❤️‍🔥 The Ultimate Plant-Based Lasagna (Classic Italian Comfort, Vegan Style)

 

The Ultimate Plant-Based Lasagna (Classic Italian Comfort, Vegan Style)

Total Time: 1 hr 45 min | Prep: 30 min | Cook: 1 hr 15 min | Serves: 6–8

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Okay, so I’m not exaggerating — this lasagna is that girl. Layers of perfectly cooked noodles, hearty “meat” sauce, creamy vegan ricotta, and melty cheese that bubbles up golden and irresistible. It’s that nostalgic, Italian–Sunday–dinner kind of meal, except she’s 100% plant-powered. Even the non-vegans will be asking for seconds (and the recipe 👀).

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🛒 Ingredients

For the Sauce (aka the heart of it all):

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 package (12 oz) plant-based ground “meat” (like Beyond, Impossible, or lentils for homemade)

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp Italian seasoning

• 1 tsp dried basil

• ½ tsp fennel seeds (optional but chef’s kiss)

• 1 tsp sugar (balances the acidity)

• Salt & pepper to taste

For the Vegan Ricotta:

• 1 block (14 oz) firm tofu, drained

• ½ cup raw cashews (soaked in hot water 20 mins)

• 2 tbsp lemon juice

• 2 tbsp nutritional yeast

• 2 garlic cloves

• 1 tsp onion powder

• Salt & black pepper to taste

• Handful of fresh spinach or basil (optional, for color & flavor)

For Assembly:

• 9–12 lasagna noodles (regular or oven-ready, your call)

• 2 cups vegan mozzarella shreds

• ¼ cup vegan parmesan (optional but delish)

• Olive oil spray or drizzle

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👩‍🍳 Instructions

1. Prep the sauce:
   Heat olive oil in a skillet over medium. Add onion and garlic, sauté until fragrant. Add plant-based ground and cook until browned. Stir in tomato paste, crushed tomatoes, herbs, sugar, salt, and pepper. Let simmer for 20 minutes until thick and rich.

2. Make the ricotta:
   Blend tofu, soaked cashews, lemon juice, nutritional yeast, garlic, onion powder, salt, and pepper until creamy. Stir in chopped spinach or basil if using.

3. Cook the noodles:
   Boil according to package instructions (unless oven-ready). Drain and drizzle lightly with olive oil to keep from sticking.

4. Layer it up:

   • Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish.

   • Add noodles, then a layer of ricotta, then sauce, then mozzarella.

   • Repeat 2–3 times, finishing with sauce and cheese on top.

5. Bake:
   Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.

6. Cool before slicing:
   Let it rest 10–15 minutes — I know it’s hard to wait, but it’ll slice beautifully.

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🧠 Mom Tips

🍝 Layer like a pro: Don’t go too heavy on any one layer — balance is key.
🧀 Make it melty: Mix a few splashes of unsweetened plant milk into your vegan mozzarella for extra gooey meltiness.
🥗 Serve it right: Pair with garlicky kale salad or roasted veggies and a glass of something sparkly (kombucha counts!).

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🥣 Why I Love It

Because this is one of those meals that brings everybody to the table — kids, meat-eaters, picky uncles. It’s hearty, homey, and hits all the nostalgic notes, just cruelty-free and heart-healthy.

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