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Vegan Lasagna

Updated: Nov 18, 2023

Think vegan/plant-based lasagna can't be rich and satisfying? Think again! This version uses lentils and mushrooms to add that meaty texture and pack in more nutrients. This will serve six generously or eight if you add a few side dishes. I always just serve it with a big green salad.

Vegan Lasagna

Serves 6-8

1 medium yellow onion, diced

8 ounces mushrooms, chopped (baby bella or white button mushrooms are both good)

1 box fresh spinach, chopped (or use 1/2 bag of frozen chopped spinach)

4 cloves of garlic, minced

1/4 teaspoon salt, optional

1 14 oz package extra firm or firm tofu

3/4 teaspoon dried thyme

1/4 cup chopped fresh parsely

1/4 teaspoon nutmeg

1/4 teaspoon black pepper

1 15.5 ounce can lentils, rinsed and drained

16 sheets of no-boil whole grain lasagna noodles (see Note)

1 26 oz jar marinara sauce

1 14 oz jar crushed tomatoes

1 tablespoon nutritional yeast (see Notes)

Set the oven to 350°. In a large non-stick skillet over medium-high heat, sauté onions and mushrooms until lightly browned - about 10 minutes. If vegetables begin to stick add water to the pan a little at a time.

Stir in spinach, garlic, and salt. Cook until spinach has wilted (or thawed if using frozen) and water has evaporated.

Crumble tofu into the bowl of a mixer and add thyme, parsley, nutmeg, and pepper. Turn mixer on to lowest speed and blend until tofu is the consistency of ricotta cheese. If you do not have an electric mixer you can use a potato masher or a fork to mash until it is the desired consistency.

To assemble the lasagna, place about 1/2 cup of the marinara sauce on the bottom of a 13x9 inch pan. Place four noodles over the sauce, top with 1/3 of the mushroom mixture, 1/3 of the lentils, 1/3 of the tofu ricotta and 1/3 of the sauce. Repeat with noodles, mushrooms, lentils, tofu, and sauce until you have three layers. Place the last four noodles on top and spread the crushed tomatoes over them being sure to completely cover the noodles. They will need the moisture from the tomatoes to cook properly.

Sprinkle the top with the nutritional yeast and cover the pan tightly with foil. Bake for 1 hour. Uncover and let cool on a rack for at least 10 minutes before cutting.



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