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Vegan Veggie Lasagna. Easy Lasagna for 2 with herbed mushrooms, greens, tofu thyme ricotta, chao cheese slices . Vegan Lasagna Recipe. Makes 1 9 inch by 5 inch loaf pan
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I thought it was summer already, well I was wrong. We had a few chilly days in between and I just wanted to curl up near the fireplace and wait for some casserole to cook up, like this warm saucy cheesy Lasagna.
The thing with Lasagnas is that they take some time with all the arrangement, but they come out great. They keep well, the recipes are flexible and are much easier if you have jarred or pre-made sauces. The thing that doesn’t work for me is the large serving size! Between the 2 of us, or just me during the week, it is difficult to finish it up. And if I have a large container of any food sitting in the fridge, it becomes a mental block against making something new, developing recipes or cooking otherwise. So I made this into a half batch! Don’t you like the smaller loaf of lasagna. Cute and perfect 🙂
I used a jar of pasta sauce that was there, some field roast coconut herb Chao cheese slices that melt so beautifully, greens, herb marinated mushrooms, herbs, tofu thyme ricotta and more herbs and layers and done! To make this soy-free use chickpea tofu or kite hill almond ricotta.
This is the basic Lasagna I generally use to build up over. Use whatever veggies, greens, sauces and vegan cheeses. Use more or less pasta sauce to preference. Use my cauliflower alfredo instead of vegan cheese layer.
More Lasagna/pasta from the blog
- Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan…
- Lasagna Bolognese
- Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
- Vegan Chickpea Noodles with Garlic Tomato Sauce
- Lasagna Bechamel
Layers and Layers!
Steps:
Layer sauce, then noodles.
then sauce, mushrooms, herbs, more sauce,
Another layer of sauce, then chao cheese,
a layer of noodles, sauce, greens, tofu thyme ricotta
a layer of noodles, sauce, cheese slices, tomato slices, herbs.
Bake until bubbly.
Makes more than enough for 2! Tastes even better the next day.
This recipe is also in my second book Vegan Richa’s Everyday Kitchen along with other cheese options such as my vegan mozzarella slices from the book.
Vegan Veggie Lasagna
Ingredients
- 8 to 10 no boil lasagna noodles
- 1 jar tomato basil pasta sauce, 25 oz or more
- 1/2 recipe tofu thyme ricotta, adjust thyme to taste, Use chickpea tofu or Kite hill brand almond ricotta to make soy-free
- 1 cups sliced mushroom, tossed in 1 tbsp evoo, salt, black pepper, 1/2 tsp garlic powder and 2+ tsp italian herb blend
- chopped or frozen thawed or sauteed greens like baby spinach or chard or kale
- Chao coconut herb cheese slices , or daiya shredded cheese
- italian herb blend to taste
- 1 juicy tomato sliced
- 1/4 cup water
Instructions
- Prep the tofu ricotta and set aside. Slice the mushrooms and toss in extra virgin olive oil, salt, pepper, garlic and italian herb blend and set aside.
- Prep the greens and other veggies if using. Preheat the oven to 400 degrees F / 200ºc.
- Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of sauce and spread. Add the mushrooms and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then greens/spinach and tofu ricotta. distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a weird question. Is there a substitute for mushrooms in this recipe? I can’t eat them, but the recipe looks great!
use eggplant, zucchini, veggie meat crumbles etc.
ooh la la. Made this and loved the chao cheese and all the layers. a great weekday meal.
I made this tnight for my hubby for Father’s Day and it was really good. I just added chopped up artichoke hearts and a bit more of the tofu ricotta, but otherwise, I followed your recipe. I will definitely be making this again!
Thank you for this recipe. Chao cheese is the best (and makes having gone vegan so much easier) and so glad that it melts so well. I wish I could have found the Kite Hill ricotta (their cream cheese with chives is amazing!), but the tofu ricotta was very tasty in the final product. Nice to have another option.
I’m hoping to make the sponge cake log next weekend. Thanks again for this post.
I love lasagna and this recipe is just marvelous!
I am making this for our weekend meal(s)~~do you think it would be okay to make it up the night before and leave it in the fridge overnight before cooking it? Or would it get too mushy? I would love to have it all ready to go tonight so I won’t have to fool with it on Saturday~~thank you! Can’t wait to try it…looks *so* good!
I think you should bake it to just about done, maybe 5-10 minutes less, and keep it overnight, then reheat in the oven for 10 or so minutes so it is heated through and broil to melt the top cheese again. The lasagna taste better the next day anyway, cold or hot! I havent tried arranging and storing it. the sauce might flow to the bottom leaving the top layers a bit dry.
Thank you! I have everything in hand and am ready to commence the construction, lol! Can’t wait to try it~~
Made this recipe the other night and it was amazing! Very easy to do and well worth it. I doubled it and placed it in a 9×9 baking dish and I would say we got 6 good sized servings. It is lighter and more flavorful than traditional veggie lasagna and does get better the next day. It will be one of our family faves!
Awesome! you can add more veggies to preference! I like my lasagnas on the lighter side 🙂
this looks delicious! Yum I love a good “cheesy” slice of lasagna!