Vegan Lasagna Recipe

Name: Vegan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Lasagna Noodles (16 Ounce Box); 2 Tablespoons Olive Oil; 1 whole Onion, Diced; 2 cloves Garlic, Minced; 2 stalks Celery, Chopped; 1 can 540ml Can, Cracked Black Pepper & Garlic Diced Tomatoes; 1 can 540 Ml Can, Crushed Tomatoes; 1 can 540ml Can, Rinsed Black Beans; 1 cup Roasted Red Peppers, Roughly Chopped; 1/2 cups Basil Finely Chopped; 1 package 350g Package, Extra Firm Tofu Crumbled; 1/2 cups Nutritional Yeast; 1 bag 7oz Bag Go Veggie Mozzarella Cheese; 12 sprigs Chives, Finely Chopped

Servings: persons

1 box Lasagna Noodles (16 Ounce Box)
2 Tablespoons Olive Oil
1 whole Onion, Diced
2 cloves Garlic, Minced
2 stalks Celery, Chopped
1 can 540ml Can, Cracked Black Pepper & Garlic Diced Tomatoes
1 can 540 Ml Can, Crushed Tomatoes
1 can 540ml Can, Rinsed Black Beans
1 cup Roasted Red Peppers, Roughly Chopped
1/2 cups Basil Finely Chopped
1 package 350g Package, Extra Firm Tofu Crumbled
1/2 cups Nutritional Yeast
1 bag 7oz Bag Go Veggie Mozzarella Cheese
12 sprigs Chives, Finely Chopped

1
Please note I added 6 lentil burgers into the filling mixture, but you can add whatever leftovers that work for you!
2
I didnt add any extra spices because the mix was tasty enough!
3
Preheat oven to 350 F. Im sure I dont need explain to you all how to make a lasagna, you know what youre doing!
4
But I will anyway!
5
Cook the lasagna noodles according to package instructions then drain and set aside.
6
Heat the oil in a large pot over medium heat then add onions, garlic and celery.
7
Cook until tender.
8
Add in all the canned ingredients, roasted red peppers and basil (and in my case I also added some smashed lentil burgers) and let simmer while you mix the tofu and nutritional yeast together in a bowl (I used this as a ricotta cheese substitute).
9
In a 13 x 9 lasagna dish, spoon a layer of the veggie mix on the bottom, then add a layer of the noodles, then add another layer of the veggie mix over the noodles and sprinkle some of the tofu mix on top.
10
Repeat layers until the dish is full.
11
Spread the cheese over the top and sprinkle on the chives.
12
Cook at 350 F for 45 minutes.
13
I turned the oven up to 500 F for the last 6 minutes just to get some nice color.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 box Lasagna Noodles (16 Ounce Box), 2 Tablespoons Olive Oil, 1 whole Onion, Diced, 2 cloves Garlic, Minced, and more.

Yes, Vegan Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions