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A Vegan Inspiration

August 25, 2011

When I make lasagna I like to do a mash-up of a vegan recipe and a non-vegan recipe. I like to use tofu instead of ricotta, it is both cheaper and lower in fat than a ricotta filling. Alas, I am not vegan, so I don’t like to scamp on the cheese topping, to me it just wouldn’t be lasagna without it.

Vegan Inspired Veggie Heaven Lasagna

What you need:

– 1 package of lasagna noodles (I like to use whole grain or brown rice noodles)

– 1 bottle of tomato sauce

– 1 medium sized onion, diced

– 4 cloves of garlic, chopped

– 1 large eggplant, diced

– 1 zucchini, diced

– 1 package of firm silken tofu

– 1 cup of cooked spinach (or kale, beet greens, collards, etc.)

– 3/4 cup of shredded mozzarella


1) Boil a large pot of water and cook the noodles according to the directions on the package.

2) In a medium sized pot saute the onions and garlic until translucent, add the eggplant and zucchini for about 5 minutes, then pour in the sauce and let simmer for about 20 minutes.

3) While the sauce is simmering, in a large bowl, place the tofu, spinach, salt, and pepper and mix together (using your hands is best).

4) Preheat the oven to 350 degrees.


1) Spread a thin layer of sauce on the bottom of a large casserole dish.

2) Lay down a layer of noodles.

3) Cover the layer with 1/2 of the tofu mixture, spreading evenly.

4) Top the tofu layer with 1/2 cup of sauce.

5) Lay down another layer of noodles, followed by the remaining tofu mixture, and 1/2 cup of sauce.

6) Lay down the last layer of noodles, and top with the remaining sauce.

7) Bake the lasagna in the oven at 350 degrees for 30 minutes (it should be bubbly).

8) Remove the dish, top with cheese, return and bake for another 10 minutes.

9) Take out the dish, let it sit for about 10 minutes, and enjoy!

2 Comments leave one →
  1. Ryan @ Aloha Appetite permalink
    August 25, 2011 10:47 am

    Looks good! I love ricotta, so would be definitely interested to see how the tofu subs in.

    • August 26, 2011 6:51 am

      It subs in well, it has a very similar texture to the ricotta, and I feel like the unique flavor of the cheese kind of gets lost in all of the sauce, so you don’t really miss it. Try it! I really like making it for my meat loving friends and family, and they NEVER notice! I get a kick out of telling them after dinner that they were eating tofu instead of their beloved dairy products.

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