Name: One-Pot Vegan Lasagna with Tofu and Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 100g finely chopped small onions; 2 cloves garlic, finely chopped; 48.19g finely chopped celery; 59.53g finely chopped carrots; 2 tablespoons tomato paste; 354.88ml tofu, cubed (store-bought or homemade); 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 500ml tomato purée (passata); 236.59ml water; 8–10 sheets of lasagna noodles, broken into large pieces (preferably no-boil); 236.59ml plant-based cream cheese or prepared non-dairy bechamel; 236.59ml shredded plant-based mozzarella-style cheese

Directions

1. Saute the vegetables

Heat olive oil in a large pan over medium heat. Add chopped onions, garlic, celery, and carrots. Sauté for 5–7 minutes until the vegetables are soft and fragrant.

2. Make the sauce

Stir in tomato paste, oregano, and basil. Cook for 1–2 minutes. Add tofu cubes and mix well. Let it cook for 2–3 minutes to absorb the flavors.

3. Add pasta and liquid

Pour in tomato purée and 1 cup of water, stirring to combine. Nestle the broken lasagna noodles into the sauce, ensuring most of them are submerged. Cover and cook on medium-low heat for 10–15 minutes, stirring occasionally. Add more water if needed to keep the pasta covered in sauce.

4. Add cream and cheese

Spread plant-based cream cheese or pour béchamel sauce over the lasagna. Sprinkle shredded mozzarella-style cheese on top. Cover again and cook for another 2–4 minutes until the cheese melts and bubbles.

5. Serve hot

Taste and adjust with salt and pepper if needed. Let the dish rest for 5 minutes before serving. Garnish with fresh basil and enjoy straight from the pan with a side salad or garlic bread!