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 this 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
Using dry lasagna noodles eliminates the process of boiling the noodles and saves time. The extra sauce cooks into the noodles, making them more flavorful than boiled lasagna noodles.
Ingredients
- 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
Filling:
- 10 ounces frozen chopped spinach thawed and drained
- 1 pound firm or extra-firm tofu not silken!
- 1 teaspoon salt optional
- 2 tablespoon 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
Instructions
- 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.
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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.
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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.
Recipe Notes
Optional high-fat version: Sprinkle with a grated vegan cheese during the last 5 minutes of cooking. Calorie and fat content will vary depending on the brand you use.
The nutritional data below is not exact and will depend on the particular ingredients used. This analysis was created using regular (not light) tofu and Barilla Tuscan Herb Pasta Sauce (with 70 calories and 2 grams of fat per 1/2 cup) and no optional ingredients except salt.
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Jenny
If I am going to use gluten free lasagana noodles, do you know if they should also be used uncooked?
Susan Voisin
Yes, they should be uncooked, too. Hope you enjoy!
Jenny
This was awesome and a big hit with my dinner guests. Thanks for being such a wonderful resource!! I started being 100% vegan 22 days ago and sites like yours have been invaluable.
trijbits
I made this for the first time yesterday and will be making it regularly. Amazingly tasty and satisfying! Thank you!
As many others have commented, yours is always the first site I check when searching for a recipe.
Aspiring vegan since 8-30-2011
Andrea Pemberton
Yum. Made for the second or third time tonight. Had accidentally purchased silken tofu, and ended up using it despite the warning not to….definitely prefer with the firm tofu, but worked perfectly well w/silken, just not quite as dense. Still perfectly delicious.
John
Made this tonight … it’s awesome! Easy and delicious — your daughter recognizes great food and I do too. Thanks for sharing!
Maria Lewis
My family loved this too!
Thank you so much for finding a way to put my ancestral cuisine back on my table. Even the cheese-lovers in my family found this delicious. And it is in fact EASY. Way easier than what my mom taught me to do.
Also wanted to thank you in general for the “Family Favorites” section of your blog. Most of your family favorites have turned out to be my family favorites as well. My daughter is twelve years old, and seems to have a lot in common with E!
Christina
I CANNOT believe how good this is!!!!! I did not change the recipe at all and it was fantastic! Everything I’ve made from your website has been wonderful. Thank you so much for the time and work you put into your website. It has made my transition to vegan effortless! AND this was so easy to make! In fact, I’m going to make it again this week!
Philippa Sonnichsen
Susan,
I made this recipe for dinner last night, and we had two unexpected, omnivorous guests. One of them grew up on his Sicilian’s grandmother’s cooking, so I was a bit nervous as I set down a vegan version of lasagna. However, he raved about it and wanted the recipe! Kudos to you! We all thought it was delicious too, and it’s so easy to make. Thanks for sharing your family’s favorite recipes!
Bridget
Hi Susan,
I LOVE your recipes – thank you. I’ve been following you a long time. I know this is an old recipe (and one of my FAVS!) but I have a question. When you prepare this by replacing the noodles w/ zucchini – do you change anything? I didn’t see any info about it below.
Susan Voisin
I just use one jar of spaghetti sauce when using zucchini or eggplant instead of pasta; otherwise, it’ll be too runny. Check out this recipe as an example: http://fatfreevegan.com/blog/2010/02/23/no-pasta-eggplant-lasagna/
Kelly Michele
Just ate this fresh out of the oven – ABSOLUTELY DELICIOUS! 🙂 i have been eating a diet free from animal meat and dairy for about 6 months and am thrilled to have found such an amazing recipe for lasagna! thank you!
suzgrant
Made this tonight. Delicious! And by far the easiest Lasagna I have ever made.
kmackay2010
This is the first recipe I’ve made from your site, and whoa! It is GOOD!!! I’m so excited to have found this site, and also Fat Free Vegan Recipes. Thanks!
Audra
I can’t thank you enough for this recipe. I made it last night and it was delicious. I am new to being vegan and on top of that fat free, it is great to have a website like this to refer to.
Thanks Again,
Audra
Nancy Lynn Appleby
Simply delicious! First time making the Easy Vegan Spinach & Mushroom Lasagna for our extended family(no vegans in the group) and they all raved about it! Our 11 yr old granddaughter had 3 helpings & even my fire fighter “I got to have my beef” son loved it. Can’t wait to try more recipes.
Thanks Susan.
Julie
Susan,
I was at Whole Foods getting some things for a vegan farewell party. Someone had suggested making lasagna, so I pulled out the smart phone and up came your recipe. I try to stay out of the kitchen these days, but this WAS super easy to do. I mostly stuck with the recipe, but probably added a lot more fresh rosemary, basil and oregano. Loved not having to mess with cooking the lasagna noodle first. Everyone that was open to trying it seemed to like it.
Genny Homyack
Thank you for this recipe! I’m slowly becoming a fat free whole grain vegan while the rest of my family has various diets ranging from meat and potatoes to vegetarian. Everyone loved this. Even my husband who is the meat eater. My teen son took this to school for lunch 3 days in a row and ignored the bbq turkey. In the last 10 minutes of cooking, I added fresh basil leafs and some fresh oregano to the top. It crisped up and was very yummy. I also used whole wheat no cook lasagna noodles.
Kerista Cowan
Hi Susan,
I’ve had a bad experience with a different vegan lasagna recipe but want to try yours after reading so many good reviews. I always get overwhelmed by al lthe choices of spaghetti sauce at the grocery store and different sauces can greatly affect the taste of the lasagna, so I was wondering if you could tell me what kind of spaghetti sauce you use.
Maria
I made this a few days ago (my first ever from your site) and to my surprise my carnivore family (husband and teen daughter) actually gave it a thumbs up! I bought spelt lasagne noodles (the first time I’ve ever tried them..they worked out well)..and I also didn’t have spinach (like I thought I did)! So I used kale and parsley in the filling. I left out the oregano and rosemary (opting for fresh basil only). I thank God for nutrional yeast.. a new discovery for me (as I try to switch to a plant-based diet). It’s called ‘Savoury Yeast Flakes’ here and quite expensive.. but I could eat it by the teaspoonful. I bought a new food processor the other day…and this was the first recipe I made with it 🙂 So I don’t think I’ll ever forget this lasagne. I used to make a similar recipe but with dairy.. lots of cream cheese and ricotta and hard cheese.. a lot of dairy. My liver simply doesn’t like dairy products as much as I do. I’m excited about your site.. as it’s giving me inspiration to cook some vegan meals.. thank you 🙂
Natascha
I’ve been looking at this recipe for two weeks now and finally decided to try it this weekend. It looks and sounds delicious! I can’t bring myself to eat mushrooms so I’ll be using broccoli instead.
Do I really need 48 ounces (1.4 liters) of sauce? That seems like an awful lot. My dad recommended that I should use one third or at most half of that. I don’t want to change too much of the recipe though out of fear it won’t taste as fantastic as the reviews make it sound..
Also, I could only find lasagna noodles that don’t need to be pre-cooked anyway (according to the packaging). Would that make any difference to the recipe, e.g. baking time?
Susan Voisin
Natascha, all that sauce allows the regular noodles to cook in the oven. If you switch to no-boil noodles, you can use less sauce, but I’m not sure how much because I’ve never made it with them. No-boil noodles are thinner and might take less time, too. I’m really surprised that you couldn’t find regular lasagna noodles.
Kathy
Best lasagna ever! I made this recipe this morning and it was fabulous. I am not a big fan of tofu, but it really made the dish. I just started a low fat vegan lifestyle with my son three weeks ago and I am just tickled to get such an awesome recipe that I really enjoy. I will pass this on to my friends and family. Thank you!!!
Trish
Best tasting healthy lasagna recipe EVER! And really easy to make. Only problem is not diving head-first into the pan and only coming up when it’s empty. 🙂 Thank you!
jaime
have you tried using fresh spinach? frozen spinach is tough to work with.
Dawn
I tried once and the taste was fine but the tofu/spinach layer was a green/gray color after cooking. I guess I blitzed then a bit long in the food processor.
