Vegan Lasagna

This Vegan Lasagna is a plant-based twist on an Italian-inspired classic. So easy and delicious, it ] is sure to please vegans and meat-eaters alike.

Why You’ll Love This Recipe

• Simple – This vegan lasagna comes together with easy ingredients and only 15 minutes of prep.
• High protein – This vegan lasagna is packed with 15 grams of plant-based protein per serving.
• No Tofu – So many vegan lasagna recipes use tofu, and while I’m sure they are delicious, we have a soy allergy in our house, so tofu is not always on the menu. This easy lasagna recipe uses no legumes, tree nuts or peanuts, making it a great option for allergy-conscious meals.

Ingredients for Vegan Lasagna

• No Boil Lasagna Noodles – You can use regular noodles and boil them before hand, but I choose the no-boil version for quicker prep.
• Pasta Sauce – You’ll use a full jar for this recipe, so choose any kind you like.
• Seitan Crumbles – This is the bulk of the protein for this recipe, but seitan does contain gluten. So if you are looking to making this a gluten-free lasagna you can sub the seitan for lentils or white beans or even meat if you aren’t vegan.
• Zucchini and yellow squash – You can use two zucchini or two yellow squash instead of one of each if you prefer.
• Shallot – adds some extra flavor.
• Vegan Mozzarella – Any brand of vegan cheese works, just make sure to read ingredients if you are trying to avoid specific allergens.
• Vegan Parmesan
• Spices – Italian Herb Mix is best here, or just oregano, parsley, basil if you have those.

How to Make Vegan Lasagna

Start by preheating your oven to 375 degrees Fahrenheit.

Next, coat the bottom of a 9 x 13 baking dish with a thin layer of pasta sauce. This prevents the noodles from sticking to the dish and makes for easier slicing.

Wash and chop all veggies and toss them into a large sauté pan. Cook the veggies over medium heat until they begin to soften. Then add in one package of seitan crumbles and mix. Sauté for 5 more minutes.

Add in rest of sauce and bring to a simmer. Let simmer for about 5 minutes. Once this has simmered 5 minutes, remove from heat and set aside.

Next, begin layering your lasagna. On top of the thin layer of sauce already in place, layer dry no-boil lasagna noodles. Next, layer the veggie/seitan/sauce mixture. Top this with cheese. Repeat these layers until you have reached the top of your lasagna dish. The final layer should be a thin layer of sauce and then cheese. Add the Italian spices on top.

Cover with tented aluminum foil and bake at 375 for 45 minutes.

Remove aluminum foil and bake for 10 more minutes.

Remove from oven and let rest for about 10 minutes before slicing. Serve and enjoy!

How to Store Vegan Lasagna

• Fridge: Leftovers will last up to 1 week in the fridge covered. Using a lasagna dish with a lid makes this super easy.
• Freezer: Freeze in smaller portions for easier reheating and they will last up for 6 months.

More Tips for Making Vegan Lasagna

• Not Vegan? Use ground meat instead of seitan, or use dairy cheese instead of vegan cheese.
• Gluten-free? Use a gluten-free lasagna noodle and sub the seitan for a GF option like lentils.

Looking for more Italian-inspired dishes? Try these Italian Stuffed Zucchini Boats or Vegan Cacio e Pepe.