How to Make a Vegan Lasagna

How to Make a Vegan Lasagna

I don’t know anyone who doesn’t enjoy some good lasagna.  My husband enjoyed the first one I made and he requested it again.  Side note: He’s not a vegan or vegetarian.

This awesome lasagna is the main star for our Thanksgiving dinner.  If you are looking for a good vegan lasagna, then you should definitely try this vegan lasagna.  It is so flavorful and fun to make.

I got this recipe from an awesome book entitled By Any Greens Necessary (Affiliate link) written by Tracey McQuirter.  You can learn more about this book by reading my review.

This lasagna has a wonderful taste and is super fun to make.  I say it’s fun because you can add whatever you like to make the flavors pop.

I had an issue with the brown rice lasagna noodles.  They broke on me, but I still used them.  The next time, I prepare this, I will definitely use another type of lasagna noodle or another brand.

Here is the recipe and you can also see me at work:

Luscious Vegan Lasagna

4 Tablespoons of extra virgin olive oil (evoo)
1 medium onion, chopped
5 or 6 cloves garlic, peeled, and chopped
1 pound button mushrooms, chopped
1 pound extra-firm tofu
1 cup kalamata olives, pitted and chopped
3 tablespoons Bragg Liquid Aminos
2 tablespoons nutritional yeast
1/2 teaspoons dried oregano
Cayenne pepper, to taste
One 1-pound package brown race lasagna noodles
One 16-ounce jar of your favorite vegan tomato-based pasta
1 bunch fresh spinach, chopped
1 cup fresh basil leaves, torn

Preheat oven to 350 degrees F

Heat 1 tablespoon evoo in a skillet.  Add onion, garlic, mushrooms and saute until soft.  Drain.

Squeeze the excess water out of the tofu by pressing it in a towel.  In a large bowl, crumble the tofu with a fork and stir in the sautéed vegetables, olives, liquid aminos, nutritional yeast, oregano, cayenne, and 2 tablespoons of the remaining evoo.  Adjust seasonings to make this as spicy as you can.  Set aside to marinate.

In the meantime, cook the lasagna noodles according to the package instructions.

Spread the remaining 1 tablespoon of evoo over the bottom of a large casserole dish, then cover the oil with a layer of tomato sauce.  Place a layer of lasagna noodles on top of the sauce.  Spread half the tofu mixture over the noodles.  Next, add a layer of spinach to cover the tofu mixture, then add half the basil leaves on top of the spinach.  Add another layer of noodles, then layer with the sauce, then the remaining tofu mixture, then spinach, then basil leaves.  Cover with a final layer of noodles and sauce.  Bake for 45 minutes.

Makes 8 to 10 servings.

Note: I added 1/2 of a red bell pepper (chopped) to the sautéed vegetables and some lightly blanched broccoli with the spinach and basil.

Happy Thanksgiving everyone!

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About the Author

Evelyn Parham started this site in 2010. She enjoys writing, reading, and dabbling in photography and video editing. Learn more about her here.

11 Enlightened Replies

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  1. Peachygina says:

    I was surfing YouTube looking for a vegan meal to cook for my family and I stumbled on your video for the vegan lasagna. I tried it and my entire family loved it. I have an 8 year old and a 6 year old and they both liked it (even though they claim to hate mushrooms). My husband ate 2 large pieces (he’s a meat eater too). Thanks for sharing. I love your blog.

    • Hi Peachy Gina!

      So glad it was a hit for you and your family!

      My husband’s a meat eater and he enjoys this lasagna too. Who says vegans can’t throw down in the kitchen? 😉

      Thanks for stopping by and sharing, you made my week!

      Have a great day!


  2. Jennifer C. Valerie says:

    Looks awesome Evelyn! I have not seen any other kind of lasagna in the stores here except the ones made with white flour so I’ll have to wait to try this recipe. I keep looking though because they keep importing more and more of the healthy foods. Keeping my hopes up for the wholewheat lasagna to make it to the store shelf.

  3. Simone says:

    This looks and sounds amazing! I just ordered Tracey’s book yesterday and I can’t wait to get into it.

    • Hi Simone,

      Welcome to my blog and thank you for commenting!

      Yes, it is quite tasty! 😉

      You will not be disappointed with Tracey’s book. Her book really helped me.

      Take care,


  4. Fran Aslam says:

    Hi Evelyn:

    I have a recipe for Vegan Lasagna, and it uses Soy protein to make it. Yours is Tofu, which I like even more.

    I also prefer to know the calorie per serving and the portion size approximately.

    Do not get me wrong I am here to say you are doing an outstanding job.

    If you have subscribed to my RSS feed, then you may read a prayer that I wrote for blog networking group and my blog readers. It is just good wishes

    Thank you.

    fran A

    • Hi Fran,

      I’m sure you will like it. It’s fun and easy to make.

      The calorie and portion size is something I can’t answer. I do know that it is a low-fat dish, full of plant-based foods, if that helps at all.

      Thanks for your compliment! 🙂

      I’ll be sure to check out your prayer article. 😉

      Take care,


  5. Dandy says:

    Hi Evelyn,
    The recipe looks great. I really want to try it. I love the video! It was so much fun watching it! You did great! More cooking videos please:)

    Happy Thanksgiving,

    • Hi Dandy,

      It is very delicious! I know you will like it. 😉

      I’m glad you enjoyed the video. More cooking videos are on the way. 🙂

      Happy Thanksgiving to you too and I hope you have a great weekend!


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