Vegan Lasagna

Vegan Engine 2 Diet Lasagna

Jolinda Hackett

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
363 Calories
10g Fat
60g Carbs
14g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 363
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 3mg 1%
Sodium 867mg 38%
Total Carbohydrate 60g 22%
Dietary Fiber 10g 37%
Total Sugars 16g
Protein 14g
Vitamin C 50mg 252%
Calcium 151mg 12%
Iron 5mg 25%
Potassium 1144mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetable lasagna ​​is always a good meal choice for a vegan. As if that's enough to be happy about, the lasagna noodles cook in the oven so there is no need to boil them first—what a time saver.

Ingredients

  • 1 onion, chopped

  • 1 head garlic, cloves chopped or pressed

  • 8 ounces mushrooms, sliced

  • 1 head broccoli, chopped

  • 2 carrots, peeled and chopped

  • 2 red bell peppers, seeded and chopped

  • 1 (15-ounce) can corn, rinsed and drained

  • 1 block silken light tofu

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon oregano

  • 1 teaspoon basil

  • 1 teaspoon rosemary

  • 2 (24-ounce-jars) pasta sauce

  • 26 1/2 ounces lasagna noodles

  • 16 ounces frozen spinach, thawed and drained

  • 2 medium sweet potatoes, cooked and mashed

  • 6 roma tomatoes

  • 1 cup raw cashews, ground

Steps to Make It

Prepare the Filling

  1. Gather the ingredients. Heat oven to 400 F.

  2. Sauté the onion and garlic on medium heat for 3 minutes in a nonstick pan without any oil.

  3. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon and leave the mushroom liquid in the pan.

  4. Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.

  5. Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.

  6. Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.

  7. Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly.

Assemble the Lasagna

  1. Cover the bottom of a 9-by-13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.

  2. Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.

  3. Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.

  4. Cover the lasagna with thinly sliced Roma tomatoes.

Bake and Serve

  1. Cover with foil and bake in the heated oven for 45 minutes.

  2. Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.

  3. Remove from oven and let the lasagna sit for 15 minutes before serving.