Vegan Lasagne

Vegan Lasagne

I’ve not vegan, in fact, I love a good, traditional, cheesy lasagne from time to time. But I’m not always in the mood for a cheese fest.

Last night I craved the warming, comfort of a layered, baked pasta dish, but I also wanted something wholesome, nourishing and clean. Something that would leave me satisfied, but not overfull. I was also feeling extremely tired and unable to concentrate on real work, so I put my mind to vegan lasagne instead.

There are a hundred different ways you could do this lasagne, but the the key ingredient comes down to the tofu filling that works as a ricotta substitute.

The tofu gets pureed in a food processor, which turns it into a consistency not unlike ricotta. Add a few herbs, garlic, lemon juice, olive oil and a good pinch of salt, and I swear you have something good enough to eat with a spoon.

Tofu Tofu

Sure, you could just crumble tofu into the lasagne, and though it would be easier, it wouldn’t be as tasty.

The rest is up to you. Last night I added sauteed mushrooms and grilled zucchini and eggplant. Next time, I’m going all eggplant, for a sort eggplant parmesan effect. Broccoli is also delicious is lasagne.

Vegan Lasagne in progress

For the sauce, I use Jeff Varasano’s pizza sauce technique, which is as simple as straining some tinned tomatoes, giving them a quick blend, then adding a pinch of salt, sugar, minced garlic and maybe some dried italian herbs. No cooking. Easy.

To finish the lasagne, I topped mine with toasted, crushed walnuts. But I reckon bread crumbs or pine nuts would also work a treat.

Vegan Lasagne

The sauce and vegetables you use in a lasagne are really up to you. Here I use a basic tomato sauce, which I think compliments the spinachy tofu ricotta. My favourite veggie fillings are grilled eggplant or broccoli and carrots. I make this lasagne in a bread loaf tin, which makes a nice TALL lasagne. The tofu ricotta was inspired by a recipe, and once you try it, you’ll love it so much you’ll start thinking of other uses for it (stuffed shells, manicotti, you get the picture).


For the tofu filling:

  • 280g firm tofu (not silken)
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1/2 tsp lemon juice (squeeze of one wedge of lemon)
  • salt and pepper
  • fresh or dried herbs
  • 1 cup cooked spinach, finely chopped (optional)

For the sauce

  • 28oz can chopped tomatoes
  • salt, pepper, sugar
  • oregano or other herbs (optional)

For the lasagne:

  • Tofu filling
  • Tomato sauce
  • Cooked vegetables (sauted mushrooms, grilled eggplant and zucchini, broccoli, carrots, whatever you like!)
  • Toasted walnuts, pine nuts or breadcrumbs


Make the tomato sauce: At least an hour before you make the lasagne, empty the tomatoes into a colander and let them strain until the watery tomato juice stops dropping from the colander. Take what remains and give it a few pulses in a blender. Remove to a bowl, and a pinch of salt, sugar, pepper and herbs if you like.

Make the tofu filling: blitz all the ingredients except the spinach in a food processor until the tofu is smooth. Taste, and adjust seasoning (it will need a good bit of salt). Mix in the spinach if using with a spoon.

Make the lasagne: Lightly grease a pan or loaf tin. Add a layer of tomato sauce. Then alternate layers of lasagne sheets, tomato sauce, vegetables and tofu filling. Finish with a layer of lasagne sheets, pasta sauce, and a sprinkling of toasted walnuts, pine nuts or bread crumbs (or leave them off but make sure you’re top lasagne sheet is well covered in tomato sauce). Bake at 400F/200C for about 30 minutes, until the lasagne is bubbling and the noodles are cooked.

Prep Time: 30 minutes

Cook time: 30 minutes

Yield: 2 substantial servings

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