Veggie Lasagna Casserole

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I love lasagna casserole. Well I love all things Italian. It’s probably because of my daddy.

My father grew up in the Italian neighborhood of Birmingham, Alabama. He loved Italian food.

Spaghetti is about the only thing he could make, but when he did, it was amazing. Full of all the yummy warm seasonings of basil and oregano and thyme. Tons of garlic and the kitchen smelled like heaven.

So, iIn my 20s, after I went vegetarian, I decided to experiment with tofu. I had no idea what I was doing, and it was hard to find recipes and how-tos. I still laugh when I think about my poor father’s reaction to my first attempt at a plant-based lasagna.

I was in college, broke as could be, and convinced I could “healthify” my daddy’s favorite cheesy classic using tofu. Bless my heart—I had no idea what I was doing. I crumbled cold tofu, didn’t drain it, and somehow thought oregano would save the day.

When I pulled it out of the oven, it was a watery mess that smelled like gym socks. My sweet father, ever the encourager, sat down at the table, took one big bite, and said, “Well, Jenny Penny, it’s… interesting.” Translation: not edible.

But today’s lasagna? It’s redemption on a plate. Creamy, hearty, full of the best Italian herbs, packed with roasted vegetables, and completely dairy-free.

Nutritional Powerhouse

The plant-based version delivers 13 grams of fiber, tons of heart-healthy fats, triple the fiber of the original, and zero cholesterol — all while keeping the creamy texture you crave. It’s also gives you a whopping 150 calories less than a meat & dairy version!

It’s about $1.60 cheaper to make at home and has none of the saturated fats of the original version.

Serving Ideas

  • Pair it with a side salad of spinach and balsamic glaze.
  • Sprinkle crushed red pepper for a spicy kick.
  • Freeze leftovers for quick weekday lunches — it reheats beautifully.

🌻Closing Thought

I like to think my dad would love this version. It’s comfort food the way it’s meant to be: full of flavor, kindness, and color.

Stay sunny, eat vibrant, and make veggies the star of your table.

lasagna casserole
tjherbransontjherbranson

Veggie Lasagna Casserole

You can make this lasagna with noodles or without. We like it with whole wheat macaroni in a more casserole style but it still has the amazing flavors of Italian marinara because that's the whole point, right?
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Prep Time 20 minutes
Cook Time 46 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 310
Ingredients Method

Ingredients
  

  • 1 Zucchini, sliced longways
  • 1 Yellow Squash, sliced longways
  • 15 oz Whole Wheat Elbow Macaroni
  • 6 cups Marinara
  • 1 tsp Nutritional Yeast, optional
  • 2 cups Plant-Based Ricotta
Plant-Based Ricotta
  • 1 cup Cashews, soaked (use Cannellini Beans if nut free)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Basil, dried
  • 1/2 tsp Thyme, dried
Oil-free Marinara
  • 1 box Pomi Tomatoes
  • 1 15-ounce can Diced Tomatoes
  • 1 7.5-ounce can Tomato Sauce
  • 1 Tbsp each Fresh Oregano, Thyme, Basil, Rosemary
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 Onion, diced
  • 2 cups Mushrooms, diced
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup, optional

Method
 

  1. Preheat oven to 350 degrees
  2. Boil macaroni according to the box directions
  3. Layer marinara on bottom of glass plan
  4. Layer macaroni on top of marinara
  5. Layer slices of squash and zucchini
  6. Spread plant-based ricotta
  7. Continue to layer until out of ingredients or the casserole dish is full
  8. Sprinkle nutritional yeast on top
  9. Bake at 350 degrees for 20-25 minutes
Marinara
  1. Put all ingredients in pot, bring to boil, simmer, blend with immersion blender. If you have time, slow cook in crockpot 4 hours on low
Plant-Based Ricotta
  1. Put all ingredients in food processor, pulse blend until a slightly grainy texture

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