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Vegan Lentil and Tofu Lasagna with Spinach and Sun-Dried Tomatoes Recipe

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4.1 from 76 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

This hearty and flavorful Vegan Lasagna is a wholesome plant-based twist on the classic Italian comfort food. Layers of tender lasagna noodles are filled with a savory mixture of lentils, sun-dried tomato mushroom sauté, creamy tofu ricotta, fresh spinach, and rich marinara sauce, then baked to perfection. Ideal for a family dinner or meal prep, this recipe delivers a satisfying, nutritious, and delicious vegan meal that everyone will love.

Ingredients

Lentil Mixture

  • 3 cups water
  • ½ cup dried brown lentils (uncooked and rinsed)
  • 2 tsp salt, divided

Mushroom Mixture

  • ¼ cup sun-dried tomatoes (in oil)
  • ¼ cup walnuts
  • 8 oz. white mushrooms
  • 1 Tbsp reserved sun-dried tomato oil (or olive oil)
  • 1 Tbsp Italian seasoning
  • 14.5 oz. can petite diced tomatoes (in juices)

Pasta and Sauce

  • 16 oz. lasagna noodles
  • 1 tsp olive oil
  • 23 oz. marinara sauce (of your choice)
  • 1 cup fresh spinach (tightly packed)

Tofu Ricotta

  • 1 lb. extra firm tofu
  • 1 Tbsp lemon juice
  • 1 Tbsp Italian seasoning
  • 15.5 oz. can cannellini beans (with liquid)
  • 4 garlic cloves
  • 1 tsp black pepper (freshly cracked)
  • ½ tsp salt (part of the 2 tsp total)

Garnish

  • 1 Tbsp fresh basil (minced)
  • 1 tsp fresh parsley (minced)

Instructions

  1. Preheat: Preheat your oven to 375°F to prepare for baking the assembled lasagna.
  2. Simmer Lentils: In a pot, bring 3 cups of water, ½ cup lentils, and 1 tsp salt to a boil. Reduce to a simmer and cook for 15-20 minutes until lentils are tender but not mushy. Strain and set aside.
  3. Combine Mushroom Mixture: In a food processor, add sun-dried tomatoes, walnuts, and mushrooms. Pulse repeatedly until finely minced and well combined, scraping down the sides as needed.
  4. Cook Lasagna Noodles: Boil the noodles for 8-10 minutes until al dente. Drain and toss with 1 tsp olive oil to prevent sticking. Cover and set aside.
  5. Sauté Mushroom Mixture: Heat 1 Tbsp sun-dried tomato oil (or olive oil) with ½ tsp salt in a sauté pan over medium-low heat. Add the mushroom mixture and cook, stirring occasionally, until water released from mushrooms is reabsorbed and mixture is flavorful. Watch carefully to avoid burning.
  6. Prepare Tofu Ricotta: Drain excess water from tofu and break into pieces. Add tofu, ½ tsp salt, lemon juice, 1 Tbsp Italian seasoning, canned white beans with liquid, garlic cloves, and black pepper to the food processor. Process until smooth and creamy, resembling ricotta cheese.
  7. Finish Lentil Mixture: Add 1 Tbsp Italian seasoning, cooked lentils, and strained petite diced tomatoes to the sauté pan with mushrooms. Cook for an additional 5 minutes until well blended and fragrant.
  8. Assemble Lasagna: Spoon a thin layer of marinara sauce evenly on the bottom of a 9×13” baking dish.
  9. Layer Noodles: Place lasagna noodles overlapping slightly in a single layer over the sauce.
  10. Spread Tofu Ricotta: Evenly spread half of the tofu ricotta mixture over the noodles.
  11. Add Spinach: Spread fresh spinach evenly on top of the tofu ricotta layer.
  12. Layer Noodles: Add another layer of lasagna noodles, adding extra as needed to fit the dish.
  13. Add Sauce: Spread a generous layer of marinara sauce over the noodles.
  14. Add Lentil Mixture: Spread the lentil and mushroom mixture evenly on top of the sauce.
  15. Layer Noodles Again: Add another layer of noodles.
  16. Add Remaining Tofu Ricotta: Spread the remaining tofu ricotta over the noodles.
  17. Finish Layers: Add one more noodle layer and top with remaining marinara sauce.
  18. Bake: Sprinkle minced fresh parsley and basil over the top. Cover the dish with foil and bake at 375°F for 40 minutes. Remove foil and bake uncovered for an additional 10 minutes until bubbly and slightly golden.

Notes

  • Do not overcook the lentils; they should be tender but hold their shape.
  • Reserve some sun-dried tomato oil for sautéing for enhanced flavor.
  • Tofu does not need to be pressed fully; a bit of moisture helps achieve creamy ricotta texture.
  • Lasagna noodles will continue cooking in the oven, so avoid overcooking during boil.
  • Covering the lasagna during initial baking prevents dryness and helps cook through.
  • Using canned beans with liquid helps create smoother tofu ricotta.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/vegan-lentil-and-tofu-lasagna-with-spinach-and-sun-dried-tomatoes-recipe/