This is probably the easiest vegan lasagna you’ll ever make and one of the most delicious! No need to pre-cook the noodles – they soften as it bakes.
Last night I had the pleasure of having dinner with a group of people taking a Civil Rights Tour through the South. The menu for the night was barbecued pork sandwiches and pork-and-beans, the idea being to give them a little taste of local cuisine (which revolves around pork, apparently).
The only problem: Several of the 30 participants were vegetarian. When the planners of the dinner realized this, a call went out for vegan dishes, and I was happy to oblige with my potluck standard, vegan lasagna.
I’ve been making this recipe for years, and I can’t bring myself to change it. I keep thinking I should do something to fancy it up, but it’s my daughter’s all-time favorite food, so I never want to risk ruining a batch. (This is a kid who has written several essays this year about her love for lasagna; her hero is Garfield the cat.)
The Easiest Vegan Lasagna
Recipes for vegan lasagna abound, and I’m sure you can find fancier, richer tasting versions, but for sheer easiness of preparation and basic yumminess, this one can’t be beat. You don’t need to pre-cook the lasagna noodles, and you can make it super-easy by using jarred spaghetti sauce.
Check out just how easy it is in my short video.
You can make this as light or decadent as you want. Your choice of spaghetti sauce will determine how much fat it has. (For the lowest-fat version, use a sauce with no oil added; Whole Foods has one.)
For some special occasions, I sprinkle the lasagna with vegan cheese during the last 5 minutes of cooking. This option is, of course, not fat-free, but it really helps “sell” it to any omnivores you happen to be feeding.
But the plain, uncheesified lasagna seemed to be a hit at last night’s dinner. The pan returned home empty (and not just because E. ate 4 pieces!) I regret that I never got the opportunity to find out who the vegetarians in the group were, but it felt good just to know that they were there.
Easy Vegan Spinach and Mushroom Lasagna
- 1/2 pound fresh mushrooms sliced
- 1 teaspoon chopped garlic
- 2 tablespoons water
- 2 24-oz jars spaghetti sauce or your favorite pasta sauce
- 9 uncooked lasagna noodles (regular lasagna noodles NOT no-boil noodles)
- Vegan Parmesan such as my almond parm, optional
- Sliced black olives optional
- 10 ounces frozen chopped spinach thawed and drained
- 1 pound firm or extra-firm tofu not silken!
- 1 teaspoon salt optional
- 2 tablespoons nutritional yeast adds a cheesy taste
- 1 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon basil
- 1/2 teaspoon rosemary crushed
- 1/8 teaspoon cayenne pepper
- Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
- Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
- Preheat the oven to 375 degrees.
- Spread half of the sauce in the bottom of a 9×12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (you can drop it by spoonfuls and then spread it or hold each noodle in the palm of your hand and spread the tofu on it before placing it in the pan). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this.
- Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with vegan Parmesan or cheese and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Nutritional info is approximate.
Farah FriesenMarch 24, 2020 at 8:28 am
This remains one of my favourite recipes since I discovered it 6 years ago and I still share it with everyone. THANK YOU so much! =)
KellyApril 27, 2020 at 11:27 am
I’ve made this recipe several times. Expensive and time consuming, but great comfort food. TJs organic, sprouted tofu has a real crumbly texture. I use their lowfat marinara. Mmmm
IvyJuly 6, 2020 at 8:19 am
I always make this and it’s always a hit. I’m wondering if I can just chop the spinach fine, saute it with chopped carrots, zucchini, and red bell pepper, and mix it all manually into the tofu filling. I ask because the filling is always green when I do it with the food processor. Also, my daughter would like those extra veggies in it, along with the mushrooms and spinach, of course. What do y0u think, Susan?
Susan VoisinJuly 6, 2020 at 10:28 am
I think that will be just fine. Sometimes people make it with a layer of sliced zucchini or even raw spinach, and it bakes up great.
IvyJuly 6, 2020 at 10:50 am
Thanks! And thanks for the tips. I just noticed your videos, too 🙂
LauraAugust 1, 2020 at 7:55 pm
Super easy and delicious. My whole family loves this recipe and that’s amazing.
DeannaAugust 26, 2020 at 10:04 am
Wonderful recipe! Was wondering if the spinach could be replaced with kale or some other green as I can’t eat spinach…..
Thanks for all you share – always so helpful and appreciated!
Susan VoisinAugust 26, 2020 at 10:39 am
You’re very welcome! ☺️ Yes, I think any green could be used instead of the spinach. People also leave it out when they don’t like greens at all. It’s a very flexible recipe.
JulieSeptember 12, 2020 at 5:01 pm
Can you share which no added fat/oil sauce you purchase from Whole Foods maybe along with a picture of the label? Thanks so much!
