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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.
This is my all time fav lasagne recipe! The best recipe ever!!
all time – wow 🤩
How many servings does this make.
2 dinner size servings
This is my go to lasagna! I’ve made it SO many times! Sooo good!!
Wow so delighted to have found you and your wonderful blog.! The way you lay out your recipes and your videos is so helpful. Planning to make this lasagne for Christmas next week! It’ll be our vegan Christmas for hubby and I! Hoping the non-vegans will enjoy it too. If I’m serving this with other sides like roasted balsamic veggies, green beans etc would you say this would make 4 portions and if just eating on its own then 2 portions? Then for the cheese we prefer the Chao creamy original so I thought to try that one. Did you only need 1 block? Then for the shreds on top what cheese did you use? I was thinking maybe to try Daiya mozzarella? Lastly I’m gluten free so do you have any preferred recommendations for buying the lasagne noodles?
I know it’s not traditional to eat lasagne for Christmas but who can pass up this deliciousness! Once I saw the recipe I can’t get it out of my head, very excited to make it. Thank you!! Tanya
Try this one https://fettabbau-trim.today/2019/11/vegan-gluten-free-zucchini-lasagna.html%3C/a%3E add extra chao or daiya.
Or with this one, yes use daiya on top or sliced chao cheese. I havent tried gf lasagna noodles, just cook them to aldente and use.
I’m wondering. . . can you make this a day ahead?
yes. bake about 10 mins less. then top with vegan parm or cheese again on the day and bake for 20-25 mins to reheat
We’re having this as the vegan entrée at family Christmas party this year. We tested it out last weekend and it is so good. I think I measured the thyme wrong the first time, it was pretty thymee, but still delicious. Get the cookbook, it’s worth every penny.
you can use less thyme. i think i was going through a love lotsa thyme stage when i developed this one:)
Really freaking good!!! My store only had the classic yellow chao cheese so I took a blind leap and decided to try that out (out of all 5 stores in my town HEB had two vegan cheese options) might I also add that the cheese is perfect for grilled cheeses I had two of them… And on the Italian thyme tofu I used way less thyme because it can be pretty rough and I’d go a little easy on the Italian seasoning when it asks for it. It can be off putting to some. I probably used a 1/3 of the tofu since I was serving to non vegans… Btw they absolutely loved it too.. So winner! I’ll be making it every chance I get.
This lasagna is incredible!! I love finding satisfying recipes that are vegan, easy to prepare, and crowd pleasing, even for meat lovers. I made this for thanksgiving and it was such a hit. Thank you for sharing this tasty dish.