Vegan Lasagna Recipe

Lasagna is a classic dish that has been enjoyed by many for generations. 

However, vegans often have trouble convincing that vegan versions of class recipes can be just has delicious and more healthy than meat version ones.  

Luckily, more and more people are looking for plant-based versions of this traditional Italian dish, and fortunately creating this vegan lasagna is easier than you might think!

So, without further ado I give you this delicious and easy-to-follow vegan lasagna recipe.

Ingredients:

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red bell pepper, sliced
• 1 can crushed tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegan ricotta cheese
• 2 cups vegan mozzarella cheese
• Fresh basil leaves for garnish

Method:

Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius

Cook lasagna noodles according to the package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.

Add sliced zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender.

Add crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine and let simmer for 5-10 minutes.

In a separate bowl, mix together vegan ricotta cheese and vegan mozzarella cheese.

In a 9x13 inch baking dish, spread a thin layer of the vegetable-tomato sauce on the bottom.

Layer 4 lasagna noodles on top of the sauce.

Spread half of the cheese mixture on top of the noodles.

Add another layer of the vegetable-tomato sauce on top of the cheese mixture.

Repeat steps 8-10 for a second layer of noodles, cheese mixture, and vegetable-tomato sauce.

Finish with a final layer of noodles and the remaining vegetable-tomato sauce.

Cover the baking dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Remove from the oven and let cool for 5-10 minutes.

Garnish with fresh basil leaves and serve hot.

Enjoy!

This vegan lasagna recipe is sure to impress even the most skeptical carnivores. The combination of fresh vegetables and flavorful sauce is perfectly complemented by the creamy and cheesy vegan ricotta and mozzarella. Plus, it's a great way to incorporate more plant-based meals into your diet without sacrificing taste or satisfaction. Give this recipe a try and let us know what you think!