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Veg*an Lasagna

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Spray a 9x13 lasagna pan lightly with oil
  • Sauté the onions and garlic in oil over medium heat until soft. Set aside to cool.
  • In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sautéed onions.
  • In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.
  • Layer the lasagna pan:

  • 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).
  • Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
  • Arrange 3 noodles on top followed by the spinach mixture.
  • Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
  • Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
  • Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.
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@veganfeline
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@veganfeline
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"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."
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  1. veganfeline
    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.
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