Watch the video to see how I made this and scroll down for the written recipe!
I feel like the best recipes just come out of you just using whatever ingredients on hand and experimenting… I ended up making the best vegan lasagna I’ve ever made, simply by using the leftover ingredients I had in my kitchen. Normally when I make lasagna, I just use a store-bought marinara/pasta sauce since I’m too lazy. But this time, because I wanted to use up some ingredients, I decided to make my own sauce… and am I glad I did!
This lasagna was so comforting, satisfying, flavourful and delicious – I highly recommend making this for your loved ones. I fed this to my non-vegan friend and he loved it as well. I can’t wait to make this again.
Watch the video above and see below for the written “recipe”!
Easy and Delicious Vegan Lasagna Recipe
- 1/2 box of oven-ready lasagne noodles
- 1 large can of tomatoes
- 1/2 onion, diced
- 4-5 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp basil
- 1/4 tsp salt
- Tofu ricotta:
- 1 block firm tofu
- Juice of 1 lemon
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1 tbsp basil
- 1 tbsp garlic powder
- Other optional add-ins – seitan pieces (I just had some on hand in my freezer), fresh basil, vegan sausages cut up, store-bought vegan shredded cheese for topping
- Preheat oven to 400 degrees F.
- Heat a small amount of oil in a large frying pan or wok on medium-high heat, and cook onions and garlic for a few minutes until onions begin to soften and garlic begins to brown.
- Add canned tomatoes into the mixture (if you’re using canned whole tomatoes, you might want to break it apart with your spatula or something) and stir.
- Add in paprika, garlic and basil and mix until well-combined. Bring to a boil and turn heat down to a simmer for about 10 minutes while you prepare the tofu ricotta.
- In a food processor or a blender, add all the ingredients for the tofu ricotta and blend until smooth and well-combined. Set aside in a small bowl.
- In the same food processor (no need to rinse), add the sauce ingredients. Pulse just a few times to make the sauce.
- Now layer the lasagna starting with a layer of sauce on the bottom of the lasagna pan – you can do this however way you wish. I just like to make sure that the noodles are always in contact with something wet so that it cooks thoroughly in the oven (watch the video above to see how I layered).
- I also added some seitan pieces that I had left over in the freezer that I needed to use up – feel free to add vegan sausage or any other type of vegan meat replacement or protein if you wish.
- Cover with aluminium foil and bake at 400 degrees F for 30 minutes. Then remove the foil and bake for another 10-15 minutes.