The Easiest Vegan Lasagna

This vegan lasagna is packed with veggies, flavourful and creamy without a shred of fake vegan cheese or tofu! Of all the different ways you can make vegan lasagna, the tofu ricotta one has to be the worst. It’s so gross! It tastes nothing like ricotta and everything like tofu bathed in tomato sauce, ewww!

Ingredients:
6 tablespoons olive oil, divided
1 large onion, diced
4 cloves of garlic, minced
600 grams (21 oz) button mushrooms, chopped (use the stems too)
2 carrots, diced
1 zucchini, diced
400 grams (14 oz) frozen spinach, thawed according to the package directions and squeezed
2 teaspoons salt, divided
Pepper, to taste
2 cups (480 ml) unsweetened plant milk (I used soy)
1 cup (240 ml) vegetable stock
½ cup (75 grams) flour
2 tablespoons nutritional yeast
3 cups (700 ml / about a jar and a half) marinara sauce
Lasagna noodles

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