Vegan Lasagna - How to Make Vegan Lasagna Video
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Video:How to Make Vegan Lasagna

with Stephanie Gallagher

Learning how to make vegan lasagna using animal product substitutes is a great dinner idea. Here, see step-by-step instructions for making vegan lasagna.See Transcript

Transcript:How to Make Vegan Lasagna

Hi, I'm Stephanie Gallagher for, and today, we're making a vegan lasagna. Let's get started.

Ingredients for Vegan Lasagna

For this recipe, you will need:
  • 8 oz. tofu cream cheese
  • 16 oz. tofu, drained
  • 1/4 cup nutritional yeast
  • 1 Tbsp. garlic powder
  • 1 tsp. dried basil
  • 2 Tbsp. lemon juice
  • 1 10 oz. package frozen chopped spinach, drained well
  • 1-2 Tbsp. olive oil
  • 8 oz. mushrooms, sliced
  • 3-1/2 cups spaghetti sauce (homemade or jarred)
  • 12 no-boil lasagna noodles
  • 2-1/2 cups shredded soy or rice mozzarella cheese

Instructions for Making Vegan Lasagna

Preheat the oven to 375 degrees.

Place the tofu cream cheese, tofu, nutritional yeast, garlic powder, basil and lemon juice in a food processor. Pulse until smooth and creamy. This will be your substitute for ricotta cheese.

Now add the chopped spinach, and pulse a few times to combine.

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook until browned on both sides. You want to use a large skillet to allow the mushrooms plenty of room. Otherwise, they'll steam and not brown.

OK, now spread about 1 cup of the spaghetti sauce on the bottom of a 9 x 13 pan. Top with 4 lasagna noodles.

Now spread half of the tofu mixture over the lasagna noodles, and top with half of the mushrooms. Sprinkle on about 1 cup of the cheese.

Spread another cup of the spaghetti sauce over the cheese, and top with 4 more lasagna noodles and the remaining tofu mixture, again smoothing it over with a spatula.

Now sprinkle on the remaining mushrooms, and another cup of the soy mozzarella cheese.

Spread another cup of the spaghetti sauce over the mushrooms. Then top with the last 4 lasagna noodles and the remaining spaghetti sauce.

Finish off with the remaining 1/2 cup of cheese.

Cover with foil, and bake for 45 minutes. Remove the foil, and bake another 10-15 minutes until bubbly. And here's your vegan lasagna.

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