Vegan Lasagne
There are few things more comforting, more rich and timeless, more universally loved than a good lasagne. And so it can feel almost pointless, from a vegan standpoint, to make a plant-based version. Particularly if you come from a family like mine with two extraordinary lasagne makers (my husband and my mother in law), how can anything vegan possibly replace the goodness of fresh ricotta, melted mozzarella and Parmesan?
Despite these challenges, I decided to make my own version anyway. And despite my family’s love for their traditional lasagne, they also managed to love this version, all the proof you need to know this is well worth making! With a tofu ricotta and plant-based Mozzarella, Kurt’s marinara sauce, and no boil lasagne noodles, you can create your own masterpiece plant-based lasagne.
Tips and Tricks
There are a variety of recipes for tofu ricotta. This one is based on a recipe from NYT, except I call for firm tofu (instead of extra-firm) and I don’t call for whipping. Feel free to use whatever kind you prefer.
The sauce recipe I make is based off Kurt’s marinara sauce, the only difference being I use half the amount of diced tomatoes called for and I add some olive oil at the end, instead of plant-based butter. If you like your lasagnes saucy, feel free to make the recipe the way he calls for.
This recipe is purposely simple. It’s a basic version that you can make add other ingredients to as you will. Once you get the hang of it, add whatever other veggies you like!
Ingredients:
Tofu Ricotta Cheese Mixture:
1 14oz. package firm tofu (extra-firm will do in a pinch, but firm is easier to use)
4 tbsp nutritional yeast
3 tbsp garlic, minced
2 tbsp white miso paste
1 tsp onion powder
1 1/2 tsp kosher salt
2 tbsp olive oil
2 tbsp lemon juice
1 7oz. package Daiya plant-based mozzarella (or whatever plant-based mozzarella you prefer), divided
1 tsp basil
1 tsp oregano
Lasagne:
olive oil
1 large onion, chopped
1 red pepper, chopped
3 - 4 garlic cloves, minced
1 1/2 tbsp tomato paste
1/2 cup red wine (or red wine vinegar; white wine can also do in a pinch)
1 14.5 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 tbsp kosher salt
1 tbsp turbinado sugar
1 tsp basil
1 tsp oregano
1 16oz. package no boil lasagne noodles
Directions:
Start by making your tofu ricotta mixture. In a medium-sized bowl, add your tofu, nutritional yeast, garlic, white miso paste, onion powder, kosher salt, olive oil, and lemon juice. Using a spoon, mix everything together, pressing down on the tofu with the back of a spoon to soften it until it crumbles and incorporates all the other ingredients.
Once it’s mixed, add 1 1/2 cups-worth (about three quarters of the Daiya bag) of plant-based mozzarella, the basil, and the oregano. Set aside to marinate.
Turn the oven on to 350 degrees Fahrenheit. Let it heat up while you work on your sauce.
In a large skillet, heat 1 - 2 tbsp of olive oil over medium-low heat until shimmering. Add the onions and salt them lightly. Cook for 5 minutes, or until the onions become transparent. Then add the red pepper. Let cook, stirring occasionally, until the red pepper has softened considerably (at least 5 minutes, up to 10 minutes). It’s okay if some of the onion starts to brown.
Make a well in the center of your veggie mixture and add a tbsp more of olive oil. Add the garlic to this, and sauté for a minute or so. Then add the tomato paste and stir into the mixture. Once fully incorporated, add the wine and cook until it’s fully evaporated.
Once the wine has evaporated, add the diced tomatoes. Let cook for a few minutes, then add the crushed tomatoes, the salt, and the sugar. Let simmer for at least 20 minutes. Stir and taste test frequently. Adjust as you need. Once you’re satisfied with the flavor of the sauce and everything is tasting how you like, take off the heat, add the basil, oregano, and a tbsp or more of olive oil. Leave aside to cool just slightly.
Now you can begin assembling your lasagne. Add some sauce to the bottom of a 9” x 5” pan (about a 1/4 - 1/3 cups’ worth). Spread evenly. Add a layer of noodles. They should fully cover the bottom of the pan. If they don’t do so, cut the noodles in half or in quarters so they fit the pan exactly.
Add a third of the tofu ricotta mixture on top of the noodles. Using the back of a spoon, or a spatula, spread the mixture so it covers the noodles completely. Then add a layer of sauce to cover the cheese.
Repeat this process until you’re out of cheese mixture. On the last layer of noodles, add the rest of the sauce. Sprinkle the rest of the mozzarella cheese over this.
Cover with aluminum foil and bake in the oven for 30 minutes. After this, take off the foil and let bake for another 10 - 15 minutes, or until everything is cooked and smelling delicious. The sauce should be bubbling slightly.
When done, take the lasagne out of the oven and let sit at room temperature for at least 5 minutes. Add any other herbs you like (basil, parsley, etc.). Serve, and enjoy!
Leftovers will be good in the fridge for up to 5 days.