Whole Food Plant-Based Lasagna

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Whole Food Plant-Based Lasagna
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Whole Food Plant-Based Lasagna

Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • Sautéed Layer Ingredients

  • 1 small red, yellow, or white onion, sliced

  • 1 pint button mushrooms (white or cremini), sliced

  • 1 or 2 large cloves minced garlic

  • Bean Layer Ingredients

  • 2 15-ounce cans great northern beans, drained and rinsed*

  • 1 teaspoon granulated onion

  • 1 teaspoon granulated garlic

  • 1 or 2 tablespoons nutritional yeast (optional)

  • 1 bunch fresh basil (or 1 tablespoon dried italian seasoning)

  • Vegan Parmesean Ingredients

  • ¼ cup nuts and seeds of choice

  • ¼ cup rolled oats

  • 2 or 3 tablespoons nutritional yeast

  • Optional: Add favorite seasonings such as garlic and onion powder, or italian seasoning

  • Single Ingredient Layers

  • 4 to 6 cups marinara (cook this ahead of time or get 2 jars of your favorite store-bought marinara)

  • 10 to 15-ounce package oven-ready lasagna noodles*

  • 1 or 2 large zucchini, thinly sliced

Directions

  • Cook onions and mushrooms in a preheated skillet for about 10 to 15 minutes until most of the water has cooked out and they start to caramelize. Add garlic and cook another couple minutes then set aside until step 5.
  • Add all bean layer ingredients to a food processor and blend until smooth. Set aside until step 5.
  • Add vegan parm ingredients to a small blender or small food processor and blend until a uniform powder forms. Set aside until step 7.
  • Gather together the remaining ingredients and preheat oven to 350 to 375 degrees Fahrenheit (check your noodle package directions).
  • Layer the lasagna however you like. Here are my suggested layers:

    •Thick layer of marinara
    •Pasta noodles
    •Marinara
    •Half the white bean spread
    •Marinara
    •All of the sauteed onions and mushrooms
    •Marinara
    •Zucchini noodles
    •Marinara
    •Pasta noodles
    •Marinara
    •Remaining white bean spread
    •Marinara
    •Zucchini noodles
    •Marinara
    •Pasta noodles
    •Thick layer of marinara
  • Cover the lasagna with foil and bake for about 50 to 60 minutes covered, then another 10 to 15 minutes uncovered. Check your lasagna noodle package for specific directions.
  • Add the vegan parmesean in the last 10 minutes of uncovered baking, or simply sprinkle it on top of individual servings at the table.

Recipe Video

Notes

  • You can use a 14 to 16 ounce package of tofu instead of beans if you prefer.
  • Feel free to adjust the lasagna layers as you like. You can omit either the pasta noodles or the zucchini noodles and use all of one or the other if you prefer.