I’ve been working on perfecting this lasagna recipe for the last year or so and it’s ready to be shared! Here’s the ultimate plant-based lasagna recipe!
This plant-based lasagna is another great recipe to have in your repertoire for holidays, pot lucks, and gatherings of all sorts. It also happens to be great to make while you’re at home practicing social distancing and in need of a little comfort and something that feels a little special. I’ll often make this with a big salad and maybe some garlic bread for a birthday dinner and it always seems to work out really well. It’s easier than traditional lasagna, but still feels a little indulgent. Try this one or any of the other plant-based meal idea that I’ll list at the end of the post and let me know what you think! Testing out a new recipe is a perfect way to pass the time if you’re stuck at home. 🙂
Ingredients Needed for the Ultimate Plant-Based Lasagna
Like any good lasagna recipe, this one uses quite a few ingredients. Luckily they come together quickly and require very little prep-work. You’ll need:
- Lasagna noodles
- Pasta sauce
- Nutritional yeast
- Dried basil
- Green peas
- Roasted red peppers
- Artichoke hearts
- Baby spinach
- Shredded carrots
- Plant-based shredded mozzarella cheese
Assembling the Lasagna
You’ll assemble your lasagna in a few different parts, which you’ll get ready just before you want to put everything together.
The first part is of course the lasagna noodles, which you’ll boil on the stove for a few minutes first, then you’ll make your veggie mix, and finally you’ll make your “ricotta cheese” mixture. Each part only takes a few minutes to put together, which I appreciate.
To layer the lasagna, first start with a few tablespoons of sauce on the bottom of your casserole dish. Next create a base of noodles. Then, spoon on some of the cheese mixture, followed by some of the veggies, and top with a few more spoonfuls of sauce. Then do it all over again!
To finish the top layer, create a “cap” of lasagna noodles, spoon some more sauce on top, and sprinkle the plant-based cheese over the whole thing.
I love making lasagna this way because the whole thing, including prep time and baking time only takes about one hour, instead of an entire afternoon.
Here’s the full printable recipe!
I've been working on perfecting this lasagna recipe for the last year or so and it's ready to be shared! Here's the ultimate plant-based lasagna recipe!
- 9 Lasagna noodles
- 1 jar Pasta sauce
- 1 cup Hummus
- 1 block Extra firm tofu
- 1/4 cup Nutritional yeast
- 1 tsp Dried basil
- Salt and pepper to taste
- 1 cup Frozen green peas
- 1 cup Baby spinach leaves
- 1/2 cup Chopped artichoke hearts from a jar is fine
- 1/2 cup Chopped roasted red peppers from a jar is fine
- 1/2 cup Shredded carrots
- 3/4 cup Plant-based shredded mozzarella cheese
Preheat the oven to 375 degrees. Put a large pot of water on to boil. Prepare the "ricotta cheese" mixture: Crumble the block of tofu with your hands into a large mixing bowl. Dump in the hummus, nutritional yeast, basil, and a bit of salt and pepper and mix it all together.
Place the noodles into the boiling water to cook for about 10 minutes. Prepare the veggie filling: In a medium pan, cook the shredded carrots and frozen peas for about 5 minutes, stirring frequently. Add in the artichoke hearts, roasted red peppers, and baby spinach leaves, and cook until spinach is wilted. Set aside.
Once the noodles are cooked, drain them and begin putting the lasagna together. Spread 3 tablespoons of the pasta sauce on the bottom of your casserole dish, then place three lasagna noodles on top. Use a teaspoons to place globs of the ricotta cheese mixture over the entire surface area of the noodles, using up about half of the mixture.
Scatter about half of the veggie mixture over top of the ricotta cheese mixture, covering the entire surface area of the lasagna layer. Spoon about 1/3 of the remaining sauce over the whole thing.
Repeat, placing noodles, cheese mixture, veggies, then sauce. All of the cheese mixture and all of the veggies should be used up after this step.
Add one final layer of noodles, top with remaining sauce, then sprinkle the whole thing with the plant-based shredded mozzarella cheese.
Bake for about 1 hour at 375 degrees. Enjoy!
More Ideas Like This
- Plant-Based Shepherd’s Pie with Lentils
- Plant-Based Cowboy Casserole
- Veggie Pot Pie with Biscuit Topping
- Plant-Based Apple Pie Dump Cake Recipe
- Plant-Based Slow Cooker Buffet Meatballs
- The Creek Line House Food and Recipe Archives
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.