Vegan Lasagna Noodles Recipes With Instructions


Vegan lasagna noodles can be made from a variety of different plant-based ingredients, such as wheat, rice, or bean flour. Vegan lasagna noodles are widely available in most grocery stores and can be used in any recipe that calls for traditional lasagna noodles.

1. Vegan Lasagna With Roasted Vegetables

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Ingredients:

1 package of lasagna noodles

1/2 butternut squash, peeled and cubed

1 zucchini, sliced into thin rounds

1 yellow summer squash, sliced into thin rounds

1 red bell pepper, stem removed and julienned

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

2 cloves garlic, minced

One 26-ounce jar of marinara sauce

12 ounces firm tofu, drained, blotted dry, and crumbled

1/4 cup nutritional yeast flakes

2 tablespoons chopped fresh parsley leaves

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1/2 cup vegan Parmesan cheese

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil, and cook lasagna noodles in boiling water for 10 minutes. Drain.

2. In a roasting pan, toss butternut squash, zucchini, yellow summer squash, red bell pepper, olive oil, salt, pepper, and garlic. Roast in a preheated oven for 25 minutes, stirring once or twice during cooking.

3. In a bowl, mix marinara sauce, tofu, nutritional yeast flakes, parsley, oregano, and basil.

4. To assemble, spread 1/2 cup of the sauce over the bottom of an 11×13 inch baking dish. Arrange 6 noodles over the sauce. Spread half of the roasted vegetables over the noodles, and spread half of the remaining sauce over the vegetables. Sprinkle 1/4 cup of vegan Parmesan cheese. Repeat layering of noodles, vegetables, and sauce, and sprinkle top with remaining 1/4 cup vegan Parmesan cheese.

5. Cover the dish with aluminum foil, and bake in a preheated oven for 30 minutes. Remove foil, and bake an additional 10 minutes, or until lasagna is heated through and cheese is melted on top. Let rest for 10 minutes before serving.

2. Vegan Lasagna With Spinach and Mushrooms

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Ingredients:

1 package of lasagna noodles

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

8 ounces button mushrooms, sliced

One 10-ounce package of frozen chopped spinach, thawed and squeezed dry

One 15-ounce can of tomato sauce

One 6-ounce can of tomato paste

1 teaspoon sugar

1/2 teaspoon dried oregano leaves

1/4 teaspoon freshly ground black pepper

12 ounces firm tofu, drained, blotted dry, and crumbled

3 tablespoons vegan Parmesan cheese, plus more for sprinkling on top

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil, and cook lasagna noodles in boiling water for 10 minutes. Drain.

2. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, mushrooms, and spinach, and cook until vegetables are tender about 10 minutes.

3. Stir in tomato sauce, tomato paste, sugar, oregano, and pepper. Simmer for 15 minutes.

4. In a bowl, mix tofu and Parmesan cheese.

5. To assemble lasagna, spread 1/2 cup of the sauce over the bottom of an 11×13 inch baking dish. Arrange 6 noodles over the sauce. Spread half of the tofu mixture over the noodles, and spread half of the remaining sauce over the tofu. Sprinkle with vegan Parmesan cheese. Repeat layering of noodles, tofu mixture, and sauce, and sprinkle top with additional vegan Parmesan cheese.

6. Cover the dish with aluminum foil, and bake in a preheated oven for 30 minutes. Remove foil, and bake an additional 10 minutes, or until lasagna is heated through and cheese is melted on top. Let rest for 10 minutes before serving.

3. Vegan Lasagna With Sun-Dried Tomatoes

Ingredients:

1 package of lasagna noodles

1/2 cup oil-packed sun-dried tomatoes, diced

1/4 cup olive oil

1 onion, diced

2 cloves garlic, minced

One 15-ounce can of crushed tomatoes

One 6-ounce can of tomato paste

1 teaspoon sugar

1/2 teaspoon dried oregano leaves

1/4 teaspoon freshly ground black pepper

12 ounces firm tofu, drained, blotted dry, and crumbled

3 tablespoons vegan Parmesan cheese, plus more for sprinkling on top

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil, and cook lasagna noodles in boiling water for 10 minutes. Drain.

2. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and sun-dried tomatoes, and cook until vegetables are tender about 10 minutes.

3. Stir in crushed tomatoes, tomato paste, sugar, oregano, and pepper. Simmer for 15 minutes.

4. In a bowl, mix tofu and Parmesan cheese.

5. To assemble lasagna, spread 1/2 cup of the sauce over the bottom of an 11×13 inch baking dish. Arrange 6 noodles over the sauce. Spread half of the tofu mixture over the noodles, and spread half of the remaining sauce over the tofu. Sprinkle with vegan Parmesan cheese. Repeat layering of noodles, tofu mixture, and sauce, and sprinkle top with additional vegan Parmesan cheese.

6. Cover the dish with aluminum foil, and bake in a preheated oven for 30 minutes. Remove foil, and bake an additional 10 minutes, or until lasagna is heated through and cheese is melted on top. Let rest for 10 minutes before serving.

4. Vegan Lasagna With Artichoke Hearts

Ingredients:

1 package of lasagna noodles

1/2 cup marinara sauce

1/4 cup olive oil

1 onion, diced

2 cloves garlic, minced

One 14-ounce can of artichoke hearts, drained and chopped

One 15-ounce can of tomato sauce

One 6-ounce can of tomato paste

1 teaspoon sugar

1/2 teaspoon dried oregano leaves

1/4 teaspoon freshly ground black pepper

12 ounces firm tofu, drained, blotted dry, and crumbled

3 tablespoons vegan Parmesan cheese, plus more for sprinkling on top

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil, and cook lasagna noodles in boiling water for 10 minutes. Drain.

2. Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and cook until vegetables are tender about 10 minutes. Stir in artichoke hearts, tomato sauce, tomato paste, sugar, oregano, and pepper. Simmer for 15 minutes.

3. In a bowl, mix tofu and Parmesan cheese.

4. To assemble lasagna, spread 1/2 cup of the sauce over the bottom of an 11×13 inch baking dish. Arrange 6 noodles over the sauce. Spread half of the tofu mixture over the noodles, and spread half of the remaining sauce over the tofu. Sprinkle with vegan Parmesan cheese. Repeat layering of noodles, tofu mixture, and sauce, and sprinkle top with additional vegan Parmesan cheese.

5. Cover the dish with aluminum foil, and bake in a preheated oven for 30 minutes. Remove foil, and bake an additional 10 minutes, or until lasagna is heated through and cheese is melted on top. Let rest for 10 minutes before serving.

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