Layered with tangy lentil mushroom sauce, tofu “ricotta” and melty vegan mozzarella, this vegan lasagna recipe is a sight to behold. It’s a must-have comfort food for cozy weather and has all the flavors you love about lasagna with a vegan twist. Now the real question is: do you go for a crispy corner slice, or a melty middle slice?
Preheat oven to 350°F. Meanwhile, bring a large pot of water to boil and boil lasagna sheets according to the package instructions.
To make the lentil tomato sauce, heat olive oil in a large saucepan over medium-high heat and sauté onion, garlic and mushrooms for about 3 minutes. Season with salt and pepper, then add in the vegan meat and cook for about 5 minutes. Add in red lentils and tomato sauce, then reduce the heat to medium-low and cook for another 5 minutes. Set aside.
To make the tofu ricotta, strain the tofu and press out any excess moisture using a paper towel. Crumble the tofu in a large bowl; you can use your hands or a spatula. Add garlic powder, plus salt and pepper to taste. Set aside.
In a 13×9 baking dish, assemble the lasagna. Start with ½ a cup of the sauce, then layer with 3 lasagna sheets. Top with a ⅓ cup of the vegan ricotta, then ⅓ a cup of vegan mozzarella. Repeat the layering process until you have four layers. Generously top the final layer any additional vegan mozzarella.
Cover the dish with foil and bake in pre-heated oven for 30 minutes. Once baked, remove lasagna from oven, remove foil, set the oven to broil and return to the oven for another 5 minutes uncovered. This will ensure that the vegan mozzarella melts.
Garnish with parsley and serve.
Love Valerie’s vegan lasagna? Try her vegan stuffed Portobello mushrooms next!