Vegan Tofu Lasagna With Spinach Recipe

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 10/10/19
Vegan lasagna with eggplant and tofu
VeselovaElena / Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
264 Calories
9g Fat
31g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 264
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 961mg 42%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 21%
Protein 19g
Calcium 533mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free and much lower in fat than other traditional lasagna recipes.

Ingredients

  • 1/2 pound lasagna noodles
  • 2 10-ounce packages frozen chopped spinach, thawed
  • 1 pound soft tofu
  • 1 pound firm tofu
  • 1 tbsp sugar
  • 1/4 cup soy milk
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice
  • 3 tbsp minced fresh basil
  • 2 tsp salt
  • 1 32-ounce jar of tomato sauce

Steps to Make It

  1. Prepare the lasagna noodles according to package directions.

  2. Drain carefully and set aside on a towel.

  3. Pre-heat oven to 350 F.

  4. Squeeze the spinach as dry as possible and set aside.

  5. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.

  6. Cover the bottom of a 9-inch by 13-inch baking pan with a thin layer of tomato sauce, then a layer of noodles.

  7. Follow that with a layer of half the tofu and half the spinach.

  8. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach.

  9. End with the remaining noodles covered by the remaining tomato sauce.

  10. Bake for 25 to 30 minutes, or until tomato sauce bubbles.

Reprinted with permission from The Compassionate Cook Cookbook.

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