Recipe Makeover-Vegan Lasagna

READY IN: 1hr 30mins




  • Preheat oven to 375°F.
  • For the Tofu Ricotta (see also my recipe #279343):
  • In a large bowl, mush the tofu up with your hands, till it's crumbly.
  • Add lemon juice, garlic, salt and pepper and basil.
  • Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
  • Add olive oil, stir with fork (olive oil is sticky).
  • Add nutritional yeast and combine all ingredients well.
  • Cover and refrigerate until ready to use.
  • For the "meat" layer:
  • In a large pan over medium heat, sauté the chopped onions in the olive oil until slightly tender.
  • Add garlic and sauté until fragrant.
  • Add the dried Italian seasoning and crushed red pepper, if using, and stir to coat onions/garlic evenly.
  • Next add the dried textured vegetable protein (TVP). It will begin to absorb ALL the liquid in the pan.
  • Add a splash or two of the vegetable stock and stir to coat all the TVP with the garlic/onions.
  • Next add the tamari, which will give the TVP it's darker color.
  • Stir to coat, add the nutritional yeast then slowly add the vegetable broth, and slowly stir as the liquid absorbs.
  • Lower the heat and let simmer for 5-7 minutes.
  • Add the chopped spinach and stir to incorporate evenly.
  • Keep mixture on low until ready to assemble.
  • Layer you lasagna as you wish.
  • If using the "no bake" noodles, be sure to use plenty of sauce on each layer to soak into the dry sheets.
  • 1-2 cups sauce on the bottom of pan, layer of dry noodles, layer of 1/2 "meat" spinach mixture, layer of sauce.
  • Then layer of noodles, layer of vegan ricotta, layer of sauce.
  • Layer of noodles, layer of second 1/2 of "meat" spinach mixture, layer of sauce, then top with noodles and sauce.
  • Cover with foil and bake in oven for 1 hour.
  • Remove and let sit for 20 minutes before serving.
  • Can be topped with vegan "parmesan cheese".