How to Make a Vegan Lasagna

Vegan lasagna typically uses vegan cheese or tofu, which turns many vegans off. But with plenty of tomato sauce and some spinach to get your iron and cancer-fighting nutrients, this lasagna will make you change your tune. Share it with your tofu-hating friends and see what they say.

Things You'll Need

• 1/2 pound of lasagna noodles
• 2 packages (10 oz. each) thawed frozen chopped spinach, or 1 bundle of fresh spinach
• 1 pound of soft tofu
• 1 pound of firm tofu
• 1 tablespoon of sugar
• 1/4 cup soy milk
• 3 cloves garlic
• 2 tablespoons lemon juice
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 6 oz. can tomato paste
• 3 cans (28 ounces each) stewed tomatoes with juice
• 9x13-inch baking pan

Instructions

1. Prepare the lasagna noodles according to the package directions.

2. Preheat your oven to 350 degrees F.

3. Squeeze thawed, chopped spinach free of water if using the frozen variety. For fresh spinach, wash leaves thoroughly, press dry with paper towels and chop into thin shreds.

4. Wash the blocks of tofu and press dry with paper towels.

5. Puree the tofu, sugar, soy milk, garlic cloves, lemon juice, basil and oregano in a blender until smooth.

6. Pour tofu mixture into a large bowl and add the spinach.

7. Mix the stewed tomatoes with the tomato paste in a large bowl.

8. Layer tomatoes, lasagna noodles and tofu mixture in the baking pan. You should have two layers of noodles separated by tomatoes and tofu mix and end with a layer of noodles and tomatoes.

9. Place your vegan lasagna in the oven and bake about 25 to 30 minutes or until bubbling.

Tips & Warnings

• Substitute 1 teaspoon of garlic powder for fresh garlic.

• A salad spinner is a great investment for vegans. It gets rid of the water on spinach and lettuce leaves.