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Vegan Lasagna

by Merle O'Neal

Inspired by


for 5 servings

Tofu Ricotta

  • 28 oz
    tofu (795 g)
  • 2 tablespoons
    lemon juice
  • 3 tablespoons
    nutritional yeast
  • ¼ cup
    fresh basil (10 g)
  • 3 cloves garlic
  • 1 teaspoon
  • 1 teaspoon

Meat Crumble

  • 2 cups
    walnuts (200 g)
  • 3 cloves garlic
  • 2 tablespoons
  • 1 teaspoon
    liquid smoke
  • 1 tablespoon
    soy sauce
  • 1 teaspoon
    smoked paprika
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried rosemary
  • 1 teaspoon
  • 2 lb
    cremini mushroom (907 g)
  • 1 onion, diced

Lasagna Base

  • 1 jar tomato sauce
  • 1 box lasagna noodle
    Calories 501
    Fat 38g
    Carbs 21g
    Fiber 7g
    Sugar 7g
    Protein 28g

Estimated values based on one serving size.



  1. Preheat oven to 375º F (190º C).
  2. In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
  3. In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
  4. In the food processor chop up mushrooms so that they are in small chunks.
  5. In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
  6. In a large sauce pan cook lasagna noodles for half of time required.
  7. In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
  8. Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
  9. Allow to cool about 10-15 minutes then cut into ninths, serve.
  10. Enjoy!




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