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Vegan Tofu Lasagna with Spinach Recipe

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Vegan Tofu Lasagna with Spinach Recipe
Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free and much lower in fat than other traditional lasagna recipes.

See also: More vegetarian and vegan lasagna recipes


  • 1/2 pound lasagna noodles
  • 2 10-ounce packages frozen chopped spinach, thawed
  • 1 pound soft tofu
  • 1 pound firm tofu
  • 1 tbsp sugar
  • 1/4 cup soy milk
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice
  • 3 tbsp minced fresh basil
  • 2 tsp salt
  • 1 32-ounce jar of tomato sauce


Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.

Pre-heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.

Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce.

Bake for 25 to 30 minutes, or until tomato sauce bubbles.

Reprinted with permission from The Compassionate Cook Cookbook.

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