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July 11, 2008

Vegan Lasagna

Hearty and satisfying

Stephanie Bain

Serves 4

Tofu ricotta (see recipe below)
Cheese sauce (see recipe below)
About 15 cooked lasagna noodles
Your favorite marinara sauce (at least a jar's worth)
Vegan parmesan or mozzarella to sprinkle on top

Tofu ricotta
18 ounces firm tofu
3 tablespoons nutritional yeast
1 tablespoon dried basil
1 tablespoon oregano
1 tablespoon garlic powder
Salt and pepper to taste

Cheese sauce
1 cup of water
1/4 cup roasted red peppers
1/4 cup raw almonds
1/4 cup lemon juice
3 tablespoons tahini
3 tablespoons whole wheat flour
2 tablespoons corn starch (or arrowroot)
Salt to taste
Garlic powder to taste

Preheat oven to 350 F (175 C).

Crumble the tofu with a fork and mix in the ricotta seasonings (basil, nutritional yeast, oregano, garlic powder, salt, and pepper).  

Blend together the ingredients for the cheese sauce.

Spray a 9-inch-by-13-inch pan with cooking spray.

Spread the marinara sauce on the bottom of the pan. Cover with about 5 noodles, slightly overlapping each other. Cover the noodles with ricotta. Pour a thin layer of cheese sauce over all.

Layer 5 more noodles, then ricotta, then cheese sauce. Put down down the last 5 noodles, and pour the remaining marinara sauce over the top.

Sprinkle your parmesan or mozzarella over the sauce.

Bake for 40 minutes covered, then for 30 minutes uncovered.

Serving Suggestions and Variations

  • Sprinkle black olives on the top before baking. 
  • Use fresh garlic in place of garlic powder.
  • Try adding some soy crumbles or vegan sausage.
  • Try adding layers of sliced vegetables like portobello mushrooms or zucchini.
     

Recipe courtesy of Stephanie Bain, VeganDeNovo blogger. 

For even more vegetarian recipes, check out VegRecipes.org.

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