Vegan Veggie Lasagna

Vegan Veggie Lasagna

Time: 1 hrs 55 mins


  • 8 ounces lasagna noodles, cooked and drained
  • 1/2 cup tomato sauce


  • 1 Preheat over to 350 degrees.
  • 2 In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
  • 3 Stir in the chopped spinach and set aside.
  • 4 In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
  • 5 Stir in the tomato sauce and water.
  • 6 Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
  • 7 Cover bottom of lasagna pan with 1/2 cup tomato sauce.
  • 8 Layer with lasagne noodles, trimming to fit, if needed.
  • 9 Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
  • 10 Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.
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