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–+ servings

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
 
 

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 9x13 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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