My husband says this vegan lasagna is my best “fake” anything that I have ever made.  He usually does not like anything pretending to be anything else but he loves this vegan lasagna even though it has tofu “cheese” in it.  From him that is a huge compliment.  Plus, the fact that my children clean their plates and ask for seconds shows that he is right. The great thing about eating vegan lasagna is you can have seconds without feeling to guilty!  No cholesterol, low fat, and full of nutritious veggies.

Very Veggie Vegan Lasagna

For those who do not know nutritional yeast is NOT the same thing as the yeast you use to make bread.  Nutritional yeast is a deactivated yeast that has an amazing cheesy flavor and is full of B vitamins (b-12!) and is a complete protein.

This veggie lasagna can be made with whatever vegetables you have on hand.  Spinach is a great way to get extra iron, vitamin K and fiber among other good stuff and the kids won’t even notice it is there if you chop it up small. This vegan lasagna can be made gluten free by using brown rice lasagna noodles and I can say from experience it is just as tasty!

One important note, the type of spaghetti sauce you chose makes a HUGE difference in the taste so choose wisely! I have had the best success with a sauce by Rao’s, it is sold at Walmart (maybe other places too??) but it is higher in fat and I’m guessing that is one of the reasons it is so good.  I have used Prego, Ragu and others and they are just ok and make the lasagna nothing special!!

Did You Know!?

very veggie lasagna

Very veggie vegan lasagna

vegan lasagna

Products I use in This Recipe

The following list provides products that I use to prepare this recipe at home.  This list contains affiliate links. If you click through and make a purchase, I may receive a commission at no additional cost to you.  I share these links with you to help you choose products that you may be unfamiliar with.  Shop around because most of these products are available at your neighborhood grocery or local health food store.   See my disclosure for details on affiliate links.

  • Using a tofu press will make pressing the liquid out of the tofu much quicker, easier and more effective but it is not necessary if you do not have one!
  • Nutritional yeast is the key to this recipe.  If you have a Winco near by they have a great price on bulk nutritional yeast.  Otherwise, online offers a good deal for larger orders and it stores well for years.  I buy large bulk amounts and still go through a lot of it.
  • As I mentioned above, the type of spaghetti sauce you choose makes a huge difference in how tasty this recipe is.  Even though Rao’s is not a low fat option it is my favorite brand because it tastes amazing.
  • Make sure you use oven ready lasagna noodles instead of the kind that need to be precooked.
  • magic bullet or a coffee grinder make grinding the cashews into powder a breeze.  You might also consider making my vegan parmesan cheese instead of just ground cashews.

Print Recipe
Cheezy Vegetable Lasagna
This vegan lasagna makes a hearty meal and is great for leftovers! It freezes well too for a quick meal on a lazy day!
vegan lasagna
Cuisine Dinner
Prep Time 30 Minutes
Cook Time 65 Minutes
Servings
People
Ingredients
Cuisine Dinner
Prep Time 30 Minutes
Cook Time 65 Minutes
Servings
People
Ingredients
vegan lasagna
Instructions
  1. Drain and then line a plate with several paper towels. Lay the drained tofu on the paper towels and cover with more paper towels. Lay another plate on top and weigh it down with something sturdy and heavy. If you have a tofu press it makes this step much easier.
  2. Chop and shred all the vegetables. In a medium sized pan steam the onions and broccoli with a little water on medium heat for about 5-7 minutes. 
  3. Add the desired amount of mushrooms to the pan and cook for an additional 5 minutes then remove from the heat.
  4. Add the shredded carrots and spinach to the pan along with 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and 1/2 teaspoon sea salt. Taste, and adjust the spices to your liking. Mix well and set aside with the lid on.
  5. Crumble the pressed tofu with your hands into a bowl and then mash the rest with a fork so it is a cottage cheese consistancy.  Add the garlic, nutritional yeast, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Mix until completely combined and set aside.
  6. Preheat the oven to 375°F.  Pour approximately 3/4 of one jar of spaghetti sauce evenly into the bottom of a 11 x 7 x 1 1/2 baking dish (If you use a 9 x 13 you will only have enough for one layer but it works too) .
  7. Cover the sauce with 3 lasagna noodles.
  8. Cover the noodles with 1/2 of the vegetable mixture and spread out evenly.
  9. Cover the vegetable mix with 1/2 of the tofu mixture and spread out evenly.
  10. Top the tofu mixture with 3 more lasagna noodles and repeat above steps.
  11. Place the last 3 noodles on top and spread on the remaining sauce. Cover with tinfoil and bake for 50 minutes.
  12. While the lasagna is baking, slice the tomatoes and set aside. Grind a 1/4 cup of cashews into powder (using a magic bullet or coffee grinder) and set aside.
  13. After 50 minutes uncover lasagna and top with 1/2 of the ground cashews and top that with the tomatoes then cook uncovered for another 15 minutes. 
  14. After 15 minutes remove the lasagna from oven and let sit for 10-15 minutes. Serve with the remaining ground cashews.  ENJOY!