Lasagna was one of my favorites growing up. Probably because I only had it about twice a year, because we only had the frozen Stoffer’s kind from Sam’s Club. Nothing to write home about, I don’t even think it was Olive Garden quality. Today I am going to make the lasagna fresher, vegan, and vegetarian.

Find me:

Vegan/Vegetarian Lasagna Recipe

7 ounces vegan cream cheese
2 tablespoons almond milk
1/3 cup pitted black olives
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons minced garlic
salt and pepper to taste
4 cups jarred pasta sauce
1 lb lasagna pasta, cooked
3 medium sized zucchini, diced
1 red bell pepper, diced
1/4 cup tahini

Preheat oven to 375 degrees Fahrenheit.

In a small bowl, mix together vegan cream cheese, almond milk, black olives, basil, oregano, garlic, salt, and pepper.

Spread 1 cup of pasta sauce across the bottom of a 9×13 baking dish.

Add a layer of pasta, then zucchini and red bell pepper, then vegan cream cheese mixture.

Repeat layering, finishing with pasta then sauce.

Drizzle tahini evenly across the top.

Cover with foil and bake for 40 minutes. Uncover and bake for 5 more minutes to brown the top.

Let the lasagna stand and cool for 10 minutes to set, but serve hot.

Enjoy your vegan lasagna.