Vegan Lasagna

By Chef Sam



  • olive oil
  • basil
  • 2 cloves garlic
  • 1/2 onion
  • mushrooms
  • zucchinni
  • spinach
  • 1/4 cup vegetable broth
  • 16 oz tofu
  • 8 oz vegan cream cheese
  • 2 tablespoons lemon juice
  • 1/8 teaspoon nutmeg
  • 1/4 cup nutritional yeast
  • 12 lasagna noodles
  • 2 jars tomato sauce


Prepare the Filling
Preheat oven to 375.
Coat pan with olive oil and sauce onions and garlic. Once tender add chopped zucchini, mushrooms and cook for about 1 minute more. Add vegetable broth and bring to a low simmer.
Once simmering add tofu (crumble in hand), vegan cream cheese and lemon juice. Stir constantly. Once cheese melts, add nutmeg and nutritional yeast. Season with salt and pepper to taste (for a cheesier flavor add more nutritional yeast). Once mixed, remove from heat. 

Assemble the lasagna
Place lasagna noodles on the bottom of a casserole dish. Spread a layer of the tofu mixture, then tomato sauce, and a handful of spinach. Place another layer of lasagna noodles on top, and continue layering noodles-tofu mixture-tomato sauce-spinach - until the pan is full or you run out of ingredients.

Cover and bake for 15 minutes, then uncover and bake for  an additional 20-30 minutes; until noodles are fully cooked. Let cook before serving.

Top your slice with fresh basil and enjoy!