Who doesn’t love a good lasagna?
This one’s so easy to make and is rich in flavor from an array of veggies simply roasted in the oven. After baking it, we asked ourselves, why aren’t we making it more?!
Plus, compared to your typical cheesy lasagna, this version is wildly healthier. But it doesn’t lack satisfaction. Pair it with a good glass of red wine, and you’ll feel that even more.
The recipe is loose. It’s meant for you to have fun with it. While lasagna might look complicated, it doesn’t need to be. Season by feel. And if you’re not sure what that means, just do your best to sprinkle the herbs and olive oil evenly across the ingredients you’ll use for each layer.
Feel free to omit the vegan cheese. We like the extra creaminess it adds on top. If you choose to go with a grated version, wait until you unwrap the aluminum foil during baking to add the cheese.
Easy Vegan Lasagna with Eggplant, Zucchini, and Tofu Ricotta
- February 4, 2021
- Serves 4
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Directions
- Step 1
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Add eggplant, zucchini, and mushrooms. Drizzle with olive oil, and toss to coat. Arrange in a single layer. Sprinkle with garlic powder, basil, salt, and pepper. Bake for 30-35 minutes, flipping halfway, until eggplant is soft.
- Step 2
- Meanwhile, make tofu ricotta by tossing tofu crumbles in a bowl with the nutritional yeast. Season with basil, garlic powder, salt, and pepper, to taste. (Shake the seasonings around the bowl. We like to go heavy on the herbs, but doesn’t need to be rocket science!)
- Step 3
- Follow package instructions for your lasagna noodles. If called for, pre-cook noodles according to directions. (Ours did not require pre-cooking.)
- Step 4
- In a 9-inch square pan, spread a layer of sauce across the bottom until covered (about 1 cup). Layer three lasagna noodles on top. You may need to gently break the noodles to fit the pan. Add the tofu ricotta on top, spreading into an even layer. Add another layer of sauce, followed by three more lasagna noodles. Scatter zucchini and mushrooms on top. Add another layer of sauce, then another layer of noodles. Arrange eggplant on top (you may have some leftover, depending on the size of your eggplant). Spread remaining sauce on top. Cut vegan cheese into small cubes and scatter across the top.
- Step 5
- Wrap pan in aluminum foil, slightly tenting the top so that it doesn’t touch the top layer. Bake at 375F for 30 minutes. Remove aluminum foil and bake for an additional 10 minutes, or until noodles are soft. (Bake time may vary depending on your noodles). Remove from oven. Let stand for 5-10 minutes before serving.
