Amazing Vegan Lasagna

This vegan lasagna will knock your socks off.  But please put them back on because it’s winter and your feet will get cold.

And these cold, snowy days just beg for this luscious comfort food that tastes amazing and yet is still so healthy that no Santa pants are required.

So what’s so amazing about this lasagna?

  1. Even though it’s vegan, every time I make it the carnivores gobble it up so fast I barely get any.
  2. It will make your house smell luscious.
  3. It’s quite easy to make – no boiling the lasagna noodles.

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A healthier dinner

Just one serving of regular lasagna can have as much as 500 calories and is very skimpy in the fiber department.  Choose this very healthy lasagna and you more than double your fiber intake (which is great for weight loss!) and reduce your calorie intake by up to 40%.

How to Assemble Lasagna

If you’re like me and get easily confused, check out the illustration below to help you when assembling the lasagna.

Lasagna Assembly

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Amazing Vegan Lasagna

This luscious lasagna always gets rave reviews, but unlike other lasagna that’s full of artery-clogging cheese, this healthy lasagna is plant-powered and offers a good dose of fiber and other nutrients.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
YIELD 15 servings
All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

Instructions

  • Drain tofu well. (This can be done by putting tofu in a colander, placing something heavy on top, and setting aside for 10 to 15 minutes. Or you can use a tofu press.)
  • Gather remaining ingredients.
  • When tofu has drained, crumble into a mixing bowl. Add seasonings, spinach, and carrots. Mix well. SEE DIAGRAM BELOW (IN POST) FOR AN EASY GUIDE TO ASSEMBLING LASAGNA.
  • Spread 1 cup of tomato sauce onto bottom of an oiled, 9-inch x 13-inch baking dish.
  • Place 3 to 4 lasagna noodles over tomato sauce.
  • Distribute 1 cup of tomato sauce over noodles.
  • Distribute half of tofu mixture over sauce.
  • Pour approximately 3/4 cup of cheese sauce over tofu.
  • Place 3 to 4 lasagna noodles over cheese sauce.
  • Distribute 1 cup of tomato sauce over noodles.
  • Distribute remaining tofu mixture over sauce.
  • Pour approximately 3/4 cup of cheese sauce over tofu.
  • Place 3 to 4 lasagna noodles over cheese sauce.
  • Pour remaining tomato sauce over noodles.
  • Drizzle remaining cheese sauce over all.
  • Cover and bake at 400°F until noodles are cooked. Time will vary depending on type of noodles used. Regular oven-ready noodles take about 40 to 45 minutes. Tinkyada Gluten-Free noodles take about 60 to 65 minutes. Check noodles with a fork; when they are soft, lasagna is done.

Notes

1. The cheese sauce in the recipe is great for topping this lasagna and is what I use most of the time. But if you’d like a cheese that shreds (like the one in the picture), you can use this cheese recipe.
2. Allow lasagna to set for about 5 to 10 minutes before cutting to make it easier to cut and serve.
Make Ahead Tip: Lasagna can be baked ahead of time and reheated at 350°F for 45 minutes.

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24 Comments

  1. 5 stars
    This looks definitely delicious. I love that I don’t have to cook the noodles. . . what a time-saver. And the picture of the lasagna layers. . . what a brilliant idea. I love lasagna, so this is on my menu to make this weekend. Yum!

  2. This looks good and I hope to give it a try pretty soon. Couple of questions: How well does it survive freezing? and — What is there about nutritional yeast that leads you to prefer not using it?

    Thanks —

    1. Hi Mary Jo,

      I’ve frozen this lasagna, and the reheating results were satisfactory – not as good as fresh, but still good. Unfortunately, I didn’t write down how long it took to reheat :-/

      I try to avoid nutritional yeast since it’s an excitotoxin (a neurotoxic compound that over-stimulates the neurotransmitters of the brain). If interested, you can read more about excitotoxins in Dr. Russell Blaylock’s book, Excitotoxins.

      I hope you enjoy the lasagna! 🙂

      Jennifer

    1. So sorry typing error it makes the recipe not seem so hard. When I decide to make lasagna I think of it as a very big project but the pictures as you have them placed in layers organizes the mind and simplifies the job in your brain making it not seem so complicated.

      1. Once when I was making this lasagna, I also had a bunch of others things going on, so I wrote out the lasagna assembly out on a paper to make sure I did it correctly in the midst of the distractions. Then I got to thinking, my little chart may be helpful to someone else too. Happy to hear it was! 🙂

  3. Looking forward to trying both the cashew cheese sauce and this lasagna. To clarify, when you say leave the lasagna noodles uncooked, would those be regular / traditional noodles (which would need extra moisture around them) or “no-boil” noodles?

    1. Hi Maria,
      I’m happy to hear you liked the lasagna.

      I’ve frozen it in the past, and the reheating results were satisfactory – not as good as fresh, but still good. (Unfortunately, I didn’t write down how long it took to reheat :-/ )

      Thanks for your comment.
      Jennifer

    1. Hi Sandy,
      I’m sorry you’re having trouble printing the recipes. I tried it from my end and all seems to be working well, and I had someone else try and it’s working well for them.
      I’m wondering if the problem may be related to a setting on your computer. When the print button is clicked, a new page should open automatically with a PRINT button on that page. Maybe your settings don’t allow the new page to open??

  4. 5 stars
    This is the recipe that changed my life. I was looking for recipes during a Daniel Fast and landed on your website… I am so grateful! I made this dish for company and impressed the socks off of them! But I also learned that my body responds Very Well to a plant based (tofu enhanced!) way of eating, so I joined your weight loss program and have learned SO much from you. I cannot thank you enough!

  5. Aw, sweet, Rebecca. I’m so glad you found this website too.
    So thrilled everyone enjoyed the lasagna. Thank you so much for taking the time to comment and leave a rating. ❤️

  6. 5 stars
    This is some of the best vegan lasagna I’ve ever tasted! Also, the cheese sauce is exceptional! Thank you for this wonderful recipe! 🙂 Also, how long will this keep in the fridge?

    1. Thank you for your kind review, Natasha! So happy you liked it!
      This lasagna will keep for about 4 to 5 days in the refrigerator, although it definitely is best freshly-made.

      Thanks again!

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