“Meaty” Vegan Lasagna

by VSLW Member


Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Tofu Cheese

  • 1⁄2 block of firm organic tofu
  • 1⁄4 cup nutritional yeast
  • 1 tsp apple cider vinegar
  • 1⁄2 tsp sea salt


  • 12 lasagna noodles cooked or “oven-ready
  • 1 jar of your favorite tomato sauce or 3 cups homemade
  • 1⁄2-1 package Gardein beefless ground - depending on how meaty you like it
  • 3 cups fresh spinach
  • 2 teaspoons Italian herb blend


  1. To make the tofu cheese, add the tofu, nutritional yeast, apple cider vinegar, and salt to a food
    processor. Blend until creamy. Season to taste with more salt if necessary.
  2. In a skillet warm 2 cups of the tomato sauce. Once simmering add the Gardein beefless ground,
    and stir. Cook at a simmer for about 3 minutes.
  3. Preheat the oven to 375°.
  4. Spread about 1⁄2 cup of the tomato sauce onto the bottom of a 9x13” casserole dish, then evenly
    lay out 3 or 4 noodles.
  5. Spread the tofu cheese evenly over the bottom layer, then top with the beefless ground, then
    layer on the fresh spinach.
  6. Place another layer of noodles over that, and repeat.
  7. Cover the top layer with the noodles, then spread on the remaining sauce and tofu cheese, and
    any remaining ingredients. Sprinkle the Italian seasoning over the top.
  8. Cover the lasagna with a sheet of aluminum foil, and bake for 20 minutes.
  9. Remove the foil and bake another 5 minutes.
  10. Let it cool about 10 minutes before serving.



If you are in a time crunch, or really want your family to have a stretchy gooey cheese experience, try a vegan cheese.

Courtesy SweetPotatoSoul.com


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