The BEST Vegan Lasagna

Italian Vegetable Vegan Lasagna with Lentil Bolognese and Roasted Vegetables Easy Almond Tofu Ricotta Recipe

VEGAN VEGETABLE LASAGNA – ahhh!! This is the best vegan lasagna recipe and I’m so excited to share it with you guys. This recipe includes our homemade almond tofu ricotta cheese and EASY lentil bolognese sauce. Layered with roasted vegetables, this makes a delicious, savory, flavorful family meal OR a meal that leaves plenty of leftovers for dinner throughout the week.


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Italian Vegetable Vegan Lasagna with Lentil Bolognese and Roasted Vegetables Easy Almond Tofu Ricotta Recipe

Lasagna and I have a love/hate relationship. A couple years ago, I made a lasagna for Thanksgiving that met a horrible fate. Matt and I didn’t visit family for this Thanksgiving so we decided to have a small get-together with friends. I meticulously layered a lasagna with sauce, noodles, and ricotta and covered the pan in tin foil. I had Matt hold the lasagna in his lap during the drive to our friend’s house so that it didn’t slide around in the car. Then, I carried the lasagna into the house like it was my newborn child. I mean, I was sure that it was going to be a good Thanksgiving meal. Then, the tragedy occurred.

Italian Vegetable Vegan Lasagna with Lentil Bolognese and Roasted Vegetables Easy Almond Tofu Ricotta Recipe

I was too lazy to clear a spot on the counter so placed the lasagna pan on the stovetop and sat down on the couch. I thought it would be safe there but boy, was I wrong. The wrong burner was turned on to make the mashed potatoes and the glass pan exploded! I mean, there was glass and lasagna EVERYWHERE. It was sad. Very, very sad. So lesson learned – do not store a glass pan on the stovetop EVER. Put it on the counter, just clear a spot and DO IT. This is between lasagna life and lasagna death, people!

Italian Vegetable Vegan Lasagna with Lentil Bolognese and Roasted Vegetables Easy Almond Tofu Ricotta Recipe

A month later, I made another lasagna for Christmas. Except this time, I went back to New York to visit family and left the lasagna with Matt (since he couldn’t get time off work). He told me about that lasagna everyday I was gone and made me so jealous that I wasn’t home to enjoy it. So yeah, those are some amazing stories about lasagna, I know.

Italian Vegetable Vegan Lasagna with Lentil Bolognese and Roasted Vegetables Easy Almond Tofu Ricotta Recipe

Anyway, I finally made a vegan lasagna that I was able to eat and it was goooooood. It was REAL good. It was a perfect meal and we had leftovers for days. I mean, I would go to work and daydream about getting home so I can eat a piece of this vegan lasagna. It’s easy and fun to make too.

The vegan lasagna consists of four layers: lentil bolognese sauce, cooked lasagna noodles, almond ricotta cheese, and roasted vegetables (eggplant, zucchini, and red pepper). Layer them up a few times until you reach the top and run out of ingredients.

If you make this vegan lasagna, take a picture and tag us @pastabased or #pastabased on Instagram!


4.5 from 2 votes
Vegan Italian Vegetable Lasagna with Lentil Bolognese and Roasted Vegetables Easy Almond Tofu Ricotta Recipe
Vegan Vegetable Lasagna

The lasagna consists of four layers: lentil bolognese sauce, cooked lasagna noodles, almond ricotta cheese, and roasted vegetables (eggplant, zucchini, and red pepper). 

Course: Main Course
Cuisine: Italian, Vegan
Ingredients
Roasted Vegetables
  • 1 eggplant diced
  • 1 zucchini diced
  • 2 red bell peppers diced
Lasagna Noodles
Instructions
Bring a large pot of generously salted water to a boil. Add lasagna noodles and cook according to package directions. Drain and set aside.
To Roast Vegetables
  1. Preheat oven to 425F

  2. Prepare vegetables. Dice eggplant, zucchini, and red bell peppers in 1/2 inch to 1 inch pieces. Place diced vegetables onto a baking sheet. Drizzle with olive oil. Add salt and pepper. Roast for 20 minutes.

To Make Lasagna
  1. Lower oven heat to 350F. Add sauce to bottom of 13x9-inch baking pan. Place lasagna noodles evenly on top of sauce. Spread vegan ricotta cheese on noodles, then top with roasted vegetables.

  2. Continue layering - Sauce, Noodles, Ricotta, Veggies - until all ingredients are used up, ending with a layer of sauce.

  3. Cover with tin foil and bake in oven at 350F for 25-30 minutes.

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10 Comments

  1. Reply

    Malina

    July 8, 2017

    Love the song from the Video! What is it?

  2. Reply

    Strength and Sunshine

    July 10, 2017

    Isn’t lasagna just the coziest? Such a classic dish that is 100% better vegan <3

  3. Reply

    Trinity Bourne

    July 10, 2017

    That looks so hearty and delicious. Love that you make this totally vegan yay!

  4. Reply

    Sophia | Veggies Don't Bite

    July 10, 2017

    We love lasagna!! You can never have too many good lasagna recipes. Perfect to make on Sunday for a full week of meals!

  5. Reply

    Amy Katz from Veggies Save The Day

    July 10, 2017

    This looks amazing! I love lasagna and don’t make it nearly enough.

  6. Reply

    Linda from Veganosity

    July 11, 2017

    Lasagna is my families favorite birthday dinner. This looks fabulous!

  7. Reply

    Ruth

    August 5, 2017

    How is the lasagna noodl vegan?
    Am new to vegan

    • Reply

      pasta-based

      August 7, 2017

      Hi Ruth,

      Most dry pastas are vegan, unless they’re egg noodles. It’s always a good idea to check the ingredients, though!

  8. Reply

    Katie

    January 7, 2018

    Have you ever made lasagna without cooking the noodles? That’s how my family does it…even with a fairly thick sauce. We use just regular lasagna noodles, not the oven ready, no-boil kind. I know for my mom’s lasagna, it helped set it up since her sauce is a thinner one, but mine is thicker and I do the same. Works great! (Though I will say, I make my lasagna ahead of time, then freeze. Thaw for a few days in the fridge before I’m going to cook it, then bake…not sure if that makes a difference!)

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