Vegan Vegetable Lasagna

This Vegan Vegetable Lasagna will be the best you ever have had.  Those aren’t my words, but the words of my guests and family.  This one takes a little bit of effort, but the results are more than worth it.  If you can, make the red sauce and the vegan ricotta the day before.  It helps build in all the flavors.  The layers of flavors from the red sauce, the sauteed veggies and of course, the vegan spinach ricotta make for a decadent and wonderful Italian feast.  Try this Vegetable Lasagna NOW!

Here is a link to the Miyoko’s Liquid Mozzarella.  If you have never heard of or used this product, do yourself a favor and try it!

Print Recipe

Vegetable Lasagna

This Vegetable Lasagna is simply decadent. The best vegetable lasagna you have ever had - say our guests over and over again!

Jump to Recipe

Prep Time30 minutes mins

Cook Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: Italian, Lasagna, Marinara, red sauce, Red sauce, marinara, veggies, spaghetti sauce, vegan, Ricotta, Vegan, Vegan Stuffed Shells, Vegan Ricotta, San Marzano marinara

Servings: 8

Ingredients

Authentic Red Sauce

• 2 Cans San Marzano Tomato's
• 8+ Cloves Garlic Minced
• 1 Large Bunch Fresh Basil Chopped
• 3 T Tomato Paste
• 1/4 Cup Olive Oil
• 2 to 3 T Maple Syrup
• 2 T Balsamic Vinegar
• Salt and Pepper to taste

Vegan Spinach Ricotta

• 1 Cup Raw Cashews Soaked and soft
• 1 Package Organic Extra Firm Tofu Drained
• 2 T Fresh Lemon Juice
• 1/2 Cup Grated Vegan Parmesan Violife
• 1 Bunch Spinach Chopped
• 4 Cloves Garlic Diced
• 1 T Apple Cider Vinegar
• 1.5 T Dried Basil
• 2 T Dried Oregano
• 1 T Garlic Powder
• 2 T Nutritional Yeast
• 1 t Both Salt and pepper

Sauteed Veggies

• 12 oz Mushrooms - Mini Bella, White or any other Large Chop
• 2 Zucchini's - Unpeeded Large Chop
• 1 T Olive oil
• Garlic Salt and Pepper to taste

Other Ingredients

• 1 Box Lasagna Noodles
• 1/2 Cup Grated Vegan Parmesan Violife
• I Bottle Mikoyo's Vegan Liquid Mozzarella Optional
• 1 Bag Violife Shredded Mozzarella Optional

Instructions

Authentic Red Sauce

• In a large pot, add the olive oil, garlic and fresh basil. Over med to med/low heat, let the garlic and basil steep in the olive oil. Keep the heat low enough that allows for the garlic and basil to cook for about 10 minutes without burning. Towards the end, add the tomato paste, stir and cook for 2 minutes.
• Add the whole San Marzano tomato's, salt and pepper. Bring to a boil, reduce the heat and simmer for 10 minutes, covered. Stir occasionally.
• Using either a masher or metal spoon, break apart the whole tomato's. It is perfectly fine to large some larger chucks. It adds a little texture to the lasagna.
• Add the maple syrup, cook for another 10 minutes. Taste and adjust salt and pepper as needed. Remove and set aside.
• NOTE - I typically make the red sauce a day earlier and allow it to sit the fridge overnight. This allows the flavors to blend and come together.

Vegan Spinach Ricotta

• To save time, place the raw cashews in a bowl of water. Microwave for 3 minutes and set aside for 20 minutes to allow the cashews to soften.
• Cut the tofu into 1/2 slabs and press the water out of them. I wrap them in a towel and place a weight on top. Let sit for 5 minutes.
• In a fry pan, place the olive oil and garlic. Cook the garlic for 2 to 3 minutes over medium heat. Then add the chopped spinach and cook until it is reduced down. About 5 minutes, stirring occasionally.
• In a food processor, put the soaked cashews, lemon juice, grated parm, apple cider vinegar, basil, oregano, garlic powder, nutritional yeast and salt and pepper. Blend until smooth.
• Place the smooth mixture into a bowl. Take the drained tofu slabs, and crumble them into small pieces directly into the bowl and mix well. Stir in the sauteed spinach. Set aside.
• NOTE - I like to make this a day before as well. The flavor build a lot with a night in the refrigerator.

Sauteed Vegetables

• In a frying pan, add the olive oil, mushrooms and zucchinis. Saute over medium heat until soft. Add the garlic salt and pepper and adjust to taste.
• NOTE - You can use about any vegetable you want. I really like how the mushrooms and zucchinis work together, but raid your refrigerator and use what you have!

Build Your Lasagna

• Cook the lasagna noodles per the instructions.
• Preheat the over to 375 degrees.
• In a 9 x 13 baking dish, coat the bottom with a thin layer of sauce.
• Place a layer of noodles down and on top, place a spoon full of ricotta and space out about every inch or two - use 1/2 of the ricotta. Spoon on 1/2 of the veggies on top of the ricotta and then cover with the red sauce. I like to use a lot of sauce, but keep in mind you have to use the sauce 2 more times. Sprinkle on some of the grated parmesan and if you are using shredded mozzarella, add a layer.
• Repeat the step above for the 2nd layer.
• Place a layer of noodles on top and the remaining sauce. You can add any grated parm you have left as well.
• Cover and bake at 375 for 30 minutes. Remove the cover and bake for another 15 minutes or until the top starts to turn a golden brown.
• If you are using the Miyoko's Liquid Mozzarella, at about the 10 minute mark of baking without the cover, turn your over to 450 degrees, remove the lasagna and pour on the liquid mozzarella. Place back in the oven until the cheese starts to bubble and brown.
• Remove and let rest if you can. Slice and serve. ENJOY!