Here, I veganized our family lasagna recipe (which is naturally vegetarian!) by swapping dairy-free alternatives for ricotta, parmesan, and mozzarella. The result is a hearty and delicious vegan lasagna florentine.
Course Main Course
Cuisine Italian
Keyword baked entree
Prep Time 15mins
Cook Time 45mins
Servings 6
Ingredients
9no-boil lasagna noodles
2cupsvegan ricotta
1/4cupgrated vegan parmesan
1/2tspgarlic powder
210-oz packagesfrozen spinachthawed and squeezed dry
224-oz jarsmarinara sauce, or 6 cups homemade sauce
3cupsshredded vegan mozzarella
Instructions
Preheat the oven to 375 degrees F.
In a medium bowl, combine the vegan ricotta, parmesan, garlic powder, and spinach.
Spread one third of the marinara sauce over the bottom of a 9x13 inch pan. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and sprinkle with 1 cup mozzarella.
Spread with half the remaining marinara sauce. Top with another 3 noodles. Spread remaining ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
Top with the last 3 noodles, then spread on the remaining sauce. Sprinkle with the remaining mozzarella.
Cover the lasagna with foil and bake for 45–50 minutes, until the sauce is bubbly and the cheese is melted.
Let the lasagna stand for 5 minutes before serving.