The Best Vegan Lasagna! Beyond Sausage, Tofu Ricotta and More

By Sarah's Vegan Kitchen · 150 min

Ingredients

Instructions

1. Heat the olive oil in a Dutch oven over medium heat, add the garlic and cook a few minutes until fragrant.
2. Add the crushed tomatoes, basil, pepper flakes, onion powder and oregano and stir. Bring to a very gentle boil, then lower the heat, cover and simmer for 1 to 2 hours.
3. Puree the tofu ricotta ingredients in a food processor until mostly smooth, leaving a little graininess and scraping down the sides as you go.
4. Saute the mushrooms in a drizzle of olive oil over medium-high heat for 5-8 minutes, stirring often, until the moisture is gone. Add the zucchini and cook 3-5 minutes until tender. Remove from heat.
5. In the same skillet, cook the beef-style crumbles and Beyond Sausage for a few minutes until lightly browned. You can skip this if using only crumbles.
6. Preheat the oven to 350°F. Spread about 1 cup of sauce in a greased 9x13-inch dish. Layer 3 noodles, then about a third each of the sausage and vegetable mixture, ricotta, mozzarella, parmesan and sauce. Repeat the layers, saving about 1 cup of mozzarella and 1 cup of sauce for the top.
7. Cover with foil and bake 40 minutes. Uncover and bake 10-15 more minutes until the edges are slightly browned. Rest about 15 minutes before serving.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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