Recipes Main Dishes Pasta Lasagna Recipes Vegan Lasagna I 4.4 (194) 151 Reviews 30 Photos This lasagna is VERY good and is also a vegan recipe. Submitted by jessica Updated on November 27, 2024 Save Rate Print Share Add Photo 30 30 30 30 Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 tablespoons olive oil 1 ½ cups chopped onion 3 tablespoons minced garlic 4 (14.5 ounce) cans stewed tomatoes ⅓ cup tomato paste ½ cup chopped fresh basil ½ cup chopped parsley 1 teaspoon salt 1 teaspoon ground black pepper 1 (16 ounce) package lasagna noodles 2 pounds firm tofu 2 tablespoons minced garlic ¼ cup chopped fresh basil ¼ cup chopped parsley ½ teaspoon salt ground black pepper to taste 3 (10 ounce) packages frozen chopped spinach, thawed and drained Directions Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well. Preheat the oven to 400 degrees F (200 degrees C). Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy. I Made It Print 297 home cooks made it! Nutrition Facts (per serving) 511 Calories 16g Fat 70g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 511 % Daily Value * Total Fat 16g 20% Saturated Fat 2g 12% Sodium 1074mg 47% Total Carbohydrate 70g 25% Dietary Fiber 11g 39% Total Sugars 12g Protein 33g 65% Vitamin C 37mg 41% Calcium 1030mg 79% Iron 10mg 58% Potassium 1384mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.