Vegan Lasagna

This lasagna is super easy to make and vegan!




  1. The vegan mozzarella can be made ahead of time. If you feel it is too thick to work with, you can heat it up and add a splash of water to it to be the consistency you want.
  2. Take 1/2 of the firm tofu and crumble it with your hands or a fork. Add in approx. 1/4 cup of the Holy Homous and stir to combine.
  3. If the spinach is still frozen, place in a microwaveable bowl, add 1 tbsp of water and microwave for 5 mins. This will remove most of the water from being frozen.
  4. Combine the tofu mixture with the spinach and mix evenly.
  5. Dice up the white onion and heat up a frying pan to High to Medium heat. Season with a bit of salt and pepper. Sauté the onion until it is translucent.
  6. Add in the plant based ground and break up into smaller pieces. Continue to cook until it begins to brown.
  7. While frying up the plant based ground, heat up a pot of water and boil the noodles per the directions on the package.
  8. Heat the oven to 350 degrees F
  9. Now to layer your lasagna:
    • In a casserole dish, add approx. 1 cup of the tomato sauce to the bottom of the dish.
    • When the noodles are done, add 3 sheets of lasagna on top of the sauce.
    • Then add a layer of the plant based ground and sprinkle a bit of parmesan on top of it.
    • Add another 3 sheets of lasagna pasta.
    • Then layer on the tofu/spinach combination.
    • Add another 3 sheets of lasagna pasta.
    • Then dollop the mozzarella on top of it. I usually figure out how many pieces of lasagna there is and dollop the mozzarella accordingly for each piece.
    • Sprinkle with parmesan and top with basil
  10. Cover the lasagna with tin foil and place in oven for 20 mins.
  11. Optional: After 20 mins is up, remove tinfoil and broil for 5-10 mins to brown the cheese (keep an eye on it as you don’t want it to burn.)
  12. Serve and enjoy!