Vegan Lasagna


12 lasagna noodles

2 Tablespoons olive oil

1/2 yellow onion, diced

1 small zucchini, diced

8 ounces mushrooms, sliced

4 cloves garlic, roughly chopped

6 ounces fresh spinach

32 ounces firm tofu, patted dry and cut into chunks

1/4 cup unsweetened, plain soy milk

2 Tablespoons lemon juice

1 teaspoon dried basil or 1 tablespoon fresh basil leaves, minced

2 teaspoons sea salt

5 cups marinara sauce, divided

Fresh basil leaves, for garnish

Cook lasagna noodles according to directions.

Drain noodles, rinse to cool, then set aside.

Heat olive oil in a fry pan over medium heat.

Add onion, zucchini, mushrooms and garlic, then saute for 5 minutes, stirring occasionally until slightly softened.

Turned off heat, then stir in spinach, cover the skillet and set aside to allow spinach to wilt.

Place tofu, soy milk, lemon juice, basil and salt in a food processor and pulse to combine.

When you reach a crumbly ricotta style consistency, spoon into a large bowl.

Stir in sautéed vegetables and spinach until combined.

Preheat your oven to 350. Spread 1 cup of marinara sauce evenly across the bottom of a 9" × 13" baking dish.

Follow with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture.

Repeat with another 1 ½ cups of marinara, another layer of noodles, and the second half of the tofu mixture.

End with another 1 ½ cups of marinara and a final layer of noodles, then spread the remaining 1 cup of marinara on top.

Bake for 45 minutes, cut and garnish with basil leaves. Enjoy!
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