Lasagna Recipe: Plant-based, Healthy And Delicious

CS Sherin, October 16, 2018, updated 3-26-19

There are times when making a bit of pasta with sautéed veggies is wonderful and enough. And then, there are times when a really great bake that has fun layers of flavor is needed. Comfort food doesn’t have to be unhealthy. This lasagna recipe is healthy, satisfying and fun to make and eat.

As Fall is settling in, I recently found myself craving some lasagna. Who knows why, but I haven’t made lasagna in years. I am pleased to report that I threw together some flavorful layers, complete with fresh herbs from my little garden, and it was a success. So much so, that family members were suggesting it be included in the Thanksgiving day spread! Wherever and whenever you choose to make it, you can rest at ease knowing that this lasagna recipe is healthy plant-based deliciousness. Enjoy!

Healthy, Delicious Plant-based Lasagna Recipe

  • Servings: 6-12
  • Difficulty: easy
  • Print

Credit: RecipeForAGreenLife.wordpress.com


Use lasagna noodles that have at least 2 grams of fiber, and around 6 grams of protein per serving. Get organic lasagna noodles whenever possible.

You will need a deep baking pan that is 9″ x 13″, a large mixing bowl, a large pot, a deep frying pan, and a strainer.

Top Layer Options:
1. Vegan cheeze: Follow Your Heart brand “Vegan Gourmet Shreds”, mozzarella style. This brand uses only Rainforest Alliance Certified sustainable palm oil. Any other kind of palm oil is so destructive to habitats, animals, and ecosystems that it is best to refuse it. Unfortunately, this option uses single-use plastic via the packaging.
2. Organic raw cheese from a local farmer. Unfortunately, this option uses single-use plastic via the packaging.
3. Slice a large tomato and arrange it on the top layer, then sprinkle generously with nutritional yeast, garlic, and pepper. This is a single-use plastic free and dairy free option! Win-win!

Ingredients


– 8-10 C  veggies, diced (red onion, mushrooms, carrot, zucchini, spinach)
– 14-21 oz  firm tofu, organic, drained and crumbled
– 25-38 oz  pasta sauce
– 1/4 C  herbs, chopped and diced (oregano, basil, chives, tarragon)
– 2-3 T  olive oil
– 1/2 tsp  sea salt
– 1/2 tsp  garlic powder, organic (or 2-3 cloves fresh garlic, minced)
– 1 C  cheeze, cheese, or 1 tomato sliced and topped with 1 T nutritional yeast)

Directions


1.Heat up a big pot of water to boil. Follow the directions on the box for the lasagna noodles as to how much water and timing.
2.Place the uncooked regular (not fast cook) lasagna noodles in the boiling water for the amount of time recommended. If there are no directions because they were purchased in bulk, boil for 5-10 minutes.
3.Strain the noodles. Spray with cold water briefly. Gently and carefully unravel the still hot noodles. Lay them out separately on a pan or counter. Set them aside for now.
4.Preheat the oven to 350 degrees.
5.Chop and dice the veggies and herbs.
6.Drain and crumble the tofu.
7.Get out a deep frying pan and add the olive oil.
8.Sauté all the veggies and season with the sea salt and garlic. Allow to cool.
9.In a large mixing bowl, add the crumbled tofu and chopped herbs. Mix well. Then, add in the cooked veggies. Mix well. This is the filling.
10.Add 1/2 cup of the pasta sauce to the bottom of the baking pan. Spread it around evenly.
11.Start the first layer of 3 lasagna noodles in the bottom of the pan. Add enough sauce to lightly coat the noodles. Then spread on a layer of the filling from the mixing bowl. Keep layering in this way, until you get to the top layer of noodles.
12.For the top layer of noodles add a thin layer of sauce and spread it evenly. Then, top with either the cheeze, cheese, or the tomato slices, nutritional yeast, and seasonings.
13.Put your beautiful lasagna, made with love, into the oven to bake.
14.Check it at the 30 minute mark. If it is simmering nicely, it is ready. Otherwise, give it 5-10 minutes more.
15.If the cheeze didn’t melt, put it under the broiler on high for 2 minutes.
16.Remove from the oven and allow to cool for 10-15 minutes before eating.
Purple onion, carrots, mushrooms, and zucchini about to be sautéed. For this recipe, I recommend dicing or grating the veggies. This size was a bit big for slicing and eating the lasagna.
Hot lasagna noodles are tricky to deal with. You don’t want them to cool off in a lump together in the strainer, though. That will cause all sorts of problems. Spray them with cold water, and quickly lay them out separately to cool.
An improvisation: I added leftover vegan cream cheese, that needed to be used up, to the tofu and herbs. Feel free to improvise as well, add in odds and ends leftovers that may complement and enhance the lasagna.
The first layer of noodles in the pan with pasta sauce.
The finished product. We had the vegan cheeze on hand, so we used it. We also topped it with some nutritional yeast. I am looking forward to doing the tomato slices and nutritional yeast topping next time!

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