Vegan Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 220.5
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 416.5 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 12.4 g

View full nutritional breakdown of Vegan Lasagna calories by ingredient
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Number of Servings: 10


    1/2 pound firm or extra firm tofu
    2 tsp onion powder
    1/2 tsp salt
    1/2 tsp garlic powder
    1 tsp nutritional yeast (optional)
    1/4 tsp lemon juice
    4/5 cup hot water
    1 cup TVP granules
    1 tsp olive oil
    1 onion, diced
    1 green bell pepper, chopped
    3 cloves garlic, minced
    1 tsp basil
    1/2 tsp oregano
    1 tbsp soy sauce
    4 cups prepared marinara sauce
    1/2 pound lasagna noodles, cooked according to package instructions


In a large bowl, mash together the tofu, onion powder, salt, garlic powder, nutritional yeast and lemon juice.
In a separate bowl, pour the hot water over the TVP, and allow to stand for 5 to 10 minutes to redyrate the TVP.

Sautee the onion, bell pepper, garlic, basil and oregano in olive oil for a few minutes. Add rehydrated TVP and soy sauce and allow to cook, stirring frequently for another two to three minutes, until heated through and well combined.

Pre-heat oven to 350 degrees.

In a large lasagna pan, spread about 1 cup of marinara sauce. To assemble the lasagna, cover the sauce with 3 or 4 lasanga noodles, then add more sauce. Next add the tofu mixture, then another layer of noodles followed by sauce. Next layer the TVP and pepper mixture. Add another layer of noodles, and the remaining sauce.

Cover with foil or lid and bake for 30 minutes. Uncover and cook for 5-10 more minutes more minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user ATANGREN.

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