The Vegan Lasagna for Those That Don’t Like Cheese

7 55 315
Ingredients Minutes Calories
Prep Cook Servings
20 min 35 min 8
The Vegan Lasagna for Those That Don’t Like Cheese
Health Highlights


5 tbsp Basil pesto
1 eggplant Eggplant (roasted with olive oil & salt)
2 large mushroom(s) Portobello mushroom (roasted with olive oil & salt)
3 cup Spinach (sautéed with 2-3 cloves of garlic)
1 package (1lb) Tofu, regular, extra firm
1 can, 28 oz Tomato puree, canned
15 noodle(s) lasagna noodle, whole-wheat, dry


Crumble the tofu into your Magic Bullet or food processor and pulse until paste-like or with a consistency similar to a drier ricotta. Puree the roasted eggplant. In a large bowl, combine the processed tofu, pureed eggplant, and pesto.

Cover the bottom of a large baking pan with tomato sauce before placing a layer of lasagna noodles (I like to briefly rinse the noodles before using them) on top. Spread 1/3 of the tofu mixture on top before topping with a layer of sautéed spinach and roasted Portobello. Repeat until noodles are used up (I usually have 4 layers of noodles, 3 layers of veggie goodies) – make sure to cover top layer with a layer of sauce.

Cover with foil and bake at 400C until noodles are soft – approximately 30-35 minutes.

Nutrition Facts

Per Portion

Calories 315
Calories from fat 87
Calories from saturated fat 13.4
Total Fat 9.6 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 553 mg
Potassium 924 mg
Total Carbohydrate 44 g
Dietary Fiber 8.0 g
Sugars 8.6 g
Protein 17.1 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.4
Vegetables 2.9

Energy sources