This Vegan Get Your Greens Lasagna is hearty and a great option for a family size meal. Lasagna is comfort food for most people but it can also be healthy and nourishing. When I found Spinach Lasagna Noodles in the grocery store I had this idea to make a lasagna packed with healthy greens. This Vegan Get Your Greens Lasagna gives you spinach, zucchini and artichokes. There’s also oregano, thyme and basil with a tofu ricotta. Then, of course, there’s a tomato sauce of your choice. I used a fire roasted tomato and garlic sauce. Definitely recommended it if you can find one in your store!
I Finally Got it Right
This recipe was tested 3 times because I originally tried to do a white sauce. It just didn’t come out right! I put in a lot of effort to make sure I only post recipes that taste really good. It’s nice to get good reviews from my family as well. Even if it means it takes longer to get a recipe out. If you have your own recipe for a white sauce you can definitely substitute the tomato sauce for white sauce. I’m sure it would be delicious! This Vegan Get Your Greens Lasagna makes 9 servings so it’s a great option for serving at a party or for family dinners. I made this for meal prepping before my work week.
If you try out this recipe, I really hope you enjoy it! Comment below with your feedback if you have any or tag me on instagram with your recreation @nicolemgallant 😊
Vegan Get Your Greens Lasagna
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour5 minutes
12 Spinach lasagna noodles
1 650 ml jar of oil-free marinara sauce
1/4 cup low-sodium veggie broth
1 yellow onion, diced
4 cloves garlic, minced
227g cremini mushrooms, sliced
1 zucchini, sliced into half moons
1 can artichoke hearts, sliced into quarters
1 tbsp oregano
1/2 tbsp thyme
1/8 tsp salt
1/8 tsp pepper
12 fresh basil leaves
1 450g package of medium firm tofu
1/4 cup of nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
2 tbsp lemon juice
1. Cook the lasagna noodles following the package instructions. You may see the instructions calling for cooking the noodles with oil but I always leave it out and I've never had any issues with them.
2. While the noodles are cooking, add the onion, garlic cloves and veggie broth to the sauté pan. Sauté for a 2-3 minutes over a medium-low heat and then add the mushrooms, zucchini, artichokes, oregano, thyme and salt and pepper to your taste. Sauté for 5-7 minutes and then set aside until you're ready to assemble.
3. For the tofu ricotta, add the tofu, nutritional yeast, lemon juice, salt and spices to your food processor or blender and blend until it's a creamy and a ricotta-like texture. It doesn't have to be perfectly smooth, there can be some lumps and bumps.
4. To assemble the lasagna, start by covering the bottom and sides of your baking dish with a thin layer of the tomato sauce. This will be what prevents sticking to the bottom and you don't need to add any oil. Then place 3 lasagna noodles on the bottom. Start with a layer of the vegetables and then dot spoonfuls of the tofu ricotta and tomato sauce over the vegetables. You want to make sure you leave enough tomato sauce for the top layer to be covered. Add as many fresh basil leaves to the layers as you wish (I added 3-4 in each layer). Continue layering until you use all your noodles and finish with the tomato sauce on top.
5. Cover the dish with aluminum foil and bake at 350℉ for 30 minutes. Remove the aluminum foil and bake for another 10 minutes uncovered.
Use gluten-free lasagna noodles to make this recipe gluten-free.
You can add in some vegan cheese shreds or parmesan if you wish.