Hankering a thick slice of delicious lasagna? Of course you are! But if you’re looking for a vegan version, getting the same flavor profiles and textures could seem challenging. According to the author of Simple Vegan Recipes for Beginners, which we reviewed in a previous article, though, it absolutely can be done and pretty easily!

Easy Vegan Lasagna Recipe

Excerpted from The Everything® Vegan Meal Prep Cookbook by Marly McMillen Beelman. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

This recipe uses no-bake lasagna noodles to make an easy dish with layers of pasta, red sauce, and a cheesy beet filling. Enjoy this colorful, savory, and healthy vegetable lasagna all week with a side of fresh salad.

Serves 12

Make this hearty recipe for Vegan Lasagna. Photo courtesy the publisher, Simon & Schuster.

Editor’s Note: We found every item you’ll need for this recipe on Amazon.com and provided the affiliate* links to each one. In every case we could, we identified the vegan, organic, and non-GMO brands available.

Ingredients:

1 (15-ounce) package extra-firm tofu

1 (15-ounce) jar beets, including juice

1⁄4 cup nutritional yeast flakes

1⁄4 cup walnuts

2 tsp mild miso paste

1 tsp garlic powder

1 tsp dried basil

3 cups vegan mozzarella shreds, divided

5 cups pasta sauce

2 cups vegan crumbles

1 (8-ounce) box no-boil lasagna noodles

Method:

1. Preheat oven to 350°F. Spray a 9″ × 13″ baking dish with vegetable cooking spray.
2. Add tofu, beets (reserving juice), nutritional yeast, walnuts, miso paste, garlic powder, and basil to a food processor. Pulse until smooth. Add 3 tablespoons reserved beet juice and pulse until a spreadable consistency is achieved. Add 1 cup vegan mozzarella shreds and pulse again to combine. Set aside.
3. In a large bowl add pasta sauce and vegan crumbles. Stir to combine.
4. Pour 1 cup sauce mixture into bottom of prepared pan. Arrange 4 lasagna noodles on top of sauce. Pour 1 cup sauce mixture over noodles. Spread 1⁄2 beet filling over sauce. Repeat another layer of lasagna noodles, sauce, and filling. Finish with one more layer lasagna noodles, topped with remaining sauce. Sprinkle remaining mozzarella over top.
5. Tear off a piece of aluminum foil large enough to cover baking dish. Spray bottom side of foil with vegetable cooking spray. Cover baking dish with foil, crimping edges around sides of pan. Bake covered pan 45 minutes.
6. Use tongs to carefully remove foil and bake another 15 minutes uncovered. Remove from oven and let cool 10 minutes.
7. Refrigerate covered up to 5 days or freeze up to 2 months. To serve, place individual slices on a large plate and cook in microwave in 30-second intervals until heated through.

PER SERVING Calories: 292 | Fat: 11.5 g | Protein: 12.6 g | Sodium: 728 mg | Fiber: 5.2 g | Carbohydrates: 34.0 g | Sugar: 8.8 g

*Please note, Real Food Traveler is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn a small amount of advertising fees by linking to Amazon.com while providing convenience for the reader.

Hungry for more? Be sure to read about our reviewer’s experiences with the book this recipe comes from (she tells us she’s still cooking from the book every week!). Hankering a vegan dessert? Learn about the ice cream Salt & Straw makes. Considering a road trip to Yellowstone? Find out where you can get tasty vegan food there.

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