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?
- Even though it’s vegan, every time I make it the carnivores gobble it up so fast I barely get any.
- It will make your house smell luscious.
- 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
Please leave a comment
I love hearing from you! 🙂
Amazing Vegan Lasagna
Ingredients
- 2 (15-ounce) blocks extra-firm water-packed tofu
- 6 cups tomato sauce - (I use my Easy, 7-Ingredient Marinara Sauce)
- 2 1/4 cups Jennifer's Kitchen 5-Minute Vegan Cheese Sauce
- 2 teaspoons granulated onion
- 1 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 10 ounces frozen chopped spinach - (about 2 to 4 cups)
- 3/4 cup shredded carrots - optional
- 9 – 12 UNCOOKED lasagna noodles - I use Tinkyada noodles
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
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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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!
I hope you enjoy! 🙂
i am lover of tofu..and this lasanga sounds so so delicious..i will definitely try this
Let me know how you like it. Although, I hope you aren’t disappointed that you can’t taste the tofu very much in this lasagna. 🙂
Bon appetit!
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 —
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
I love this idea, it makes the recipe now seem so hard.
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.
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! 🙂
Thank you for this wonderful recipe. I continue to make it often 🙂
You are welcome, James. I’m happy you like it. 🙂
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?
Hi Eric,
I use Tinkyada noodles – which is a brand of gluten-free pasta (a really good gluten-free pasta!). I’ve never tried this with any other type of noodle. Sorry.
I hope you enjoy!
Jennifer
Love the visual for layering!!
I made this today and it is delicious!!
So happy you liked it! : )
I made this lasagna and it turned out great.
I just want to know if I can freeze it?
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
When I click print it never prints
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??
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!
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. ❤️
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?
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!