Vegetable White Bean Lasagna

Lasagna is a delicious casserole high in protein and other nutrients. Many times in the past, I have made a plant-based meat lasagna that has been a crowd favorite in my household. However, it can be quite expensive, with ingredients that are pretty hard to acquire. In addition, not everyone likes plant-based meat. As someone who grew up in a vegetarian household I personally much prefer a meat- or fake meat-free version. This white bean vegan lasagna is a delicious and affordable option! 

Vegan white bean lasagna topped with vegan cheese.

1 box oven-ready lasagna noodles 

about 2 jars pasta sauce of choice 

1 can cannellini or white beans 

1 block extra firm tofu 

1/4 cup soy milk (or any plant-based milk) 

2 tbsp nutritional yeast (optional: use only if you have access)

1 tbsp onion powder

2 tsp garlic powder

1 tbsp dried basil 

1 tbsp dried oregano 

1 tbsp lime juice 

1/2 package of frozen veggies (I used a blend of zucchini and carrots)

1 package vegan mozzarella (I use Daiya) 

1. In a high-powered blender, blend the tofu, milk, nutritional yeast (optional), onion powder, garlic powder, and lime juice until it is a fine paste. Sprinkle with salt and set aside in a bowl. This will serve as your ricotta cheese. 

2. Pour about a ½ jar of pasta sauce into a sauce pan and add some frozen veggies. Let the veggies warm in the sauce and absorb some of the flavors. Meanwhile, drain and rinse a can of cannellini beans.

3. It is now time to layer. In a large casserole dish, pour a thick layer of plain pasta sauce. Rest 3-4 lasagna noodles side-by-side or however many fit. 

4. Top the noodles with a thick layer of your vegan ricotta. Then sprinkle some mozzarella. Then add a thin layer of cannellini beans, followed by a layer of the veggies coated in sauce. 

5. Repeat steps 3 and 4 until you get to the top of the casserole. On the top layer of noodles, coat them with extra sauce, cover with aluminum foil, and bake at 350℉ for 30 minutes. Then remove from the oven, take off the foil covering, top with more vegan mozzarella, and bake for another 15 minutes. 

6. Let the lasagna rest for at least 1 hour. Then serve and enjoy!