Description

A hearty and delicious vegan lasagna packed with layers of vegetables, dairy-free cheese, and a rich tomato sauce — a comfort food classic made healthy.

Ingredients

Units Scale

9 lasagna noodles (whole wheat or gluten-free)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 zucchini, diced
1 bell pepper, diced
1 cup mushrooms, sliced
2 cups fresh spinach
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
3 cups marinara sauce (store-bought or homemade)
1 1/2 cups vegan ricotta cheese
1 cup vegan mozzarella cheese, shredded
Fresh basil leaves for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
Add zucchini, bell pepper, and mushrooms. Cook for 5-7 minutes until vegetables are tender. Stir in spinach, oregano, basil, salt, and pepper. Cook until spinach is wilted.
Spread 1/2 cup marinara sauce on the bottom of a 9×13 inch baking dish.
Layer 3 noodles over the sauce. Top with half of the sautéed vegetables, half of the vegan ricotta, and 1 cup of marinara sauce.
Repeat the layer: 3 noodles, remaining vegetables, remaining ricotta, and another cup of marinara sauce.
Top with the last 3 noodles, remaining marinara sauce, and sprinkle with vegan mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden.
Let sit for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

Use gluten-free noodles for a gluten-free version.
Make ahead and refrigerate for up to 3 days before baking.
Use your favorite veggies or whatever is in season.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 7g
Sodium: 580mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 12g
Cholesterol: 0mg