Vegan Main Dishes/ Vegan Pasta and Noodles/ Vegan Recipes

Vegan Spinach-Mushroom Lasagna

Vegan lasagna with tofu and spinach

I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.

Serves: 8 or more

Tofu “Ricotta”

  • 14-ounce package firm tofu, drained
  • 1/2 cup raw cashews
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • 2 tablespoons vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 cup nutritional yeast
  • 6 ounces baby spinach
  • 1 small onion, chopped
  • 2 teaspoons olive oil
  • 1 pound mushrooms, chopped
  • 1 package no-cook lasagna noodles (I used gluten-free brown rice noodles)
  • 28-ounce can tomato sauce (or you can make your own, of course)
  • 1 cup Daiya mozzarella-style cheese (or more, to your liking)

Preheat oven to 350 degrees F.

In a food processor, blend together the tofu, cashews, lemon juice, garlic, broth, basil, salt, and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.

Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt and cook until they’re soft.

Spoon a quarter of the tomato sauce over the bottom of an oblong casserole dish, about 9 by 13 inches.. Layer a third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with a third of the noodles.

Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15 minutes.

Vegan lasagna with tofu and spinach

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  • Reply
    January 23, 2017 at 3:43 pm

    Either I cannot see it, though looked, or it’s not listed – what size casserole dish/pan for the lasagne? Thank you!

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    • Reply
      January 23, 2017 at 4:04 pm

      You’re right, it wasn’t listed. But this is meant for a typical lasagna pan, about 9 by 13. I’ve added that in, and it update on the site in a few hours. Thanks for the catch!

  • Reply
    July 17, 2019 at 4:36 pm

    I have a question: The picture representing the food in the recipe appears initially, but when I open the link to see the actual recipe, or to print it, the pictures are gone. All I see us a large blank box. I’m using my iPad, but did not have this problem until recently. Are the graphics not compatible with an iPad?

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