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.
Ingredients
- 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
Salt
- 1 package frozen spinach, defrosted and drained
- Topping
- 20 leaves fresh basil
- Optional: Vegan mozzarella shreds
Preparation
-
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.
