Vegan Lasagne for Christmas!! This is the 2020 vote around our table.
We all love lasagne in this house. It's creamy and chunky, each layer offers a distinct flavor profile, it's a super satisfying comfort food, and each serving gives you nearly half of the nutrients you require for a day. It can take a bit of time to prepare, but it offers 16 generous portions and freezes well. Serve with a side salad and you can trust you're eating an incredibly healthy meal.
We've tested this lasagne out on our Italian and con carné friends and they all give it two thumbs up. In fact, they can't even tell there isn't dairy cheese in it. There is so much going on with the roasted vegetables, capers, kalamata olives, and soy protein that meat is not even missed.
This vegan lasagne is quite unlike the common red sauce and white cheese versions. It's bursting with texture, flavor, and incredible nutrition.
We've spent this year experimenting with different versions of our recipe. Finally, we realized that every lasagne will be different and we needed to publish a recipe to serve as a starting point for you.
Lasagne, like vegetable soup, is incredibly flexible. You can add the vegetables you like, make the red sauce you like, flavor the vegan ricotta your favorite way, make it as creamy or chunky as you want, change the noodles to zucchini, or another kind of pasta (please don't use rice noodles. They break down too much).
You can always save time by using jars of red sauce rather than making your own, and using raw vegetables that you chop a little more finely instead of roasting them.
There are three separate components you'll make for this recipe and there are a lot of ingredients. Just relax. We guide you through the recipe in an efficient way. This recipe is an investment of time and effort, but you get A LOT of delicious meals out of it. It freezes well too! Our lasagne-loving family of 4 easily gets 3 solid meals from this one recipe.
If you love Italian dinners, you might also like to make:
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Roasted Mixed Vegetables
Vegan Tofu Ricotta
There are 5 ingredient categories that are layered to make the lasagna:
We like to be efficient with our cooking, so we stagger the preparation of the vegetables, Bolognese, and ricotta mixtures. You’ll start cooking the vegetables first. While they cook you’ll make the Bolognese Sauce. While this simmers you’ll make the ricotta mixture. Ideally, they will all be ready for assembly near the same time. We do NOT boil our noodles. They cook just fine in the lasagne.
Pre-heat oven to 425F.
We season and roast our vegetables to impart a deeper flavor to them. Without this step, they don’t stand as a unique flavor layer in the finished lasagne.
While the vegetables are roasting, make your Bolognese Sauce and Vegan Tofu Ricotta filling. You can use any red sauce for this layer, including a couple of jars of high-quality sauce from the store. If you go this route, choose a sauce that doesn’t have any added sugar.
Traditional Italian Bolognese sauce is made with meat. We like to use the Yves brand Ground Round as our protein source in our Vegan Bolognese Pasta Sauce and we recognize that not everyone will find this in your local store. Bob’s Red Mill makes a dried Textured Vegetable Protein that can be reconstituted and gives a similar texture and protein profile to your Bolognese. Although we haven’t tried it, you could probably use extra firm tofu too. You don’t need to add any of these to your sauce. We use them to increase the protein content. Ultimately, we suggest you use what you like.
The same goes for the Bragg’s Liquid Aminos. We use it as a salt substitute because it provides more of that umami flavor depth. You could also use miso paste, Yondu’s Umami Sauce, or just salt.
If you use dried mushrooms, reconstitute them by covering them with boiling water and placing a heavy object on them to keep them submerged. Soak for 10+ minutes. Save the soaking liquid and add it to the sauce.
Sugar: Depending on the acidity and sweetness of the tomatoes you use, you may want to add a bit of sugar to your sauce. Just a tiny bit of sugar (1/2- 1 teaspoon) can soften the harsh edge of canned tomatoes and open the flavor profile of your vegan Bolognese.
You may need to add up to 1 cup of liquid to your Bolognese sauce, depending on how long you let it simmer. It should be a similar consistency to a jar of pasta sauce; thick but drips off your spoon. The liquid from the Bolognese sauce cooks the noodles.
Vegan Tofu Ricotta
We appreciate Karam’s Garlic Sauce to season our vegan tofu ricotta, but it’s not necessary. You can add an additional box of silken tofu, a teaspoon of chopped garlic, and two teaspoons of lemon juice as a replacement, or not. If you don’t use Karam’s Garlic sauce, you will need an additional cup+ of something in your vegan ricotta mixture. Soft or silken will do the trick.
If you don’t keep Your Vegan Family’s BEST Pesto on hand, you can use another pesto or add 2 Tbsp of fresh basil, or 1 Tbsp of dried basil to your vegan ricotta mixture.
Putting your Vegan Lasagne Together
Preheat oven to 400F.
We hope you love this recipe as much as we do! If you have an article or recipe requests, let us know on our Facebook page: Your Vegan Family. While you're there, please like our page and share our posts!
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Stacy and Markus live a thriving vegan lifestyle and write articles and offer courses to inspire you about plant-based cooking and health, moderate a private online Thriving Vegan Family Community where you can interact directly with them, other families, and plant-based enthusiasts about a vegan lifestyle, nutrition, and raising vegan kids. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine, eco-tourism, cultural immersion, and taught yoga in myriad venues. They also offer individual health and wellness coaching to individuals who are motivated to improve the quality of their lives.
We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.
The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. When exact ingredients are not available in this database, the closest substitution is made.
Percentages are based on a 2,000 calorie daily diet for an adult.
(nutritional label, energy pie chart, vitamins, minerals, carbohydrates, lipids)
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