Vegan Lasagna I Recipe

I read all the reviews and I then read the recipe. The reason why the lasagna is coming out dry is due to the firm tofu the recipe calls for. (ie: the firmer the tofu, the dryer the lasagna) Try a soft tofu instead. :)

Used fresh Roma tomatoes, added portabella mushrooms, chalets instead of onions, and used zucchini slices instead of the noodles! Turned out fantastic!

Lazy cook here. I’ve made this thrice. I skip steps 1 and 2 by using store bought marinara. I skip step 3 by using oven ready lasagna pasta. I use a fork to mash the tofu, because using my hand hurts if the tofu is cold. I use dried basil and parsley to flavor the tofu, not fresh herbs. Firm tofu works well if you have plenty of sauce. I’ve tried silken tofu, and created a soupy mess. I don’t serve it hot as recommended, but allow it to sit uncovered for 20 to 30 minutes to allow it to firm up a bit. Last time, I added sliced mushrooms. My wife and daughter seemed to like it.

Ok, so I modified it. I used half'ed the ingredients since I'm only cooking for 2. First, I used whole grain pasta, and only 6 "strips", but 3 layers. (My baking dish was narrow). I used fresh tomatoes (blended), and added bunch of spices to taste (onion and garlic powder added to already diced onion/garlic lol, I don't add salt to food, so I have to go up a bit on my seasoning). I also used nutritional yeast and cumin of course :). Instead of tomato paste I used left over organic tomato pasta sauce (a little less than a cup), to compensate for everyone's "dry" lasagna :) Cooked the sauce for an hour, as directed. Now, my cheese: I used extra firm tofu and squeezed the juices out of it with my hands. To that, I added half of dailya cheddar cheese bag, and half a package of coconut cream cheese. Again, nutritional yeast was added gracefully :))) Instead of frozen spinach I used fresh, and I eye-balled, I think it was approximately a well-packed cup is what I used for the whole lasagna, but only 2 layers. I also added mushrooms and zucchini to all three layers, and sprinkled with 1/4 bag of dailya cheese. Baked for 45 minutes. Let it stand for 15 minutes while I was making raw home-made chocolate...mm.. Anyways, it fell apart when taking it out and slicing it .I definitely didn't have a problem with moisture. I think once it sets in the fridge, it will take its perfect form and shape. The taste was very good and flavorful. Oh, and maybe next time I will bake it for 50-55

WOW! We have been eating a mostly vegan diet for months now and making something filling and satisfying for my Italian hubby has proved to be the toughest part for us. This fits the bill and more! I cut up squash, zucchini and portabellas for an additional veggie layer. I doctored up 3 jars of marinara. I used only one package of firm tofu. I also added lemon juice and nutritional flakes to the tofu and WOW did that make a difference! I am going to use that trick for so many 'cheese' dishes! I seasoned all 3 layers with spices to our taste. I screwed up and was only able to fit six lasagna noodles in my pan with 2 layers of noodles, veggies, 'cheese' and then sauce but after it baked, about 75 mins, it was amazing! I was blown away by how flavorful it was and I'm not even a fan of regular lasagna. My hubby, who is a 'professional lasagna officiant', LOVED IT! He wants it again. I am already thinking of different variations for next time. Its going in weekly rotation at this house!

I and my guests really liked this onky I substituted the stewed tomatoes with 2 28oz crushed tomatoes with basil and sautéed bella baby mushrooms to add to sauce also added some olives in sauce after 1hr stewing... oh also added a bit more garlic to the tofu mix because as another comment mentions it was too bland. Definitely the fresh herbs is a must as I’ve made this before but with glass jar sauce & dried herbs and it’s not as tasty

SUPER GOOD- with slight changes. I used basil and tomato jar sauce (was short on time). Cooked the onions, garlic and then added the sauce and basil. The tofu (used extra firm) I added to a blender and added more basil and a bit of the sauce. I also layered with shredded vegan Daiya mozzarella cheese. Super creamy, rich and so good.

