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.
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!!
- There are over 100 different varieties of carrots varying in size and color ranging from orange and white to purple and red.
- Click here to read more food facts
Products I use in This Recipe
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- 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.
- A 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.