Six Ingredient Vegan Lasagna

There was a time in my life when I thought terms like "free-range" or "organic" meant a lot when it came to buying groceries and preparing healthy meals for my family; however, after becoming vegan I had a rude awakening.

Free range is such a vague term. It is supposed to guarantee animals get some outside time. How long? It could be five hours or five minutes. There is no guarantee. The only guarantee is that the sentient, peaceful, animals' lives are cut short so they can eventually end up on someone's plate. 

One of my favorite meals I cooked before becoming vegan was lasagna. I made several  different pasta dishes that were loaded with meat and dairy. That's exactly why I suffered with health issues before becoming vegan, but after I started my vegan journey the problems were gone within weeks and never returned.

​With all of the varieties of vegan meats and cheeses, I had no problem creating a recipe for a vegan lasagna. It's quick, easy to make, cheesy, and so flavorful. It's packed with protein and fiber, and it's a low-sodium option.

When preparing vegan meals for my family, I look for ways to create healthy meals with ten ingredients or less. This six-ingredient lasagna is a much requested meal in my family, and the vegan ricotta by Kite Hill is exactly what I needed to create this great recipe.

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vegan lasagna, easy vegan meals, dairy free

Main Dish

vegan

Yield: 12

Author: The Sensible Vegan

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Six-ingredient Vegan Lasagna

This quick and easy six-ingredient vegan lasagna is loaded with flavor and will soon become a family favorite!

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

Six-Ingredient Vegan Lasagna

• 5 cups steamed spinach
• 1 cup Kite Hill vegan ricotta
• 1 jar (15 oz) tomato sauce of choice
• 1 package lasagna noodles of choice
• 2 tbsp. nutritional yeast (optional)
• 1 cup shredded vegan cheese

Instructions

1. Pre-heat oven to 350ºF.
2. Prepare spinach (saute fresh spinach in pan or cook frozen chopped spinach according to directions on packaging). Drain and set aside.
3. Cook lasagna noodles according to package instructions.
4. Line 9" x 13" dish with tomato sauce. Add a layer of noodles, and distribute a thin layer of ricotta evenly across noodles. Sprinkle with nutritional yeast (optional). Sprinkle about 1/4 cup spinach evenly atop cheese, and then repeat: sauce, noodles, ricotta, nutritional yeast (optional), and spinach until your layers are complete. Top final layer of sauce with vegan cheese.
5. Bake in the center of the oven for 35 minutes, or until the lasagna is fully cooked.
6. Remove from oven and let cool for about 10 minutes. Slice and serve!

Nutrition Facts

Calories

252.5

Fat (grams)

8.25

Sat. Fat (grams)

2.3

Carbs (grams)

36.9

Fiber (grams)

4.4

Sugar (grams)

3.7

Protein (grams)

8.3

Sodium (milligrams)

380

https://www.thesensiblevegan.com/veganrecipes/six-ingredient-vegan-lasagna

2021 The Sensible Vegan, LLC

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