Listen, it won't compare to the real thing but for a non cheese non meat lasagna you can't get any better than this. Def read how other people enhanced the tofu to make it less tasteless. I added only 2 bags of spinach the first time. The second time I used broccoli sauteed in garlic and oil then added to tofu. I used fresh herbs too. Don't tell my husband he ate tofu. He had no idea. : )

We love this dish. Here are the changes I made: To tofu mixture added 4 tablespoons miso, 3/4 cup nutritional yeast, fresh savory and fresh thyme. To tomato sauce added olives, mushrooms, fresh oregano and a bit of paprika. When making layers I added frozen kale to bottom layer and fresh spinach/kale/chard mix to second layer.

This recipe is amazing for people with allergies! I followed the whole recipe (sauce making is time consuming). I recalculated the recipe to serve 4 (but in reality it serves a lot more, if you portion it about 2"X3", there will be about 12 portions). I bought all ingredients @Henry's and everything was about $20 (and it was all organic). I used 2 packages of the silken firm tofu. I also used fresh baby spinach, sliced mushrooms and sliced zucchini to add to the recipe. As well as cayenne and crushed red pepper in the sauce to add a little kick to it. After reading the reviews, I was afraid my lasagna would be either too runny or too dry. I will have to say, I did run out of tofu mixture and the sauce. By the last layer, I had maybe a ladle left to cover the 9X13 space. I suggest saving enough sauce and tofu mixture for the top layer because the sauce will eventually drip down to the bottom of the pan and the tofu mixture will seal that top layer. I attempted to find 'dairy-free' veggie cheese for the top layer. If you are a vegan or have dairy allergies, there is casein/whey (milk protein) in those. So it's not really dairy-free. Don't be fooled! Read the labels on your cheese! This lasagna was served to: one with egg, dairy, nut and shellfish allergies, one with lactose intolerance and a typical eat-anything male (which by the way, had no idea it was vegan) :p Great with red wine! (cabernet) Cheers!

This was absolutely delicious, I used 5 cloves of garlic for the sauce and 4 for the tofu filling, I also used the juice of a quarter lemon for the spinach and 2 teaspoons of Italian sausage seasoning for the sauce, everybody loved this recipe, I would make 1.5 times more of the sauce for the sauce used to top the layers

Totally delicious — will make again.

One of my favorite meals right off the bat. Took Amy's suggestion & used store bought spaghetti sauce. I'll mix the sauce & cheese next time to make this a quicker recipe. Also, cut the recipe by half since I'm cooking for one. Used an 8"×8" dish, 3 noodles wide & 2/3 of a noodle long; cut the last 1/3 off 2 noodles and used them for the third noodle; only 6 noodles needed.

This was amazing, not even "for a vegan recipe." it was just plain delicious. I made in my Ninja and had to use penne as I didn't have lasagna noodles. The tofu has a perfect consistency. I topped it with vegan mozzarella, it didn't melt but the crunchiness was surprisingly good.

Excellent. I've made this a couple of times and it's delicious. This last time I browned some Beyond Meat Ground and added it to the sauce. Wow this gave it more substance and more protein.

I liked this recipe. I will probably alter the sauce next time to give it a more Italian flavor. I also topped it with dairy free shredded mozzarella and sprinkled dry oregano. Recipe made a lot; enough to feed at least 10-12 people. Leftovers good too.

The flavour is amazing but I found the ratio of ingredients off. I needed a full-size lasagna pan, not just a 9x13. I didn't use all of the noodles in the box, I had 6 leftover. And I definitely needed to double the sauce since it was dry and had very little sauce compared to the amount of tofu and noodle. I also used fresh spinach and just put a think layer of that in stead of frozen spinach

Great meal I put sauteed red pepper zucchini and mushrooms in the tofu turn out fantastic and topped with thinly sliced zucchini great for my plant based diet I've lost over 30 lbs now and this is great addition to my favorites list

A picky 9 yr old and non-vegan meat-eater gobbled it up- adding it to the routine!

The Lasagna turned out extremely well! I added a half cup of nutritional yeast to the tofu mixture and it turned out well! I also used Banza No boil Lasagna noodles made from Chickepeas.