Vegan Tofu Lasagna With Spinach Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 12/3/21
Vegan lasagna with eggplant and tofu
VeselovaElena / Getty Images
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 to 8 servings
Yield: 1 lasagna
Nutrition Facts (per serving)
203 Calories
7g Fat
22g Carbs
18g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 203
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 1240mg 54%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 22%
Total Sugars 8g
Protein 18g
Vitamin C 11mg 54%
Calcium 459mg 35%
Iron 5mg 30%
Potassium 757mg 16%
*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.

See also: More vegetarian and vegan lasagna recipes

Ingredients

  • 1/2 pound lasagna noodles

  • 2 (10-ounce) packages frozen spinach, thawed, chopped

  • 1 pound soft tofu

  • 1 pound firm tofu

  • 1 tablespoon sugar

  • 1/4 cup soy milk

  • 1/2 teaspoon garlic powder

  • 2 tablespoons lemon juice

  • 3 tablespoons minced fresh basil

  • 2 teaspoons salt

  • 1 (32-ounce) jar 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. Preheat 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 x 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."

See also: More vegetarian recipes

More Vegetarian and Vegan Tofu Recipes:

See also: More easy vegan recipes