Vegan Lasagna

Vegan Lasagna
Contributor
Vegan Lasagna
Jane Bruce
Vegan Lasagna

Sometimes the perfect cure for winter gloom is a steaming plate of melty lasagna. Unfortunately, for those who choose a dairy-free diet, its main ingredient is cheese. There's a way around that, though. Cheese substitutes are readily available and are just as good as the real thing. Make this recipe and you'll please vegans, vegetarians, and even meat-eaters. Take it from my roommates, who said, “I don't miss the meat!” The empty dish says it all. 

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4
Servings
269
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  tablespoon  olive oil
  • medium-sized yellow onions
  • cloves garlic
  • 8  ounces  spinach
  • 1/2  teaspoon  dried basil
  • 1/2  teaspoon  thyme
  • 1/2  teaspoon  herbes de Provence
  • 1/2  cup  nutritional yeast
  • 7  ounces  silken tofu
  • One 26-ounce jar tomato sauce
  • One 8-ounce box no-boil lasagna noodles
  • 1/2  cup  vegan mozzarella-style cheese, preferably Daiya brand

Directions

Preheat the oven to 350 degrees.

In a medium-sized skillet, heat the olive oil over medium heat. Sauté the onions and garlic until the onions start to soften, about 2 minutes. Add the spinach and stir until wilted. Season with basil, thyme, and herbes de provence.

Pour this mixture into a medium-sized mixing bowl. Add the nutritional yeast and tofu. (The tofu will crumble easily to resemble ricotta. The nutritional yeast will add some thickness and a cheesy flavor.)

In a 9-by-13-inch pan, spread the tomato sauce along the bottom. Place a layer of noodles on top. Spread the filling thinly and evenly on top of the noodles. Repeat 2 times, or until the ingredients are used up. Sprinkle the mozzarella “cheese” on top.

Cover with foil and place in the oven for 30 minutes. Uncover and cook for another 15 minutes, or until the “cheese” starts to brown. Remove from the oven and serve immediately.

Nutritional Facts

Total Fat
12g
17%
Sugar
6g
7%
Saturated Fat
6g
25%
Cholesterol
13mg
4%
Carbohydrate, by difference
28g
22%
Protein
13g
28%
Vitamin A, RAE
44µg
6%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
182mg
18%
Choline, total
16mg
4%
Fiber, total dietary
2g
8%
Folate, total
30µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
35mg
11%
Niacin
2mg
14%
Phosphorus, P
111mg
16%
Selenium, Se
6µg
11%
Sodium, Na
414mg
28%
Water
77g
3%
Zinc, Zn
1mg
13%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.