Made with less than 10 ingredients, dairy-free, and gluten-free. A classic spin on your favorite lasagna made with tempeh, mushrooms, crushed tomatoes, spices, dairy-free cheese, and gluten-free lasagna noodles. A delicious, comfort meal!
Lasagna is the ultimate comfort food. I think I’m so fond of it because I grew up with my dad making homemade veggie lasagna with roasted eggplant, carrots, peppers, and ricotta cheese of course. I wanted to experiment and make my own Vegan Lasagna and the verdict is that it’s DELICIOUS.
It’s made with less than 10 ingredients and it’s a lot more simple to make than you might think.
The first thing you’ll need to do is prepare the “meat”, which in this case, is tempeh, which is a vegan source of protein. We’re also adding some mushrooms to extra veggies. To give the tempeh and mushrooms a little flavor boost, we’re using coconut aminos (gluten and soy-free sauce that tastes like a sweeter soy sauce). Add in some Muir-Glen fire-roasted tomatoes and marinara sauce and you’ve got the tastiest filling for your lasagna.
I found Muir Glen Fire Roasted Tomatoes at my local coop (Lakewinds in Minnetonka). I grew up supporting coops and still do because I love their values and what they stand for, especially their concern for the local community. You can find your own local coop using this store locator: https://www.strongertogether.coop/all-coops. And guess what? Muir Glen Canned Tomatoes will be on sale from Jan 22 – Feb 4!
Now, for the cheese layer, I love using Miyoko’s Dairy-Free Mozzarella Cheese. It shreds really nicely and tastes just like regular mozzarella cheese! It even melts really well, which is sometimes hard to find with vegan cheeses.
It’s time to start layering!
Remember this order – sauce, noodles, cheese. You’ll repeat that twice for a total of three layers of lasagna goodness. You can sprinkle with some nutritional yeast on top or fresh parsley.
This lasagna is comforting, hearty, healthy, flavorful, and plant-based. You’re going to love it!
If you try this recipe, let me know! I love seeing your comments, ratings, and photos tagged #livingwellwithnic on Instagram. Cheers, friends!
Vegan Lasagna
Ingredients
Sauce
- 1 Tbs Avocado or Coconut Oil
- 8 oz Tempeh finely chopped
- 2 Tbs Coconut Aminos
- 1-25 oz Jar of your favorite Marinara sauce
- 14.5 oz Muir Glen Fire Roasted Diced Tomatoes No Salt
- 1 cup Mushrooms
Cheese
- 8 oz Vegan Mozzarella I used Miyoko’s brand
- 2 Tbs Nutritional Yeast plus more to taste
Noodles
- 1-10 oz Box of Gluten-Free Lasagna Noodles
Instructions
- Preheat oven to 375 degrees F. Set out a 9×13 inch or similar size and lightly grease with olive oil.
- Begin by preparing your sauce. Heat a large pot over medium heat. Once hot, add oil, tempeh, and mushrooms and begin sautéing, stirring occasionally, for about 3 minutes.
- Add coconut aminos and continue sautéing for another 5 minutes.
- In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (otherwise skip this step). Once boiling, add a pinch of salt then add lasagna noodles. Cook according to package instructions (don’t overcook). Then drain and set aside.
- Next, add your marinara sauce and Muir Glen Fire Roasted Diced Tomatoes to the tempeh and mushrooms and stir to combine. Cook on low for about 5 minutes. Add nutritional yeast as well. Turn off heat and set aside.
- Grate your cheese and set aside.
- To begin assembly, add a thin layer of marinara sauce to your baking dish. Then add a layer of the cooked pasta noodles (or uncooked noodles if using no-boil). Top with a handful of cheese and spread into an even layer.
- Add another layer of marinara sauce and use a spoon to spread over the cheese layer to coat. Then add another layer of noodles. Top with more cheese and spread into an even layer.
- Top with another layer of noodles and top with remaining sauce. Optional: Top with additional vegan cheese.
- Transfer to the middle rack of your preheated oven and bake for 40-45 minutes uncovered, or until the sauce is bubbly and/or the edges are browned.
- Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve and enjoy.
If you try this recipe, let me know! I love seeing your comments, ratings, and photos tagged #livingwellwithnic on Instagram. Cheers, friends!
