Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.

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  • Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.

  • Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.

  • Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.

  • Bake in preheated oven until pasta is fully cooked, about 40 minutes.

Cook's Notes:

Check the lasagna after about 20 minutes in the oven. If lasagna is too dry and the pasta is still uncooked, add more water. If the pasta is cooked, but the lasagna is too watery, cook uncovered for a few minutes.

Some great add-ins would be zucchini, eggplant, asparagus, or other veggie favorites.

Nutrition Facts

541 calories; protein 24.5g; carbohydrates 72.9g; fat 17g; sodium 909.3mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
01/08/2018
I made this as my first vegan dish using Tofu. It came out great, and I could barely taste the Tofu, which had me wondering what the fuss was about with Tofu! I am wondering of a way to make it so the dish maintains consistency, as the ingredients kept sliding off the noodles! Otherwise it was very flavorful and noodles were super tender (I did pre-boil mine for about 5 minutes before baking though). We rated this a "keeper"so I will make it again for sure. Read More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/08/2018
I made this as my first vegan dish using Tofu. It came out great, and I could barely taste the Tofu, which had me wondering what the fuss was about with Tofu! I am wondering of a way to make it so the dish maintains consistency, as the ingredients kept sliding off the noodles! Otherwise it was very flavorful and noodles were super tender (I did pre-boil mine for about 5 minutes before baking though). We rated this a "keeper"so I will make it again for sure. Read More
(2)
Rating: 4 stars
04/30/2017
This was delicious. The pasta was cooked to perfection and I didn't add any water as the sauce was enough. Read More
(2)
Rating: 5 stars
05/01/2021
This lasagna is absolutely amazing! I love the freshness of it. My grocery store only carries vegan cheese slices so I had to make do. I will be making this regularly and may add some other veggies like eggplant or zucchini. Read More
(1)
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Rating: 5 stars
07/04/2020
I threw my own spin on this recipe. I doubling the garlic and red pepper as the tofu absorbs so much of the flavoring. I also added 12 ounces of the beyond burger substitute when I added the mushrooms. This dish turned out simply amazing. Using brown rice lasagna sheets they cooked to perfection in the oven. I’ll be making this again! Read More
(1)
Rating: 5 stars
12/13/2020
Loved it! I used black olives and nutritional yeast because I didn't have peppers or vegan cheese. Very yummy with my changes! Read More