Vegan Loaded Vegetable Lasagne
Submitted by emerytricia
Vegan vegetable lasagna stacked with mashed tofu ricotta, sauteed mushrooms, cauliflower, swiss chard, and tomato sauce. A dairy-free, plant-packed casserole that holds its own against the classic.
YIELD
12 servingsPREP
30 minCOOK
35 minREADY
65 minThis vegan lasagna skips the cheese without skipping the comfort. Mashed tofu seasoned with nutritional yeast, salt, thyme, basil, and a spoonful of tomato paste becomes a savory ricotta stand-in that holds together beautifully between the noodles.
The vegetable filling does the heavy work. Onion, celery, and finely chopped cauliflower get sauteed first to drive off moisture, then mushrooms join the pan to soak up the seasoning. A separate pan of wilted swiss chard or spinach goes between layers for a fresh, slightly mineral note that cuts through the richness.
Building goes faster than a traditional meat lasagna because the components are all cooked before they hit the pan. The bake just needs to bubble everything together, about 35 minutes at 375°F (190°C), and the top layer of extra sauce keeps the noodles from drying or scorching.
Pro Tips
- Press the tofu before mashing to squeeze out excess water. A wet ricotta layer makes for a soggy lasagna.
- Cook the cauliflower until it’s almost falling apart so it blends into the filling rather than feeling like a separate vegetable.
- Wilt the chard fully and squeeze out any liquid before layering. Greens release water as they bake and can pool at the bottom.
- The top noodle layer needs more sauce than feels right. Skimp here and it bakes into a tough, dry crust.
Variations
- Stir a few tablespoons of cashew cream into the tofu mixture for a richer, creamier ricotta replacement.
- Add a layer of roasted eggplant or zucchini ribbons for even more vegetables.
- Use a spicy arrabbiata sauce instead of plain tomato for a heat-forward version.
Ingredients
Directions
Cook lasagna noodles according to package directions.
Mash up the tofu in a bowl and add salt, nutritional yeast, spices, and tomato paste.
Chop the celery, caulflower, and onion finely and sauté in oil.
When mostly cooked add the mushrooms, sliced.
When the mushrooms are done, add the vegetables to the tofu and mix well.
Grease your casserole pan lightly with some oil to help prevent sticking.
Place a layer of noodles down and spoon some tomato sauce over it.
Put a layer of the tofu and veggies down.
Sauté the chard (or spinach) in a pan with just a little bit of oil.
When completely cooked down and soft, add half to the lasagne noodles, spreading evenly over the layer.
Add more sauce, then noodles, then tofu, then another layer of chard.
Top with more sauce, more noodles, and a large amount of sauce (to prevent any burning or drying out of the noodles when they’re cooked).
Cook in an oven preheated to 350 or 375 degrees F, and cook roughly 35 minutes, until bubbly and hot.
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