Hearty Vegan Lasagna
Prep
30m
Cook
50m
Total
80m
Serves
8
Cal
450
“Get ready to dive into layers of rich, savory goodness with this comforting vegan lasagna that tastes just like Nonna used to make (but totally plant-based!).”
Get ready to dive into layers of rich, savory goodness with this comforting vegan lasagna that tastes just like Nonna used to make (but totally plant-based!). Inspired by Italian flavors, this worth-the-wait hearty vegan lasagna comes together with just a handful of ingredients and yields a crowd-pleasing 8 servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 80 minutes (30 min prep, 50 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Prepare the tomato sauce: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes, crushed tomatoes, water or vegetable broth, fresh basil, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes (the longer, the better for flavor development!).
- 4
While the sauce simmers, prepare the vegan ricotta mixture: In a medium bowl, combine the vegan ricotta cheese, nutritional yeast, fresh parsley, garlic powder, and nutmeg. Mix well until everything is evenly incorporated. If using, stir in the chopped spinach.
- 5
Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Lay 3-4 lasagna noodles over the sauce (they do not need to overlap much, as they will expand).
- 6
Spread half of the vegan ricotta mixture evenly over the noodles. Top with about 1 cup of tomato sauce, then sprinkle with about 1 cup of vegan mozzarella cheese.
- 7
Repeat the layers: another layer of noodles, the remaining vegan ricotta mixture, another cup of tomato sauce, and 1/2 cup of vegan mozzarella.
- 8
Finish with a final layer of noodles, the remaining tomato sauce, and the remaining 1/2 cup of vegan mozzarella cheese.
- 9
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- 10
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the noodles are tender. If you like a golden-brown top, you can broil for the last 2-3 minutes (watch carefully!).
- 11
Let the lasagna rest for 10-15 minutes before slicing and serving. This helps it set and makes for cleaner slices. Enjoy your delicious, comforting vegan lasagna!
Pro Tips
This recipe packs 20g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
Use high-quality olive oil and fresh herbs for the most authentic flavor. Dried herbs work in a pinch but fresh makes a noticeable difference.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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