Anyone looking for a healthier take on an old favorite or who follows a vegan or vegetarian diet will love this scrumptious meal. I think it is tasty enough without soy cheese, but feel free to add if your palate demands it.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons vegetable oil
- ¼ onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 pound mushrooms, finely chopped
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (14.5 ounce) can crushed tomatoes
- 1 (14 ounce) package firm tofu, drained and crumbled
- 1 (6 ounce) package baby spinach, coarsely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- black pepper to taste
- 1 pinch red pepper flakes
- 1 (16 ounce) package lasagna noodles
- 1 (8 ounce) package shredded mozzarella-style vegan cheese (Optional)
- ½ cup water
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9×13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
- Check the lasagna after about 20 minutes in the oven. If lasagna is too dry and the pasta is still uncooked, add more water. If the pasta is cooked, but the lasagna is too watery, cook uncovered for a few minutes.
- Some great add-ins would be zucchini, eggplant, asparagus, or other veggie favorites.
Reviews
This lasagna is absolutely amazing! I love the freshness of it. My grocery store only carries vegan cheese slices so I had to make do. I will be making this regularly and may add some other veggies like eggplant or zucchini.
Loved it! I used black olives and nutritional yeast because I didn’t have peppers or vegan cheese. Very yummy with my changes!
I threw my own spin on this recipe. I doubling the garlic and red pepper as the tofu absorbs so much of the flavoring. I also added 12 ounces of the beyond burger substitute when I added the mushrooms. This dish turned out simply amazing. Using brown rice lasagna sheets they cooked to perfection in the oven. I’ll be making this again!
I made this as my first vegan dish using Tofu. It came out great, and I could barely taste the Tofu, which had me wondering what the fuss was about with Tofu! I am wondering of a way to make it so the dish maintains consistency, as the ingredients kept sliding off the noodles! Otherwise it was very flavorful and noodles were super tender (I did pre-boil mine for about 5 minutes before baking though). We rated this a “keeper”so I will make it again for sure.
This was delicious. The pasta was cooked to perfection and I didn’t add any water as the sauce was enough.