be perfect! Next add a layer of Shredded Vegan Mozzarella (about 1/2 cup)
• Repeat with Lasagna Noodles, Sauce, Ricotta, Mozzarella, for 3 more layers (or 2 if your pan isn’t large enough). Top with a thicker layer of Mozzarella. Cover with foil. Bake in the preheated oven for 45 minutes. Then remove the foil and bake for another 10 minutes. Broil for about 5 minutes to melt and brown the cheese. Keep an eye on it so it doesn’t burn.
• Remove from the oven and let the lasagna cool and rest for at least 30 minutes so it’s not too soupy. Serve and enjoy!

Storage

• Store leftovers in the fridge and enjoy within 3 – 5 days. You can reheat in the microwave. You can also freeze for up to 3 months.
• You will also likely have some extra Meat Sauce, this can also be stored for 3 – 5 days in the fridge or frozen for up to 3 months. Use on any pasta you like!

Notes

Meat – For the meat we will just be using some store-bought Plant Based Meat like Impossible or Beyond. You can also make my Tofu Ground Beef recipe instead! Or use something like my TVP Ground Beef, or Lentils & Mushrooms or Tempeh as well.

Keyword Bolognese, Pasta

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