Nan
Hi Susan. Can your Mushroom and Spinach Lasagna be frozen prior. Any suggestions? Thank you…Nan
Susan Voisin
Sure. You can also bake it and then freeze it, for easy reheating later.
Genny Homyack
Do you have a time suggestion to cook a frozen lasagna? I happen to have one sitting in my freezer now. I made a double batch last week.
Susan Voisin
I haven’t ever cooked a whole frozen one, Genny. I cut it into pieces after cooking and then freeze it so it doesn’t take so long to heat up. I would think that a whole frozen one would take as long to heat up as the original cooking time, and if you froze it before baking, then it’ll take even longer.
Dawn
I made this again last night and it was just as delicious as always. I was in a rush and tired. I didn’t saute the mushrooms. I used a 32 oz tetra box of tomato sauce that I jazzed up with spices/herbs. I rinsed the box with about a half cup of water and poured that around the edges. I guess the water in the mushrooms and that water with the sauce was enough. Turned out great! Thanks again Susan for so many delicious meals and ideas!
Annabel Lee
I have a really hard time finding vegan lasagna noodles, all of them contains egg. Can anybody help me and tell, which brand of lasagna pasta/noodles are vegan? Thank you.
Susan Voisin
Annabel, can you say where you live? I’m in the southern US, and I’ve never seen lasagna noodles that are NOT vegan. I’m talking about the dried kind on the shelves, not any kind that needs to be refrigerated. Barilla, De Vinci, DeLallo, and even the store brand are vegan in my grocery store.
Annabel Lee
Thank you, Susan, for such quick reply. I live in Chicago. And for pasta usually I use Barilla. But I’m sure, lasagna of Barilla contains egg. I did not look for De Vinci and DeLallo. Thank you.
Jess
I would like to attest to the deliciousness of this recipe. Made it tonight without cayenne and with courgettes aswell as mushrooms and it is gorgeous. Will definitely make it again 🙂
Lorraine
LOOOOOOVED IT!
I did use Gluten Free lasagna and it turned out great. I also used fresh tomato sauce instead of jarred spaghetti sauce (just because I prefer fresh) and then I used a mix of freshly cooked spinach mixed with freshly cooked kale, and added that mix into the food processor with the tofu. The kale adds a nice taste. Thanks for posting this. Definitely a keeper!
Philippa
This recipe is wonderful. I served it to my husband’s meat-eating golf buddies, and it was a hit!
I also used the filling from this recipe, plus a tablespoon of lemon juice, in calzones. They were fabulous! I added roasted cloves of garlic, sun-dried tomatoes, sauteed mushrooms and onions, kalamata olives, and a small amount of sliced fresh spinach in the filling as well. Pine nuts, artichoke hearts – lots of other ingredients would be delicious. We topped ours with warm marinara sauce once they were baked.
Thanks for sharing all of your recipes!
Susan Voisin
Wow! You really took the filling and made it your own. It sounds awesome!
Becky
I don’t like eating much soy, so I replaced the tofu with cauliflower! It was great! I’ve made it twice and my 5 year old loves it too 🙂
Brittany
Hello,
Thank you for your wonderful website! Question… have you ever made your lasagna with your white sauce (from your pasta/veggie dish) instead of red sauce? My friend has reflux and can’t do the red sauce and I would like to make her a lasagna without dairy. This one looked perfect and easy based on reviews, was just hoping I could find a way to leave out tomato.
Thanks!
Brittany
Susan Voisin
I’ve never done that, but I think it should work. I have more than one white sauce, though, so I would probably have to look at the specific sauce recipe in order to judge how well it would do in the oven. Plus, this recipe calls for a LOT of sauce (two jars) and most of my recipes don’t make even half that. You can reduce the need for sauce if you cook the noodles beforehand.
Brittany
Looking forward to trying it, thanks!
Sally
I made this last night for my husband and sister, both carnivores. They raved about it and my sister insisted on taking home the recipe! So good!
Ruth
These lasagna recipes sound sooooo delicious. I’m cooking for a diabetic husband and myself with high blood pressure and watching salt/fat intake. As I look at the nutritional breakdown of all these recipes, they seem so high in sodium and fat – how can I calculate what they will be if I omit salt? I’m desperate to cut out added salt as I seem to retain water so easily. Can’t wait to try that spaghetti squash pesto lasagna recipe.
