Description
A comforting vegan lasagna made with layers of creamy tofu ricotta, roasted butternut squash, and hearty marinara sauce, perfect for family gatherings.
Ingredients
Scale
- 24 oz marinara sauce
- 9 oz package of no-boil whole wheat lasagna noodles
- 1 medium butternut squash
- 2 tablespoons Earth Balance vegan butter (or coconut oil)
- Sea salt and black pepper
- 5–6 shallots, chopped
- 1 pound shiitake mushrooms, sliced thinly
- 4 cloves garlic, minced
- 10–15 sprigs thyme
- 1 large handful of fresh sage leaves
- Olive oil for cooking
- 2 tablespoons vegan parmesan cheese (optional)
- A few leaves fresh basil or parsley, sliced thinly
- 14 oz extra-firm tofu
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 scant teaspoon sea salt
- 1/2 teaspoon black pepper
- 1.5 tablespoons extra virgin olive oil
- 10–15 leaves basil
- 1 lemon, zest and juice
- 2 tablespoons vegan parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Press the tofu with paper towels and a heavy can for 30 minutes.
- Slice the butternut squash in half, brush with olive oil, sprinkle with salt and pepper, and roast for 40-45 minutes until tender.
- In a skillet, sauté garlic in olive oil for 30 seconds, then add mushrooms, shallots, thyme, salt, and pepper, cooking for 7-9 minutes.
- Fry sage leaves in olive oil for about 5 seconds on each side and drain.
- Crumble pressed tofu into a food processor, add nutritional yeast, garlic powder, onion powder, sea salt, black pepper, olive oil, lemon zest, lemon juice, and basil, blending until creamy.
- Decrease oven temperature to 350°F (175°C) and grease a baking dish with olive oil.
- Layer marinara sauce, lasagna noodles, butternut squash mash, mushroom mixture, and tofu ricotta, repeating until ingredients are used.
- Cover with foil and bake for 20 minutes, then uncover, sprinkle with vegan parmesan, and bake for an additional 20 minutes until bubbly.
- Let cool slightly and top with crispy sage and fresh herbs before serving.
Notes
Feel free to customize with different veggies, and store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lasagna, tofu ricotta, plant-based, comfort food, Italian, family recipe
