Ingredients for Vegan Veggie Lasagna
- 9-12 lasagna noodles
- 28 oz (2 large cans) tomato sauce
- 1 block (14 oz) extra-firm tofu
- 1/2 cup soy milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/2 medium onion
- 5 oz fresh spinach
- 2 tablespoons olive oil
- 1 large sweet red pepper
- 8 oz fresh mushrooms
- 1 medium zucchini
- 1 cup carrots
- 1/2 cup water
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How to Make Vegan Veggie Lasagna
- Preheat oven to 350°F (175°C).
- In a blender or food processor, combine 1 block (14 oz) firm or extra-firm tofu, 1/2 cup soy milk, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 2 tablespoons lemon juice, 2 cloves garlic (minced), and 1/2 medium onion (chopped).
- Blend until the mixture is smooth and creamy, resembling ricotta cheese.
- Stir in 5 oz fresh spinach (chopped) and set aside.
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 red bell pepper (chopped), 8 oz mushrooms (sliced), 1 medium zucchini (diced), and 1 cup carrots (diced). Saute until crisp-tender (about 8-10 minutes).
- Stir in 28 oz (2 large cans) tomato sauce and 1/2 cup water.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Spread 1/2 cup of the tomato sauce on the bottom of a 9x13 inch lasagna pan.
- Layer with 3-4 lasagna noodles, trimming to fit if necessary.
- Spread half of the tofu mixture over the noodles.
- Layer with another 3-4 noodles.
- Spread half of the vegetable mixture over the noodles.
- Layer with another 3-4 noodles.
- Spread the remaining tofu mixture over the noodles.
- Top with the remaining 3-4 noodles and the remaining vegetable mixture.
- Bake uncovered for 30-35 minutes, or until heated through and bubbly.
- Remove from oven and let stand for 5-10 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
38g
Fat
10g
Carbs
14g