Susan Voisin
Ruth, in both those recipes, the sodium comes mostly from the spaghetti sauce followed by the added salt. So you can reduce the sodium a lot by using low-sodium pasta sauce (you can make it at home with unsalted tomatoes) and leaving out the salt. In this recipe, the pasta sauce I used provided 522mg of sodium and the salt 258.
Tiana Gustafson
Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” 🙂 Thanks again!
Usha
This is a great recipe. A light and flavorful lasagna! Thanks so much!
Susan, do you think it would turn out well using thinly-sliced sweet potato slices in place of the lasagna noodles? I know it wouldn’t be pasta, but I think the fillings might stand up to it? What say you?
Lynn
Thank you for this recipe!
This is so easy to put together (compared to regular lasagne), but just as delicious and well-liked by kids (compared to regular lasagne).
It even smells “cheesy” when it is cooking in the oven.
Thank you so very much!
nicole
Anyone that has made this with GF noodles, would you mind sharing what brand you used? I have a box of De Boles and am curious if those turn out ok. I don’t know if you have ever used GF noodles for this yourself Susan, or if you know a good brand to try. Thanks!
Annie
I imagine those vegetarians were also progressives in the civil rights field as well.
I will make your lasagna recipe this week. Oh boy.
Valerie Tooby
Your vegan lasagne looks so delicious ill be baking your recipe for dinner this
evening my family really enjoys vegan foods ,i’ts so much better for our health.
Thanks for sharing your recipe with us.
VJ (Australia)
rebekah
if you havent tried this recipe, you must. it’s become a family favorite, and i love that it gets my picky toddler to eat spinach. delicious!
Jem
Since I’m a new vegan, I’m clueless about tofu but I’ve been reading a lot. Everything I read says that it should be “pressed” to remove the water. Should I do that for this recipe? I’ve also been confused about how long to press tofu. Some sources say 20-30 minutes and others say overnight! HELP! 🙂
Jem
I’m replying to my own comment! It didn’t dawn on me before to search all of the comments for that information about pressing the tofu I see now that it doesn’t have to be pressed. You have a lot of very positive comments on this recipe! I’m excited to try it out. Thank you so much for your great site.
Susan Voisin
You only need to press tofu if you’re using it for tofu “steaks” or sometimes cubes, and even then it’s not always necessary unless the tofu is soft or you just want a firmer texture. For something like this, you wouldn’t want it pressed because it’s going to be ground up to resemble ricotta cheese and you don’t want it to be too dry. Just follow the directions on any recipe you make with tofu. If it needs to be pressed, the instructions will say how long to do it.
Jem
Thank you. I got the impression from what I read that tofu always had to be pressed. Good to know that I can skip that step depending on the recipe!
Sylvia
Hi! 🙂 Just wanted to say thanks for this recipe – I found it too dry for my liking, but I adapted it by adding the white sauce from your polenta lasagne recipe and playing with some of the quantities, and I love the results.
If you do ever want to adapüt the recipe: smoked tofu is very yummy in this.
I love your blog! Thank you for all your inspiring recipes.
Jen
This was the first vegan lasagna I made a few months ago and it was a winner! I used homemade marinara sauce and used the tofu ricotta recipe for VWAV with spinach added. I don’t know why I have not made it since!
Since it was a favorite of my husband, I was hoping to make it for valentines day dinner. Can it be made/assembled the night before and baked the next day? Would there be any additional steps I would need to take? I assume it would need to be baked for slightly longer if it comes right out of the fridge.
Thank you for you help!
Susan Voisin
It does just fine when prepared the day before. Just be sure to either let it get to room temperature before putting it in the oven or let it preheat along with the oven. Happy Valentine’s Day!
Linda
I don’t know how to add this to my recipe box. Please help!
