Vegan Lasagna

This Vegan Lasagna recipe is nut-free and tofu-free, yet packed with tons of plant-based protein. A hearty, cheesy comfort dish with none of the dairy.

5 from 2 votes

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Main Course

Cuisine American, Italian

Servings slices

Calories 382 kcal

Equipment

Ingredients

1 box Oven-ready lasagna noodles
1 16 oz jar of pasta sauce
1 package Italian Seitan crumbles
1 medium zucchini
1 medium yellow squash
16 oz Plant-based mozzarella
8 oz Plant-based parmesan
1 tbsp Italian Herb mix

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Instructions

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.
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!

Notes

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

Nutrition

Serving: 1sliceCalories: 382kcalCarbohydrates: 35gProtein: 15gFat: 12gSugar: 5g

Keyword dairy-free, easy, egg-free, high protein, nut-free