Vegan Lasagna

Contributor
Vegan Lasagna
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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Ready in
1 h
4
Servings
505
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 tablespoon olive oil
  • 2 medium-sized yellow onions
  • 3 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.

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
13g
N/A
Saturated Fat
4g
20%
Cholesterol
14mg
5%
Protein
35g
71%
Carbs
71g
24%
Vitamin A
344µg
38%
Vitamin B12
16µg
100%
Vitamin B6
20mg
100%
Vitamin C
34mg
57%
Vitamin E
4mg
22%
Vitamin K
287µg
100%
Calcium
310mg
31%
Fiber
15g
61%
Folate (food)
161µg
N/A
Folate equivalent (total)
161µg
40%
Folic acid
480µg
N/A
Iron
7mg
37%
Magnesium
180mg
45%
Monounsaturated
4g
N/A
Niacin (B3)
115mg
100%
Phosphorus
332mg
47%
Polyunsaturated
2g
N/A
Potassium
1168mg
33%
Riboflavin (B2)
20mg
100%
Sodium
1031mg
43%
Thiamin (B1)
19mg
100%
Trans
0.2g
N/A
Zinc
9mg
57%