Susan Voisin
At the very top of the post, between the title and the share icons, there’s a line that says “Add to Recipe Box.” Click that.
melissa
This lasagna is soooo good! Even carnivores and cheese lovers like it. It has become a regular in our dinner rotation, and I pass the link on to anyone who newly discovers food allergies and thinks they can’t have anything delicious 🙂
I add lots of veggies (onions, zucchini, variety of mushrooms etc), and use oven-ready brown rice noodles. I discovered too, if I get the “cube” of frozen chopped spinach and don’t squeeze it completely dry, the tofu mix is easier to spread 🙂
Thanks so much for a delicious recipe!!!
-melissa
Carmen Needham
Hi, This looks delicious! I will have to try it. I saw on here I believe the beet and garbanzo bean meatballs, but I am not finding them now. I have part of the ingredients, but I can’t find the recipe to complete it, lol. I love the recipes you share. I wonder if you can help me find it.
Thanks
Carmen
Susan Voisin
Here’s the link: https://blog.fatfreevegan.com/2012/02/beetballs-a-vegan-gluten-free-soy-free-sausage-recipe.html. Hope you enjoy them!
Joan Tester
I made this yesterday for a group of (very omnivore) friends and just had to tell you how great it was! There were the usual jokes about still looking for the meat, but everyone enjoyed it and it was really very easy to put together. I used only one layer of whole wheat lasagne noodles and used sliced eggplant for the others. I didn’t have any vegan cheese for the top but it still had a good cheesy taste. Thank you for another great recipe Susan.
Sharon
I am a wheat free vegan, so you could substitute eggplant slices for the lasagna noodles. Just a suggestion, and I think a healthier one. I’ve made several variations of lasagna using eggplant instead of wheat lasagna noodles, and no one has ever noticed the difference. In fact, some have asked what kind of noodles I use. I do love checking out the recipes you post. I only ever have a problem with ones containing wheat or sugar, but have figured out how to work around that. Thanks for so many delicious ideas,
Sharon
If you pan fry the eggplant first, it doesn’t get to the state that some have commented on. The same might hold true for zucchini.
Chen
Susan, do you have a favorite brand of store bought spaghetti sauce? I’m making this for my omni guests in 2 weeks 😀
Susan Voisin
I used to use Classico, but lately I’m using the Whole Foods brand because they have some that are oil-free and others that are organic.
Phyllis Carter
We made this yesterday and liked it so well we are making it again Saturday to take to a friend’s house for lunch. Super easy and super good. Thanks
Elexis
So delicious!!!! A must try recipe for anyone! My non-vegan boyfriend said it is better than regular lasagna! 🙂
It is Wednesday, and I am going to make this again Saturday for my family. Love feeding the people I love blant based foods!
AnnMarie
Susan, I tried this on the recommendation of someone over in the FB McDougall group. I’m so glad I did! Throughout our dinner my husband & I kept exclaiming, “This is SO good!” Let’s just say there aren’t as many leftovers as I thought there’d be! I’m looking for recipes to serve for some upcoming, SAD-eating visitors. This is going to slay them. Thank you!
Diane Vener
I am wondering if the lasagna recipe freezes well?
Susan Voisin
Yes, it freezes just fine.
Cecilia Piaggi
I wonder if the Lasagna freezes well?
CB
Susan Voisin
It freezes great! And it reheats easily in the microwave or oven. Keep it covered, though, so it doesn’t dry out.
Sharlott Swanger
I had never even tasted a vegan dish before this week, but was inspired by a documentary I recently saw on Netflix. My daughter-in-law was planning to make her amazingly good meat-based lasagna and I decided to make your lasagna as well for immediate comparison. Everyone (all carnivores) really liked your recipe. My son even said yours was a “good alternative” to hers. I had sprinkled chopped flat leaf parsley as well as the sliced black olives on mine and it was MUCH more beautiful than hers. I will be making this again and am searching for other vegan recipes to try. Thanks!!
Susan Voisin
I’m so happy to hear that! I hope you will find lots of vegan recipes that you enjoy just as much!
Elizabeth
I made this with a few substitutions to the ingredients in order to make it Tex-Mex style. I used half enchilada sauce and half tomato sauce instead of pasta sauce, and instead of the seasonings listed I used taco seasoning plus 2 tbs. of lemon juice in the tofu ricotta mixture. Aside from those changes, I followed the instructions exactly.
