Description
This no-noodle lasagna bakes in a single pan for effortless weeknight success. Layer vegan meat, marinara, and dairy-free cheeses for a hearty, protein-rich dish ready in 50 minutes. Ideal for families seeking a customizable, make-ahead meal.
Ingredients
1 lb plant-based Italian sausage
16 oz lasagna noodles
48 oz marinara sauce
2 cups water or broth
16 oz vegan ricotta
2 cups vegan mozzarella
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp garlic powder
Salt to taste
Instructions
Preheat oven to 375°F. Grease a 9×13-inch lasagna pan.
Boil lasagna noodles in salted water for 3-4 minutes. Drain and rinse.
Sauté onion and garlic in olive oil until translucent.
Spread 1 cup marinara in the pan. Add a layer of noodles.
Mix vegan ricotta with garlic powder and salt. Spread over noodles.
Add 1/2 cup plant-based meat and 1/2 cup marinara to the meat layer.
Sprinkle 1 cup vegan mozzarella. Repeat layers, finishing with a noodle and marinara top.
Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes.
Let rest 10-15 minutes before slicing.
Notes
Use lentils instead of plant-based meat for a nutty, fiber-rich alternative.
Mashed chickpeas work well in place of vegan ricotta.
Blanch noodles briefly (30 seconds) to prevent sogginess.
A pan with high edges prevents sauce from spilling.
- Prep Time: 20
- Cook Time: 30
- Category: Smoothies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 lasagna portion
- Calories: 520
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 0mg