Vegan Veggie Lasagna. Easy Lasagna for 2 with herbed mushrooms, greens, tofu thyme ricotta, chao cheese slices . Vegan Lasagna Recipe. Makes 1 9 inch by 5 inch loaf pan
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I thought it was summer already, well I was wrong. We had a few chilly days in between and I just wanted to curl up near the fireplace and wait for some casserole to cook up, like this warm saucy cheesy Lasagna.
The thing with Lasagnas is that they take some time with all the arrangement, but they come out great. They keep well, the recipes are flexible and are much easier if you have jarred or pre-made sauces. The thing that doesn’t work for me is the large serving size! Between the 2 of us, or just me during the week, it is difficult to finish it up. And if I have a large container of any food sitting in the fridge, it becomes a mental block against making something new, developing recipes or cooking otherwise. So I made this into a half batch! Don’t you like the smaller loaf of lasagna. Cute and perfect 🙂
I used a jar of pasta sauce that was there, some field roast coconut herb Chao cheese slices that melt so beautifully, greens, herb marinated mushrooms, herbs, tofu thyme ricotta and more herbs and layers and done! To make this soy-free use chickpea tofu or kite hill almond ricotta.
This is the basic Lasagna I generally use to build up over. Use whatever veggies, greens, sauces and vegan cheeses. Use more or less pasta sauce to preference. Use my cauliflower alfredo instead of vegan cheese layer.
More Lasagna/pasta from the blog
- Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan…
- Lasagna Bolognese
- Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
- Vegan Chickpea Noodles with Garlic Tomato Sauce
- Lasagna Bechamel
Layers and Layers!
Steps:
Layer sauce, then noodles.
then sauce, mushrooms, herbs, more sauce,
Another layer of sauce, then chao cheese,
a layer of noodles, sauce, greens, tofu thyme ricotta
a layer of noodles, sauce, cheese slices, tomato slices, herbs.
Bake until bubbly.
Makes more than enough for 2! Tastes even better the next day.
This recipe is also in my second book Vegan Richa’s Everyday Kitchen along with other cheese options such as my vegan mozzarella slices from the book.
Vegan Veggie Lasagna
Ingredients
- 8 to 10 no boil lasagna noodles
- 1 jar tomato basil pasta sauce 25 oz or more
- 1/2 recipe (0.5 recipe) tofu thyme ricotta adjust thyme to taste, Use chickpea tofu or Kite hill brand almond ricotta to make soy-free
- 1 cups (96 g) sliced mushroom tossed in 1 tbsp evoo, salt, black pepper, 1/2 tsp garlic powder and 2+ tsp italian herb blend
- chopped or frozen thawed or sauteed greens like baby spinach or chard or kale
- Chao coconut herb cheese slices or daiya shredded cheese
- italian herb blend to taste
- 1 juicy tomato sliced
- 1/4 cup (62.5 ml) water
Instructions
- Prep the tofu ricotta and set aside. Slice the mushrooms and toss in extra virgin olive oil, salt, pepper, garlic and italian herb blend and set aside.
- Prep the greens and other veggies if using. Preheat the oven to 400 degrees F / 200ºc.
- Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of sauce and spread. Add the mushrooms and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then greens/spinach and tofu ricotta. distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.
Video
Notes
Nutrition
Angela says
June 1, 2015 at 12:12 pmThis lasagna looks delicious! I’ll have to try it out. I just ordered your new cookbook and it arrived today. The cookbook looks amazing! I love all the pictures and I can’t wait to start trying the recipes! Thanks for all your hard work in putting it together, I’m way too excited to start trying these recipes! (PS. I’ve tried several of your recipes from your blog and have loved every one of them!)
Richa says
June 1, 2015 at 1:02 pmAwesome! Thank you for buying my book Angela! It definitely has been a lot of work this past year 🙂
Barbara says
December 12, 2016 at 6:00 pmIs the lasagne noodles dairy free? Do you know where you can buy dairy free lasagne noodles? I usually use zucchinni for my noodles because I havent found dairy free lasagne noodles.
Richa says
December 13, 2016 at 9:26 pmWhole foods 365 brand and Dellalo wheat lasagna noodles dont have eggs.
https://www.amazon.com/DeLallo-Organic-Whole-Lasagna-9-Ounce/dp/B001UUNDOE
Caitlin says
June 1, 2015 at 1:13 pmthis is such a great idea, richa! it looks delicious.
Tiffany says
June 1, 2015 at 3:51 pmWhere do you get that cheese?
