Vegan Lasagna

It’s easy to make a delicious vegan lasagna. All you need are noodles, good tomato sauce, and a tasty tofu mixture in place of the traditional ricotta cheese. Vegan lasagne
Yield 8 servings
Time 45 minutes
  • large saucepan
  • small saucepan
  • bowl
  • potato masher
  • wooden spoon
  • ladle
  • 9×13 inch baking dish
  • 2-3 c Italian tomato sauce, warm
  • 1 pound dry lasagna noodles
  • double batch of tofu ricotta
  • 2 pounds fresh spinach, de-stemmed and washed, or 12 frozen spinach, thawed and squeezed
  • 1 c vegan mozzarella, grated (optional)
Directions If the lasagna noodles need to be cooked before use, do this first, following the instructions on packet, and then set them aside to cool slightly. It’s a good idea to cook with a T of oil, to prevent them sticking together.

Preheat oven to 400.

Ladle a bit of the warm sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated.

Place lasagna noodles in the pan to form a single layer. If necessary, break noodles to cover gaps.

Sprinkle 1/3 of the tofu mixture on the noodles, then lay out 1/3 of the spinach on top of that. Cover with tomato sauce.

Repeat using 1/3 of the ingredients, then add the last of the noodles, ricotta, and spinach. Add the mozzarella, if using, then top with the rest of the tomato sauce.

Cover with foil and bake for 30 minutes, until sauce is bubbly. Let cool slightly and serve.

Notes See my other lasagna recipes.
Help Abbreviations  |  Conversions  |  Cooking tips
Vegan lasagna

2 Comments on “Vegan Lasagna”

  1. I’ve been making your DELICIOUS Zucchini Lasagna for a long time now and really love it, as does my son. Problem is that I am a vegan (and I hate having to use dairy cheese in the recipe but do so because my son loves it so much) and I was about to ask you how I could veganise that recipe….then I stumbled upon your Vegan Lasagna recipe and realised that I could incorporate the zucchini layers (since I am allergic to wheat and not sure how rice or corn pasta would react to being baked in an oven) into the Vegan Lasagna recipe. The best of both worlds perhaps??
    What do you think??

    1. Hi Katherine,

      Glad you like it. 🙂

      You have a few options. Of course you could combine the two recipes, as you suggested. Or you could use vegan cheese in the zucchini lasagna. I have a recipe for vegan ricotta, but you’d have to purchase something to replace the shredded melty cheese in a natural food store, such as Whole Foods. Or you could try non-wheat noodles – I don’t see why rice or corn pasta wouldn’t work just as well as wheat. Maybe cut the recipe in half to test it the first time.

      Let me know how it turns out, and bon appétit! 🙂

Comments are closed.