Print

Vegan Lasagna with Spinach Ricotta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Marinara Sauce:

  • 1 large can (796ml or 28oz) crushed tomatoes

  • 1 can tomato paste

  • 1 cup vegetable stock or water

  • 2 tbsp extra virgin olive oil

  • 1 medium yellow onion, diced

  • 3 whole cloves garlic

  • 1 tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp salt or to taste

  • Dried chillies (optional)

Lasagna:

  • 1 package of lasagna noodles cooked as per directions or no-boil variety

  • 4 cups Italian marinara sauce (store-bought or recipe here)

  • 4 cups vegan spinach ricotta

  • 2 cups sliced mushrooms 

  • 1 large or 2 small zucchinis thinly sliced lengthwise (1/8 inch thick )

  • 1 large sweet potato, thinly sliced (1/8 inch thick )

  • 4 cups vegan mozzarella cheese

Instructions

Marinara Sauce:

  1. Heat oil in a heavy-bottomed saucepan over medium-high heat. Add onion and Sautee until translucent (about 3 minutes).  Add garlic, tomatoes, tomato paste, vegetable stock or water, oregano and basil leaving the salt to the end. Stir until combined adding more vegetable stock or water if needed.

  2. Bring sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes stirring occasionally.

  3. You may keep sauce as it is or blend with an immersion blender until smooth (if desired).

  4. Add salt to taste and chillies (if desired). Serve warm.

Lasagna:

  1. Preheat oven to 350F.

  2. Spread one cup of marinara sauce in the bottom of a 13×9 casserole dish.

  3. Layer 5 lasagna noodles over the sauce, overlapping as needed to fit.

  4. Spread 1 heaping cup of spinach ricotta over the noodles.  Top with sliced mushrooms. 

  5. Pour 1 cup of marinara sauce over the mushrooms.

  6. Layer 5 noodles overlapping as needed.  Spread one heaping cup spinach ricotta over the noodles. Top with sliced zucchini and 1 cup marinara sauce.

  7. Layer 5 noodles overlapping as needed.  Spread one heaping cup spinach ricotta over the noodles. Top with sliced sweet potato and 1 cup marinara sauce.

  8. Layer the remaining 5 noodles, top with marinara sauce and vegan mozzarella.

  9. Cover the casserole dish tightly with aluminium foil. Bake for 30 minutes. Remove foil and bake for an additional 20 minutes uncovered. If desired broil the top for 3-4 minutes until browned.

  10. Let lasagna stand for 15 minutes before eating.

Notes

The marinara sauce keeps well covered and refrigerated for up to 4 days or freeze for up to 6 months.

Find it online: https://susancooksvegan.com/how-to-make-vegan-lasagna/