• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Easy Vegan Spinach and Mushroom Lasagna

March 24, 2006 By Susan Voisin 293 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

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.

Easy Vegan Spinach and Mushroom Lasagna--My Favorite Lasagna

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.

Easy Vegan Spinach and Mushroom Lasagna--My Favorite Lasagna

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

Easy Vegan Spinach and Mushroom Lasagna--My Favorite Lasagna
4.98 from 37 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

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.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 9
Author Susan Voisin

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 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
Prevent your screen from going dark

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.
  • 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.
 

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.
Weight Watchers, using a fat-free marinara and no cheese, this is 6 Freestyle points per serving.
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.
Nutrition Facts
Easy Vegan Spinach and Mushroom Lasagna
Amount Per Serving (1 slice)
Calories 190 Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Sodium 809.6mg35%
Carbohydrates 25.4g8%
Fiber 5.6g23%
Sugar 7.7g9%
Protein 11.1g22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course
Cuisine Oil-Free, Vegan
Keyword vegan lasagna, vegan weight watchers recipe
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

Please share:
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.

Filed Under: Family Favorites, Main Dishes, Recipes with Video Tagged With: Casseroles, Greens, Higher-fat, Pasta, Soy, Weight Watchers Points

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Yin & Yang Tofu with Bean Sprouts Salad
Next Post: Lotus Root Chips »

Reader Interactions

Comments

  1. Farah Friesen

    March 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! =)

    Reply
  2. Kelly

    April 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

    Reply
  3. Ivy

    July 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?

    Reply
    • Susan Voisin

      July 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.

      Reply
      • Ivy

        July 6, 2020 at 10:50 am

        Thanks! And thanks for the tips. I just noticed your videos, too 🙂

        Reply
  4. Laura

    August 1, 2020 at 7:55 pm

    Super easy and delicious. My whole family loves this recipe and that’s amazing.

    Reply
  5. Deanna

    August 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!

    Reply
    • Susan Voisin

      August 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.

      Reply
  6. Julie

    September 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!

    Reply
    • Susan Voisin

      September 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

      Reply
  7. Carly

    October 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)

    Reply
    • Susan Voisin

      October 10, 2020 at 12:32 pm

      Yes, it freezes perfectly. I like to freeze slices in individual containers so they reheat quickly.

      Reply
  8. Lisa

    October 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!

    Reply
  9. Jean Heath

    February 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.

    Reply
  10. Kim Baker

    June 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!

    Reply
  11. Scott

    June 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!

    Reply
  12. Isela Diharce

    October 27, 2021 at 5:46 pm

    OMG! Just finished eating, TRULY DELICIOUS!

    Reply
  13. Kati Reijonen

    November 17, 2021 at 6:21 am

    I LOVE this recipe!!!! Thank you so much <3 My favourite lasagne!!!!

    Kati from Finland

    Reply
  14. Shawnna

    February 22, 2022 at 2:46 pm

    Brilliant! Finally a vegan ricotta that makes sense! Yum

    Reply
  15. Carol

    March 11, 2022 at 11:07 am

    Is there anything you can do about all the annoying ads?

    Reply
  16. Judy

    March 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.

    Reply
  17. Rebekah

    April 3, 2022 at 5:16 pm

    Dear Susan,
    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.

    Reply
    • Susan Voisin

      April 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.

      Reply
  18. Alexandra

    April 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!

    Reply
  19. Janet Jones

    August 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!!!

    Reply
  20. T K

    November 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

    Reply
    • Susan Voisin

      November 2, 2022 at 1:54 pm

      Correct. Regular, dry lasagna noodles, uncooked. Check out the video to se how I use them.

      Reply
  21. Linda

    December 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?

    Reply
    • Susan Voisin

      December 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.

      Reply
  22. Barbara

    January 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.

    Reply
    • Susan Voisin

      January 7, 2023 at 12:15 am

      I’ve made it with mashed white beans instead to tofu.

      Reply
      • Barbara

        January 8, 2023 at 8:12 pm

        Thanks. Would you use a pound of white beans instead of the tofu?

        Reply
        • Susan Voisin

          January 8, 2023 at 9:15 pm

          Yes, or a little more since tofu is fluffier and takes up more space.

          Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 · Susan Voisin · Privacy Policy· Log in