VEGAN LASAGNE
This Vegan Lasagne is a deliciously comforting single-serve meal layered with plant-based goodness. Silky lasagne sheets cradle a rich combination of tangy marinara sauce, sautéed spinach, and creamy tofu ricotta seasoned with lemon and nutritional yeast. With just a handful of wholesome ingredients, this version of the Italian classic delivers deep flavour and a satisfying texture without the need for dairy or meat. It’s the perfect way to enjoy lasagne when you’re cooking for one, offering all the satisfaction of the original in a lighter, vegan-friendly package. Quick to prepare and ideal for both weeknight dinners or a cosy weekend treat, this dish proves that indulgence and health can absolutely go hand in hand. It’s hearty, nourishing, and so easy to love. It is classic comfort reimagined with clean and plant-powered ingredients.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Italian
PREPARATION/TECHNIQUES
Bake, Sauté
OCCASION/HOLIDAY
Winter, Fall, Valentines Day, Family Reunion, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Casserole / Gratin
INGREDIENTS
- 2 lasagne sheets
- ¼ cup tofu ricotta
- ½ cup marinara sauce
- ¼ cup sautéed spinach
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 386 kcal
- Fat: 13.7 g
- Saturated Fat: 5 g
- Carbohydrate: 51.9 g
- Sugar: 8 g
- Sodium: 654.1 mg
- Protein: 13.2 g
- Vitamin D: 0.1 mg
- Fiber: 4.1 g
- Cholesterol: 33 mg
- Calcium: 180 mg
- Iron: 1.9 mg
- Potassium: 711.6 mg
- Trans Fat: 0.2 g
PREPARATION
These steps are followed for the preparation of Vegan Lasagne:
- Prepare Tofu Ricotta: In a bowl, mash firm tofu with lemon juice and nutritional yeast until the texture resembles ricotta. Season with a pinch of salt.
- Sauté Spinach: Heat olive oil in a small pan over medium heat. Add fresh spinach and sauté for 2 to 3 minutes until wilted. Set aside.
- Boil Lasagne Sheets: Cook the lasagne sheets according to package directions. Drain and lay flat on a clean towel.
- Layer The Lasagne: In a small oven-safe dish, spread 2 tablespoons of marinara sauce. Place one lasagne sheet on top. Add half the tofu ricotta and spinach, followed by more sauce. Repeat the layer. Finish with the final lasagne sheet and the remaining sauce.
- Bake: Preheat oven to 180°C (350°F). Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 5 to 10 minutes until bubbly.
- Serve: Allow to cool slightly before serving. Garnish with fresh basil or a sprinkle of vegan parmesan if desired.
PREP TIME
15 minutes
COOKING TIME
30 minutes
TIPS
Here are some helpful tips for Vegan Lasagne:
- Use No-Boil Sheets: Save time by using oven-ready lasagne sheets.
- Blender Shortcut: Blend tofu ricotta ingredients for an extra smooth consistency.
- Flavour Layering: Add a sprinkle of Italian seasoning or garlic powder for a deeper flavour.
- Portion Trick: Use a mini loaf pan or ramekin for the perfect single-serve lasagne size.
VARIATIONS
- Add Vegetables: Incorporate roasted courgette, mushrooms or aubergine for added volume and nutrients.
- Gluten-Free Option: Swap regular lasagne sheets for gluten-free varieties.
- Cheesy Top: Add shredded vegan mozzarella before baking for a traditional melted cheese top.
- Protein Boost: Mix lentils or chickpeas into the marinara sauce for extra protein and texture.
PREPPING AND STORAGE
- Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezer: Assemble, but don’t bake. Wrap tightly and freeze for up to 1 month. Bake directly from frozen, adding 10 to 15 minutes to the cooking time.
- Batch Prep Tip: Make multiple single portions in ramekins and freeze them individually for future meals.