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Make-Ahead Easy Vegan Lasagna for the Whole Fam

Do you remember that post we did on being vegan and pregnant — and how much protein you need?

Well, today, we have an example of a vegan lasagna recipe that is high in protein, full of veggies, and so tasty that the whole family will love it. Not to mention that it’s also something you can easily make ahead when you have time and then simply heat it up when you need dinner!

This vegan lasagna recipe comes from The Everything Vegan Meal Prep Cookbook — which helps busy peeps learn how to prep an entire week’s worth of vegan meals, saving time and money because you can buy in bulk.

Again, did we say it’s tasty? Because it is!

Easy Vegan Lasagna

Serves: 12

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.

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 teaspoons mild miso paste
1 teaspoon garlic powder
1 teaspoon dried basil
3 cups vegan mozzarella shreds, divided
5 cups pasta sauce
2 cups vegan crumbles
1 (8-ounce) box no-boil lasagna noodles

DIRECTIONS

  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

Get This Recipe in a Printable Format:

Easy Vegan Lasagna

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.
This vegan lasagna recipe comes from The Everything Vegan Meal Prep Cookbook -- which helps busy peeps learn how to prep an entire week’s worth of vegan meals, saving time and money because you can buy in bulk.
Course: Main Course
Keyword: lasagna, make ahead, meal prep, vegan
Servings: 12
Calories: 292kcal

Ingredients

  • 15 ounces package extra-firm tofu
  • 15 ounces 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
  • 8 ounces no-boil lasagna noodles

Instructions

  • Preheat oven to 350°F. Spray a 9" × 13" baking dish with vegetable cooking spray.
  • 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.
  • In a large bowl add pasta sauce and vegan crumbles. Stir to combine.
  • 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.
  • 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.
  • Use tongs to carefully remove foil and bake another 15 minutes uncovered. Remove from oven and let cool 10 minutes.
  • 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.

Don’t you just love when something is so full of veggies and flavor? The beets really surprised me in this one! –Jenn

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!

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1 Comment
  1. Muchas gracias por todo, es la receta perfecta que estaba buscando en estos precisos momentos y déjame decirte que me salvaste con esta grandiosa receta.