Easy Tofu Lasagna
Indulge in a wholesome, plant-based dinner with this Easy Tofu Lasagna—a comforting, dairy-free twist on the classic Italian favorite. Packed with layers of firm tofu crumbles seasoned with garlic, nutritional yeast, and Italian herbs, this recipe delivers a rich, savory flavor without the use of meat or cheese. Fresh spinach, tender zucchini slices, and earthy mushrooms add a vibrant medley of textures and nutrients, while vegan mozzarella melts into bubbly, golden perfection. Perfect for weeknight dinners or meal prep, this hearty lasagna comes together in just one hour and is sure to satisfy everyone at the table. Whether you're a dedicated vegan or simply seeking a nutritious spin on traditional comfort food, this tofu lasagna is a must-try recipe that's as easy to make as it is delicious!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 12 sheets Lasagna noodles
- 3 cups Marinara or pasta sauce
- 4 cups Fresh spinach
- 1 medium Zucchini, thinly sliced
- 8 oz Mushrooms, finely chopped
- 0.25 cup Nutritional yeast
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegan mozzarella cheese
- 1 teaspoon Dried Italian herbs
Instructions
Preheat your oven to 375°F (190°C).
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10-15 minutes.
Cook the lasagna noodles according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and start to brown.
Crumble the tofu into the skillet with your hands, breaking it into small pieces. Stir in the nutritional yeast, salt, black pepper, and Italian herbs. Cook for 3-4 minutes to allow the flavors to combine.
In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
Layer 4 lasagna noodles over the sauce. Add half of the tofu mixture, followed by half of the spinach, half of the zucchini slices, and 1/3 of the vegan mozzarella cheese. Spread another layer of marinara sauce over the top.
Repeat the layers: another 4 noodles, the remaining tofu mixture, the rest of the spinach, zucchini slices, and 1/3 vegan mozzarella cheese. Top with another layer of marinara sauce.
Finish with the final 4 noodles, the remaining marinara sauce, and the final 1/3 of the vegan mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes until the top is bubbling and lightly golden.
Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
4721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8708 mg | 379% | |
| Total Carbohydrate | 611.2 g | 222% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 72.2 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3583 mg | 276% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 5598 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
