Delicious Vegan Lasagna

August 4, 2011 — Leave a comment

This has easily become one of our favorite meals here in the Rowe household. Which isn’t saying a whole lot since there are only two of us that eat solid food and need to be convinced that it’s good! Hahahaha

The recipe we use has been adapted to our liking from the recipe that can be found here on Alicia Silverstones, The Kind Life, website.

Here’s our spin on the recipe:

Whole Wheat Lasagna

Prep time: Around 45 minutes
Cook time: 30 minutes
Total time: 1 hour 15 minutes
Servings: 6


  • 1 8oz box of Whole Wheat Lasagna noodles
  • 1 16oz bag of frozen spinach, thawed, squeeze excess water out
  • 2 26oz jars of Tomato Basil Marinara from Trader Joe’s
  • 1 bag of Meatless Meatballs from Trader Joe’s (partially cooked and then broken up to resemble ground beef)
  • 2 red bell peppers, chopped
  • 2 tbsp. of olive oil
  • 1 handful of Daiya Mozzarella Shreds (enough to sprinkle on top only)
  • 1 pound of extra firm tofu
  • 2 tbsp. Lemon Juice
  • 1 clove of garlic, minced
  • 2 tbsp. of nutritional yeast
  • 1/2 tsp. of tsp sea salt
  • 1 pinch of black pepper to taste
  • 4 tbsp. of chopped sundried tomatoes
  • 1 cup of chopped fresh basil (one large bunch should do)


  1. Press water out of tofu by wrapping in a clean towel, and placing a pot or pan on top for about 10-20 minutes
  2. Crumble the tofu in a bowl, and add lemon juice, garlic, nutritional yeast, sea salt, black pepper, sundried tomatoes, fresh basil, and dried oregano
  3. Using a fork or potato masher, smash up the tofu and additional ingredients really well until it resembles ricotta cheese in texture
  4. Set aside until ready to use
  5. Bring a large pot of water with 2 T olive oil to a boil, and cook noodles according to package (the oil will prevent the noodles from sticking together). Cook them for a few minutes less than suggested, so that they can finish cooking in the oven.
  6. When noodles are done cooking, drain and rinse in cold water
  7. While the noodles are cooking, heat 2 T olive oil in a saute pan, and saute crumbled meatless meatballs a few minutes
  8. Add 2 jars of marinara sauce and 2 chopped red peppers to the pan, and let simmer about 10 minutes
  9. Preheat oven to 425 degrees
  10. In a rectangular pyrex glass dish, start layering your lasagna:
    Start by adding a little sauce on the bottom, then 4 noodles, then sauce, spinach, tofu ricotta, 4 noodles, sauce, spinach, ricotta,4 noodles, and then end with sauce and cover the top with shredded vegan cheese (you should have 3 layers of noodles).
  11. Cover top of dish with foil, and bake for 30 minutes.
  12. Uncover and cook an additional 10 minutes until cheese melts a little on top.
  13. Let cool 5 minutes before serving.

Whew! I sure hope that’s everything. If you have any questions or it seems like i left anything out, please ask or shoot me a message. And most importantly… ENJOY!