Vegan Lasagna

We went grocery shopping today, and I decided I wanted to try to make vegan lasagna, but not for any particular reason. My desire to do so was prompted by Meijer’s 10 for $10 sale, which included whole wheat pasta. Besides buying multiple boxes of other types of pasta, we bought lasagna noodles and because I was feeling up for a challenge, I put together the following recipe.


  • 8 whole wheat lasagna noodles, cooked
  • two packages frozen spinach, thawed
  • one package frozen winter squash, thawed
  • one package of crimini mushrooms, sliced
  • half a head of cabbage, shredded or chopped
  • one package of tofu
  • one can of tomato sauce
  • one can of diced tomatoes
  • a couple of cloves of garlic, minced
  • some onion to taste
  • crushed red pepper, salt, pepper, basil, oregano, and other herbs to taste (If anything, put in more than you think will be necessary. Mine was a little bland.)


  1. Saute seasonings and garlic in some olive oil.
  2. Add in mushrooms, spinach, diced tomatoes and cook until mushrooms are tender.
  3. In a blender combine squash, tomato sauce, and tofu.
  4. Cover the bottom of a 9″x13″ glass casserole dish with nonstick spray, then spoon in some of the blender mix and a bit of the saute mix. You will want to use a slotted spoon for the saute mix, because it will be really juicy. Layer four noodles over the mix.
  5. On top of the noodles add half of the cabbage, pour over half of the remaining blender mix, spoon on half of the remaining saute mix, and then add the rest of the cabbage.
  6. Next layer on four more noodles, then the rest of the saute mix, and top it all with the left over blender mix, spreading it all over the top.
  7. Cover the whole pan with aluminum foil that has been sprayed with nonstick spray. Place it all in the oven at 350º for 60 minutes. Voila!

I thought the tofu in the tomato sauce and squash mix made it taste cheesy even without the cheese. I bought some vegan cheese to use, but I decided to do it without it once I tasted the heartiness of the mix. And, vegan cheese is always sketchy. If it wasn’t for the weird look of the mix on the top once it cooked, I think most people would think there was cheese inside. It looks like a creamy marina at the least, but it’s unsettling to see lasagna with a naked top and no gooey cheesy goodness. Except for the crunchiness of the cabbage, this tastes quite a bit like regular vegetarian lasagna.


I am thankful for imagination and innovation in the kitchen.

Food: caramel corn from Christmas, vegan lasagna, sunflower seed bread with soy-peanut butter, bread and olive oil dip, soy milk, leftover pancake, banana, tea

Exercise: walked the dogs

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