nutritional information

Per 2-x-3-inch slice:

  • Calories: 508
  • Protein: 33 g
  • Total Fat: 19 g
  • Saturated Fat: 3 g
  • Carbohydrates: 60 g
  • Cholesterol: mg
  • Sodium: 817 mg
  • Fiber: 13 g
  • Sugar: 10 g

Ultimate Vegan Lasagna

Ultimate Vegan Lasagna

Serves 8

This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.
  • 2 tsp. olive oil
  • 2 medium onions, chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 10-oz. bag fresh baby spinach
  • 2 12-oz. pkgs. firm tofu, drained
  • 1 8-oz. pkg. vegan cream cheese
  • ½ cup chopped fresh basil
  • ¼ cup nutritional yeast
  • 5 ½ cups Speedy Red Sauce
  • 12 uncooked whole-wheat lasagna noodles
  • 12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
  • 1 cup shredded mozzarella flavor vegan cheese (3 oz.)

1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

2. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

February 2009

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Delicious! I've made this several times and it's always a hit! Very much like non-vegan lasagna, just without those heavy feeling ingredients. Looking for a good vegan lasagna? Try this one!

Salina - 2016-03-30 23:14:43

Had to doctor this dish every step of the way to make each part taste acceptable. The texture of "ricotta" filling was more fluffy and eggy. Nut cheeses are better IMO.

Vienna - 2016-02-13 19:23:14

Quite disappointing recipe. The cream cheese gave it an artificial taste.

Mark - 2016-02-08 23:06:56

Delicious. We didn't have the nutritional yeast. It was still very good.

Sara - 2015-12-26 01:38:43

I have a lot of left over filling. I already made two lasagnas tonight with it, so what else could I make with this filling...because it taste amazing!

Brittany - 2015-12-24 05:09:50

What brand of whole wheat lasagna noodles did you use? I want to make this for our Thanksgiving table as every year we have more vegan's in my family. Thank you so much, it looks so good.

Pamela Parkinson - 2015-11-18 00:49:59

This is absolutely the best lasagna! Everyone in my home loves it, vegans as well as meat eaters. I only make it on special occasions because it is so time consuming, but definitely, well worth the effort.

Carrie - 2015-10-31 23:50:30

I just want to start of by making it clear I am not a vegan or even a vegetarian but... my friends daughter is so I'm trying new things. This recipe was AMAZING. If you never make Vegan food and are trying to impress someone THIS IS THE WAY TO GO! Only thing I did different was I didn't add the onions/garlic/spinach to the Food processor.... however I DID chop the spinach a bit. Bravo!!!

Adrienne - 2015-07-28 01:35:17

Are vegan cheeses made from soy?

Jordan Sails - 2015-05-08 14:01:00

I made this last night and it was awesome! GREAT recipe...and very easy! The only thing I will change next time is to chop the spinach and parsley, and stir them into the filling, rather than process them. The filling was extremely green and isn't so appealing to look at it. No biggie for a vegan like me, but for those who are "scared" of vegan foods, it can be a little too green. ;) I didn't have the sausage, so I used crumbles. Also, unless you LOVE Daiya cheese, I would not use it. I used it on half, just in case it didn't taste good; it really took over the flavor of the lasagna. I won't do that again.

lisa judd - 2015-02-23 15:01:45

Made this tonight! Everyone enjoyed it! Thank you!

BeachMom - 2015-02-15 02:17:30