September 8, 2022
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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!