Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is an easy vegetarian lasagna recipe adapted from Yves Veggie. It can be made Vegan by substituting the mozzarella cheese with soy cheese. I use an Italian herb firm tofu but any plain firm tofu would work just as well.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spray a 9x13 lasagna pan lightly with oil
  3. Sauté the onions and garlic in oil over medium heat until soft. Set aside to cool.
  4. In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sautéed onions.
  5. In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.
  6. Layer the lasagna pan:.
  7. Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them – they expand while cooking).
  8. Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
  9. Arrange 3 noodles on top followed by the spinach mixture.
  10. Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
  11. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
  12. Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.

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