Dive into a world of flavor with our Vegan Butternut Mushroom Lasagna with Tofu Ricotta! This delightful Italian dish is not only a feast for the eyes but also a wholesome, plant-based alternative that will satisfy even the most discerning of palates. Imagine layers of tender lasagna noodles, creamy tofu ricotta, and the sweet, nutty taste of butternut squash, all enveloped in a rich marinara sauce. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this lasagna is sure to impress your family and friends. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups butternut squash, cubed
- 1 cup mushrooms, sliced
- 1 block firm tofu
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 cups marinara sauce
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly.
- Bring a large pot of salted water to a boil. Once boiling, add the 9 lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
- While the noodles are cooking, prepare the butternut squash. In a medium pot, add the cubed butternut squash and cover with water. Bring to a boil and cook for about 10-15 minutes, or until the squash is tender. Drain and mash the squash with a fork or potato masher. Set aside.
- In a skillet over medium heat, add a splash of water or a little olive oil. Add the sliced mushrooms and sauté for about 5-7 minutes until they are tender and slightly browned. Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the tofu ricotta by crumbling the block of firm tofu into a large mixing bowl. Add the nutritional yeast, lemon juice, dried basil, and a pinch of salt and pepper. Use a fork or potato masher to mix until the mixture is creamy and well combined. Adjust seasoning to taste.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. This will prevent the noodles from sticking.
- Layer 3 lasagna noodles over the marinara sauce. Spread half of the mashed butternut squash over the noodles, followed by half of the sautéed mushrooms, and then half of the tofu ricotta mixture. Pour a bit of marinara sauce over this layer.
- Repeat the layering process: add another 3 lasagna noodles, the remaining butternut squash, the remaining mushrooms, the remaining tofu ricotta, and another layer of marinara sauce.
- Top the final layer with the last 3 lasagna noodles. Spread the remaining marinara sauce over the top, ensuring all the noodles are covered to prevent them from drying out during baking.
- Cover the baking dish with aluminum foil to keep the moisture in, and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 20 minutes, or until the top is slightly golden and bubbly.
- Once done, remove the lasagna from the oven and allow it to cool for about 10 minutes before slicing. This will help the layers set and make serving easier.
- Serve warm and enjoy your delicious Vegan Butternut Mushroom Lasagna with Tofu Ricotta!
Tips
- Prep Ahead: To save time, you can prepare the butternut squash and tofu ricotta a day in advance. Store them in the refrigerator until you’re ready to assemble the lasagna.
- Noodle Alternatives: If you're looking for a gluten-free option, consider using gluten-free lasagna noodles. Just be sure to check the cooking instructions, as they may vary.
- Layering Technique: Make sure to cover the noodles completely with marinara sauce in the final layer to keep them moist while baking. This will help prevent any drying out.
- Add More Veggies: Feel free to sneak in other vegetables like spinach, zucchini, or bell peppers for added nutrition and flavor. Just sauté them along with the mushrooms.
- Rest Before Serving: Allowing the lasagna to cool for about 10 minutes after baking helps the layers set, making it easier to slice and serve.
- Garnish for Presentation: Sprinkle some fresh basil or nutritional yeast on top before serving for a beautiful finish that adds a burst of flavor. Enjoy creating this delicious and nutritious Vegan Butternut Mushroom Lasagna that everyone will love!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
