The Vegan Lasagna for Those That Don’t Like Cheese

The Vegan Lasagna for Those That Don’t Like Cheese

Health Rating
Prep Cook Ready in Servings
20 min 35 min 55 min 8


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 327
Calories from fat 88
Calories from saturated fat 11.9
Total Fat 9.8 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 421 mg
Potassium 897 mg
Total Carbohydrate 43 g
Dietary Fiber 8.1 g
Sugars 8.8 g
Protein 16.6 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.4
Vegetables 2.9

Energy sources

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