Vegan Vegetable Lasagna

This delicious vegan vegetable lasagna is loaded with a creamy vegetable tofu ricotta. It has the comfort food flavors we love in a traditional lasagna without any of the cheese or eggs that usually goes with it. It's packed with peppers, carrots, spinach and corn making it a healthier lasagna too! This kid-friendly vegan lasagna is a hit with vegans and non-vegans alike!

Start by preparing the vegetable vegan tofu ricotta Vegan Vegetable Tofu Ricotta - Merry Little Kitchen. This ricotta is a game changer and will change the way you look at tofu ricotta. Why not make it healthier by sauteing and pureeing up veggies and mixing them in.

Use either traditional lasagna noodles cooked according to package directions or use the no-boil noodles. I've used both and the lasagna has turned out great either way.

I use 2 24-ounce jars of pasta sauce for this lasagna but feel free to use your favorite homemade recipe! Start by spreading a layer of pasta sauce along the bottom of a 13x9 baking dish. Top with lasagna noodles, pasta sauce and the vegan vegetable tofu ricotta. Repeat this until your ingredients are used up (I usually get 4 layers). On your last layer of noodles, top with sauce. Cover with foil and bake for 30 minutes on 425 degrees. Take the foil off after 30 minutes and bake for an additional 10 minutes. Optionally garnish with chopped basil or parsley.