Vegan Veggie Lasagna

I mixed together the tofu, and veggie mixture in a sauce pan and put it on spaghetti. It was delicious. :D

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This was so scrumptious! I only made a half recipe, just in case it wasn't a hit, but now I wish I had just gone ahead and made the whole pan. I didn't use the zucchini or the mushrooms (forgot to get zucchini last time at the market and I don't like mushrooms), but added extra onions, carrots, and peppers. I also added crushed red pepper for a bit of heat and Field Roast's Veggie Italian Sausage (just one to a half recipe so probably around 2 for the full recipe) to the veggie mixture. Because I don't normally carry soy milk in the house, I used almond milk, but it didn't seem to make a difference and often doesn't in many recipes. I used brown rice lasagna noodles that went just perfectly with all the flavors. Just remember to cook the noodles for around 2 minutes less than the time on the package and lay them out on a plate or pan while preparing the layers or they get a little stuck together and harder to manage. I have never been that crazy about ricotta cheese in lasagna (even before my vegan lifestyle), but this tofu/spinach mixture was much lighter and tastier, in my opinion. I can imagine this will be the most delicious leftovers tomorrow:)

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Tastes great!!. I added some hot peppers to spice it up a bit and the whole family liked it. I thought we might miss the cheese--not at all. This recipe is definitely a keeper.

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I made this for my parents, brother and husband- who all eat meat. It got rave reviews! Everyone went in for seconds, and my husband even had thirds. Yum! I used whole wheat noodles and homemade sauce. The only issue I had was I had measured out 8 oz of noodles from a 14 oz box, and I was short a layer. So Next time I'll make the whole box.

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I thought this was very good. I did have to boil another box of pasta, though, because one box was not enough. I decided to leave out the carrots and to julienne the zucchini as well. It looked very pretty. I also added a little red wine to the veggie mixture. Thanks so much for the recipe!

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This was fantastic! I was very impressed by the consistency of the tofu/soy mix and how much it resembled ricotta. The only thing I did differently was use whole wheat noodles, which I soaked first before baking. Consequently I also used different sauce to water amounts (according to the package), but it still turned out wonderfully. :)
UPDATE - I made this again with no-boil noodles, and the top noodles were a bit too crispy. Next time, I'll cover the dish with foil for the first 15 min.

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Absolutely delicious!

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Great recipe. Another thing to try - sometimes I substitute whole raw swiss chard leaves for the pasta. The layers remain intact, it is a lighter meal, super flavorful! Just make sure to take the bigger, tougher part of the stem off....

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Wow! This really was surprisingly good! I haven't tried lasagna since going vegan, but the tofu mix is actually a very good sub for ricotta, and the veggies make it nice & chunky (we used mushrooms, zucchini, and onion). I was going to try it with Daiya on top but ran out of money ... next time.

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I made this just as posted for my vegan friend. We all loved it-- most pleased with the great flavors. thanks for posting!

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Wonderful! I made a half recipe for my vegan daughter and I wish I had made a full pan. The ricotta substitute is just delicious, and the veggies are so flavorful! Much healthier too. And by the way, she loved it! Thanks Ms Bindy.

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WOW! 100x better than meat lasagna. The fake ricotta tasted better than the real stuff!!! I used all the ingredients, but instead of soymilk I used normal skim milk. With the veggies I used 1 tbls of oil, which was perfect. Enhanced the flavors w/o having an oily taste and lower calorie. For the noodles I let them soak for only a few mins (I hate soggy lasagna). Used 1/4 pound mushrooms and 3 zucchinis. I wanted it saucy so instead of simmering it the whole time, half the time was on medium heat with lid. It came out a lot thicker, which I liked a lot more. You weren't lying when you said you need 2+ hours. Well worth the trouble. My brother was fooled by the "riccota" and he even said it was the best he ever had. He never compliments me

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Loved it! Didn't use tofu or oil, or soymilk.

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I've finally found the perfect vegan lasagna! I love this recipe. Thanks so much for posting it!

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Yum! Even my husband loved it (I did put cheese on half. He loves me but there are limits.) I added squash, 2 more gloves of garlic, oregano, parsley, salt and basil (1tsp or so of each) to the veggies. To the tofu mixture I added parsley. I think the next time I make this i will double the tofu mixture because yum.

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I just made this for dinner and was blown away. The flavors are perfect, and really compliment each other. I didn't use mushrooms (can't stand them!), but added 1 yellow bell pepper, and some frozen corn, and it was perfect. My husband actually thought the tofu mix was ricotta cheese!

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I made this for my carnivore family and it got rave reviews. I used Newman's Own Sockarooni sauce and increased the vegetables a bit because I really like a thick lasagna. It was absolutely wonderful!

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Followed ingredients exactly, though I was able to find vegan no-cook lasagna noodles. I followed the directions for baking on the box of noodles rather than the directions givien here and it was awesome! I used Muir Glen roasted garlic sauce. This may be the best lasagna I've ever made! Thanks for sharing!

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