Vegan Lasagna

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 11/26/21
Vegan Lasagna

The Spruce / Bahareh Niati
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
348 Calories
9g Fat
57g Carbs
13g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 348
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 728mg 32%
Total Carbohydrate 57g 21%
Dietary Fiber 10g 36%
Total Sugars 15g
Protein 13g
Vitamin C 57mg 283%
Calcium 163mg 13%
Iron 5mg 26%
Potassium 1226mg 26%
*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 small head garlic, all cloves chopped or pressed

  • 8 ounces mushrooms, sliced

  • 1 head broccoli, chopped

  • 2 carrots, peeled and chopped

  • 2 red bell peppers, chopped

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

  • 1 block silken light tofu

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon dried rosemary

  • 2 (24-ounce) jars pasta sauce

  • 2 (13.25-ounce) boxes whole-grain lasagna noodles

  • 16 ounces frozen spinach, thawed and drained

  • 2 medium sweet potatoes, cooked and mashed

  • 6 Roma tomatoes, thinly sliced

  • 1 cup raw cashews, ground

Steps to Make It

Prepare the Filling

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

    Vegan Lasagna ingredients

    The Spruce / Bahareh Niati

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

    onions and garlic in a pan

    The Spruce / Bahareh Niati

  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.

    mushrooms and onions cooking in a pan

    The Spruce / Bahareh Niati

  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.

    broccoli and carrots cooking in a pan

    The Spruce / Bahareh Niati

  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.

    peppers and corn cooking in a pan

    The Spruce / Bahareh Niati

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

    tofu and vegetables in a bowl

    The Spruce / Bahareh Niati

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

    Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl

    The Spruce / Bahareh Niati

Assemble the Lasagna

  1. Cover the bottom of a 9 x 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.

    sauce and pasta sheets in a baking dish

    The Spruce / Bahareh Niati

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

    Spread the vegetable-tofu mixture over the sauced noodles, and layer

    The Spruce / Bahareh Niati

  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.

    lasagna with vegetables in a baking dish

    The Spruce / Bahareh Niati

  4. Cover the lasagna with thinly sliced Roma tomatoes.

    Cover the lasagna with thinly sliced Roma tomatoes in a baking dish

    The Spruce / Bahareh Niati

Bake and Serve

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

    lasagna covered with aluminum foil

    The Spruce / Bahareh Niati

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

    ground cashews on top of the lasagna

    The Spruce / Bahareh Niati

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

    Vegan Lasagna in a baking dish

    The Spruce / Bahareh Niati