Vegan Vegetable Lasagna
Author: 
Recipe type: Vegan Vegetable Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
Pasta Sauce
  • 2 tbs olive oil
  • 1 medium onion, diced
  • 5 cloves garlic, diced
  • ½ green bell pepper, diced
  • ½ cup basil, roughly chopped
  • 1 28 oz can San Marzano tomatoes, juices reserved
  • 2 cups Organic tomato sauce
  • 2 tbs tomato paste
  • 1 Not Chick'n buillon cube
  • 1 tbs Italian seasoning
  • ¼ cup organic vegan sugar
  • 2 tbs red pepper flakes
  • Salt and pepper to taste
Tofu Ricotta
  • ½ block extra firm tofu
  • 1 tsp Italian seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Red pepper flakes
  • 1 tsp Dried basil
Lasagna
  • Package lasagna noodles
  • 1 Zuchinini, sliced into rounds
  • 1 Squash, sliced into rounds
  • ½ Eggplant, sliced thinly into rounds
  • 2 cups mushrooms, diced
  • 2 cups spinach, roughly chopped
  • ½ cup marinated artichoke hearts
  • 1.5 package Follow Your Heart Mozzarella Shreds
  • 1 clove of garlic, minced
Instructions
  1. Press tofu between paper towels and top with a heavy pan to release much of its moisture. Let this sit for at least 30 minutes, or up to several hours
  2. Preheat oven to 375 degrees
Sauce
  1. In a large mixing bowl, crush San Marzano tomatoes with hand. Set aside with reserved juices.
  2. In a large pot, add olive oil over medium high heat
  3. Add onions, garlic, and peppers
  4. Cook until onions become translucent and fragrant, about 5-7 minutes
  5. Add buillon cube, crushed tomatoes and reserved juices along with tomato sauce and tomato paste.
  6. Stir to combine
  7. Add sugar, spices, basil, salt and pepper
  8. Bring to a boil, reduce heat and simmer for 45 minutes
Tofu Ricotta
  1. Crumble your drained tofu with a fork or with your hands
  2. Add seasonings and set aside
Lasagna
  1. Over medium high heat, add a bit of olive oil to a pan and cook your mushrooms and spinach for about 7-10 minutes or until the half in size.
  2. Cook noodles according to package
  3. To assemble lasagna, spread about ¾ cup of sauce on the bottom of a casserole or baking dish
  4. Arrange cooked noodled lengthwise over sauce
  5. Add first set of vegetables (we started with zuchini)
  6. Spread a couple tablespoons each of crumbled ricotta and mozzarella shreds
  7. Repeat layers. Sauce, veggies, cheese
  8. Your final layer should be your mushroom and spinach mixture, topped with the remaining Follow Your Heart Mozaarella shreds
  9. Cover with foil and bake for 25 minutes.
  10. Uncover and bake an additional 25 minutes.
  11. Let cool for about 5-10 minutes and ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-vegetable-lasagna/