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Easy Tofu Lasagna is a delicious high-protein dinner recipe! With garlic, mushrooms, onions, spinach, and spices this lasagna is great enjoy to for a weekend dinner, or as a special-occasion holiday meal.
A fantastic dairy free vegan holiday recipe, great for a side dish for your Thanksgiving, Christmas, or Hannukah table… or any time of year! We love serving up this tofu lasagna recipe with a big vegan spinach salad and a thick slice of crusty garlic bread.
This tofu lasagna recipe is here to bring all the cozy vibes to your table, this is some serious vegan comfort food right here! I’ve always loved lasagna- either making it at home or enjoying it at a restaurant.
There is something so magical about layers of pasta, vegetables, and plant-based cheese together as one.This vegan version uses tofu ricotta in the filling, and let me tell you, you won’t miss the cheese one bit. A dairy free classic to enjoy all year round.
This Tofu Lasagna Recipe Is:
- Creamy
- Bright
- Herby
- Vibrant
- Loaded with Vegetables
- Vegan, Dairy Free, and High Protein
- A great plant based and dairy free holiday recipe
What’s In This Vegan Lasagna with Tofu Ricotta?
See the recipe card below for full ingredient amounts and recipe instructions!
- Lasagna Noodles: You can use regular noodles, or there are a few brands of fantastic gluten free lasagna noodles out there, like this variety you can get online. If I’m bringing any kind of pasta dish to a holiday party I always like to use gluten free noodles in case anyone has a gluten sensitivity… that way, everyone can dig in!
- Olive Oil
- Garlic
- Onion
- Mushrooms
- Tomato Sauce: I made homemade, but if you don’t have the time this AMAZING jarred tomato sauce is my favorite – its sweet, flavorful, and fresh! This marinara sauce is vegan, gluten free, and so flavorful!
- Silken Tofu: I use shelf-stable silken tofu for this recipe as I always keep some stocked in my pantry.
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Parsley
- Spinach
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Vegan Cheese (Optional)
I was absolutely amazed and the texture that soft tofu gives to the filling in this lasagna!It is a super high protein alternative to ricotta, and takes on any flavors or spices that you put in to it.When layered with pasta, rich homemade tomato sauce, and vegetables, you can’t go wrong with tofu.
Simple Vegan & Dairy Free Holiday Recipes
This tofu lasagna is a fantastic recipe for the holidays – add it to your Thanksgiving or Christmas table and enjoy. This will be one crowd pleaser recipe everyone will love. These simple make-ahead dishes are fantastic to prep ahead of time – just assemble the lasagna a few days before, cover and refrigerate, and heat before serving!
For a sauce, I use my absolutely BEST 5 Ingredient Tomato Sauce… its so good I could eat that stuff plain with a spoon.But it tastes great in this lasagna, tucked in between noodles and filling.The tomato sauce gives the lasagna a nice sweetness and welcome acidity in each bite.
How Do I Make Vegan Lasagna with Tofu?
- Bring a large pot of water to a boil. Add the lasagna noodles and cook according to package directions.Drain, and set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- In a sauce pan, heat the olive oil on low.Add the garlic and onions, and sauté for 6 to 7 minutes until they begin to soften.Add the mushrooms and sauté for an additional 5 minutes with the lid on.Stir in the tomato sauce, and allow too gently simmer on the stove.
- In a large bowl, add the tofu, parsley, spinach, garlic powder, and Italian seasonings.Use your hands to mash all the ingredients together until the mixture resembles a ricotta-like texture.
- Grease a large 13×9 baking dish, and begin to layer the ingredients.A scoop of tomato sauce on the bottom, layer of noodles, layer of tofu spinach mixture, and another layer of sauce.Layer in this order until the dish is full (I had about 3 layers in mine).
- Top with sea salt and pepper, and vegan cheese if desired.
- Bake for about 30-35 minutes until vegan cheese melts on top and the sauce is bubbling up on the sides.
- Remove from oven, and enjoy!
One of the BEST Pantry Staple Dinner Recipes
This silken tofu lasagna recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
What Do I Serve With Lasagna?
Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)
Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Party Recipe)
Family Recipe: Refreshing Cucumber Salad
And use leftover lasagna noodles to make my Creamy Vegan Lasagna Soup!
And check out my Top 125 Vegan Pantry Staple Ingredients and Recipes to Stock Your Pantry With!
As always, if you make this vegan and dairy free tofu lasagna recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Tofu Lasagna (Vegan, Dairy Free)
Kelly Jensen
Easy Vegan Tofu Lasagna is a delicious high-protein dinner! With garlic, mushrooms, onions, spinach, and spices this lasagna is great to meal prep. A fantastic vegetarian holiday recipe, great for a side dish for your Thanksgiving, Christmas, or Hannukah table… or any time of year!
5 from 19 votes
Print Recipe Pin
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner, Pasta
Cuisine Italian
Servings 8
Calories 260 kcal
Ingredients
- 12 ounces lasagna noodles use certified gluten free, if needed
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 sweet onion diced
- 1 lb mushrooms chopped
- 4 cups marinara sauce or other sauce
- 2 12 ounce packages silken tofu
- 1 cup fresh parsley
- 2 cups chopped spinach I used frozen
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Sea Salt
- Optional Vegan cheese to top
Instructions
Bring a large pot of water to a boil. Add the lasagna noodles and cook according to package directions.Drain, and set aside.
Preheat the oven to 400 degrees Fahrenheit.
In a sauce pan, heat the olive oil on low.Add the garlic and onions, and sauté for 6 to 7 minutes until they begin to soften.Add the mushrooms and sauté for an additional 5 minutes with the lid on.Stir in the tomato sauce, and allow too gently simmer on the stove.
In a large bowl, add the tofu, parsley, spinach, garlic powder, Italian seasoning, and salt.Use your hands to mash all the ingredients together until the mixture resembles a ricotta-like texture.
Grease a large 13×9 baking dish, and begin to layer the ingredients.A scoop of tomato sauce on the bottom, layer of noodles, layer of tofu spinach mixture, and another layer of sauce.Layer in this order until the dish is full (I had about 3 layers in mine).
Top with sea salt and pepper, and vegan cheese if desired.
Bake for about 40-45 minutes until vegan cheese melts on top and the sauce is bubbling up on the sides.
Remove from oven, and enjoy hot. Serve with side salad and crusty garlic bread.
Notes
Dietary Modifications
- To make this recipe gluten free, ensure all ingredients you are using are certified gluten free, and always check the labels of ingredients before using.
Nutrition
Calories: 260kcalCarbohydrates: 46gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 828mgPotassium: 910mgFiber: 6gSugar: 8gVitamin A: 5747IUVitamin C: 24mgCalcium: 107mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
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About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
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