The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing.
You know that dinner that you're always making, and everyone is always asking for the recipe but since you make it all the time you never write down what you throw into it? Well, this is one of those recipes... and it might just be the best one ever.
Vegan lasagna and not a veggie in sight. If you want a veggie loaded lasagna, you can find one in my cookbook. This beauty, however, is classic lasagna at it's finest. The best vegan meat and cheese has to offer: The Beyond Burger and Miyoko's Fresh VeganMozz. Now, I know what you're thinking; those are both pretty expensive. Maybe, but we only use one burger patty and about one quarter to one half of the ball of mozzarella. You can't afford not to make this!
I hope you enjoy this one as much as we do. Perhaps the greatest part is that you'll find minimal cleanup is needed and that this recipe is so incredibly simple. The perfect lasagna for those that who are new to cooking or new to veganism!
Simple Vegan Lasagna with Beyond Burger & Miyoko's Mozzarella
By Katie Henry - Produce On Parade
The vegan lasagna to rule them all. It’s simple, it’s quick, it’s incredibly easy. Best of all this lasagna is rich with the tastiest vegan hamburger and the creamiest vegan mozzarella. It really is amazing. *Suggestions to make this even meatier, creamier, and more below.
- 14 oz firm tofu, drained
- ¾ cup unsweetened, plain soy milk or vegan milk of choice
- ¼ cup large-flake nutritional yeast
- ½ tbsp miso paste (I use red)
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 Beyond Meat Beyond Burger patty, defrosted if frozen
- 1 15 oz can of tomato sauce (or additional pasta sauce)
- 12 pieces of no-boil lasagna noodles (make sure they don’t contain eggs!)
- 1 24 oz jar of pasta sauce
- ¼-½ of one 8 oz ball of Miyoko’s Creamery Fresh VeganMozz (or ½ cup vegan cheese of choice)
- Sprinkle of Italian seasoning and vegan parmesan, optional
- Preheat oven to 375° F. In a medium mixing bowl, mash together the tofu through the oregano until the tofu resembles a ricotta appearance. Crumble up or mash the raw burger patty and stir it (as well as it’s juices) into the tofu mixture until well combined. Set aside.
- Evenly spread half the can of tomato sauce in a 9x13 inch baking pan. Arrange three of the noodles on top of the sauce ensuring they don’t overlap.
- Evenly spread ⅓ of the cheese mixture over the noodles and cover with ⅓ of the pasta sauce. Continue this again, this time pinching off half of the cheese you’ll use and spreading it evenly over the tofu mixture.
- Continue with another layer, but without the cheese. Finish with a layer of noodles covered with the remaining half of the tomato sauce. Top with remainder of cheese and sprinkle with Italian seasoning.
- Spray a sheet of aluminum foil with a nonstick cooking spray and cover lasagna. Bake for 30 minutes, then uncover and bake an additional 10-15 minutes. Remove from oven and allow to rest 5 minutes before slicing. Serve hot and topped with vegan parmesan if you like.
- * Beyond Meat and Miyoko’s can be prohibitively expensive, however, if that’s not an issue for you you can make it meatier, by using two burger patties! To make it creamier, use as much cheese as your heart desires. You can use boiled, regular lasagna noodles in place of the no-boil ones but decrease the milk to ½ cup.
Yield: 6 servings
I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!
More “Lasagna-y” Recipes
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