The Best Vegan Lasagna
This is a simple and classic recipe for the best vegan lasagna! No more wondering how to make the perfect lasagna, we've got you covered with a great meal that everyone can enjoy! Can be made allergen-friendly.
Servings: 8 servings
Calories: 634kcal
Ingredients
- 2 tablespoon olive oil, divided
- 1 box lasagna noodles
- 3 cloves garlic, minced
- 2 tablespoon vegan sofrito*
- ½ teaspoon seasoning salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 16 oz vegan beef crumbles (we use Morningstar)
- 2 teaspoon vegan worcestershire sauce (we use Annie's)
- 60 oz spaghetti sauce (use your favorite brand)
- 8 oz vegan cheddar shreds (we use violife) *more to taste
- 8 oz vegan mozzarella shreds (we use violife) *more to taste
- 8 oz vegan ricotta (we use Kite Hill)
- 2 tablespoon vegan parmesan
Instructions
- Bring a salted and lightly oiled pot of water to a boil and cook lasagna noodles as directed on package.
- While that is going, add 1 tablespoon oil to a large skillet.
- Once heated, add minced garlic and saute for 1 minute until fragrant.
- Add in 2 tablespoons of vegan sofrito.*
- Add in seasoning salt, oregano, garlic powder, dried parsley, black pepper and onion powder. Stir around and let cook for 1 minute.
- Add in the vegan beef crumbles. Mix everything around until well combined. Cook for 3-4 minutes.
- Pour in vegan worchestshire sauce and spaghetti sauce. Cook down for 10 minutes.
- During this time, pasta will finish. Drain and drizzle a little olive oil between the noodles to prevent sticking while waiting for sauce to finish.
- In a 9x13 pan, layer lasagna* as follows: -thin layer of sauce-overlapping noodles-handful of vegan cheddar shreds-layer of sauce-handful of vegan mozzarella shreds-overlapping noodles-8oz package of vegan ricotta -layer of sauce-overlapping noodles-mixed layer of vegan cheddar and mozzarella -layer of sauce-overlapping noodles-layer of sauce-mixed layer of vegan cheddar and mozzarella -some sprinkled vegan Parmesan cheese
- Place into a preheated 350 degree oven for about 30-45 minutes or until bubbling and cheese melted.
Video
Notes
*See post for notes about Top 8 Allergy Free variation, about making vegan sofrito if you can't find it, and what to do if you run out of room for layer.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1slice | Calories: 634kcal | Carbohydrates: 77g | Protein: 25g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 2147mg | Potassium: 898mg | Fiber: 11g | Sugar: 11g | Vitamin A: 944IU | Vitamin C: 16mg | Calcium: 120mg | Iron: 7mg