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Michelle's Vegan Lasagna

Rated as 4 out of 5 Stars

"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."
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1 h 15 m servings 541
Original recipe yields 6 servings


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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 541 calories; 17 72.9 24.5 0 909 Full nutrition

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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 ...

This was delicious. The pasta was cooked to perfection and I didn't add any water as the sauce was enough.