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Tofu Lasagna Recipe (Vegan, 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.  A fantastic vegetarian holiday recipe, great for a side dish for your Thanksgiving, Christmas, or Hannukah table… or any time of year!

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This tofu lasagna recipe is here to bring ALL the cozy vibes to your table, this is some serious vegan comfort food right here! I’ve always loved lasagna- either making it at home or enjoying it at a restaurant.  There is something so magical about layers of pasta, vegetables, and plant-based cheese together as one.  This veganized version uses tofu ricotta in the filling, and let me tell you, you won’t miss the cheese one bit.

This Tofu Lasagna Recipe Is:

  • Creamy
  • Bright
  • Herby
  • Vibrant
  • Loaded with Vegetables
  • Vegan, Gluten Free, and High Protein
  • A great plant based and dairy free holiday recipe

What’s In This Vegan Tofu Lasagna?

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.

Simple Vegan Holiday Recipes

This tofu lasagna is a fantastic recipe for the holidays – add it to your Thanksgiving or Christmas table and enjoy.  This will be one crowd pleaser recipe everyone will love.  These simple make-ahead dishes are fantastic to prep ahead of time – just assemble the lasagna a few days before, cover and refrigerate, and heat before serving!

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?

  1. Bring a large pot of water to a boil. Add the lasagna noodles and cook according to package directions.  Drain, and set aside.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. 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.
  4. 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.
  5. 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).
  6. Top with sea salt and pepper, and vegan cheese if desired.
  7. Bake for about 30-35 minutes until vegan cheese melts on top and the sauce is bubbling up on the sides.
  8. Remove from oven, and enjoy!

One of the BEST Pantry Staple Dinner Recipes

This silken tofu lasagna recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What Do I Serve With 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

And use leftover lasagna noodles to make my Creamy Vegan Lasagna Soup!

And check out my Top 125 Vegan Pantry Staple Ingredients and Recipes to Stock Your Pantry With!

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Get The Same Ingredients I Used For This Lasagna Recipe!

I got the fresh produce for this recipe from my Misfits Market box – they sell all organic produce at a very discounted price, and purchase right from the farmers. We get Misfit Market boxes every month and love the seasonal variety.  You can get $10 off your first box by clicking here!

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

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

vegan tofu lasagna high protein

Tofu Lasagna (Vegan, Gluten Free)

The Herbeevore
Easy Vegan Tofu Lasagna is a delicious high-protein dinner! With garlic, mushrooms, onions, spinach, and spices this lasagna is great to meal prep.  A fantastic vegetarian holiday recipe, great for a side dish for your Thanksgiving, Christmas, or Hannukah table... or any time of year!
5 from 9 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dinner, Pasta
Cuisine Italian
Servings 8
Calories 260 kcal

Ingredients
  

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.

Nutrition

Calories: 260kcalCarbohydrates: 46gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 828mgPotassium: 910mgFiber: 6gSugar: 8gVitamin A: 5747IUVitamin C: 24mgCalcium: 107mgIron: 4mg
Keyword Tofu Lasagna, tofu lasagna noodles, tofu lasagne, tofu ricotta lasagna, Vegan Holiday Recipes, vegan lasagna recipe, vegan lasagna recipes, vegan lasagne
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Dinners, Holiday Recipes, Italian, Make Ahead, Pantry Recipes, Pastas, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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