This delicious and super simple vegan lasagna recipe is loaded with cheesy flavors and amazing textures. It might just be the best vegan lasagna ever.
Course Main Course
Cuisine Italian
Keyword healthy recipes, vegan
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 6people
Author Simone - Munchyesta.com
Ingredients
1pack Ready-bake Lasagna NoodlesWhole Wheat
1tbspOlive Oil
2EggplantsSliced
4cupsSpinachFresh or frozen
115 ozcan Crushed Tomatoes
2tspDried Oregano
Tofu Ricotta
1 blockFirm TofuCrumbled
¼cupNutritional Yeast
½cupHummus or bean spread
½cupFresh BasilChopped
2tbspOlive Oil
1tspSalt
1tspGarlic Powder
Instructions
Preheat the oven to 350F.
Rinse the eggplants and cut of the ends. Slice into medium thin slices and brush both sides with olive oil. Heat a skillet and cook the eggplant slices a few minutes on each side. Take them off and leave them to cool. Next, sauté the spinach at medium heat for a few minutes. Set aside wile you make the tofu ricotta.
Tofu Ricotta
Place the drained tofu in a large bowl and crumble with a fork (or your hands if you prefer).
Add the nutritional yeast, hummus or bean spread, fresh basil, olive oil and garlic powder. Mix together until everything is combined and looks like ricotta.
Making the Lasagna
Grease the inside of a deep 9-inch baking dish with olive oil. Pour a quarter of the tomato sauce into the bottom of the dish and add one layer of noodles. Next, add half the ricotta mixture and spread it out evenly. Cover with a layer of eggplant slices laying them out exactly as you would the noodles. Spread half of the spinach on top and cover with tomato sauce. Add another layer of noodles and repeat the steps - ricotta mixture, eggplants slices, spinach and tomato sauce. Finally top with one last layer of noodles and top them off with the rest of the tomato sauce. Sprinkle with nutritional yeast on top and cover with foil. Bake in the middle of the oven for about 30 minutes.