Susan VoisinSeptember 12, 2020 at 6:25 pm
It’s the 365 Organic Marinara Sauce Fat-Free. I don’t think I can post a photo of it here, but here’s a link to it on Amazon: https://amzn.to/2RnFg6m
CarlyOctober 10, 2020 at 2:18 am
I am going to look at making this today, but am interested to know if it freezes well for reheating another day? (I like a good batch-bake and then busy days are catered for, but I don’t work with tofu often enough to be sure)
Susan VoisinOctober 10, 2020 at 12:32 pm
Yes, it freezes perfectly. I like to freeze slices in individual containers so they reheat quickly.
LisaOctober 24, 2020 at 8:09 pm
Loved this recipe! So easy, very tasty and it freezes/reheats quite well. Really love using uncooked noodles. Thank you!
Jean HeathFebruary 12, 2021 at 2:10 pm
I made this today for the first time and used home made tomato sauce from the freezer along with frozen spinach. Over all the recipe will be easier when I have made it another couple of times but needs some more “taste” Will add peppers and other veg next time but it was a good way of making Lasagne.- thank you.
Kim BakerJune 13, 2021 at 1:20 pm
One of my first favorites when becoming Vegan and I still love it! I like it best with regular pasta, not wheat, but I use them both . Thx, Susan!
ScottJune 20, 2021 at 5:17 pm
My family has collectively declared this our favorite lasagna recipe–and that’s really saying something, since that’s our go-to comfort food!
Isela DiharceOctober 27, 2021 at 5:46 pm
OMG! Just finished eating, TRULY DELICIOUS!
Kati ReijonenNovember 17, 2021 at 6:21 am
I LOVE this recipe!!!! Thank you so much <3 My favourite lasagne!!!!
Kati from Finland
ShawnnaFebruary 22, 2022 at 2:46 pm
Brilliant! Finally a vegan ricotta that makes sense! Yum
CarolMarch 11, 2022 at 11:07 am
Is there anything you can do about all the annoying ads?
JudyMarch 19, 2022 at 8:38 pm
I made this several years ago for a large group dinner knowing at least one attendee was dairy-free. It was much loved by all who tried it.
This year, the food service company at work held a contest for plant-rich recipes to be served in the Cafe. I submitted this, link and all. Guess who won? I am so excited to see this on the menu soon.
RebekahApril 3, 2022 at 5:16 pm
I started making this recipe when my first kid was a toddler. 11 years later, all 4 of my kids have been raised eating/requesting it regularly. They all love “mom’s lasagna” (but it’s really yours!!!). This (and several of your other recipes) have been memorable parts of their childhood and I’m very grateful to you. Especially for the quick cook times and easy clean-up– it keeps me sane. Thank you for sharing. Thank you for all the sweet family dinner times.
Susan VoisinApril 3, 2022 at 6:45 pm
You don’t know how happy it makes me that there are kids out there—other than my own—who grew up eating my recipes, especially this family favorite. Thank you for taking the time to leave such a lovely comment.
AlexandraApril 17, 2022 at 6:23 pm
I made this for dinner this evening and I can’t believe how great it was! That tofu/spinach blend tastes remarkably like cheese. I really wanted to try this recipe, primarily, because it’s nut-free. Most vegan lasagna recipes call for cashew cheese or the like. I’m so grateful that you shared this one.
I used home made oil-free marinara sauce that’s really easy to put together along with green lentil lasagna pasta. Amazing!
Janet JonesAugust 1, 2022 at 9:15 pm
I’m so sorry to write a review now, as I’ve been making this recipe for years. This is always my go to for anyone who is not vegan because it is so flavorful and delicious, you literally don’t miss the gobs of cheese! Thank you Susan, I always send people to your blog as your recipes always have tons of flavor. I’m making this tonight! I’ll add a zucchini and extra mushrooms because I love them! Make this, you won’t be sorry!!!
T KNovember 2, 2022 at 10:59 am
So you use regular lasanga noodles and DO NOT cook them 1st ? Just checking was hoping someone would have said something about that in comments. Thanks
Susan VoisinNovember 2, 2022 at 1:54 pm
Correct. Regular, dry lasagna noodles, uncooked. Check out the video to se how I use them.
LindaDecember 11, 2022 at 8:13 am
I have been making this recipe for years. I LOVE it!! I have a friend who is looking for gluten free recipes. Would using gf lasagna noodles work here?
Susan VoisinDecember 11, 2022 at 11:59 am
I’m so glad you like it as much as I do! I haven’t tried it with gluten-free noodles, so I can’t say for sure. Maybe they would work if they cook in about the same time as wheat noodles, but it may depend on the actual type of flour used. The only way to know is to give it a try.
BarbaraJanuary 6, 2023 at 8:03 pm
Do you have a suggestion as to what I could substitute for the tofu in this recipe? My son is allergic to soy.
Susan VoisinJanuary 7, 2023 at 12:15 am
I’ve made it with mashed white beans instead to tofu.
BarbaraJanuary 8, 2023 at 8:12 pm
Thanks. Would you use a pound of white beans instead of the tofu?
Susan VoisinJanuary 8, 2023 at 9:15 pm
Yes, or a little more since tofu is fluffier and takes up more space.