Everyone loves a good lasagna, but who needs the hassle. Not any more. We took a classic recipe and created a colorful Vegan Vegetable Lasagna, using only 10 ingredients, no-boil lasagna noodles, and a cheesy beet-infused filling for lots of color and flavor! Enjoy this ultimate comfort food without the hassle!
This post is sponsored by Aunt Nellie’s. All opinions are my own.
Beet Week is Here!
Guess what? This week, April 22 – 28 is dedicated to Aunt Nellie’s Beet Week. You can follow along with #ANBeetWeek if you want to see the excitement.
I’m sharing the spotlight with a few other bloggers as we’re taking turns creating recipes to feature beets in various meals of the day. We’re covering everything from breakfast, to smoothies, to dinner (my post today), to dessert.
There’s also a chance to win a $100 Visa Gift Card! I know! Exciting! More on how to enter below.
Vegan Vegetable Lasagna
Look how simple this recipe is! There’s only a few ingredients, ten to be exact.
The layers involved include the following:
- A red sauce (what we call it in the Midwest) infused with veggie crumbles
- No boil lasagna noodles
- A cheesy, beet-infused filling
- Vegan mozzarella shreds
Repeat these layers to create your own delicious, colorful vegan vegetable lasagna.
It’s so easy to make that beet filling. Simply place the ingredients, along with the Aunt Nellie’s Sliced Beets, in a food processor and pulse until smooth.
It’s seriously that easy!
I don’t know who figured out no-boil lasagna noodles, but I would like to give them some kind of award. It has transformed the whole lasagna-making process for me. And, really, it’s not as if boiling noodles is all that much work.
And yet, not boiling noodles means easy lasagna, easy, tasty lasagna, is in the real of possibilities. That’s just award-worthy in my book.
Lasagna Layers Explained
The Italian word, lasagna, means layers. Just kidding.
Lasagna actually refers to wide, flat noodles. It just so happens we like using wide, flat noodles in layers.
When you’re not boiling lasagna noodles prior to baking, it’s a good idea to start with a cup of the prepared red sauce on the bottom. That helps the noodles get saturated. And that’s the trick to making a no-boil lasagna: use lots of red sauce and make sure those noodles are saturated.
So, it goes like this: there’s 10 ingredients and 10 layers. Here’s the order:
- Beet filling
- Beet filling
It’s a little like a rock-paper-scizzors schema, except here the beet filling is always followed by a layer of noodles, and the noodles are always followed by sauce.
That’s do-able. Am I right?
Once you’ve got all the layers figured out (as in the picture above), the next step is to bake the lasagna
I like to tear off a sheet of aluminum foil bigger than the pan and spray the bottom side with vegetable spray. Why? Because it helps the cheese not stick to the foil. I like this trick because the foil traps the heat in from the baking lasagna and actually helps melt the cheese.
Then after about 45 minutes of baking, use tongs to remove the foil and bake for another 15 minutes so the cheese and the edges of the pasta can get some color to it. I use tongs to protect my fingers from any steam that might be escaping from underneath the foil.
There is nothing quite like the aroma of freshly baked lasagna coming out of the oven. We love making this vegan vegetable lasagna because we usually end up with lots of leftovers we can eat throughout the week.
You can also make this lasagna and freeze it, which makes it a perfect dish for parties. Because making things ahead of time makes the day of the party so much easier. Simply remove it from the freezer and allow it time to thaw out on the counter, before popping it in the oven and baking it to heat it through.
Adding Beets to your Recipes
I love that beets are loaded with lots of important nutrients. Ruby-red beets are antioxidant-rich. That means they provide vitamins — like Vitamin A, C and Folate. You can also expect minerals — like Calcium, Iron, Magnesium, Phosphorus, and Potassium. Finally, beets are also a valuable source of fiber to your diet.
Aunt Nellie’s saves time in cooking beets because all of the peeling, cooking, pickling is done for you. Visit www.AuntNellies.com for more information about each of the seven varieties of beets from Aunt Nellie’s and even more exciting recipes you can serve your family and friends.
You can find Aunt Nellie’s Beets in the jarred section of almost any grocery store.
Oh, and don’t forget to participate in the give-away. One lucky winner will receive a $100 gift card and an Aunt Nellie’s gift pack.
Join the Fun
If you want to participate in the give-away, be sure and use this for the show how you’ve participated. There are multiple opportunities to participate and the winner will receive a $100 Visa Gift Card along with an Aunt Nellie gift pack!
We hope you love this recipe for colorful vegan vegetable lasagna! When you make it, be sure and snap a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
We use no-bake lasagna noodles to make this recipe easy to make and with minimal ingredients. Imagine layers of pasta, red sauce, and a cheesy beet filling for a colorful, savory, healthy, and yet still easy vegetable lasagna.
- 15 oz extra firm tofu
- 15 oz jar Aunt Nellie’s Sliced Beets
- ¼ cup nutritional yeast flakes
- ¼ cup pine nuts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 cups vegan mozzarella
- 5 cups pasta sauce
- 2 cups veggie crumbles
- 8 oz no-boil lasagna noodles*
Heat oven to 350F. Spray a 9X13 baking dish with cooking spray.
Combine tofu, the beets from the jar (reserve the juice), nutritional yeast flakes, pine nuts, salt, and garlic powder in a food processor. Pulse until smooth. Add 2 - 3 tablespoons of the juice from the beet jar and pulse until you achieve a spreadable consistency. Add 1 cup vegan mozzarella shreds and give it one or two more pulses to combine. Set aside.
In a large bowl, add the marinara and veggie crumbles. Stir to combine.
Pour one cup of prepared marinara sauce in the bottom of a 9X13 baking pan. Arrange 3 lasagna noodles on top of the sauce. Pour 1 cup of sauce over the noodles.
Spread half of the beet filling over the sauce-covered noodles.
Repeat another layer of lasagna noodles, sauce, and beet filling.
Finish with one more layer of lasagna noodles, topped with remaining sauce. Sprinkle remaining mozzarella shreds over the top.
Tear off a piece of aluminum foil large enough to cover your baking dish. Spray the bottom side of the foil with vegetable cooking spray so it doesn’t stick to the cheese. Cover the baking dish with prepared foil sheet, crimping the edges around the sides of the pan. Bake covered for 45 minutes.
Use tongs to carefully remove the foil and bake for another 15 minutes uncovered.
Remove from oven and allow to cool for several minutes before serving.
Storage: You can store this in the fridge for 3 - 5 days, or freeze the finished lasagna and store for up to 2 months.
* If you can’t find “no boil” lasagna noodles, I have used regular lasagna noodles with this recipe and it works just fine.