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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.
What an awesome recipe! I made this last week with your tofu thyme ricotta recipe and again tonight with the Kite Hill ricotta. My husband absolutely loved the one with the tofu thyme ricotta whereas I enjoyed tonight’s much more as I’m not a big fan of tofu. Both are delicious and I love that the recipe is for two as well as easily adjustable for more. Definitely adding this recipe to my collection!
yay! i love kite hill’s ricotta too. Both make great end result. you can add that to your side and tofu on the other. Make sure to label them 🙂
This was soooo good ! I made it vegan and added zucchini and a little eggplant ! will be making it many more times . Thank you !
Great@ Thanks you Ana! This is a vegan recipe. 🙂
Wow l love vegetarian lasagna.
I never make lasagna because I worry about having 8 servings sitting around that no one wants to eat! This was a brilliant way to have lasagna and not worry about leftovers! We made enough for 4 and everyone loved it! Thanks for a great, easy weeknight dinner!
Awesome!!
Oh. My. Gosh.
I am Italian and this is the best lasagne I have EVER had the pleasure of enjoying. If you’ve ever seen the movie “what about Bob”…well, I was moaning through the whole meal like Bill Murray.
I don’t know if it was the thyme in the ricotta, or the olive oil marinated and seasoned mushrooms, but this recipe is the bomb. I can’t wait to eat the leftovers tomorrow!!!!
Thank you for sharing.
Thats awesome!!!
Just made it right now, and all I can say is that it’s DELICIOUS !!! I followed everything step by step and it came out to exactly how the picture looked. Personally I hate tofu with a passion , but in the recipe the tofu thyme ricotta is unrecognizable so don’t be afraid to use it.Great Recipe
thats amazing!!