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
Ingredients
- 2 tbsp olive oil, divided
- 1 box lasagna noodles
- 3 cloves garlic, minced
- 2 tbsp vegan sofrito*
- 1/2 tsp seasoning salt
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 16 oz vegan beef crumbles (we use Morningstar)
- 2 tsp 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 tbsp 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 tbsp 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.
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.