Classic Vegan Lasagna

A plant-based twist on an Italian classic casserole featuring layers of pasta, a ‘meaty’ red sauce, and almond-tofu ricotta and plant-based mozzarella.

I love make-ahead casserole dishes. Why? Let me count the ways!! They’re convenient, versatile, nutritious, easy, and delicious!

This Classic Vegan Lasagna is one of my favorite beloved casserole-type dishes, but with the added bonus of layers. I’m not sure why, but I really enjoying making layered dishes. I always have. I think it’s because you get the benefit of separate recipes that go really well together.

Similar to most lasagna recipes, this Classic Vegan Lasagna is comprised of a few repeating layers of delicious fillings. There are four complimentary components – a “Meaty” Red Sauce, customary lasagna noodles, Almond Tofu Ricotta, and cheese.

And it couldn’t be easier to put together. Simply repeat layers of the first three components in a large casserole dish, then top it off with plant-based Mozzarella Cheese. In total, it’s nine layers – or ten, if you count the cheese. Doesn’t it look scrumptious?

The “Meaty” Red Sauce is the first layer in the pan and the last on top before the optional plant-based mozzarella cheese. It’s comprised of crushed tomatoes, fresh vegetables, mushrooms, texturized vegetable protein (TVP), herbs, and seasonings that keeps this lasagna linked to its Italian roots.

The “meatiness” comes from some texturized vegetable protein or TVP. If you prefer not to use TVP or can’t use soy, you can substitute with a myriad of ingredients, including cracked bulgur, chopped soy curls, crumbled tofu, mushrooms, lentils, veggies, plant-based crumbles, or mince.

For the pasta, I use lentil lasagna sheets. They’re plant-based, all natural, gluten-free, and contain one ingredient. As an added bonus, they don’t require any precooking, which makes them super easy and convenient to use.

If you prefer using traditional Lasagna Noodles, you’ll need to cook them according to the package instructions before using them as a layer in this Classic Vegan Lasagna. You can also use brown rice lasagna noodles or any other lasagna noodles.

Up next is the savory Almond Tofu Ricotta. When we first transitioned to a plant-based diet, I stopped adding the ricotta layer when I made lasagna. And then I played around a bit and created a zucchini almond ricotta for my Zucchini Lasagna.

I also had a lot of fun creating a more neutral ricotta filling for my Cheese Blintzes. If you haven’t tried them yet, you can find the recipe here. They’re another great make-ahead casserole dish.

Over the years, I’ve tweaked the ricotta recipe and posted it here. But to use it in lasagna, we add in a bunch of lasagna flavor, including garlic powder, onion powder, and an Italian seasoning blend. It’s super easy to make in a food processor. It’s literally ready in less than five minutes, start to finish.

And this Classic Vegan Lasagna wouldn’t quite be lasagna without the final plant-based mozzarella layer on top. Use whatever vegan mozzarella cheese or shreds you have. You can also use my Vegan Mozzarella recipe which is made possible by boiling cashews and potatoes, then blending with a little plant milk, seasonings, and kappa carrageenan.

Now for the method. To assemble this Classic Vegan Lasagna, spread some of the sauce in the bottom of a large casserole dish. Then layer the lasagna noodles evenly over the sauce. Spread a third of the ricotta mixture over top the noodles, followed by the red sauce again. Repeat the process twice more. Then sprinkle with the mozzarella cheese.

Now you have the option to wrap it up and refrigerate if or bake until nice and bubbly. Either way, you’re in for a delicious plant-based meal that will please even the pickiest eaters.

I hope you enjoy this Classic Vegan Lasagna as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   

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Enjoy!!

Ingredients

• 8-10 ounces lasagna noodles*
• Savory Almond Tofu Ricotta (recipe follows)
• ‘Meaty’ Red Sauce (recipe follows)
• 1-2 cups vegan mozzarella cheese** (optional)

Savory Almond Tofu Ricotta Ingredients

• 1½ cups slivered almonds***
• ½ cup unsweetened plant milk
• 14 ounces firm tofu, drained
• ½ cup vegan mozzarella cheese
• ¼ cup nutritional yeast
• 3 Tbsp fresh lemon juice
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Italian seasoning
• salt and pepper to taste

‘Meaty’ Red Sauce Ingredients

• 1 onion, chopped
• 1 carrot, grated
• 4 ounces mushrooms, chopped
• 2 Tbsp minced garlic (1 Tbsp garlic powder)
• 28 ounces crushed tomatoes (3 cups)
• 8 ounces tomato sauce
• 1 cup baby spinach, chopped
• 1 cup texturized vegetable protein (tvp)****
• ½ cup vegetable broth or water
• ¼ cup nutritional yeast
• 1 tsp onion powder
• 3 tsp Italian seasoning
• ¼ tsp red pepper flakes
• Salt and pepper to taste (optional)
• 1 Tbsp maple syrup (optional)

Instructions

• Make the ricotta.  In a food processor, pulse the ricotta ingredients until it morphs into a spreadable consistency – it should resemble ricotta. Adjust seasonings, if desired.  Set aside.

• Make the red sauce.  Sauté the onion, mushroom, and carrot in a large saucepan.
• After 5-6 minutes, add the garlic and sauté another 2-3 minutes.  
• Add in the remaining ingredients and simmer on medium-low for 5 minutes.  Remove from heat and set aside.

• If your lasagna noodles need to be cooked, prepare the pasta per package instructions. Drain and rinse with cool water. Set aside.
• Preheat the oven to 375°F.
• Assemble the lasagna.  Spread 1 cup of the red sauce on the bottom of a 9×13 baking dish or large casserole dish.
• Layer 4-5 lasagna pasta evenly placed over the sauce, spread 1/3 of the ricotta over the pasta, followed by 1¾-2 cups of the red sauce spread evenly atop the ricotta.

• Repeat the layers (pasta, ricotta, red sauce) twice.
• Sprinkle the vegan mozzarella shreds evenly atop the red sauce, if desired.  Cover with foil and bake for 40 minutes, until nice and bubbly.  Remove the foil and bake 10-15 more minutes.
• Remove the lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving

Notes

* You can use traditional lasagna noodles, gluten-free lasagna noodles, or lentil lasagna sheets.  All work great in this recipe. Just be sure to cook your lasagna noodles as the package directs, if required.  Several plant-based pasta do not require any cooking which makes for easier prep.

** I have successfully used my oil-free plant-based Mozzarella cheese – made of hemp hearts, cashews, and potatoes.  

*** I recommend using slivered almonds since they are peeled and blanched, which results in a great color and texture.  If you can’t have almonds or nuts, try substituting with sunflower seeds or pumpkin seeds (pepitas). 

****  Feel free to substitute crumbled tofu, prepared mince, or vegan ground beef (beyond burger or impossible burger) for the texturized vegetable protein (tvp).