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

Vegan Lasagna, or at least dairy-free (depends on whether you use no-cook noodles or not). The "cheese" in this method is more for texture and flavor- I hate a really gooey lasagna.

Ingredients Nutrition


  1. Saute onion in olive oil for five minutes.
  2. Add tomatoes and herbs, then simmer for 15 minutes. Add salt, pepper, and sugar to taste at the end of cooking time. Puree to desired consistency in blender.
  3. Mash pressed tofu in a bowl with basil and vegan parmesan. Salt and pepper to taste.
  4. Coat bottom of a 9" x 9" pan with sauce. Cover with two noodles.
  5. Place half of "cheese" mixture over noodles. Crumble half of soy meat over top (I prefer Trader Joe's meatballs- they are excellently seasoned).
  6. Cover with sauce and noodles.
  7. Place half of mushrooms on top of noodles, then cover with 1 cup spinach, and more sauce and noodles.
  8. Repeat layers of "cheese"/"meat" and mushroom/spinach, ending with a layer of noodles and sauce.
  9. Cover with foil and bake at 375 for 30 minutes. Let cool for several minutes before serving.


Most Helpful

Vegans at my dinner thought it was a bit bland, though they liked the meatlike textures.

ikim July 22, 2008

A real crowd pleaser!! Took to curch party with no other vegans & they liked it!

ms1finley December 11, 2007

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