Richa says
June 1, 2015 at 4:37 pmits field roast chao slices. they can be found at whole foods, other health stores, vegan stores or online vegan stores. http://fieldroast.com/product/chao-slices/
Maria says
June 1, 2015 at 4:02 pmI LOVE lasagna and yours looks perfect! And I like your tofu thyme ricotta recipe. Never thought of adding thyme to my tofu ricotta before, this will be a nice variation. Thanks for another beautiful dish, cannot wait to try it!!
Richa says
June 1, 2015 at 4:39 pmawesome! thanks! I love the thyme in it as it adds a deeper flavor and hides the tofu 🙂
Cassie says
June 1, 2015 at 6:45 pmNo thank you, I’d eat ALL of the servings!
Richa says
June 1, 2015 at 7:17 pmlol 🙂 it looks deceivingly small. we still got 4 serves out of it. 🙂
Kelsey M says
June 1, 2015 at 7:10 pmWhat a great idea! I love lasagna but I also begin to feel inundated with how long I have leftovers in the fridge when I make it. This version for 2 is perfect!
Nina says
June 2, 2015 at 2:38 amYou have read my mind! I was contemplating yesterday to make a vegan lasagna and there you go :). I had an attempt to make a vegan masala yesterday, but that didn’t work out so great. So I guess I can’t do without your recipes. Still have to order your book…
Kyra @ Vie De La Vegan says
June 2, 2015 at 4:29 amI always tend to overcomplicate lasagna and stuff it with chickpeas, broccoli, carrots, and all sorts of other vegetables. I love how easy yours is Richa – mushrooms and tofu ricotta, mmm! <3 just need to find some good vegan cheese here!
Venus DeMarco says
June 2, 2015 at 5:57 amCould I get the recipe for chickpea tofu please. I couldn’t find it on your website.
Thank you very much.
Venus
Richa says
June 2, 2015 at 10:14 amit is in my book http://www.amazon.com/gp/product/1941252095/vegric-20 . you cna also find it on google , search for burmese tofu recipe or soy-free tofu.
Julia says
June 2, 2015 at 9:56 amThis looks delicious and the perfect size since the rest of my family eats meat. I can’t wait ti give it a try, although I may add some radicchio to sneak in a superfood rather than the spinach or kale, but otherwise I would leave the recipe exactly as-is. Thank you for sharing!
Hetal says
June 2, 2015 at 4:23 pmthis looks delicious! Yum I love a good “cheesy” slice of lasagna!
Helayne Merkin says
June 8, 2015 at 6:55 amMade this recipe the other night and it was amazing! Very easy to do and well worth it. I doubled it and placed it in a 9×9 baking dish and I would say we got 6 good sized servings. It is lighter and more flavorful than traditional veggie lasagna and does get better the next day. It will be one of our family faves!
Richa says
June 8, 2015 at 10:04 amAwesome! you can add more veggies to preference! I like my lasagnas on the lighter side 🙂
Sheree says
June 12, 2015 at 8:47 amI am making this for our weekend meal(s)~~do you think it would be okay to make it up the night before and leave it in the fridge overnight before cooking it? Or would it get too mushy? I would love to have it all ready to go tonight so I won’t have to fool with it on Saturday~~thank you! Can’t wait to try it…looks *so* good!
Richa says
June 12, 2015 at 10:58 amI think you should bake it to just about done, maybe 5-10 minutes less, and keep it overnight, then reheat in the oven for 10 or so minutes so it is heated through and broil to melt the top cheese again. The lasagna taste better the next day anyway, cold or hot! I havent tried arranging and storing it. the sauce might flow to the bottom leaving the top layers a bit dry.
Sheree says
June 12, 2015 at 2:46 pmThank you! I have everything in hand and am ready to commence the construction, lol! Can’t wait to try it~~
serwis says
June 19, 2015 at 4:33 amI love lasagna and this recipe is just marvelous!
Tomi says
June 21, 2015 at 9:27 pmI made this tnight for my hubby for Father’s Day and it was really good. I just added chopped up artichoke hearts and a bit more of the tofu ricotta, but otherwise, I followed your recipe. I will definitely be making this again!
Thank you for this recipe. Chao cheese is the best (and makes having gone vegan so much easier) and so glad that it melts so well. I wish I could have found the Kite Hill ricotta (their cream cheese with chives is amazing!), but the tofu ricotta was very tasty in the final product. Nice to have another option.
I’m hoping to make the sponge cake log next weekend. Thanks again for this post.
Jessica says
July 7, 2015 at 11:38 amooh la la. Made this and loved the chao cheese and all the layers. a great weekday meal.
