Today I’m sharing a fairly simple healthy vegan lasagna recipe that I came up with not long ago. Like most of my recipes, this version of lasagna has a lot of vegetables and no added oil.
Lasagna is the ultimate Italian comfort food for a lot of us. Multiple versions of vegan lasagna recipes can be found online, and if you’ve switched to a plant-based vegan diet a while ago, you’ve probably tried at least one or two of them.
I was born in Uzbekistan (a country that used to be a part of the Soviet Union) and grew up in Russia, and for a very long time we had little to no idea about Italian cuisine. Obviously, Italian people were not that eager to move to the Soviet Union and teach us the tricks of Italian cooking!
Growing up, I heard the magic word ‘lasagna’ in American movies and TV shows, where it was always referred to as a delicacy. Of course, I was curious to find out what lasagna really was, so once I found myself in America at the age of 20, I headed to an Italian restaurant and ordered a piece.
Just like the movies promised, it was delicious!
Of course, that lasagna was nowhere near vegetarian or vegan. In the years that followed, I became more and more interested in nutrition and healthy eating.
After a lot of reading up on the subject, I came to a conclusion that eating vegan was the healthiest thing I could do to myself from nutritional standpoint, so I never looked back at that meat-and-cheese laden piece of lasagna!
Instead, I set out on a quest to create a healthy vegan lasagna recipe that would include lots of vegetables and none of the grease.
To make sure the filling for my lasagna came out with a melt-in-your-mouth texture, I used a block of tofu instead of ricotta cheese for the filling.
It’s great if you have homemade marinara sauce, but if you’re pressed for time, it’s fine to use store-bought marinara. To keep things oil-free, make sure it’s not overly high on sodium and has no added oil.
Some people like using the no-boil lasagna noodles, but I prefer the regular kind that I first boil for about 5 minutes. Feel free to use the no-boil noodles if you like, but make sure that they are not overly processed.
Speaking of healthy options… The question might arise: should we be using fake cheese here? Store-bought fake vegan cheese is often heavily processed… My answer: you’re free to omit the cheese on top if you want to steer clear of all the ‘fakeness’.
I rarely use vegan cheese anyway, but if I decide to go for it, I make sure to read the ingredients list first. Some of the fake cheeses out there even contain casein – that totally defeats the purpose, doesn’t it?
Since creating this recipe, I’ve developed a versatile oil-free vegan ricotta cheese recipe made with cashews and almonds. It’s so good that it’s even fooled omnivores! It can be used instead of tofu in this recipe, but be aware that the fat content of the finished lasagna will be higher.
If you’ve tried this recipe, I’d love to hear how it turned out! Tag @vegan_runner_eats on Instagram, rate this recipe above, or leave a comment.