Michelle'S Vegan Lasagna Recipe

Name: Michelle'S Vegan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 1/4 onion, finely chopped; 1 green bell pepper, finely chopped; 1 pound mushrooms, finely chopped; 1 (14.5 ounce) can petite diced tomatoes; 1 (14.5 ounce) can crushed tomatoes; 1 (14 ounce) package firm tofu, drained and crumbled; 1 (6 ounce) package baby spinach, coarsely chopped; 2 cloves garlic, minced; 1 teaspoon dried parsley; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon salt; black pepper to taste; 1 pinch red pepper flakes; 1 (16 ounce) package lasagna noodles; 1 (8 ounce) package shredded mozzarella-style vegan cheese (optional); 1/2 cup water

Servings: persons

2 teaspoons vegetable oil
1/4 onion, finely chopped
1 green bell pepper, finely chopped
1 pound mushrooms, finely chopped
1 (14.5 ounce) can petite diced tomatoes
1 (14.5 ounce) can crushed tomatoes
1 (14 ounce) package firm tofu, drained and crumbled
1 (6 ounce) package baby spinach, coarsely chopped
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
black pepper to taste
1 pinch red pepper flakes
1 (16 ounce) package lasagna noodles
1 (8 ounce) package shredded mozzarella-style vegan cheese (optional)
1/2 cup water

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.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1/4 onion, finely chopped, 1 green bell pepper, finely chopped, 1 pound mushrooms, finely chopped, and more.

Yes, Michelle'S Vegan Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Michelle'S Vegan Lasagna

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