this is easy yet time consuming and it will dirty every dish in your kitchen. but it’s totally worth it. i added broccoli and eggplant for some color and nutrition. you can sub out the veggies and add fake meat for a more “traditional” lasagna dish. this is HELLA good!


1 large eggplant, thinly sliced


1 bag frozen broccoli

1 large wedge of lemon

2 cups tomato sauce (i made my own but you can definitely use canned!)

tofu ricotta— recipe here! click click! 

1 package lasagna noodles

1. preheat oven to 400

2. prepare the eggplant by arranging the thin slices on a large cookie sheet. drizzle with oil and place in oven to cook. cook about 10 minutes, then flip. they should become golden brown and crispy. if the begin to stick, add more oil. when finished, remove from oven.

3. turn oven heat DOWN to 350, once the eggplant is out

4. cook the broccoli according to package directions. place in a blender or food processor and squeeze the lemon wedge in with it. pulse until it becomes a chunky paste.

5. make the tofu ricotta

6. cook lasagna noodles according to package directions, but pull them a minute earlier than suggested. KEEP A CLOSE EYE ON THE NOODLES AND STIR OFTEN SO THEY DON’T STICK TOGETHER. you want the noodles to be al dante, which means a little bit undercooked. don’t worry, they will cook more in the oven. drain noodles when finished

7. in a large casserole dish, layer in this order:

  • tomato sauce
  • noodles
  • eggplant
  • tofu ricotta
  • noodles
  • tomato sauce
  • broccoli
  • tofu ricotta
  • noodles
  • tomato sauce
  • eggplant
  • tofu ricotta

continue on in this pattern or any variation of it until you run out of ingredients. you want to end your lasagna with a layer of noodles topped with a layer of sauce. 

8. cook in oven for 20-25 minutes. 


46 notes, January 15, 2011

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    you will be my dinner tomorrow.
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