Plant-Based Lasagna

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When it comes to lasagna, I hadn't really tried much in the way of plant-based options because its non-vegan form is just so darn tasty. However, as I have become more experienced with plant-based ingredients, I thought it would be fun to give vegan lasagna a shot! I am SO glad I did. This lasagna tastes absolutely delicious and contains ample protein despite not containing any meat!

Let me break down some of the plant-based ingredients I used that differ from traditional lasagna recipes, and then I will suggest a few substitutions you can use to make this recipe perfect for you.

• Tofu Ricotta: The ricotta cheese component of lasagna is super important. I totally get that. By blending tofu together with nutritional yeast and a few herbs we are able to develop a plant-based ricotta that has a texture and taste very similar to the real deal. Additionally, tofu is a great source of protein, amino acids, calcium, and other essential nutrients. If you have been skeptical about trying tofu (believe me, I was the same way), integrating it in this way is a great option for first-time tofu-eaters since it is layered within the lasagna and further disguised by mixing it with other ingredients.

• Veggies: While it is easy to add vegetables to a traditional lasagna recipe, I have carefully selected two highly nutritious vegetables for this recipe! Mushrooms are an excellent source of antioxidants which are important for protection against free radicals that can lead to multiple diseases within the body. Spinach is rich in fiber to help with digestion, and also contains high levels of multiple vitamins and minerals.

Here are a couple of substitutions you can make if some of the ingredients in this recipe aren't exactly right up your alley!

• Pre-Made Vegan Ricotta: If you aren't ready for the tofu life, I completely understand. There are multiple pre-packaged vegan ricotta options that you can use that do not have tofu as the main ingredient. Additionally, if you are not on a strict plant-based diet, you can also just use normal ricotta cheese!

• Beyond Beef: If you want to add a little extra substance to this dish, you can add ground beyond beef into the sauce! I was blown away the first time I tried beyond beef. It's beautifully seasoned and the texture is almost exactly the same as regular beef. Again, if you are not on a vegan diet, you can also use regular beef!

• Other Veggies: Some people are not the biggest fans of mushrooms. I used to be one of those people, too. While the mushrooms in this recipe are hardly noticeable because they are mixed in with the sauce, you can substitute another vegetable(s) if you would prefer! When layering the spinach during lasagna assembly, you could also add other sautéed vegetables such as zucchini, yellow squash, chopped broccoli, etc. Use your imagination!

I hope you all enjoy making this delicious dish, and that you can find a few ways to make it your own! I would love to see what changes you make and how your finished lasagna turns out! You can private message me on Instagram (@joyfulvegann), or tag me in your stories and posts to be featured on the Joyful Vegan page! I have so much fun developing these recipes, and I hope you are all enjoying making them, too!

As always, stay happily healthy, friends!

Plant-Based Lasagna

Ingredients

1 package lasagna noodles (see *note below)

~5 cups fresh spinach

1-2 cups vegan mozzarella cheese

Sauce

1-2 tbsp olive oil

1/4 onion, diced

3 cloves garlic, minced

1 cup mushrooms, chopped

15 oz can tomato sauce

15 oz can diced tomatoes

1 tsp dried oregano

1/2 tsp dried thyme

Tofu Ricotta

1 block extra firm tofu, drained and pressed (click here to learn how to press your tofu)

2 tbsp nutritional yeast

1 tbsp olive oil

1 small handful fresh basil

1 handful fresh spinach

splash of water if needed to achieve desired texture

*note: My lasagna had 5 layers, and required 15 lasagna noodles. If your package contains more than this, you do not have cook the whole package! Maybe cook 17-18 in case you need a couple of extra noodles.

Instructions

1. Bring a large pot of water to a boil and cook lasagna noodles according to package instructions. After noodles are cooked, soak in cold water to stop cooking until you are ready to assemble lasagna.

2. In a large skillet or wide saucepan, heat 1-2 tbsp olive oil over medium heat. Add onion and garlic. Cook for 4-5 minutes until onions begin to look translucent.

3. Add mushrooms to skillet/saucepan and allow to cook for another 5-6 minutes until mushrooms have started to brown and release a delicious aroma.

4. Add tomato sauce, diced tomatoes, oregano, and thyme to the skillet/saucepan. Stir to combine. Reduce heat to medium-low and bring to a slow boil. Cover and remove from heat. Set aside for now.

5. Prepare the tofu ricotta: add pressed tofu, nutritional yeast, olive oil, and basil to a high-speed blender or food processor. Blend until well mixed. Add spinach and pulse a few times until spinach is choppy and mixed into ricotta mixture.

6. Preheat oven to 375 degrees (F). Assemble lasagna in a 9x13 baking dish in the following order:

   1. thing layer sauce

   2. lasagna noodles

   3. thin layer tofu ricotta

   4. small handful of spinach spread in an even layer

7. Repeat layers until all ingredients are used. Top with vegan mozzarella cheese. Cover with aluminum foil and bake at 375 for 50 minutes, then remove aluminum foil and bake an additional 20 minutes.

8. Allow lasagna to cool 10-15 minutes before serving. Enjoy!