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Michelle's Vegan Lasagna
Michelle's Vegan Lasagna
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Vibrant veggies and tofu create a flavorful vegan lasagna, topped with optional soy mozzarella.
Ingredients:
  • 2 teaspoons vegetable oil
  • 0.25 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 pound mushrooms, finely chopped
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (14 ounce) package firm tofu, drained and crumbled
  • 1 (6 ounce) package baby spinach, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • black pepper to taste
  • 1 pinch red pepper flakes
  • 1 (16 ounce) package lasagna noodles
  • 1 (8 ounce) package shredded mozzarella-style vegan cheese
  • 0.5 cup water
Instructions:
  • Preheat your oven to a toasty 400 degrees Fahrenheit (200 degrees Celsius) and give a gentle oil massage to a 9x13-inch baking dish.
  • In a large skillet over medium-high heat, sauté onions and bell pepper until onion is translucent and pepper starts to soften, about 3 to 5 minutes. Then, add mushrooms and continue to cook until mushrooms are soft, approximately 4 minutes.
  • Combine diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed red pepper flakes into the mushroom mixture. Simmer on medium-low heat for 10 minutes.
  • Spread a generous layer of the sauce in the baking dish. Place a layer of lasagna noodles on top. Repeat the sauce and noodle layers, finishing with a final layer of sauce. Sprinkle with shredded cheese and pour water around the edges. Cover the dish tightly with foil before baking.
  • Cook the pasta in the preheated oven for about 40 minutes until fully cooked.

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