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Chunky Veggie Lasagna (Pasta Sauce Recipe)

I'm going to give you a recipe to make vegan lasagna, but the sauce can literally be used on any pasta; so give it a whirl on your spaghetti!

6 cups (2 28oz cans) of diced tomatoes. You can use fresh, just add a little salt and water to compensate.
6 cloves of garlic
1/2 large red onion; chopped
2 bell peppers (green/red/orange); chopped
2 tbsp olive oil
6 oz (1 can) tomato paste
1/4 cup sugar
1/8 cup salt
1 cup crushed and torn spinach
3 tsp oregano
1/2 tbsp crushed red pepper
1/2 tbsp capers
pepper, to taste
1 box of lasagna noodles, cooked
vegan cheeses are optional; mozzarella, parmasean, or nutrtional yeast
faux meat is also optional, such as Boca crumbles; add it to your sauce if desired.

To begin, place olive oil into a large sauce pan. Swirl around until bottom of pan is entirely coated. Add more oil if necessary. Warm oil.

Place pealed cloves of garlic into oil. Cook until outside edges start to brown; around 10-12 minutes on low heat. Garlic will become soft.

Add in red onion. Brown for another 10 minutes, stirring occasionally.

Garlic should be very soft at this point. Smash each clove with the back of a spoon, and stir it around. Cloves should break apart.

Add chopped peppers, capers, red pepper flakes, oregano, and diced tomatoes. Turn up to medium heat.

Then add tomato paste, sugar, salt, and crushed spinach. Cover and simmer for at least 20 minutes (the longer you can give it, the better). Use a spoon or potato smasher to crush some of the larger chunks of tomato. Add pepper to taste. Allow to simmer for 10 minutes longer.

That's your sauce!

Oil a 13x9 baking dish. Place a layer of sauce, then noodles, then sauce. (Remember, you can use faux/vegan cheese if you like. Place cheese in alternating layers and on top.) Repeat until noodles are gone. Cover with remaining sauce. Bake at 350 for 40-45 minutes.

Serve with some vegan garlic bread, or a nice salad, and enjoy!