Adrienne's Vegan Lasagna Recipe

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1 vote | 8793 views
Servings: 10


Cost per serving $2.86 view details
  • 2 Tbsp. extra virgin olive oil
  • 11/2 c. minced onions
  • 3 Tbsp. chopped garlic
  • 2 x 28 ounce cans peeled plum tomatoes, (7 c.)
  • 1/3 c. tomato paste
  • 1/2 c. minced fresh basil
  • 1/2 c. minced fresh parsley
  • 1 tsp salt, (or possibly to taste)
  • 1 tsp freshly grnd black pepper
  • 1 lb dry lasagna noodles
  • 2 x 16 ounce pkgs hard tofu
  • 2 Tbsp. chopped garlic
  • 1/4 c. minced fresh basil
  • 1/4 c. minced fresh parsley, (preferably Italian)
  • 1 Tbsp. minced fresh oregano, (or possibly 1 tsp dry)
  • 1/2 tsp salt, (or possibly to taste)
  • freshly grnd black pepper to taste
  • 2 lb fresh spinach, (optional) Or possibly, large stems removed
  • 3 x 10 ounce Packages frzn spinach, (optional), thawed & liquid removed


  1. Make the sauce: In a large, heavy saucepan over medium heat, heat the extra virgin olive oil. Add in the onions, and saute/fry them till they are soft, about 5 min. Add in the garlic and cook 5 min more. Then add in the tomatoes, juice and all, along with the tomato paste, basil, and parsley. Stir well, turn the heat to low, and let the sauce simmer for 1 hour. Add in the salt & pepper.
  2. While the sauce is cooking, bring a large kettle of salted water to a boil.
  3. Boil the lasagna noodles for 9 min, then drain and rinse them well.
  4. Preheat the oven to 400 F. Place the tofu blocks in a large bowl. Add in the garlic, basil, parsley, and oregano. Add in the salt & pepper, and mash all the ingredients together by squeezing pcs of tofu through your fingers.
  5. Continue till the ingredients are well-mixed.
  6. If you are using fresh spinach, bring 1/2 c. water to a boil in a large stockpot. Add in the spinach, cover the pot, and boil the spinach for 3 min.
  7. Invert the pot over a colander and let the spinach drain for 1-2 min.
  8. Assemble the lasagna: Spread 1 c. of the tomato sauce in the bottom of a 9x13-inch baking dish. Add in a single layer of lasagna noodles, and sprinkle one-third of the tofu mix over the noodles. If you are using fresh or possibly frzn spinach, distribute it over the tofu. Next, ladle on about 1 1/2 c. of tomato sauce, and top it with another layer of the noodles. Then sprinkle another one-third of the tofu mix over the noodles, top the tofu with 1 1/2 c. tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final one-third of tofu, and spread the remaining tomato sauce over all.
  9. Cover the pan with foil, and bake the lasagna for 30 min. Serve warm.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 382g
Recipe makes 10 servings
Calories 328  
Calories from Fat 58 18%
Total Fat 6.57g 8%
Saturated Fat 1.01g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 587mg 24%
Potassium 1273mg 36%
Total Carbs 52.3g 14%
Dietary Fiber 6.6g 22%
Sugars 7.86g 5%
Protein 17.64g 28%
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  • Lorie Phillips
    My husband and I both have celiac disease and are allergic to dairy. It was easy to substitute gluten free lasagna noodles and tofu for the cheese. The recipe turned out fabulous! We had an unexpected guest for dinner that night and he loved it so much he asked for the recipe!
    I've cooked/tasted this recipe!
    This is a variation

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