I didn’t grow up in a lasagna-making family.
My dad and mom have Israeli roots, so the classic Italian home-cooked meals like baked ziti, chicken parm, lasagna etc were never really foods I enjoyed often as a kid.
Lasagna is a foreign dish to me. I can’t say I was confident about whipping it up going into this meal prep.
But after putting this vegan version together I realized I had nothing to be worried about!
It came out delicious.
I love this vegan version because of the tofu ricotta.
Ricotta cheese doesn’t normally appear in traditional lasagnas. Sometimes we have to get creative to make it work!
Anyway, the tofu provides an extra punch of protein that makes this lasagna filling, without it being HEAVY.
No lunch of mine will put me in a food coma during work, no sir!
Does the vegan ricotta taste like actual ricotta? No. But you won’t miss it when you’re enjoying this cozy, healthy meal at all.
How to change this vegan lasagna recipe to fit your preferences:
- Don’t like zucchini and/or mushrooms? You can totally use veggies like peppers, brussels, green beans, asparagus, more leafy greens, sweet potato, eggplant – really anything you want. All that matters is that you’re able to slice the veggies thin, as you have to stack them between noodles.
- Not vegan? Simply replace the tofu ricotta with regular ricotta and you’re good to go. You’ll need about 2 cups to replace the tofu ricotta. Also feel free to add other regular cheeses.
- Not vegan and want to add meat? I would add 1-2 cups of ground turkey or beef to the veggie mixture.
- Gluten-free? You can get gluten-free lasagna noodles from Explore Cuisine and Le Veneziane. I used regular whole wheat lasagna noodles in this recipe.
- Want to go all out and make your own tomato sauce? I like this easy recipe.
This vegan lasagna is totally freezer friendly. I made six servings in a 9×13 inch (23×33 cm) baking dish. I froze half of it and saved three servings for lunches! If you freeze some portions, thaw in the fridge for a day before reheating in the microwave or in the oven. If not freezing, these meals last for up to 4-5 days in the fridge in an airtight container!
I hope you enjoy this super easy vegan lasagna!!
If you end up making it, don’t forget to send me a picture or use #workweeklunch on Instagram.
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