Finally a lasagna your family will love to eat, and you’ll feel good about serving. Know you have a busy week coming up? Make this vegan lasagna up to 3 days ahead of time and keep in fridge until ready to bake!
If you’re looking for a whole grain lasagna, or a lower-carb, gluten-free option, this lasagna is made for you. Either reach for 100% whole wheat wide lasagna noodles, or slice zucchinis into thin noodles using a mandoline. You can also increase the protein by adding in a faux meat “ground beef” product.
- 12 100% whole-wheat lasagna noodles or 2-3 medium zucchinis, cut into thin noodles
- Optional: 1 package (12 oz) meatless ground round (such as Beyond Meat Beyond Beef crumbles, or Yves) (omit if gluten-free)
- 4-6 cups tomato sauce
- Tofu Ricotta and Spinach
- 1 package firm tofu, drained
- ½ cup non-dairy unsweetened milk
- 2 tsp garlic powder
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 package frozen spinach, defrosted and drained
- 20 leaves fresh basil
- Optional: Vegan mozzarella shreds
Preheat oven to 375F.
If using lasagna noodles, cook according to packaging.
If using meatless ground round, cook “meat” until brown and mix in to tomato sauce.
Using your hands, break apart tofu and mix with milk, garlic powder, basil, oregano and salt.
In a food processor, process spinach to break apart spinach but not pureed.
Mix spinach and tofu together.
In our casserole dish (13 in x 9 in), spread ¼ of the tomato sauce. Top with 3 noodles or ¼ zucchini. Top with another ¼ of sauce, 5 basil leaves and then 3 more noodles or ¼ zucchini. Top with tofu ricotta and spinach. Repeat ¼ sauce, 5 basil leaves and 3 noodles or ¼ zucchini, twice. Top lasagna with mozzarella shreds and remaining basil leaves.
Bake for 45 minutes covered and then uncovered for 15 minutes. Let sit for 15-20 minutes before cutting into and serving.