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!

13 Comments

  1. Becky

    Yum – this sounds great I will be cooking this up on the weekend!

  2. The Veggie Gal

    It is yummy! I made it again last night for dinner and it is even better the next day for lunch! Plus my little ones love it, you can’t ask for more right!

  3. dekidex

    this looks delicious…… yum! 🙂

  4. Michelle

    This dish is absolutely amazing!! I can’t say enough positive things. My husband says it is the best lasagna he has ever had. I also made it for a work meeting (about 12 people) in addition to “regular” lasagna and it was a total hit. The meat eaters were wanting seconds of the vegan lasagna stating they never imagined vegan lasagna could taste so good. My added twist: a layer of cabbage on top of the veggies…it adds great texture and taste.

  5. The Veggie Gal

    Michelle,

    Thanks for your compliment on the lasagna and I love the layer of cabbage idea!

    Kim

  6. Maria

    I made this tonight with a few modifications, but it was amazing!

  7. The Veggie Gal

    Maria,

    I’m glad you liked it. I would love to hear your modifications, I love to try new things too.

    Kim

  8. Nina

    This look so great, but I’m wondering why the cooking time is so long? I am planning to use homemade lasagna noodles, fresh, and they don’t need to cook very long. What in this recipe does, or is it just to help it set up? Do you have a suggestion to how I can cut down on the oven time?

  9. The Veggie Gal

    Nina,

    If you are using precooked noodles you absolutely could lower the cooking time until it is heated through. Then just let it sit on the stove for 10 minutes to set up well and it won’t slide apart when you cut it.

    Good luck and let me know how it goes.

    Kim

  10. Nina

    So I made fresh pasta using this recipe http://www.instructables.com/id/Make-Your-Own-Fresh-Pasta-Vegan/

    And cut the baking time down to 30 min + 10 min resting time.

    I had been looking forward to cooking this for weeks, but to be honest, noone in my family really liked it. Partially it was because my noodles were a tad too thick, but the general taste was also a bit bland and disappointing and it wasn’t very moist…

    I want to give the recipe another try some time because other people have had so many good things to say about it and I would love to love vegan lasagna.

  11. The Veggie Gal

    Nina,

    I’m glad you came back to tell me how it went. A couple of things that could be an issue; fresh pasta, although amazing, can be too soft for a dish like this with so much moisture in it. I used the store bought premade and uncooked ones. One of the biggest things to keep in mind is your pasta sauce. I have made it with regular Prego and even Newman’s Own (which I usually use for quick spaghetti) and it was very bland and really not great. I mentioned in the post that the sauce can make all the difference and although I usually like to eat lower fat I use a sauce that is higher in fat (olive oil) and has amazing flavor. I can’t think of the name now but I get it at Walmart and it is the 9.00 sauce. If you use another brand then taste it and add spices to make sure it is FULL of flavor and use both jars, might seem like too much but it gets soaked up.

    The cooking time is another way for the flavors to blend, I have even found it to taste better the next day. I know hour long lasagna is a big pain in the butt but its the price for it to taste good I think. You could prepare it earlier and let it sit in the fridge until you want to cook it so the flavors blend.

    Then the last suggestion I would have is taste each part before you put it all together to make sure it is to your liking. We all have different preferences, that is why I say things like 4-6 cloves of garlic. If it were up to me it would be the 6 but I am feeding kids so it has to be 4 which is sometimes pushing it. I would also add a little bit of red pepper flakes or cayenne to the sauce but my kids would not touch it so again I have to take into account the whole house and adjust. If you are new to vegan food then maybe try some vegan cheese on it, like Daiya it might help you adjust.

    I hope I have helped and that you can find a way to have your whole family like it but if not there are tons of other recipes for vegan lasagna out there keep searching. Good luck and let me know how it goes if you try it again. Thanks for sharing.

    Kim

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