Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.

Shaun
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.

  • In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.

  • In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.

  • Bake 45 minutes in the preheated oven.

Nutrition Facts

426.8 calories; 23.3 g protein; 62.2 g carbohydrates; 4.4 mg cholesterol; 1705.4 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2002
Very yummy vegan recipe. Even my daughter ate it (and she's not a fan of spinach). I modified the recipe by making sure to drain the spinach very well before adding it to the tofu and by adding a heaping teaspoon of corn starch to the tofu mixture before putting it in the microwave. Otherwise worked out very well. Read More
(20)

Most helpful critical review

Rating: 1 stars
06/03/2003
I tend to love vegetarian food. This was just awful. I mean HORRIBLE. No flavor no taste. Texture was awful. My husband actually spit his into the sink. Horrible. Read More
(26)
21 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
06/02/2003
I tend to love vegetarian food. This was just awful. I mean HORRIBLE. No flavor no taste. Texture was awful. My husband actually spit his into the sink. Horrible. Read More
(26)
Rating: 5 stars
11/27/2002
Very yummy vegan recipe. Even my daughter ate it (and she's not a fan of spinach). I modified the recipe by making sure to drain the spinach very well before adding it to the tofu and by adding a heaping teaspoon of corn starch to the tofu mixture before putting it in the microwave. Otherwise worked out very well. Read More
(20)
Rating: 5 stars
12/05/2008
Very good! I sauteed a chopped onion with the garlic. Then I added a dash of nutmeg a liberal sprinkle of vegan 'Parmesan' and a can of artichoke hearts minced to the spinach mixture. Awesome awesome! Looking forward to leftovers for lunch tomorrow... Read More
(18)
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Rating: 4 stars
01/02/2009
It's hard to discover a classic recipe made to suit vegans. My friends raved about this dish including my non-vegan/vegetarian ones. I couldn't get enough of it myself. I made no changes to it but I may season some fake "burger" meat and include it in this recipe the next time I make it (to try something new). Read More
(13)
Rating: 4 stars
01/04/2011
This was a great base of a recipe but it is NOT truly vegan unless you use egg-free pasta. Instead try layering sauted vegetables between the tofu. Read More
(11)
Rating: 5 stars
03/23/2009
I haven't tried this recipe yet but a nice alternative to noodles zuccini sliced longways. Just remember it makes the lasagna a little more wet so you may want to use a firmer tofu. Read More
(10)
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Rating: 5 stars
04/22/2011
Very easy to make completely vegan & also gluten-free by simply using gluten-free noodles. Like another reviewer I added 1 cup of chopped onion to the mushrooms & garlic. I also doubled the garlic and added 1 tsp of wheat-free tamari and an extra tsp. of Italian herbs to the tofu mixture. My 11 year old son approves this recipe:) Read More
(9)
Rating: 5 stars
08/29/2002
Very light lasagna. Great taste. Read More
(7)
Rating: 4 stars
02/15/2012
I made this for Valentine's Day dinner and my family loved it. I did make some modifications: added a tsp of sugar to the simmering sauce left out the mushrooms used fresh kale instead of frozen spinach (I steamed it lightly in the microwave and added some garlic salt). I don't see where this recipe says to drain and press water from the tofu that seems like a critical step... I used firm tofu and I added some Italian spice nutmeg pepper and nutritional yeast. I topped the lasagna with vegan cheese when it was nearly done cooking and returned it to the oven to melt. Delicious! Read More
(6)