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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
Jump to Recipe Â
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.Â
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.Â
More Lasagna/pasta from the blogÂ
- 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,Â
a layer of noodles, sauce, greens, tofu thyme ricottaÂ
a layer of noodles, sauce, cheese slices, tomato slices, herbs.Â
Bake until bubbly.Â
Makes more than enough for 2! Â Tastes even better the next day.
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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 Â
- 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
InstructionsÂ
- 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 made this tonight and it did not disappoint! I love your recipes 🙂
I made this. It’s amazing!! Making it again tonight for my omni brother 🙂
Awesome!
What are the nutritional facts per serving?
You can use myfitnesspal or cronometer to calculate.
Looks wonderful…just wondering if I have to press the tofu before I crumble it in the bowl
you can do it either way.
Hello Richa,
Have you frozen the lasagna in this recipe? I’d like to make a pan ahead of time and am thinking I should make the lasagna as the recipe states, bake it and freeze it. Then a day before wanting to reheat, thaw it out and reheat in the oven. What do you think?
I havent tried with this one, but generally if i freeze, I bake the lasagna till almost done, portion it into pieces and freeze. It works fine and also reheats evenly.
This was delicious! Made with your tofu ricotta recipe and doubled, this was an awesome recipe!
Awesome!
I’m making this tonight for a dinner party! Never made it before, bought all ingredients to make about 3 times the 2-serving recipe.
I’ve read through the recipe, looked at the photos, and now I’m confused! I know this is over a year old post, but I really hope you can give a reply.
Question: did you saute/wilt the spinach before adding it? The photo looks great, but definitely fresh and not wilted.
And Second question, did you saute the mushrooms first? I’m assuming no, but I’m worried about a soggy watery lasagna. Or maybe the mushrooms add just enough moisture?
I found Chao cheese and I was beyond excited because I wanted to make this for the longest time! I had no qualms about trying out a new recipe on guests, because I’ve made numerous recipes from your book and blog and the have never failed! They are always perfection and just thd way you describe them. I’m stumped with my lasagna questions, and probably over thinking it!
Thanks in advance !
Hi Paige,
I did not saute the spinach or the mushrooms. You can use fresh spinach or saute it to wilt, that will give you plenty of spinach in the layer. You can also sauce the mushrooms gently to reduce moisture if you like. For the smaller batch, it doesnt make a difference as the liquid cooks out. But for a larger serving, it might add a lot more moisture. also try the chae cheese in a grilled cheese sandwich before making the lasagna. vegan cheeses are a hit or miss depending on personal taste and texture preference. So I might like something that you wont, and you might like something that I don’t like at all 🙂 Chao regular spices and tomato cayenne are better. The coconut herb has a distinct coconut flavor.
Thanksfor all the advice! So I made it and it was excellent. I wilted the spinach. The Chao didn’t taste very coconutty to me, it was probably the best vegan cheese I’ve had yet.
Thanks for replying!
What a delicious recipe! Next time I’ll keep the mushrooms and leave out the greens. I love greens, but I guess not in lasagna. Thank you! Mmm
you have my mouth watering can’t wait to make this..yum!