Vegan Green Curry Lasagna

Vegan Green Curry Lasagna- a fun, flavorful creative meal made with pantry and staple ingredients like creamy coconut milk, tofu, and frozen veggies.

Vegan Green Curry Lasagna

As a lover of curry, noodles, and vegan cheese, this green curry lasagna seemed like a no brainer! It makes for a delicious fusion meal that’s perfect for meal prep or to feed a crowd.

It’s packed with tofu, frozen veggies for convenience, and tons of flavor from garlic, ginger, and curry paste!

The curry paste is made by one of my favorite companies, Chef’s Choice! They also make the world’s creamiest coconut milk. 

You’re going to LOVE this vegan green curry lasagna! It’s:

Delicious

Flavorful

Creative

Easy to Make

Made with pantry and staple ingredients

Full of veggies

Perfect for meal prep!

Be sure to tag #carrotsandflowers and #naturescharm if you try the recipe and share a photo online!

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Green Curry Lasagna

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Green curry lasagna with tofu, tons of veggies, and creamy coconut sauce. A fun, creative and delicious dinner for lovers of curry and pasta!

Author: Carrots and Flowers

Recipe type: Main Course

Cuisine: Vegan, Thai-Inspired, Fusion

Serves: 12 servings

Ingredients

• 12-15 lasagna noodles
• 2 cans Chef's Choice coconut milk
• 6 tbsp Chef's Choice green curry paste
• 2 cloves garlic, minced
• 1 tbsp minced ginger
• 10 oz extra firm tofu
• 1 cups broccoli florets, chopped
• ½ sweet potato, peeled and diced
• 2 tbsp soy sauce on tofu
• 1 cup frozen mixed vegetables
• juice of 1 lime
• 4-5 tbsp brown or coconut sugar
• 1½ cups vegan mozzarella
• ¼ cup chopped cilantro

Instructions

1. Preheat the oven to 425 F. Cook the noodles in salted water according to package instructions, then drain. Rub a little oil on the noodles if needed to prevent sticking. Cube the tofu.
2. Heat 1 tbsp oil in a large pan on medium high heat. Add the tofu, garlic and ginger. Cook until browned, about 4-5 minutes, stirring occasionally. Add the broccoli, sweet potato, frozen veggies, and soy sauce. Cook until veggies are nearly tender, about 5-7 minutes.
3. Meanwhile, add the coconut milk and curry paste to a sauce pan over medium heat. Stir until incorporated. Add the lime juice and sugar. Reduce heat to simmer. Mix the corn starch and water to form a slurry. Add the slurry to the sauce. Simmer until thick, about 5 minutes.
4. Lightly oil a 9x13 pan. Spread a layer of curry sauce in the pan. Add a layer of lasagna noodles, then top with tofu and vegetables. Add ½ cup vegan mozzarella and repeat the process. Finish with more sauce and cheese. Bake for 30 minutes.
5. Let rest for 5 minutes. Garnish with cilantro, slice, and serve.

Notes

The green curry lasagna freezes well! Be sure to thaw in the fridge before reheating in the microwave or in the oven at 350 F until warm.

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