Vegan Vegetable Lasagna Recipe

Ingredients

• 720 ml (3 cups)pasta sauce, plus extra for serving if desired
• 9lasagne sheets
• 2 mediumcourgettes, chopped
• 225–280 g (8–10 oz)mushrooms, chopped
• 1/2yellow onion, chopped
• 2 clovesgarlic, minced
• 1/4 teaspoonred pepper flakes
• 794 g (28 oz)firm tofu
• 90 ml (1/4 cup + 2 tablespoons)nutritional yeast
• 240 ml (1 cup), packedfresh basil
• 240 ml (1 cup), packedfresh parsley
• 2 clovesgarlic, minced
• 2 teaspoonssalt
• 1/2 teaspoononion powder
• 2 tablespoonslemon juice
• to tasteground pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F) and lightly grease a 23 × 33 cm (9 × 13 inch) baking dish.

2. 2

   Press the tofu

   Drain the tofu and remove the blocks from their packaging. Wrap them in paper towels, then in a hand towel; set them on a plate, place heavy books on top and press for 10–15 minutes to release liquid.

3. 3

   Cook the noodles

   Bring a large pot of water to the boil and cook the lasagne sheets according to the packet directions, three at a time. While they cook, prepare the vegetables and tofu ricotta filling.

4. 4

   Cook the vegetables

   Chop the vegetables and heat a large frying pan over medium heat. Add a little oil or non-stick spray and sauté the onion and garlic until the onion is translucent. Add the courgette and cook for about 5 minutes, until softened. Add the mushrooms and red pepper flakes and cook until the mushrooms are cooked through. Turn off the heat and transfer the vegetables to a large bowl.

5. 5

   Blend the filling

   Once the tofu has been pressed, put it in a food processor with the remaining tofu ricotta ingredients. Process until smooth, then adjust the salt and pepper to taste.

6. 6

   Layer the lasagne

   Spread 120 ml (1/2 cup) pasta sauce over the base of the prepared dish. Add three cooked lasagne sheets, then spread half the tofu filling over them. Use a slotted spoon to distribute half the vegetables over the filling, allowing as much cooking liquid as possible to drain first.

7. 7

   Finish and bake

   Add 240 ml (1 cup) pasta sauce, three lasagne sheets, the remaining tofu filling and the remaining vegetables. Spread another 240 ml (1 cup) sauce over the vegetables, then top with the final three sheets and 120 ml (1/2 cup) sauce. Cover the dish with foil and bake for 15–20 minutes. Remove the foil and bake for a further 10 minutes, or until heated through.

8. 8

   Cut and serve

   Leave the lasagne to cool slightly before cutting it into 12 squares. Serve with extra pasta sauce and fresh basil.

What is vegan vegetable lasagne?

Lasagne is an Italian baked pasta dish built from layers of sheets, sauce and filling. This version replaces dairy ricotta with a blended tofu mixture and adds courgette and mushrooms for a substantial vegetable layer.

The tofu is pressed before blending, which helps keep the filling thick, while herbs, lemon and nutritional yeast give it plenty of savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 11g protein, 24g carbs, 4g fat.

The lasagne sheets and pasta sauce contribute most of the carbohydrates, while the tofu supplies much of the protein and some of the fat. Serve a square with a generous green salad or extra vegetables to round out the plate.

Why press the tofu?

Pressing: Removing some of the tofu’s water makes it easier to blend into a firm, creamy filling rather than a loose one. The recipe uses paper towels and a hand towel under a weight for 10–15 minutes.

Building the tofu filling

Herbs and seasoning: Basil, parsley, garlic, nutritional yeast, lemon juice, onion powder, salt and pepper are blended with the tofu. Process until smooth, then taste and adjust the salt and pepper before assembling.

Keep the vegetable layer distinct

Cook in stages: Sauté the onion and garlic until translucent, soften the courgette for about 5 minutes, then add the mushrooms and pepper flakes. This order gives each vegetable time to cook without losing the filling’s varied texture.

Drain well: Spoon the cooked vegetables into the layers with a slotted spoon so excess cooking liquid does not make the lasagne watery.

Layering and baking cues

Sauce the base: A thin layer of sauce under the first sheets helps prevent them sticking to the dish. Keep to the stated sequence so the tofu and vegetables are spread between the pasta layers.

Check the finish: Bake covered for 15–20 minutes, then uncovered for another 10 minutes. The recipe’s cue is that the lasagne is heated through; resting it briefly makes it easier to cut into squares.

What to serve with it

The recipe suggests extra pasta sauce and fresh basil on top. A crisp green salad or simply dressed leaves make a fresh contrast to the soft, rich layers, while bread is useful for scooping up any sauce.

Recipe notes & tips

• Press the tofu while you prepare the vegetables and bring the noodle water to the boil.
• Cook the lasagne sheets three at a time, as directed, to make them easier to handle.
• Use a slotted spoon for the vegetables and let excess liquid drain before layering.
• Taste the blended tofu filling before assembling and adjust its salt and pepper.
• Let the baked lasagne cool slightly before cutting so the squares hold their shape.

Variations

• Add spinach: Stir wilted, well-drained spinach into the cooked vegetable mixture.
• Use aubergine: Replace some or all of the courgette with chopped aubergine and cook until softened.
• Change the herbs: Use another combination of fresh herbs in the tofu filling to suit your taste.
• Make it spicier: Increase the red pepper flakes for a more pronounced chilli warmth.
• Choose a chunky sauce: Use a tomato pasta sauce with a thicker texture for a heartier layer.

Common mistakes to avoid

• Skipping the tofu press: Excess water can loosen the filling; press the blocks for 10–15 minutes.
• Adding wet vegetables: Drain them with a slotted spoon before layering to avoid excess liquid.
• Overcooking the noodles: Follow the packet directions so the sheets remain manageable for assembly.
• Leaving out the base sauce: Spread the 1/2 cup sauce underneath the first layer to keep the pasta from sticking.
• Cutting straight from the oven: Cool the lasagne slightly first so the layers are easier to portion.

How to store

Refrigerate cooled portions in a covered container for up to 3 days. Reheat in the oven, covered with foil, until hot throughout, or microwave individual portions.

Frequently asked questions