When it comes to comfort food recipes, vegans often miss out on the fun. Even vegetarians can get in on pizza and cheesy pastas, but when you’re not doing dairy or meat, the list of nostalgic dishes to bury your face into shrinks considerably.
Thankfully, lasagna can still make the cut. With a few simple and healthy swaps, enjoy all the richness of the traditional baked dish while sticking to your plant-based preferences. These seven recipes show you how it's done.
Vegan pastas often get a lot of flak for being protein-deficient and way too carby. This one is neither; using eggplant in place of the noodles and lentils tofu as the filling, each serving clocks in at a respectable 21 grams of carbs and an amazing 10 grams of both protein and fiber.
If all that layering isn’t your thing, you can still enjoy all the lasagna flavor without any of the work. Just dump everything, from the noodles to the veggies to the seasoning, into a slow cooker and let it do its thing. Hours later, you’ll be slurping up lasagna in soup form.
Tofu, hummus, and—wait for it—cauliflower(!) team up to make an incredibly delicious sauce to pour over whole-wheat lasagna sheets. It may be an unlikely combo, but we’ll take any excuse to get in an extra serving of veggies without even noticing.
A walnut-based sauce steps in for most of the marinara in these roll-ups, making them taste just a bit different, but still rich without the need for dairy. Taste aside, the nuts’ brain-boosting are another bonus that comes with eating a serving (or two).
If they can make milk and yogurt from almonds, why not cheese? All it takes is a bit of blending and straining, and the nuts start looking just like ricotta—perfect to stuff into lasagna noodles! It’s particularly useful if soy isn’t your thing.
Something magical happens when you combine extra-firm tofu with nutritional yeast and lemon juice: It starts tasting remarkably like cheese. Layer the mixture with marinara and noodles, and we promise nobody will suspect it's a dairy-free lasagna.
Unbelievably, you only need five main ingredients to put this mouthwatering dish together. Roasted and sliced butternut squash acts as the lasagna sheets, which go perfectly with the easy kale pesto and nutty cashew cheese.