This is only the second lasanga I’ve ever made, and last time I used oven-ready lasanga noodles. The difference was that my last lasagna was drier (I used a lot less sauce than this recipe) and the noodles were a little softer. I think I prefer a softer noodle than this recipe produced. It was a little chewy and gummy for my taste, and I think next time I’ll try partially cooking the noodles first, or maybe letting the whole lasagna set in the refrigerator for several hours. The tofu was very tasty and an excellent filling, but the amount could be increased. Anyway, I’m not a lasagna pro, but this recipe was pretty good. My omnivore boyfriend ate it and seemed to enjoy it.
Becky Pohle
What substitute suggestions do you have for people allergic to mushrooms?
Susan Voisin
You can either leave them out completely or substitute a vegetable you like such as zucchini or eggplant. I’ve made it with eggplant and it was delicious. I would add a little extra seasoning to help make up for the flavor of the mushrooms.
Jill
I baked a mini-version of this tonight in my 3-quart Creuset so it would be a “one pot” meal. I cut the ingredient amounts to fit and broke the lasagna noodles into pieces since my Dutch oven is round. I did the tofu and spinach mashing first using the Creuset as a bowl (transferred to a plate), cooked the mushrooms/sauce in the pot on top of the stove, then instead of layers just kind of swirled everything into the sauce. Came out great! Thanks for such a versatile recipe!
Susan Voisin
Wow, what a great idea! I’ll have to try it soon. It sounds perfect for just the two of us now.
Jill
Right, or I was thinking later I should have just used my 8 x 8 instead of a 9 x 13 for the small casserole dish. Even in the smaller size, when it’s just me here, there are lots of leftovers to freeze! <3
Dennis
Wonderful. One meat eater, one fish eater, and one not sure, and me, a true plant based kind of guy. Everyone loved it as is. Used fresh spinach, doubled the mushrooms. It’s just easier and we love ‘shrooms. I cooked it on my gas fired BBQ grill. If you wish to try this way of cooking, give yourself some time to stabilize the temperature. I used two of four burners. Everyone thought I was crazy with the heat wave cooking lasagna, but I had the answer: cook outdoors. Thanks for the solid recipe. It was a true crowd pleaser.
Sandra
Made this today for our camping trip this weekend and had to make an extra tray to sample! I have to tell you, being Italian and having my mom’s recipe passed down to me, I never thought after going plant-based that I’d be able to find a recipe that came close, until today! Thank you so much for sharing this delicious recipe which I plan to make for Christmas for my Italian family to try! I had extra eggplant in my fridge, so I decided to add with the mushrooms! Wow!
Pauligirl
Susan,
Thank you for your wonderful recipes! Every one I’ve tried comes out terrific. Am making the spinach and mushroom lasagna again this evening, and got to wondering if it can be assembled much ahead of time?
I added my own preferences to your recipe: LOVE using fresh spinach, and I don’t really weigh it out, rather smash it all into the food processor till the tofu turns a pretty green, and I substitute miso for the salt — mmmm!
The best product review? Three teen boys that devoured the lasagna without any complaints!
Vicki
I just want to thank you for this recipe. I have made it many times and it is always perfect. I use the filling recipe for other things too, like stuffed shells. Yours is my go to website for recipes, and I have never had one that didn’t turn out well and delicious. Thanks again!
Laina
Hi Susan,
I just made this tonight. I haven’t had pasta in so long! This was so wonderful. I get so tired of eating the same thing over and over. I’m so happy that I can come here to your website and get some fresh ideas for recipes that are low to no fat and vegan. I was getting a little depressed trying to figure out something different for a change and I feel better now. 🙂
Thanks so much – Hugs!
Chery
I’ve made this for pot lucks and it has always been popular. However I’m not a big fan of soy Parmesan so I always use either crushed cashew or simply nutritional yeast.
Next time I’m going to make a huge amount of vegan bolognese in my slow cooker for this recipe.
Hilma Jones
This is absolutely delicious exactly as written! My family and friends have enjoyed this recipe…and they are not whole-foods plant-based converts (yet) like my husband and me. Good job developing this easy to make and delicious fat-free casserole!
