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Life Changing Vegan Lasagna

Life Changing Vegan Lasagna

Ashley
This recipe uses my Basil Tofu Ricotta and veggie “meat” filling and best of all, no need to pre-cook the noodles.
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Main Dish
Cuisine Italian
Servings 8
Calories 509 kcal

Equipment

  • food processor, 9 x 13” pan

Ingredients
  

Mushroom Tempeh Filling

  • 1 T. Extra Virgin Olive Oil
  • 1 Onion, chopped fine
  • 8 oz. Mushrooms, chopped fine White button, portobello, or crimini all work great
  • 8 oz. Tempeh, crumbled
  • 4 cloves Garlic, minced
  • 2 t. Italian Herb Seasoning
  • 1 t. Salt
  • 1/2 t. Black pepper, ground
  • 1 pinch Red chili flakes
  • 1/2 t. Fennel seed, ground

Other Ingredients for the Lasagna

  • 2 28 oz. Favorite Marinara Sauce I used Rao’s Homemade Marinara
  • 1 package Lasagna Noodles I used Organic Whole Wheat
  • 1 recipe Vegan Basil Ricotta
  • 1 package Miyoko’s Vegan Mozzarella

Instructions
 

To Make the Mushroom Tempeh Filling

  • Heat a large pan over medium heat and add olive oil, onion, and a pinch of salt.
  • Cook for about 5 minutes until the onions are soft and then add mushrooms and tempeh.
  • Cook until they begin to brown. Add garlic, Italian herbs, salt, black pepper, crushed red chili flakes, and fennel seed. Heat until fragrant about 1 minute.
  • Remove from heat and set aside for now.

Make a batch of my Vegan Basil Ricotta

Assemble the Lasagna

  • Preheat oven to 350°F.
  • Place enough marinara sauce to cover the bottom of your 9x13” pan, about 1 cup.
  • Place 5 uncooked lasagna noodles over the sauce. Mine overlapped a bit.
  • Then start layering sauce, 1/2 the basil ricotta, and 1/2 the mushroom tempeh mixture. Repeat this one more time.
  • Then top with remaining 5 noodles and the rest of the sauce. It will seem like a lot of sauce but that is what you want. This is so the noodles have plenty of fluid to cook through and became super flavorful. Cover tightly with foil and bake for 45 minutes.
  • Uncover and place pieces of the mozzarella over the top. Bake uncovered for another 15 minutes and the cheese begins to brown.
  • Remove from oven and allow the lasagna to sit for at least 15 minutes to firm up and serve.
Keyword Tempeh, vegan basil ricotta, vegan lasagna, life changing lasagna