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Vegan Lasagna

Simple, delicious, plant-based lasagna recipe!
Cook Time 1 hour
Course Main Course
Cuisine American, Italian

Ingredients
  

Instructions
 

  • Lightly oil 9x13 deep dish pan with a little olive oil.
  • Mix half the Vegan Cheese Sauce with the smashed tofu. Add Italian seasoning and 1 tsp salt.
  • Sautée garlic, mushrooms, and chopped veggies until soft in olive oil over medium heat.
  • Spread 1/2 cup pasta sauce in the bottom of the pan. (This helps to keep it from sticking)
  • Layer uncooked noodles, tofu, veggies, pasta sauce, cheese sauce and shreds, until you run out. Top with cheese sauce and shredded cheese.
  • Add 1/2 c water (just pour around edges and let it fill in the cracks—omit if you precook noodles)
  • Sprinkle herbs on top, if desired.
  • Cover and bake at 350 for one hour, or until noodles are soft. Uncover for last 15 minutes of baking time.
  • Add more water as needed if lasagna seems dry. Don’t add cold water to baking glass pan! It will explode!
  • **May also refrigerate for up to 3 days and cook when needed**
Keyword pasta, plant based, tofu, vegan, veggie lasagna