Go Back

Vegan Lasagna

The best vegan lasagna I've ever made, no vegan cheese necessary.
Total Time 1 hr
Servings 6 -8

Ingredients
  

  • - 1 package lasagna noodles

Vegan Ricotta:

  • 2 lbs extra-firm tofu drained and rinsed
  • 3/4 raw cashews
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 teaspoons dried basil
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cube veggie boullion
  • 1/4 cup water
  • 1 cup grated carrots optional
  • 1 package frozen spinach thawed (optional)

Tomato Sauce:

  • 2 six ounce cans tomato paste
  • 1 can diced tomatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 tablespoons dried basil
  • 1 cup water more if you like your sauce liquidy
  • 1/2 medium-sized onion chopped very small
  • 3/4 cup fresh broccoli chopped very small
  • 1/2 cup mushrooms chopped
  • 1 cup veggie crumble like Boca Crumbles or Lightlife Smart Ground
  • 1/3 cup nutritional yeast
  • salt to taste (I used approx. 2-3 teaspoons)

Instructions
 

  • Preheat the oven to 350 F.
  • To prepare the ricotta, heat up the water and veggie bouillion until dissolved.
  • Add the grated carrot and spinach and saute until the carrot is soft, about 5-10 minutes.
  • In a food processor, combine one block of tofu, cashews, lemon juice, olive oil, basil and salt and blend until combined and smooth.
  • Once the carrots are soft, add the tofu mixture.
  • Crumble the second block of tofu in and stir. Add salt and pepper, to taste.
  • Take off the heat and set aside.
  • For sauce, heat up a medium-large saucepan with the olive oil. Once hot, saute the garlic for 1-2 minutes.
  • Add the dried basil and saute 1 more minute.
  • Add the tomato paste, diced tomatoes, water and stir.
  • Add in the onions, broccoli and mushrooms, if using and cover. Simmer until the veggies are soft enough for your liking. You might want to get a large pot of water boiling while the veggies are simmering and cook the lasagna noodles.
  • Once the veggies are soft enough, add the veggie crumbles, salt, pepper and nutritional yeast and stir. Simmer on low until ready to use.
  • Pour a very thin later of the finished sauce on the bottom of a casserole dish (at least 9x13 in.). Put the first layer of lasagna noodles down.
  • Cover the noodles with half of the ricotta mixture and lay down the second layer.
  • Cover this layer with 1/3 of the tomato sauce and continue layering until everything is used up, with the final layer being the tomato sauce on top.
  • Bake covered in aluminum foil for 15 minutes and then uncovered for 10-15 more minutes.
  • Enjoy!