Tomato and Vegetable Lasagna

Tomato and Vegetable Lasagna

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Category: Main
Cuisine: Vegan

Packed with veggies, homemade sauce, and plant-based cheese, this lasagna is perfect for any occasion. It's layered with baked Zucchini slices and a savoury mushroom mince that replaces meat. The lasagna has a really yummy ricotta cheese layer that tastes just like the real thing. It's light and fluffy and perfect for stuffed shells as well. (adapted from Talida Voinea)


  • For the Pasta:
  • 1 box dry lasagna noodles
  • For the Sauce:
  • 2 tablespoons olive oil
  • For the sauce
  • 1 onion finely chopped
  • 1 large carrot grated
  • 1 cup finely chopped celery
  • 2 cloves garlic
  • 2 teaspoons mixed Italian herbs
  • 1 800g can crushed tomatoes
  • Salt and pepper, to taste
  • 1/4 cup non-dairy milk
  • 1 teaspoon maple syrup
  • For the "Ricotta" Cheese Layer:
  • 1 small onion chopped
  • 2 cloves garlic
  • 1 14-ounce packet firm tofu
  • Juice of 1 lemon
  • 2 teaspoons sea salt
  • A big pinch of pepper
  • 1 cup fresh basil
  • For the Mushroom Layer:
  • 12 White Button mushrooms
  • 1 teaspoon dried basil
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • For the Zucchini Layer:
  • 1 zucchini, thinly sliced
  • A pinch of salt


  1. To Make the Sauce:
  2. Heat saucepan over medium heat. Add water to fry then onion carrot and celery and sauté until vegetables are soft and lightly browned. A
  3. dd garlic, Italian herbs and salt and pepper and cook a few more minutes.
  4. Add tomatoes and bring to the boil. Reduce heat and simmer covered with a lid for about 15 minutes.
  5. Remove from heat and mix in non-dairy milk and maple syrup.
  6. To Make the "Ricotta" Cheese:
  7. Lightly fry your onion and garlic in a water.
  8. Add your tofu to a food processor with the basil, lemon juice, and salt.
  9. Add the cooked onion and garlic and pulse a few times until the mixture comes together.
  10. You want it to have a ricotta texture, so do not over do it so that it becomes a paste.
  11. To Make the Zucchini:
  12. Thinly slice your Zucchini lengthways and season with a salt.
  13. Grill on a wire rack in your oven for about 10 minutes and set aside, add water if it dries out.
  14. To Make the Mushrooms:
  15. In your food processor, pulse your mushrooms until they are finely chopped and resemble mince.
  16. These will replace your mince.
  17. Season with the salt, pepper, dry basil, and paprika.
  18. Fry the mushrooms with water for a few minutes until they have reduced.
  19. To Assemble:
  20. Preheat oven to 175c and get your baking pan ready.
  21. Start with a layer of sauce. Add four noodles, followed by sauce, then half of the mushroom mixture.
  22. Add Zucchini slices, half the ricotta mixture, then four noodles, sauce, and the remaining mushroom mixture.
  23. Top that with four more noodles, the remaining ricotta mixture, the rest of the noodles, and the remaining sauce.
  24. Sprinkle with nutritional yeast, if desired.
  25. Cover with aluminum foil and bake for 45 minutes.
  26. Allow to sit for 5 minutes before serving.