Melissa Sherlock
I finally made this lasagna today after seeing it come across about three times over the years and knowing it was E’s favorite. Well it is my new go-to! I’ve always made Rip Esselstyn’s Raise the Roof but it is such an ordeal to make it, I rarely do. This is easier and absolutely yummy!! Will be adding it to the regular rotation. I did not made to tofu smooth; just crumbled it and mixed with the spinach. I accidentally put all the other filling ingredients in the sauce! But it worked so well still! I absolutely love this! Not fancy but I would serve it to company in a heartbeat!
Laurel
I’ve been eating this way for 8 months. Tonight, after being served your Easy Vegan Spinach and Mushroom Lasagna, my 16-year-old son said for the first time, “This is really good.” BIG praise from a young man mourning the absence of meat in the house. This one is definitely going into the rotation. And into my lunch tomorrow. Thank you, Susan!
Jill
What is there to say? It’s a classic.
Jenna Curtis-Williams
I’ve tried four other vegan lasagna recipes and each one felt like something was “missing” and/or were ridiculously time consuming. This recipe is hands down the best. It’s easy, flavorful, and satisfying. My husband and I were really impressed. We happened to have a non-vegan family drop in for dinner and their kids’ favorite part was “the white and green stuff inside.” We will definitely be adding this to our regular meal rotation.
*Note: I added an extra tbsp of Nutritional yeast
Maggie Bailey
I have made this dish several tines and it is amazing! It has become one of my favourite dinners. Thank you for this!
Casey Mcclung
This is my favorite lasagna too! It’s pretty much foolproof and always delicious!
Cindy
This is fabulous!! It tasted so rich we could not believe there was no eggs dairy or cheese. This is my new go to company dish. It was so easy. I used whole wheat lasagne noodles and Whole Foods fat free Marinera sauce. This was my first successful lasagne. Thank you so much!! We enjoy your recipes. Your Dirty Little Secret Soup and Black eye pea hummus are staples in our house. And your southern cornbread recipe from your dressing, etc…we love your recipes. Thank you for making our meals wonderful. We are grateful for the time you put in sharing your recipes. I constantly tell people to check out your recipes.
Sam
The lasagna looks great!
I’m sorry for the dump question, but I want to be totally sure. You use dried pasta sheets, not the fresh pliable and uncooked version you can get at some places? So the water in the veggies and tofu is enough to cook them through?
Sam
A little addition. For the tofu mixture, you just blend until all indegrients are incorporated? Not to a fully green paste, right?
Susan Voisin
Yes, just use the regular, dry lasagna noodles found on the shelf with the spaghetti and other pasta. About the paste question, I would say mine does usually resemble a green paste. Once I had to make it without a food processor and just mashed it with a potato masher, and it was more crumbly but still good.
Sherry Z.
Anther crowd pleaser! My omnivore husband loved it. It will be on the regular rotation at our house.
Claudia Ferriday
Delicious and so easy! I served this for Christmas dinner and everyone loved it. The early birds even had it for breakfast the next morning. I doubled the recipe and made it in a large pan a few days ahead and then froze it (uncooked). After thawing in the fridge for a day, it cooked nicely in the oven. This is my new go-to lasagna recipe – thank you, Susan!
Sydney
Is there something I can use to replace tge mushrooms? This looks si yummy, but I hate mushrooms!
Susan Voisin
You can skip the mushrooms entirely or add a vegetable that you do like. I recommend something mild-tasting like zucchini.
Becky Striepe
Oh my gosh, I am officially a fan of this recipe! My family demolished it!
Christina
Absolutely delicious!!! I brought it to my family reunion where no one else was vegan and everyone said how good it was!
I didn’t save enough sauce to fully cover the top layer of noodles, so the top layer got kind of hard after baking. But when I reheated the lasagna (I made it a day ahead of the reunion), I made another batch of sauce and poured half on top. The top noodle layered softened right up after baking/reheating!!
I was thinking about adding some veggie layers the next time I make it. I was thinking yellow squash, but what other veggies would complement the flavors in the sauce and filling? And should I layer the veggies raw or cook them first?
Susan Voisin
I think that veggies like zucchini would be fine raw. You might also try some very thickly sliced eggplant.