Plant-Based Layered Pasta with Cheesy Sauce

Plant-Based Layered Pasta with Cheesy Sauce

Got a hankering for lasagna without the dairy? This veggie-packed version's got your back! Say goodbye to traditional ricotta and Parmesan and say hello to a delicious, allergen-friendly Italian classic.

With creamy tofu and nutritional yeast standing in for ricotta and Parmesan, this lasagna is vegan and perfect for those with dietary restrictions. It's a dish that's sure to please both meat- and dairy-lovers alike!

To-die-for Vegan Lasagna

• Makes 8-12 servings
• Prep time: 1 1/2 hours
• Cooking time: 50 minutes

Ingredients

For the Eggplant:

• 1 1/2 pounds eggplant (about 2 small)
• 2 teaspoons kosher salt, plus more as needed
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 teaspoon finely chopped fresh Italian parsley leaves
• 1/2 teaspoon red wine vinegar
• Pinch red pepper flakes

For the Vegetable Blend:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 3 large celery stalks, diced
• 4 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For the Tofu Ricotta:

• 2 blocks firm or extra-firm tofu
• 1/3 cup nutritional yeast (optional)
• Juice of 1 lemon
• 2 teaspoons lemon zest
• 2 teaspoons kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 2-3 tablespoons water (as needed)

For the Noodles:

• Kosher salt
• 12 oz dried lasagna noodles
• 2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded vegan mozzarella (optional)

Instructions

For the Eggplant:

1. Preheat the oven to 350°F (180°C) with a rack in the middle.
2. Slice the eggplant into 1/8-inch-thick rounds. Sprinkle evenly with 1 teaspoon kosher salt and let rest for 30 minutes.
3. In a large bowl, whisk together the olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt. Dip the eggplant slices in the mixture, coating both sides, then arrange on a parchment-lined baking sheet.
4. Bake for 30 minutes, flipping halfway through, until golden brown and tender.

For the Vegetable Blend:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery, and cook for 8 minutes, until the vegetables soften.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the crushed tomatoes, sugar, oregano, salt, and pepper. Simmer for 12-15 minutes, until slightly thickened.

For the Tofu Ricotta:

1. In a food processor or blender, add tofu, nutritional yeast (if using), lemon juice, lemon zest, salt, onion powder, garlic powder, and black pepper. Pulse until smooth, adding water as needed.

For the Noodles:

1. Cook lasagna noodles in a large pot of salted boiling water, according to package instructions. Drain and set aside.

Assembly:

1. Preheat the oven to 350°F (180°C) with a rack in the middle.
2. In a 9x13-inch baking dish, spread 1/2 cup marinara sauce.
3. Layer three noodles, vegetable blend, 1 cup tofu ricotta, 1/2 cup marinara sauce, and 1/3 of the baked eggplant. Repeat layers once.
4. Top with the remaining noodles, marinara sauce, and shredded vegan mozzarella (if using).
5. Cover the baking dish with aluminum foil and bake for 35 minutes.
6. Remove the foil and bake an additional 15 minutes, until hot and bubbly.
7. Let stand 10 minutes before serving.

Tips

• This lasagna is also delicious with a mix of sliced zucchini, eggplant, and bell peppers incorporated into the vegetable blend.
• Use your favorite store-bought marinara sauce or opt for a homemade version with added spices (e.g., mushrooms, red pepper flakes, or basil) for added depth of flavor.

1. Swap traditional ricotta and Parmesan in your lasagna with creamy tofu and nutritional yeast for a vegan option that caters to dietary restrictions.
2. Aside from the ricotta and Parmesan, this dish is also free of meat, making it ideal for those on a vegan diet.
3. This vegan lasagna recipe includes a nutritional yeast-infused tofu ricotta, ensuring it's packed with nutrients and flavor.
4. For the file attachment: [403a6c007fea084f473ad5887465bef4] - download the vegan lasagna recipe in PDF format.
5. With a mix of eggplant, vegetables, and tofu ricotta, this nutrient-rich lasagna provides a delicious and satisfying meal for both vegans and non-vegans alike.

Read also: