Plant-Based Recipes

Vegan Lasagna

Vegan Lasagna

A nice plate of vegan lasagna


1 14 oz package of firm tofu

3 c spinach

3 c sliced baby Bella mushrooms (optional)

2 tbsp. minced garlic, or garlic powder

3 tbsp. Italian seasoning

3 tbsp. nutritional yeast

Salt and pepper to taste

Pinch of red pepper flakes

2 tbsp. lemon juice

1 jar of favorite tomato pasta sauce

1 package no-boil lasagna noodles


Saute garlic, spinach, and mushrooms, if using, until wilted and fragrant. Set Aside. Drain tofu and put in mixing bowl. Using your hands or a masher, combine tofu, garlic, spinach, mushrooms, Italian seasoning, nutritional yeast, and lemon juice to create “ricotta” filling for lasagna.

Add a small layer of sauce to the bottom of a 9×13 baking dish and top with a few sheets of lasagna noodles. Add a layer of tofu ricotta over the noodles with another small layer of sauce. Repeat until all tofu ricotta, sauce, and lasagna noodles are used.

Bake at 350 degrees for 25-30 minutes until lasagna is tender. Let rest 5-10 minutes to cool and allow layers to settle.

Amy Huber

Amy Huber

Writer and expert

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