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Vegan Lasagna
This easy Vegan Lasagna is a comforting, meatless, dairy-free recipe made with tofu ricotta, lentils, and rich marinara for a flavorful plant-based meal.
👥 12 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 25 min🔥 Cook: 1h 20m👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●pot
- ●pan
📝 Preparation Steps
1
Preheat
2
Gather ingredients. Preheat oven to 375°F.
3
Simmer
4
Cook lentils by bringing 3 cups of water, ½ cup lentils, and 1 tsp salt to a boil. Then, bring it down to a simmer for ⏱️ 15-20 minutes or until the lentils are cooked (not overly mushy). Strain and set aside.
water ($0.00)3 cupssalt (divided, $0.02)2 tsp
5
Combine
6
Add sun-dried tomatoes, walnuts, and white mushrooms to a food processor.
7
Pulse repeatedly until all ingredients are processed and well-combined. The texture will be similar to what you’d see if you were to mince by hand. Stop and scrape down the sides of your food processor as needed during this process.
8
Cook
9
Meanwhile, cook the lasagna noodles for ⏱️ 8-10 minutes or until al dente. They will continue cooking in the oven! Toss with 1 tsp of olive oil and set aside, covered with a clean kitchen towel or the lid to your pasta pot.
olive oil ($0.06)1 tsp
10
Sauté
11
Add 1 Tbsp reserve sun-dried tomato oil (or olive oil if you used dried sun-dried tomatoes), ½ tsp salt, and the mushroom mixture to a sauté pan over medium-low heat. Check on your mushrooms periodically while you complete the rest of the steps. They will release their water and then eventually reabsorb it, but keep an eye on things so they don’t burn.
olive oil ($0.06)1 tspsalt (divided, $0.02)2 tspwater ($0.00)3 cups
12
Add
13
Meanwhile, break up the block of tofu (strain excess water and give each piece a gentle squeeze over the sink, but no need to press the tofu—a little moisture is good for this recipe!) and add it to your food processor with ½ tsp salt, lemon juice, 1 Tbsp Italian herb seasoning, the entire can of white beans plus the liquid in the can, garlic cloves, and black pepper.
water ($0.00)3 cupssalt (divided, $0.02)2 tsplemon juice ($0.07)1 Tbspblack pepper (freshly cracked, $0.10)1 tsp
14
Process thoroughly until a consistently smooth ricotta-like texture forms.
15
Cook
16
To the sauté pan with the cooking mushroom mixture, add 1 Tbsp Italian herb seasoning, cooked lentils, and strained petite diced tomatoes. Cook for an additional ⏱️ 5 minutes until well-mixed and fragrant.
17
Layer
18
Now, it’s time to assemble your plant-based lasagna! Start by spooning some of your marinara sauce into the bottom of your 9x13” dish. You just want enough to cover the bottom; this layer can be thin.
19
Add noodles
20
Next, layer the lasagna noodles so they are just overlapping, creating a thin seam.
21
Add tofu
22
Then, scoop out half of your tofu ricotta mixture and gently spread it out evenly. It will be quite thick, so this takes a bit of finesse.
23
Spread out the spinach on top of the tofu ricotta.
fresh spinach (tightly packed, $0.37)1 cup
24
Add noodles
25
Add another noodle layer. (Depending on the shape of your 9x13” dish, you may see a need to add an extra noodle as you get closer to the top and the opening of the dish gets wider.)
26
Add sauce. You can be more generous with the sauce now.
27
Add lentils
28
Add all of the lentil mixture to this next layer, carefully spreading it out.
29
Add noodles.
30
Add tofu
31
Add the other ½ of your tofu ricotta.
32
Finish
33
Add another layer of noodles and the rest of the marinara sauce.
34
Bake
35
Top with freshly minced parsley and basil and pop it in the oven for ⏱️ 40 minutes, covered with tinfoil. After ⏱️ 40 minutes, remove the tinfoil and bake an additional ⏱️ 10 minutes uncovered.
fresh parsley (minced, $0.08)1 tspfresh basil (minced, $0.45)1 Tbsp
Nutrition Facts
calories
284 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
8 g
sodium Content
804 mg
protein Content
15 g
carbohydrate Content
48 g
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