Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)

Easy Vegan Tofu Lasagna is a delicious high-protein dinner! With garlic, mushrooms, onions, spinach, and spices this lasagna is great to meal prep.

I’ve always loved lasagna- making it at home or having it at a restaurant.  There is something awesome about layers of pasta, vegetables, and cheese together as one.  This veganized version uses soft tofu in place of the ricotta, and let me tell you, you won’t miss the cheese one bit!

What’s In This Vegan Tofu Lasagna?

  • Lasagna noodles, gluten free or regular
  • Olive Oil
  • Garlic
  • Onion
  • Mushrooms
  • My BEST Ever Tomato Sauce (or store bought)
  • Silken Tofu
  • Parsley
  • Spinach
  • Spices
  • Vegan Cheese (Optional)

I was absolutely amazed and the texture that soft tofu gives to the filling in this lasagna!  It is a super high protein alternative to ricotta, and takes on any flavors or spices that you put in to it.  When layered with pasta, rich homemade tomato sauce, and vegetables, you can’t go wrong with tofu.

This Vegan Tofu Lasagna Is:

  • Warming
  • Savory
  • Healthy
  • High-protein
  • Vegan
  • Gluten Free
  • Dairy Free

For a sauce, I use my absolutely BEST 5 Ingredient Tomato Sauce… its so good I could eat that stuff plain with a spoon.  But it tastes great in this lasagna, tucked in between noodles and filling.  The tomato sauce gives the lasagna a nice sweetness and welcome acidity in each bite.

How Do I Make Vegan Tofu Lasagna?

Bring a large pot of water to a boil. Add the lasagna noodles and cook according to package directions.  Drain, and set aside.

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a sauce pan, heat the olive oil on low.  Add the garlic and onions, and sauté for 6 to 7 minutes until they begin to soften.  Add the mushrooms and sauté for an additional 5 minutes with the lid on.  Stir in the tomato sauce, and allow too gently simmer on the stove.
  3. In a large bowl, add the tofu, parsley, spinach, garlic powder, and Italian seasonings.  Use your hands to mash all the ingredients together until the mixture resembles a ricotta-like texture.
  4. Grease a large 13×9 baking dish, and begin to layer the ingredients.  A scoop of tomato sauce on the bottom, layer of noodles, layer of tofu spinach mixture, and another layer of sauce.  Layer in this order until the dish is full (I had about 3 layers in mine).
  5. Top with sea salt and pepper, and vegan cheese if desired.
  6. Bake for about 30-35 minutes until vegan cheese melts on top and the sauce is bubbling up on the sides.

Remove from oven, and enjoy!

Have leftover lasagna noodles?  Made my easy Vegan Lasagna Soup with the extra ingredients! That soup is a family favorite for us, especially my husband who asks for it for lunch every few weeks.  We always have lasagna noodles stocked

What Do I Serve With this Vegan Lasagna?

Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Family Recipe: Refreshing Cucumber Salad

As always, if you make this vegan tofu lasagna be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)

Easy Vegan Tofu Lasagna is a delicious high-protein dinner! With garlic, mushrooms, onions, spinach, and spices this lasagna is great to meal prep.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dinner, Pasta
Cuisine Italian
Servings 8

Ingredients
  

  • 12 ounces lasagna noodles gluten free
  • 2 tablespoons olive oil
  • 8 cloves garlic minced
  • 1 yellow onion diced
  • 1 lb mushrooms chopped
  • 4 cups BEST Tomato Sauce Recipe or other tomato sauce
  • 2 blocks silken tofu pressed
  • 1/2 cup chopped parsley
  • 2 cups chopped spinach I used frozen
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasonings
  • 1/2 teaspoon salt
  • Optional Vegan cheese for top

Instructions
 

  • Bring a large pot of water to a boil. Add the lasagna noodles and cook according to package directions.  Drain, and set aside.
  • Preheat the oven to 400 degrees Fahrenheit.
  • In a sauce pan, heat the olive oil on low.  Add the garlic and onions, and sauté for 6 to 7 minutes until they begin to soften.  Add the mushrooms and sauté for an additional 5 minutes with the lid on.  Stir in the tomato sauce, and allow too gently simmer on the stove.
  • In a large bowl, add the tofu, parsley, spinach, garlic powder, Italian seasoning, and salt.  Use your hands to mash all the ingredients together until the mixture resembles a ricotta-like texture.
  • Grease a large 13x9 baking dish, and begin to layer the ingredients.  A scoop of tomato sauce on the bottom, layer of noodles, layer of tofu spinach mixture, and another layer of sauce.  Layer in this order until the dish is full (I had about 3 layers in mine).
  • Top with sea salt and pepper, and vegan cheese if desired.
Keyword Baked Tofu, Garlic, Meal Prep Lasagna, Pasta, Tofu, Tofu Lasagna, Tomato Sauce
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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