The Best Vegan Lasagna
This vegan lasagna is the absolute best. It has been enjoyed by so many non-vegans and they are always impressed with it. Filled with a vegan meat sauce, lots of vegan cheese, and a homemade tofu ricotta you will love.
Equipment
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 10 ounces vegan ground beef crumbles
- ½ onion (about 4 ounces) chopped
- 3-4 cloves garlic chopped
- 2 28 ounce cans tomato puree
- 2 ounces tomato paste
- 1 to 2 teaspoons organic sugar
- ¼ teaspoon salt
Tofu Ricotta
- 1 block (14 ounces) firm or extra firm tofu
- ¼ cup nondairy milk
- ¼ teaspoon or more to taste salt
- 1 tablespoon nutritional yeast
Vegan Cheese
- 2 cups vegan mozzarella shreds
- ¼ cup vegan parmesan
Other
- 12 lasagna sheets
Instructions
- Making the sauce: In a large pan sauté the garlic and onion in oil for 3 to 5 minutes until fragrant over medium low heat. Then, add in the vegan ground beef, tomato puree, salt, and sugar cook. I also like to add about ¼ cup of water to the tomato sauce can and pour that in. Cook for 30 minutes over medium low heat, it should be slightly bubbling. Stir occasionally.
- After 30 minutes you can taste the sauce and add in more salt or sugar if you like. Cook for another 30 minutes.
- Meanwhile, in a high speed blender or food processor add the tofu ricotta ingredients. You do not need to press the tofu for this. Blend until the tofu resembles ricotta. It should be thick.
- Once the sauce has cooked for about 45 minutes preheat your oven to 450F (232C).
- Cook your lasagna sheets in salted water until they are very al dente (about 2 minutes less than the box says). Carefully drain them but leave a little water in the pot so they don't stick.
- Once the sauce has cooked for a while it should be a bright red beautiful color. Give it a taste and make sure you like how it tastes. I also like to add in a ¼ cup (60ml) of pasta water to the sauce.
- You can use either 9x11 or 9x13 one will result in a thicker lasagna. Begin to assemble the lasagna by adding a bit of sauce to the bottom of your pan. This will ensure the pasta does not stick. Then add 3 sheets of pasta to fill the bottom of your pan. Add a layer of the ricotta, the vegan mozzarella, and then repeat until you fill the tray up. It should end with a layer of pasta, a layer of sauce, vegan ricotta, vegan mozzarella, and vegan parmesan sprinkled all over the top.
- Cover with foil and bake for 30 minutes. Take it out, uncover it and bake it for another 15 minutes. If you like you can broil on high for a few minutes.
- Allow the lasagna to rest for 20-30 minutes before cutting into it.
Notes
- If you do not want to make a homemade ricotta Kite Hill and Tofutti have vegan store-bought ricotta.
- Vegan mozzarella used was Good Planet and Daiya.
- Non-Dairy milk used was Ripple
- Vegan parmesan is Follow Your Heart.
- The blog post has all instructions for making this ahead and a lot of details so please be sure to read it carefully for any questions you may have.
Nutrition
Serving: 235gCalories: 289kcalCarbohydrates: 38.4gProtein: 14.5gFat: 9.1g
Tried this recipe?Let us know how it was!