If you watch my vlogs on YouTube then you know that this vegan lasagna recipe is one that I love to frequently meal prep because it’s quick and easy to put together, it stays well in the fridge (which makes it ideal for meal prepping!), it’s packed with veggies, is super customizable and is incredibly satisfying!

One of the best things about this vegan lasagna recipe is that it’s super customizable, and what I mean by that is you can really add in any veggies that you want! I typically find myself using eggplant, zucchini and spinach because I noticed that I’m able to pack more veggies in that way when I’m putting it all together (I slice the eggplant and zucchini really thin to make it easier to layer!) but in the past I’ve added mushrooms or broccoli as well.. it really just depends on your taste and what you prefer!

It’s also worth noting that while I’ll prefer to make my own ricotta for this vegan lasagna recipe using tofu you can totally use store bought vegan ricotta (or even regular ricotta if you’re good with dairy!) I just like to use make it with tofu ricotta because I’ve personally noticed that when I consume a lot of nuts and oil my skin doesn’t respond well (I tend to break out when I am consuming lots of nut’s and oil! If you’re curious to know why I choose a predominately oil-free diet then you need to read this post!), so by making it with a tofu ricotta you’re getting the same flavor as ricotta but it makes this vegan lasagna recipe higher protein, with low oil and no nuts! 

The last thing I’ll say about this vegan lasagna recipe before I get into the logistics is that you may need to tweak the measurements to match your tastes – I am not the type of cook to use exact measurements (which I know my community on YouTube despises lol) but I’ve just always been the type to experiment and focus more on texture and taste, than exact measurements. I’ve done my best to nail down the measurements of each ingredient as best as I can for this vegan lasagna recipe blog post for you but know that with this recipe (and any other recipe!!) you should never be afraid to experiment a little and find what works for you! This recipe makes about 4-6 servings!

Vegan Lasagna Ingredients:

• No boil lasagna noodles
• 1 jar of Fat-free marinara (this is the one I use which is roughly 680ml) (hot tip: fat free marinara generally means it’s oil-free!)
• 1 medium Eggplant
• 1 medium Zucchini
• 1 bag of Spinach (roughly 6oz)
• 3 TBSP. Nutritional yeast 
• 1 TBSP. Crushed garlic
• 2 TBSP. Lemon juice
• 1/2 block of sprouted Tofu
• 1 TBSP. Miso paste 
• Dried oregano (to taste!)
• Dried basil (to taste!)
• a DASH of Olive oil (this is totally optional – if and when I do use olive oil I love this one as it’s low FODMAP! I just add a VERY small amount!)
• Salt & pepper (to taste!)
• Vegan Parm (this is totally option – but I am OBSESSED with this one!)

Vegan Lasagna Instructions:

1. Start by pre-heating your oven to 350 degrees and prepping your ingredients: I like to slice up my zucchini and eggplant thinly first and then I make the vegan tofu ricotta!
2. The vegan tofu ricotta is SUPER SIMPLE! You’ll be using the below ingredients, combine them all on a bowl and mash with a fork until you reach your desired consistency!
   1. Nutritional yeast 
   2. Crushed garlic
   3. Lemon juice
   4. Tofu
   5. Miso paste 
   6. Dried oregano
   7. Dried basil
   8. Olive oil
   9. Salt & pepper to taste
3. Now it’s time to assemble your vegan lasagna! I love using non-toxic bakeware (my favorites right now are from Caraway or Our Place!) Start by putting a thin layer of marinara at the bottom of your pan and then laying down your no boil lasagna noodles (I show how I do this in a recent vlog on my YouTube channel), then I like to do a thin layer of the vegan tofu ricotta followed by zucchini, eggplant and spinach. Before adding your next layer of noodles drizzle a little marinara on top of the veggies; the trick here is that you want to make sure there is enough marinara/liquid near the lasagna noodles to make sure that they cook all the way through and soften. Continue layering your ingredients in this way until you reach the top of your pan or run out of ingredients! The very top layer of my vegan lasagna is always noodles topped with marinara and then I like to sprinkle on a little bit of the dried oregano, dried basil and vegan parm!
4. Once you’re ready to bake your lasagna cover it with foil and bake for about 30 to 40 minutes (the timing may vary depending on your oven so just set a timer and keep an eye on it!)