This lasagna recipe is vegan and really delicious.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped onion
- 3 tablespoons minced garlic
- 4 (14.5 ounce) cans stewed tomatoes
- ⅓ cup tomato paste
- ½ cup chopped fresh basil
- ½ cup chopped parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (16 ounce) package lasagna noodles
- 2 pounds firm tofu
- 2 tablespoons minced garlic
- ¼ cup chopped fresh basil
- ¼ cup chopped parsley
- ½ teaspoon salt
- ground black pepper to taste
- 3 (10 ounce) packages frozen chopped spinach, thawed and drained
Instructions
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Reviews
One of my favorite meals right off the bat. Took Amy’s suggestion & used store bought spaghetti sauce. I’ll mix the sauce & cheese next time to make this a quicker recipe. Also, cut the recipe by half since I’m cooking for one. Used an 8″×8″ dish, 3 noodles wide & 2/3 of a noodle long; cut the last 1/3 off 2 noodles and used them for the third noodle; only 6 noodles needed.
This was amazing, not even “for a vegan recipe.” it was just plain delicious. I made in my Ninja and had to use penne as I didn’t have lasagna noodles. The tofu has a perfect consistency. I topped it with vegan mozzarella, it didn’t melt but the crunchiness was surprisingly good.
Listen, it won’t compare to the real thing but for a non cheese non meat lasagna you can’t get any better than this. Def read how other people enhanced the tofu to make it less tasteless. I added only 2 bags of spinach the first time. The second time I used broccoli sauteed in garlic and oil then added to tofu. I used fresh herbs too. Don’t tell my husband he ate tofu. He had no idea. : )
This was absolutely delicious, I used 5 cloves of garlic for the sauce and 4 for the tofu filling, I also used the juice of a quarter lemon for the spinach and 2 teaspoons of Italian sausage seasoning for the sauce, everybody loved this recipe, I would make 1.5 times more of the sauce for the sauce used to top the layers
Excellent. I’ve made this a couple of times and it’s delicious. This last time I browned some Beyond Meat Ground and added it to the sauce. Wow this gave it more substance and more protein.
I liked this recipe. I will probably alter the sauce next time to give it a more Italian flavor. I also topped it with dairy free shredded mozzarella and sprinkled dry oregano. Recipe made a lot; enough to feed at least 10-12 people. Leftovers good too.
The flavour is amazing but I found the ratio of ingredients off. I needed a full-size lasagna pan, not just a 9×13. I didn’t use all of the noodles in the box, I had 6 leftover. And I definitely needed to double the sauce since it was dry and had very little sauce compared to the amount of tofu and noodle. I also used fresh spinach and just put a think layer of that in stead of frozen spinach
Great meal I put sauteed red pepper zucchini and mushrooms in the tofu turn out fantastic and topped with thinly sliced zucchini great for my plant based diet I’ve lost over 30 lbs now and this is great addition to my favorites list
WOW! We have been eating a mostly vegan diet for months now and making something filling and satisfying for my Italian hubby has proved to be the toughest part for us. This fits the bill and more! I cut up squash, zucchini and portabellas for an additional veggie layer. I doctored up 3 jars of marinara. I used only one package of firm tofu. I also added lemon juice and nutritional flakes to the tofu and WOW did that make a difference! I am going to use that trick for so many ‘cheese’ dishes! I seasoned all 3 layers with spices to our taste. I screwed up and was only able to fit six lasagna noodles in my pan with 2 layers of noodles, veggies, ‘cheese’ and then sauce but after it baked, about 75 mins, it was amazing! I was blown away by how flavorful it was and I’m not even a fan of regular lasagna. My hubby, who is a ‘professional lasagna officiant’, LOVED IT! He wants it again. I am already thinking of different variations for next time. Its going in weekly rotation at this house!
A picky 9 yr old and non-vegan meat-eater gobbled it up- adding it to the routine!
The Lasagna turned out extremely well! I added a half cup of nutritional yeast to the tofu mixture and it turned out well! I also used Banza No boil Lasagna noodles made from Chickepeas.
Used fresh Roma tomatoes, added portabella mushrooms, chalets instead of onions, and used zucchini slices instead of the noodles! Turned out fantastic!
It makes a lot of food…feeds more than 8. I added diced habaneros. Glad I did, as it gave a little background taste. Used Hunts fiery red diced tomatoes instead of stewed. Use the oven ready noodles. For a 9×13 dish, will use 9 oven ready.noodles, about 1/2 of a 9 oz package. Get the spinach really dry, or you’ll get a watery bottom in the dish, like I did. Next time I would use extra firm tofu, again because of water content. BIG kicker was that at 30 minutes at 400 degrees, not close to cooked. It took a good solid 60 minutes to cook. I had my doubts about this recipe…how can you compete with ricotta and mozzarella cheese and ground beef? I was pleasantly surprised. The lasagna came out good. I say “good” because it was a good solid healthy inexpensive dish. It was not “great”, as it didn’t have the bold robust taste of conventional lasagna. Next time I will try to add something to the tofu mix to kick up the taste a bit. I think just more salt and pepper might have helped a bit, and I do like mine a little spicy, so that’s a thought. And beware having wet components prior to cooking. My entire pan bottom had excess water that I had to drain off. Make this dish when you have a big bunch of really hungry people. I think everyone will like it. Hope this helps.
One word, excellent!
Everyone enjoyed and had seconds! Get more spices than you think you need, they add up!
Absolutely delicious! First time I made this I followed directions completely and my BF and I loved it. 2nd time I made it I added crumbles, mushrooms and extra spices, then also put vegan muzz on top – very good! So much you can do with this recipe
Lazy cook here. I’ve made this thrice. I skip steps 1 and 2 by using store bought marinara. I skip step 3 by using oven ready lasagna pasta. I use a fork to mash the tofu, because using my hand hurts if the tofu is cold. I use dried basil and parsley to flavor the tofu, not fresh herbs. Firm tofu works well if you have plenty of sauce. I’ve tried silken tofu, and created a soupy mess. I don’t serve it hot as recommended, but allow it to sit uncovered for 20 to 30 minutes to allow it to firm up a bit. Last time, I added sliced mushrooms. My wife and daughter seemed to like it.
easy to make and very delicious
So delicious!!!
This was so tasty! First time ever using tofu. I did use firm and had no problem with it! Vegans and meat lovers LOVED this dish. No complaints I did not make sauce with the stewed tomatoes and paste. I used jarred spaghetti sauce. I also used NO BOIL lasagna noodles
it was pretty good and easy to make but there was a lot of water at the bottom and had to be drained. But It was good enough for me to eat again.