Imagine a lasagna so incredibly delicious that even hardcore meat-lovers will be begging for seconds - without a single animal product in sight! This Roasted Veggie Vegan Lasagna is not just a meal, it's a culinary revolution that transforms humble vegetables and plant-based ingredients into a mouthwatering masterpiece that will redefine your idea of comfort food. Packed with vibrant vegetables, creamy tofu "ricotta", and layers of rich marinara sauce, this recipe is about to become your new go-to dish for impressing dinner guests or treating yourself to a luxurious, guilt-free feast.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups marinara sauce
- 2 cups mixed vegetables (zucchini, bell peppers, spinach)
- 1 cup tofu, crumbled
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly and thoroughly.
- In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions until al dente. Once cooked, drain and set aside. You can toss them with a little olive oil to prevent sticking.
- While the noodles are cooking, prepare the mixed vegetables. Chop the zucchini and bell peppers into bite-sized pieces. If you're using fresh spinach, rinse it thoroughly and set aside. If using frozen spinach, thaw and drain any excess water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and bell peppers, sautéing for about 5-7 minutes until they are tender. If using fresh spinach, add it to the skillet and cook until wilted. Season the vegetables with salt and pepper to taste, then remove from heat.
- In a mixing bowl, combine the crumbled tofu and nutritional yeast. Mix well to create a creamy ricotta-like texture. Season with salt and pepper to taste.
- To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Lay 3 lasagna noodles on top of the sauce.
- Spread half of the tofu mixture over the noodles, followed by half of the sautéed vegetables. Add another layer of marinara sauce over the vegetables.
- Repeat the layering process with 3 more lasagna noodles, the remaining tofu mixture, the remaining sautéed vegetables, and another layer of marinara sauce.
- Finish with the last 3 lasagna noodles on top, and cover them with the remaining marinara sauce. You can sprinkle a bit more nutritional yeast on top for added flavor.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This will help steam the lasagna and ensure it cooks through.
- After 25 minutes, remove the foil and bake for an additional 20 minutes, or until the top is bubbly and slightly golden.
- Once done, remove the lasagna from the oven and let it cool for about 10 minutes before slicing. This will help the layers set and make serving easier.
- Serve warm and enjoy your delicious Roasted Veggie Vegan Lasagna with a side salad or crusty bread!
Tips
- For the best texture, press your tofu thoroughly before crumbling to remove excess moisture. This helps create a more authentic ricotta-like consistency.
- Don't skip the nutritional yeast! It adds a cheesy, nutty flavor that's crucial for mimicking traditional lasagna.
- Choose a variety of colorful vegetables to make your lasagna visually appealing and nutritionally diverse. Feel free to experiment with seasonal vegetables.
- If you're short on time, you can use no-boil lasagna noodles to simplify the preparation process.
- Let the lasagna rest for at least 10 minutes after baking. This helps the layers set and makes cutting and serving much easier.
- For extra flavor, consider adding herbs like fresh basil or oregano between layers, or sprinkle some vegan parmesan on top before serving.
- Leftovers can be stored in the refrigerator for up to 4 days and often taste even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
