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Vegan Lasagna
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 350
% Daily Value**
Total Fat 20g
Saturated Fat 5g
Unsaturated Fat 8g
Cholesterol 1mg
Sodium 436mg
Total Carbohydrate 36g
Dietary Fiber 5g
Sugars 8g
Protein 11g
Vitamin A  36%Vitamin C  12%
Calcium  17%Iron  22%
Potassium  20%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegan Lasagna

Recipe Tags: Pasta Recipes

Date Added: June 28, 2018


1 Teaspoon Olive Oil
1 1/2 Teaspoons Basil dried
1/2 Teaspoon Nutmeg ground
1 1/2 Oregano dried
10 Ounces Noodles lasagna artichoke
1 Pound Tofu firm
2 Tablespoons Vegetable Oil olive, extra virgin
1/4 Teaspoon Nutmeg freshly grated OR
2 Cloves Of Garlic crushed in
1 Zucchini cut in 1/8-inch
1/2 Teaspoon Paprika sweet Hungarian
3 Cups Mushrooms stems removed;
10 Ounces Spinach frozen chopped
32 Ounces Spaghetti Sauce vegetarian
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1. Prepare lasagna noodles.

2. Bring water to boil in a large pot and add pasta and olive oil.

3. Return to a boil and simmer, stirring once or twice to prevent sticking.

4. Cook for time indicated on package for al dente consistency.

5. Drain, rinse thoroughly under cold water, and lay out on clean towels.

6. Cover with a towel to prevent drying. Prepare ricotta.

7. Crumble three-fourths of the tofu (12 oz) in a food processor or blender.

8. Add oil, salt and nutmeg. Process only until mixture is slightly lumpy.

9. Finely crumble remaining tofu into mixture and set aside.

10. Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a single layer in several batches, in a large skillet.

11. Sprinkle each batch of zucchini generously with basil, oregano, paprika, salt and pepper.

12. If the slices are thin enough, you will not need to turn them.

13. Saute until bright green and tender-crisp. Remove from skillet and set aside.

14. Add remaining 1 tablespoon garlic oil to skillet.

15. Toss in mushrooms and saute until tender and slightly brown on edges.

16. Remove from skillet and set aside. Steam spinach until defrosted.

17. Squeeze to remove excess water and set aside.

18. Preheat oven to 350. Lightly brush a shallow 9 x 13-inch baking dish with olive oil.

19. Place a scant ladle of spaghetti sauce in dish and spread over bottom.

20. Put a layer of 3 noodles on top of the sauce.

21. Cover with a thick masking or ricotta. Top with layers of zucchini, mushrooms, spinach and salt and pepper to taste.

22. Repeat layers of spaghetti sauce, pasta, ricotta, zucchini, mushrooms, spinach and seasonings twice more, reserving 3 lasagna noodles, 1/2 to 3/4 cup ricotta, and 2 tablespoons spaghetti sauce for final layer.

23. End with a final pasta layer, a masking of ricotta, and a thin brushing of spaghetti sauce.

24. Dust with basil, oregano and paprika. Cover with foil.

25. Bake 45 minutes, then cool a few minutes before cutting.

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Dietary Notes:
This recipe is low-cholesterol with 1.25mg per serving

This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, Mushroom, Tomato, Garlic, Olive Oil allergies.
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