Patricia says
October 15, 2015 at 7:41 amI have a weird question. Is there a substitute for mushrooms in this recipe? I can’t eat them, but the recipe looks great!
Richa says
October 15, 2015 at 10:08 amuse eggplant, zucchini, veggie meat crumbles etc.
KRiley says
December 5, 2015 at 9:14 pmJust made it right now, and all I can say is that it’s DELICIOUS !!! I followed everything step by step and it came out to exactly how the picture looked. Personally I hate tofu with a passion , but in the recipe the tofu thyme ricotta is unrecognizable so don’t be afraid to use it.Great Recipe
Richa says
December 5, 2015 at 9:28 pmthats amazing!!
Marcella McCormick says
January 1, 2016 at 8:08 pmOh. My. Gosh.
I am Italian and this is the best lasagne I have EVER had the pleasure of enjoying. If you’ve ever seen the movie “what about Bob”…well, I was moaning through the whole meal like Bill Murray.
I don’t know if it was the thyme in the ricotta, or the olive oil marinated and seasoned mushrooms, but this recipe is the bomb. I can’t wait to eat the leftovers tomorrow!!!!
Thank you for sharing.
Richa says
January 1, 2016 at 11:12 pmThats awesome!!!
Rachel says
February 17, 2016 at 9:28 pmI never make lasagna because I worry about having 8 servings sitting around that no one wants to eat! This was a brilliant way to have lasagna and not worry about leftovers! We made enough for 4 and everyone loved it! Thanks for a great, easy weeknight dinner!
Richa says
February 17, 2016 at 9:45 pmAwesome!!
Tally says
March 21, 2016 at 4:31 amWow l love vegetarian lasagna.
Ana Pantic says
March 30, 2016 at 11:41 amThis was soooo good ! I made it vegan and added zucchini and a little eggplant ! will be making it many more times . Thank you !
Richa says
March 30, 2016 at 11:57 am[email protected] Thanks you Ana! This is a vegan recipe. 🙂
April says
April 11, 2016 at 9:57 pmWhat an awesome recipe! I made this last week with your tofu thyme ricotta recipe and again tonight with the Kite Hill ricotta. My husband absolutely loved the one with the tofu thyme ricotta whereas I enjoyed tonight’s much more as I’m not a big fan of tofu. Both are delicious and I love that the recipe is for two as well as easily adjustable for more. Definitely adding this recipe to my collection!
Richa says
April 11, 2016 at 10:05 pmyay! i love kite hill’s ricotta too. Both make great end result. you can add that to your side and tofu on the other. Make sure to label them 🙂
Anna says
August 14, 2016 at 8:54 amyou have my mouth watering can’t wait to make this..yum!
Laura says
October 2, 2016 at 9:54 pmWhat a delicious recipe! Next time I’ll keep the mushrooms and leave out the greens. I love greens, but I guess not in lasagna. Thank you! Mmm
Paige says
October 22, 2016 at 9:48 amI’m making this tonight for a dinner party! Never made it before, bought all ingredients to make about 3 times the 2-serving recipe.
I’ve read through the recipe, looked at the photos, and now I’m confused! I know this is over a year old post, but I really hope you can give a reply.
Question: did you saute/wilt the spinach before adding it? The photo looks great, but definitely fresh and not wilted.
And Second question, did you saute the mushrooms first? I’m assuming no, but I’m worried about a soggy watery lasagna. Or maybe the mushrooms add just enough moisture?
I found Chao cheese and I was beyond excited because I wanted to make this for the longest time! I had no qualms about trying out a new recipe on guests, because I’ve made numerous recipes from your book and blog and the have never failed! They are always perfection and just thd way you describe them. I’m stumped with my lasagna questions, and probably over thinking it!
Thanks in advance !
Richa says
October 22, 2016 at 12:31 pmHi Paige,
I did not saute the spinach or the mushrooms. You can use fresh spinach or saute it to wilt, that will give you plenty of spinach in the layer. You can also sauce the mushrooms gently to reduce moisture if you like. For the smaller batch, it doesnt make a difference as the liquid cooks out. But for a larger serving, it might add a lot more moisture. also try the chae cheese in a grilled cheese sandwich before making the lasagna. vegan cheeses are a hit or miss depending on personal taste and texture preference. So I might like something that you wont, and you might like something that I don’t like at all 🙂 Chao regular spices and tomato cayenne are better. The coconut herb has a distinct coconut flavor.
Paige says
October 23, 2016 at 12:03 amThanksfor all the advice! So I made it and it was excellent. I wilted the spinach. The Chao didn’t taste very coconutty to me, it was probably the best vegan cheese I’ve had yet.
