Vegan Veggie Lasagna Recipe

Name: Vegan Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lasagna noodles, cooked and drained; 1/2 cup tomato sauce; Tofu Mixture (from How it all Vegan); 14 ounces extra firm tofu; 1/4 cup soymilk; 1 teaspoon dried oregano; 2 teaspoons dried basil; 1 teaspoon salt; 2 tablespoons lemon juice; 2 garlic cloves, minced; 1 small onion, minced; 2 cups spinach, chopped; Veggie Mixture; 1/4 cup olive oil; 1 medium sweet red pepper, julienned; 8 ounces fresh mushrooms, sliced; 2 small zucchini, cut into 1/4 inch slices; 2 medium carrots, sliced very thin (or shredded); 1 1/2 cups of your favorite tomato sauce; 1/2 cup water

Servings: persons

8 ounces lasagna noodles, cooked and drained
1/2 cup tomato sauce
Tofu Mixture (from How it all Vegan)
14 ounces extra firm tofu
1/4 cup soymilk
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons lemon juice
2 garlic cloves, minced
1 small onion, minced
2 cups spinach, chopped
Veggie Mixture
1/4 cup olive oil
1 medium sweet red pepper, julienned
8 ounces fresh mushrooms, sliced
2 small zucchini, cut into 1/4 inch slices
2 medium carrots, sliced very thin (or shredded)
1 1/2 cups of your favorite tomato sauce
1/2 cup water

1
Preheat over to 350 degrees.
2
In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
3
Stir in the chopped spinach and set aside.
4
In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
5
Stir in the tomato sauce and water.
6
Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
7
Cover bottom of lasagna pan with 1/2 cup tomato sauce.
8
Layer with lasagne noodles, trimming to fit, if needed.
9
Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
10
Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

504

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 8 ounces lasagna noodles, cooked and drained, 1/2 cup tomato sauce, Tofu Mixture (from How it all Vegan), 14 ounces extra firm tofu, and more.

Yes, Vegan Veggie 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.

Vegan Veggie Lasagna

How did you like this recipe?

Frequently Asked Questions