Your First vegan Lasagna

Name: Your First vegan Lasagna
Yield: Serves 8 to 10
Ingredients: 2 tablespoons olive oil; 4 cloves garlic; ¼ cup (35 g) nutritional yeast flakes; 2 (14-ounce/400 g) blocks extra-firm tofu, crumbled; 1 (16-ounce/455 g) bag baby spinach; 1 cup (155 g) pitted Kalamata olives, sliced in half; 2 tablespoons fresh thyme leaves; 1 pound (455 g) cremini mushrooms, thinly sliced; 2 cups (200 g) breadcrumbs; 1 (14-ounce/400 g) box lasagna noodles; 2 tablespoons chopped fresh thyme or fresh flat-leaf parsley, for garnish (optional); 1 teaspoon salt; 2 tablespoons fresh lemon juice; 8 cups (2 L) marinara sauce, store-bought or homemade; Freshly ground black pepper

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

If you’ve never made a vegan lasagna, this is where to start. Tofu ricotta, garlicky spinach and mushrooms, and bursts of Kalamata olives ... it’s so saucy that there’s no need to precook the noodles because they’ll cook right there in the casserole. Packed with flavor, so so easy, and possibly even better as leftovers. I love it with a Caesar salad.