Easy Vegan Lasagna Recipe

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.

Boil a large pot of water with a little bit of salt for the lasagna noodles.

Cut half of a large onion and peel 2 cloves of garlic.

Add the onion and garlic to a cast-iron skillet without oil; if it sticks, add a little water.

Add about 1 teaspoon of salt, 1.5-2 tablespoons of dried basil, and 1 tablespoon of dried oregano to the skillet.

Cook until the onions are browned.

Add 2 jars of organic tomato paste and crushed tomatoes to the skillet; mix well and let simmer.

In a food processor, add a whole package of firm silken tofu, 2 tablespoons of nutritional yeast, 1/2 cup of soaked almonds, juice of 1 lemon, and about 1 teaspoon of salt; process until creamy to make vegan ricotta.

Cook the lasagna noodles in boiling water for about 7-8 minutes until al dente; then strain and cool them with cold water.

Spread a little tomato sauce on the bottom of a baking dish to prevent sticking.

Layer the noodles over the sauce, then add half of the vegan ricotta, followed by a layer of vegan cheese, and then the meat filling from the skillet.

Repeat the layers, finishing with noodles and topping with the remaining meat filling and vegan parmesan.

Cover the dish with tin foil and bake at 350°F for about 1 hour.

Remove from the oven and let it cool for a bit before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens