The Zesty Vegan Italian Casserole is a hearty and flavorful dish that brings the comforting essence of Italian cuisine into a plant-based meal. Packed with fresh vegetables, aromatic spices, and a creamy vegan ricotta layer, this casserole is as wholesome as it is delicious. The layers of tender pasta, vibrant veggies, and rich tomato sauce create a satisfying texture, while the addition of vegan cheese or nutritional yeast adds a cheesy indulgence without any dairy. It’s a perfect option for both vegans and anyone looking to enjoy a meatless dinner that doesn’t compromise on taste.
One of the best things about this casserole is its versatility. You can easily customize the vegetables based on what you have on hand or what’s in season. From zucchini and bell peppers to eggplant and spinach, the recipe welcomes a variety of ingredients. The tofu-based ricotta not only provides a creamy consistency but also adds a boost of plant-based protein, making the dish balanced and nutritious. The inclusion of Italian herbs and spices ties all the flavors together, giving the casserole a zesty kick that’s sure to please the palate.
This casserole is also ideal for meal prepping or serving at gatherings. It’s easy to assemble ahead of time and can be reheated without losing its flavor or texture. Whether you’re hosting a family dinner, bringing a dish to a potluck, or simply craving a warm and cozy meal, this Zesty Vegan Italian Casserole is guaranteed to be a crowd-pleaser. Serve it with a crisp green salad or a slice of crusty garlic bread, and you’ve got a complete Italian-inspired feast!
Zesty Vegan Italian Casserole
Zesty Vegan Italian Casserole
Ingredients
For the base:
- 2 cups uncooked pasta (penne, rotini, or fusilli)
- 1 tablespoon olive oil (optional)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (15 oz) tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional for spice)
- Salt and black pepper to taste
For the vegan ricotta layer:
- 1 1/2 cups firm tofu
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For topping:
- 1/2 cup vegan mozzarella (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). - Cook the Pasta
Boil the pasta according to package instructions until al dente. Drain and set aside. - Prepare the Sauce
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, and sauté until fragrant.
- Stir in zucchini, bell peppers, and mushrooms. Cook until the veggies are slightly tender (about 5 minutes).
- Add diced tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Make the Vegan Ricotta
- In a food processor or blender, combine tofu, nutritional yeast, lemon juice, garlic powder, and salt. Blend until creamy and smooth. Adjust seasoning if necessary.
- Assemble the Casserole
- In a lightly greased 9×13-inch baking dish, spread a thin layer of the tomato-vegetable sauce on the bottom.
- Add a layer of cooked pasta, followed by dollops of vegan ricotta. Spread evenly.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
- Add the Topping
- Sprinkle vegan mozzarella (if using) over the top.
- Bake
- Cover the casserole with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.
- Garnish and Serve
- Let the casserole cool for 5 minutes, then sprinkle with fresh basil before serving.
Enjoy this zesty, wholesome Italian-inspired meal with a side salad or some crusty bread! Let me know if you’d like to adjust the ingredients or cooking method. 🍅✨
