4.8 from 207 votes
Vegan Lasagna
Vegan Lasagna layers tender cooked lasagna noodles with a savory tofu-based ricotta substitute blended with sautéed vegetables and fresh spinach, all covered in marinara sauce. The dish is baked until heated through, combining soft noodles and a creamy, herb-infused filling without any dairy. This plant-based version offers familiar lasagna flavors and textures suitable for vegan diets.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
6
- 8 servings
Calories:
408 kcal
Course:
Lunch, Dinner
Cuisine:
Italian
Ingredients
- 12 lasagna noodles (standard size, enough for 3 layers)
- 2 tablespoons olive oil
- ½ large yellow onion diced
- 1 small zucchini diced
- 1 cup button mushrooms sliced
- 4 large garlic roughly chopped, cloves
- 6 ounces spinach fresh
- 2 tofu patted dry and cut into chunks for easy blending, super-firm, 16-ounce blocks
- ¼ cup soy milk unsweetened, plain
- 2 tablespoons lemon juice
- 1 teaspoon basil dried or 1 tablespoon minced fresh leaves
- 2 teaspoons salt
- 5 cups marinara sauce divided, store-bought or homemade
- basil leaves for garnish (optional, fresh
Instructions
- In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
- Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricottastyle consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
- Preheat the oven to 350 degrees F (176 degrees C).
- Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
- Bake for 45 minutes. Garnish with the basil leaves (if using).
Cup of Yum
Notes
- Boil noodles just until al dente; they will finish cooking in the oven to avoid mushiness.
- Rinse noodles under cold water after boiling to stop cooking and prevent sticking.
- Allow lasagna to rest 15–20 minutes after baking for easier slicing and less mess.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
60g
(20%)
Protein
23g
(46%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Sodium
1871mg
(78%)
Potassium
1274mg
(27%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
3605IU
(72%)
Vitamin C
30mg
(33%)
Calcium
144mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 - 8 servings
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1871mg | 78% |
| Potassium | 1274mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 3605IU | 72% |
| Vitamin C | 30mg | 33% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.