1. Recipes

How to Make Vegan Lasagna I - A Step-by-Step Guide

Looking for a delicious and satisfying vegan lasagna recipe? Look no further! This Vegan Lasagna I recipe is the perfect dish for a cozy night in with friends and family. Packed full of hearty and flavorful ingredients, this lasagna is sure to become a go-to favorite in your household. Whether you’re a seasoned vegan or just looking to add more plant-based meals into your diet, this recipe is a winner.

With layers of rich and savory tomato sauce, creamy tofu ricotta, and tender lasagn...

Read more Snack recipes

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 3 tablespoons minced garlic
  • 4 (14.5 ounce) cans stewed tomatoes
  • ⅓ cup tomato paste
  • ½ cup chopped fresh basil
  • ½ cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (16 ounce) package lasagna noodles
  • 2 pounds firm tofu
  • 2 tablespoons minced garlic
  • ¼ cup chopped fresh basil
  • ¼ cup chopped parsley
  • ½ teaspoon salt
  • ground black pepper to taste
  • 3 (10 ounce) packages frozen chopped spinach, thawed and drained

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  • Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  • While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  • Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
  • Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

    • Nutrition

    511 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Sodium: 1074mg
    • Total Carbohydrate: 70g
    • Dietary Fiber: 11g
    • Total Sugars: 12g
    • Protein: 33g
    • Vitamin C: 37mg
    • Calcium: 1030mg
    • Iron: 10mg
    • Potassium: 1384mg

    Categories

    Italian recipes
    Vegan recipes
    Pasta recipes
    Comfort food recipes
    Casserole recipes