You'll Never Buy Store-Bought Vegan Lasagna Again After This

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start a pot of salted water and bring it to a boil.

Add lasagna noodles to the boiling water, ensuring they are separated and not sticking together.

While the noodles cook, heat olive oil in a large skillet with high walls.

Add minced garlic to the skillet and cook for 30 to 60 seconds until fragrant, being careful not to burn it.

Add sofrito to the skillet and stir together before adding spices: seasoning salt, oregano, garlic powder, onion powder, parsley, and black pepper. Cook for about 1 minute.

Add vegan beef crumbles to the skillet and cook until softened, about 3-4 minutes.

Remove the cooked noodles from heat and drain them completely.

On a baking sheet, lightly spray oil and lay the noodles in a single layer, spraying oil between layers to prevent sticking.

Add red sauce and vegan worcestershire sauce to the skillet and stir well, cooking for about 10 to 12 minutes before removing from heat.

Layer the lasagna starting with noodles, then sauce, then vegan mozzarella and vegan cheddar, repeating layers until finished, topping with vegan parmesan and dollops of vegan ricotta.

Bake the assembled lasagna in the oven until heated through and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens