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Vegan Vegetable Lasagna

in Entrees, Other

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Back during my Week of Vegan Eats, I shared this picture with you.  I swear I did not intentionally try to be mean and taunt you with such delicious pictures of food and then make you wait nearly a week for the recipe.  But unfortunately, that is just the way that things worked out this time!  On the bright side, it was a good test of your patience, right? 😉  I cannot promise that this extended period between posting a picture and posting the accompanying recipe won’t happen again, but I will promise you that this dish is most definitely worth the wait!

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Vegan Vegetable Lasagna

Adapted from this recipe.

Servings: 2 to 3 (large portions..because hey, I like to eat!)


olive oil cooking spray
water, for cooking
2 cloves garlic, minced
1/4 yellow onion, diced
1/2 zucchini, cut into quarters
1 cup sliced baby bella mushrooms
2 cups spinach, roughly chopped
3/4 of a 14 oz block of extra-firm tofu, drained and pressed
1/4 cup roasted garlic hummus
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1/4 tsp dried basil
salt, to taste
2 TB nutritional yeast
pasta sauce (I used 3/4 of a 26 oz jar)
6 whole wheat no boil lasagna noodles
additional nutritional yeast, for topping


1. Preheat oven to 350 degrees F.  Spray a small baking dish (I believe mine is a 2 qt Pyrex dish) with cooking spray.  Set aside.

2. Line a medium skillet with a thin layer of water.  Heat over medium-high heat until very hot.  Once hot, lower the heat to medium and add garlic, onions, zucchini, and mushrooms.  Cook for approximately 6 to 8 minutes, or until softened.  Add additional water, as necessary.

3. Add spinach to the skillet.  Lower the heat to medium-low and cook for approximately 2 to 3 minutes, or until the spinach has wilted.

4. While the vegetables are cooking, crumble the tofu into a medium bowl.  Add hummus and seasonings and stir until well-combined.

5. To assemble your lasagna, pour a thin layer of sauce into the bottom of the baking dish.  Top with 2 lasagna noodles.  Top the noodles with half of the ricotta “cheese” mixture.  Top the cheese with half of the vegetable mixture.  Top the tofu ricotta and vegetables with a layer of sauce.

6. Repeat the above layers (noodles, cheese, vegetables, sauce) once more.

7. Top the sauce with 2 more lasagna noodles and your remaining pasta sauce.  Sprinkle with nutritional yeast.

8. Bake for approximately 45 minutes, or until the lasagna noodles are cooked through.

9. Let sit for approximately 10 minutes before serving.

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As I mentioned above, this lasagna makes large portions!  But when we are talking about Italian comfort food, who does not want a large portion?  I ate half of the dish for dinner, and then split the other portion up to make two lunches.

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I really cannot rave enough about the taste of this lasagna.  The noodles were perfectly cooked, the vegetables were flavorful and filling, and the best part…

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…I never ever would have guessed that this lasagna was dairy-free and contained tofu instead of cheese.  I am 100% convinced that I could pass this recipe by a meat-eater and he or she would never guess that a main component of the recipe is tofu.  Every time that I cook with tofu, I become more and more impressed by the versatility of it.  When I say that you can make tofu taste however you want (when seasoned properly), I am not kidding.  Who would ever guess that tofu could replace ricotta cheese in lasagna?

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All it took was one bite of this lasagna and it instantly shot to the top of my “to make again” list of recipes.  It is that good.

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If you are curious about tofu or have a desire to try cooking with it for the first time, this is the perfect recipe for you.  Give it a try!  I promise that you will be seriously amazed when you taste this lasagna.  You may think that making a flavorful and delicious lasagna without meat or dairy products is impossible, but I am here to challenge you on that one!

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{ 48 comments… add one }
  • Lisa C. April 7, 2013, 11:06 am
    That looks delicious. I have made a very similar recipe but without the hummus. I think the hummus would give it great flavor. I will try that next time! I really enjoy your blog. Have a great weekend!
    • cleaneatingveggiegirl April 7, 2013, 5:13 pm
      Thank you so much for your kind words! :) And yes, you should definitely try it with the addition of hummus!
  • Leigha April 7, 2013, 12:00 pm
    Ohh my gosh. Yum to the max! Tofu is on my grocery list! I want to try it! Love how you have large portion sizes... ;)
    • cleaneatingveggiegirl April 7, 2013, 5:13 pm
      I do not believe in small portion sizes, especially when it comes to super delicious food!! :)
  • Michelle @ Eat Move Balance April 7, 2013, 12:18 pm
    That definitely looks delicious!! Genius idea to use some hummus in there. And since I've never been a fan of ricotta cheese, a lasagna without dairy is fine with me!
  • Becky @ Olives n Wine April 7, 2013, 1:03 pm
    YUM! Thanks for sharing this with us, even if it was later than you expected!! I can't wait to try this out - I love tofu :)
  • quartercenturysouthernliving April 7, 2013, 1:19 pm
    As always, this looks fantastic! I love lasagna, it looks like this would be a great recipe for me to make!! :)
  • theafterschoolchef April 7, 2013, 1:26 pm
    looks ammaazing
  • Nicole @ Fruit N Fitness April 7, 2013, 3:51 pm
    This looks great! It doesn't sound to hard to make either. Hope you have a great Sunday!
    • cleaneatingveggiegirl April 7, 2013, 5:21 pm
      This was beyond easy to make, especially when using no-boil lasagna noodles. The prep time only took about 15 minutes.
  • Jan @ Sprouts n Squats April 7, 2013, 4:24 pm
    Yum another great recipe! Love the use of tofu and how packed with veggies this is.
  • Kelly @ HIdden Fruits and Veggies April 8, 2013, 7:40 am
    I've made tofu ricotta before for lasagna, but never using hummus! That sounds like such a freaking fantastic idea. This is definitely going on the list of things I need to eat immediately (especially since I keep threatening myself with a vegan week that just hasn't happened yet)
  • Laurie @ Love, Laugh, Laurie April 8, 2013, 9:11 am
    YUM!! I have been looking for a good lasagna recipe and this definitely helps with my desire to eat less meat!
  • jessiebearwhat April 8, 2013, 9:37 am
    Mmmmm, I seriously love all forms of lasagna. Yum!
  • makingthymeforhealth April 8, 2013, 10:13 am
    I have had store bought vegan lasagna but haven't ever tried to make it myself. This recipe sounds perfect and doesn't seem too difficult to make.
  • dishing up the dirt April 8, 2013, 10:50 am
    sounds delicious lady!
  • Life's a Bowl April 8, 2013, 1:31 pm
    Lasagna is such a classic dish - always delicious! I still have never tried tofu [other than in miso soup], but trying it for the first time in lasagna form doesn't sound all that bad...
    • cleaneatingveggiegirl April 8, 2013, 1:51 pm
      You should give it a try. Tofu used to scare me, too, but now I love it. This would be a great recipe to try it in.
  • Anna Smith-James (@AnnaTheApple88) April 8, 2013, 2:42 pm
    I definitely think I need to experiment a bit more with tofu. I always look at it and think it seems a bit boring but this has really sparked my interest! Looks so yummy. And anything with nutritional yeast in wins me over any day hehe.
  • Alex @ Cookie Dough Katzen April 8, 2013, 2:42 pm
    Guess what! I went vegan for the weekend! It was actually not that hard (minus having to refuse my friends' cookies) and I think I may adapt a schedule like yours! Giving up the meats is the easy part. I like your way of eating vegan for a few days during the week. This recipe looks good too. I'm excited to try nutritional yeast!
    • cleaneatingveggiegirl April 8, 2013, 4:49 pm
      That is SO awesome!! I am so happy to hear that. Nice job :). And yes, incorporating vegan into my week is certainly much easier than being totally vegan or not being vegan at all. It is all about finding balance and what is right for you!
  • Her Happy Balance April 8, 2013, 2:45 pm
    I LOVE your recipes. They're always so interesting (probably because I'm not a vegan) and they intrigue me. This sounds delicious! I love the ingredient list, i'm adding to my "need to cook" list! haha
  • aftertheivyleague April 8, 2013, 3:56 pm
    Mmm what a great recipe! I've made veggie lasagna before and absolutely loved it, but never a vegan version! This looks super healthy too with the tofu.
    • cleaneatingveggiegirl April 8, 2013, 4:50 pm
      It is definitely a MUCH healthier version of lasagna since it does not contain meat or dairy. It is very rich in protein, too! :)
  • Rach @ This Italian Family April 9, 2013, 1:36 pm
    I've never made veggie lasagna, but I like that this is dairy free! Much easier on my tummy!
  • greensandchocolate April 9, 2013, 8:28 pm
    Can't wait to try this!!
  • Sarah @ The Smart Kitchen April 10, 2013, 6:47 pm
    This looks amazing. I have been craving anything cheesy and tomato-ey lately, but still can't stomach--literally--a whole lot of actual cheese. Vegan it is! :)
  • Laura @ Sprint 2 the Table November 15, 2013, 8:12 am
    Thank you for sharing this! I just pinned it to try. #strangebutgood indeed! Laura @ Sprint 2 the Table recently posted...Strange But Good: Pinterest EditionMy Profile
  • LOUISE INGRAM March 24, 2016, 10:47 am
    This was really good and easy to make. I doubled up on the veggies and tofu cheese to make a larger one, I love left overs. Even my meat eating friends liked this and wanted the recipe!
    • ClnEatingVegGrl March 25, 2016, 7:11 am
      That's so great! It's fun winning over meat eaters with veggie dishes :D

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