Vegan Winter Lasagne Recipe

Name: Vegan Winter Lasagne
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 4 cloves garlic, minced; 1 cup walnuts, chopped; 2 tablespoons olive oil; 1 large eggplant, diced; 2 teaspoons salt; 1/2 cup pitted green olives, roughly chopped; 1/2 cup sun-dried tomatoes packed in oil, drained and chopped; 2 tablespoons tomato paste; 1 large onion, chopped; 1 pound mushrooms, sliced; 4 cloves garlic, minced; 1 (9 ounce) package no-boil lasagna noodles; Not applicable to this vegan recipe.; 1 (15 ounce) can crushed tomatoes; 1 cup vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon black pepper; 1 (14 ounce) package extra-firm tofu, drained and pressed; 1/4 cup nutritional yeast; 2 tablespoons lemon juice; 1 cup vegan mozzarella cheese, shredded (optional)

Conquer your vegan culinary challenges with this hearty and flavorful Vegan Winter Lasagne! Perfect for impressing a date or simply enjoying a delicious, plant-based meal. Made with seasonal winter vegetables like spinach, eggplant, and mushrooms, this recipe is surprisingly satisfying, even for non-vegans. Forget processed vegan substitutes – this lasagne uses wholesome ingredients to create a rich and comforting dish that's both elegant and easy to make. Say goodbye to bland vegan food and hello to a taste sensation!

Prep Time 30 mins

Cook Time 50 mins

Calories 191.8 kcal

Protein 21g

Rating 1.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Winter Lasagne

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
4 cloves garlic, minced
1 cup walnuts, chopped
2 tablespoons olive oil
1 large eggplant, diced
2 teaspoons salt
1/2 cup pitted green olives, roughly chopped
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons tomato paste
1 large onion, chopped
1 pound mushrooms, sliced
4 cloves garlic, minced
1 (9 ounce) package no-boil lasagna noodles
Not applicable to this vegan recipe.
1 (15 ounce) can crushed tomatoes
1 cup vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1 (14 ounce) package extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 cup vegan mozzarella cheese, shredded (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vegan Winter Lasagne? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vegan Winter Lasagne

Preheat oven to 375°F (190°C).
Sauté the onion and garlic in a large pan with a little olive oil until softened.
Add the diced eggplant and cook until slightly browned.
Stir in the mushrooms, oregano, basil, salt, and pepper. Cook until mushrooms are tender.
Add the tomato paste and vegetable broth. Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
Stir in the chopped spinach and cook until wilted.
Spread a thin layer of the vegan ricotta cheese in the bottom of a 9x13 inch baking dish.
Layer 3-4 lasagna noodles over the ricotta.
Spread half of the vegetable sauce over the noodles.
Spread half of the remaining vegan ricotta over the sauce.
Repeat layers: noodles, sauce, ricotta.
Top with the remaining lasagna noodles and the rest of the vegan ricotta.
If using, sprinkle vegan mozzarella cheese on top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for another 20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Let stand for 10 minutes before slicing and serving.