Thanks for replying!
Pam says
October 26, 2016 at 3:55 amThis was delicious! Made with your tofu ricotta recipe and doubled, this was an awesome recipe!
Richa says
October 26, 2016 at 2:04 pmAwesome!
Holly says
December 14, 2016 at 7:07 amHello Richa,
Have you frozen the lasagna in this recipe? I’d like to make a pan ahead of time and am thinking I should make the lasagna as the recipe states, bake it and freeze it. Then a day before wanting to reheat, thaw it out and reheat in the oven. What do you think?
Richa says
December 14, 2016 at 12:40 pmI havent tried with this one, but generally if i freeze, I bake the lasagna till almost done, portion it into pieces and freeze. It works fine and also reheats evenly.
June says
April 14, 2017 at 11:26 amLooks wonderful…just wondering if I have to press the tofu before I crumble it in the bowl
Richa says
April 15, 2017 at 11:07 amyou can do it either way.
Kelli says
May 28, 2017 at 7:31 pmWhat are the nutritional facts per serving?
Richa says
May 29, 2017 at 7:04 pmYou can use myfitnesspal or cronometer to calculate.
Jennie Amias says
August 19, 2017 at 9:32 amI made this. It’s amazing!! Making it again tonight for my omni brother 🙂
Richa says
August 19, 2017 at 11:56 amAwesome!
Shea Love says
September 17, 2017 at 7:44 pmI made this tonight and it did not disappoint! I love your recipes 🙂
Paula says
November 26, 2017 at 8:11 pmThis lasagna is incredible!! I love finding satisfying recipes that are vegan, easy to prepare, and crowd pleasing, even for meat lovers. I made this for thanksgiving and it was such a hit. Thank you for sharing this tasty dish.
Hails says
March 29, 2018 at 3:22 pmReally freaking good!!! My store only had the classic yellow chao cheese so I took a blind leap and decided to try that out (out of all 5 stores in my town HEB had two vegan cheese options) might I also add that the cheese is perfect for grilled cheeses I had two of them… And on the Italian thyme tofu I used way less thyme because it can be pretty rough and I’d go a little easy on the Italian seasoning when it asks for it. It can be off putting to some. I probably used a 1/3 of the tofu since I was serving to non vegans… Btw they absolutely loved it too.. So winner! I’ll be making it every chance I get.
Beth Brewbaker says
December 19, 2018 at 11:13 pmWe’re having this as the vegan entrée at family Christmas party this year. We tested it out last weekend and it is so good. I think I measured the thyme wrong the first time, it was pretty thymee, but still delicious. Get the cookbook, it’s worth every penny.
Richa says
December 20, 2018 at 11:22 pmyou can use less thyme. i think i was going through a love lotsa thyme stage when i developed this one:)
Joanne Stanley says
December 23, 2018 at 7:30 amI’m wondering. . . can you make this a day ahead?
Richa says
December 23, 2018 at 11:35 amyes. bake about 10 mins less. then top with vegan parm or cheese again on the day and bake for 20-25 mins to reheat
Tanya says
December 20, 2019 at 5:43 pmWow so delighted to have found you and your wonderful blog.! The way you lay out your recipes and your videos is so helpful. Planning to make this lasagne for Christmas next week! It’ll be our vegan Christmas for hubby and I! Hoping the non-vegans will enjoy it too. If I’m serving this with other sides like roasted balsamic veggies, green beans etc would you say this would make 4 portions and if just eating on its own then 2 portions? Then for the cheese we prefer the Chao creamy original so I thought to try that one. Did you only need 1 block? Then for the shreds on top what cheese did you use? I was thinking maybe to try Daiya mozzarella? Lastly I’m gluten free so do you have any preferred recommendations for buying the lasagne noodles?
I know it’s not traditional to eat lasagne for Christmas but who can pass up this deliciousness! Once I saw the recipe I can’t get it out of my head, very excited to make it. Thank you!! Tanya
Richa says
December 20, 2019 at 6:48 pmTry this one https://www.veganricha.com/2019/11/vegan-gluten-free-zucchini-lasagna.html add extra chao or daiya.
Or with this one, yes use daiya on top or sliced chao cheese. I havent tried gf lasagna noodles, just cook them to aldente and use.
Brandi says
December 30, 2019 at 2:53 pmThis is my go to lasagna! I’ve made it SO many times! Sooo good!!
Edith says
October 31, 2020 at 12:11 pmHow many servings does this make.
Vegan Richa Support says
November 1, 2020 at 2:00 pm2 dinner size servings