Vegan Lasagna

Dinners on a weeknight can be a little hectic at our place. With work schedules, commitments with family, and activities for the kids, it can be tough to make time to cook a healthy meal every night of the week.

One of my mom's go-to dinners was here amazing homemade lasagna. I love making lasagna on the weekend and having it ready to reheat and enjoy during the week.

While my mom's recipe was meat-based and loaded with cheese, I have updated this family classic to be completely plant-based and delish. 

My kids love eating this lasagna hot (or even cold!) for lunches during the week. It also freezes really well, which means I can portion it out and have it ready to go for quick meals when it feels like the house it empty.

If you're looking to sneak in more vegetables into your family's diet, this is a great way to do it. Try blending cooked peppers, carrots, and other veggies directly into the tomato sauce for the lasagna. This has worked wonders for me and allowed me to boost the veggie content of lots of my recipes.

I also like to mix things up with my lasagna and swap out vegetables based on what is in season. We have a garden in our back yard, so I will pull what I can from there and throw it in. In the fall I use more squash and in the summer I throw in more lighter summer veg that are growing like crazy in the garden!

There really aren't any rules when it comes to what you can and cannot add! have fun with it! Here are some combinations I love:

  • Butternut squash and white kidney bean
  • Zucchini and black olive
  • Eggplant and chickpea
  • Kale and tomato

Play around with different combinations depending on your mood and the season...and what you have around.

Here's the recipe:

[[ recipeID=recipe-7kb0lh18h, title=Vegan Lasagna ]]

Keep in mind when making this lasagna that oven temperatures will vary. If you're cooking in a glass dish, drop your temp slightly and then broil right at the end to get that lovely colour and crispiness on the top.

I hope your family loves this recipe as much as mine does! have questions or a fave flavour combo to share? Message me!

Vegan Lasagna

This Best Vegan Lasagna is an amazing meatless, dairy-free lasagna packed with a hummus tofu ricotta that’ll please any carnivore! You’d never guess it wasn’t packed with cheese.

Servings: 9 Slices

Keywords: Lasagna, Vegan, Hummus

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

Lasagna

  • 12 whole grain lasagna noodles
  • 1 tbsp extra virgin olive oil
  • 1 medium zucchini, chopped
  • 8 oz sliced mushrooms
  • 12 oz frozen spinach, thawed
  • 1 cup frozen peas, thawed
  • 9 cups marinara sauce

Tofu Ricotta

  • 28 oz extra firm tofu, drained and pressed
  • 10 oz tub of roaster garlic hummus
  • 1 cup nutritional yeast
  • 2 tbsp fresh basil, finely chopped
  • 1 tsp fine sea salt
  • 1 tsp garlic powder

Instructions

Filling

  1. Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
  2. Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.

Tofu Ricotta

  1. Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.

Bake

  1. Place about 1 1/2 cups of marinara in the bottom of our 9x13' baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.
  2. Cover with foil and bake for 30 minutes.

Nutrition Facts

Serving Size: 9

Serving Per Recipe: 9 Slices

Amount Per Serving
Calories 384
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1.3g 6%
Trans Fat g
Sodium 966mg 40%
Total Carbohydrate 28.9g 9%
Dietary Fiber 6.9g 27%
Sugars 8.2g
Protein 19.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

TO FREEZE: This lasagna reheats beautifully from the freezer. You can 1) freeze tightly wrapped/bagged freeze individual portions and reheat from frozen in the microwave OR 2) freeze the whole pan, then when you’re ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.

Vegan Lasagna

This Best Vegan Lasagna is an amazing meatless, dairy-free lasagna packed with a hummus tofu ricotta that’ll please any carnivore! You’d never guess it wasn’t packed with cheese.

Servings: 9 Slices

Keywords: Lasagna, Vegan, Hummus

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

Lasagna

  • 12 whole grain lasagna noodles
  • 1 tbsp extra virgin olive oil
  • 1 medium zucchini, chopped
  • 8 oz sliced mushrooms
  • 12 oz frozen spinach, thawed
  • 1 cup frozen peas, thawed
  • 9 cups marinara sauce

Tofu Ricotta

  • 28 oz extra firm tofu, drained and pressed
  • 10 oz tub of roaster garlic hummus
  • 1 cup nutritional yeast
  • 2 tbsp fresh basil, finely chopped
  • 1 tsp fine sea salt
  • 1 tsp garlic powder

Instructions

Filling

  1. Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
  2. Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.

Tofu Ricotta

  1. Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.

Bake

  1. Place about 1 1/2 cups of marinara in the bottom of our 9x13' baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.
  2. Cover with foil and bake for 30 minutes.

Nutrition Facts

Serving Size: 9

Serving Per Recipe: 9 Slices

Amount Per Serving
Calories 384
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1.3g 6%
Trans Fat g
Sodium 966mg 40%
Total Carbohydrate 28.9g 9%
Dietary Fiber 6.9g 27%
Sugars 8.2g
Protein 19.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

TO FREEZE: This lasagna reheats beautifully from the freezer. You can 1) freeze tightly wrapped/bagged freeze individual portions and reheat from frozen in the microwave OR 2) freeze the whole pan, then when you’re ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.