Vegan Lasagna with Veggie Sauce

Plant Based Lasagna with Veggie Sauce

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This easy and delicious plant based lasagna recipe is made with all vegan ingredients including tofu and plant based lasagna noodles.

  • 8 People

    Servings

  • 20 Mins

    Prep Time

  • 1 H 10 Mins

    Cooking Time

  • 1 H 30 Mins

    Ready In

 

  • 1 package (20 oz.) cubed butternut squash, roasted until tender (about 4 cups)
  • 1 can (15 oz.) low-sodium chickpeas, rinsed and drained
  • 1/2 cup Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
  • 1/2 cup nutritional yeast seasoning
  • 1 container (14 oz.) extra-firm tofu, weighted down with heavy bowl to drain 20 minutes, then crumbled
  • 2 Tbsp. olive oil
  • 2 (10 oz.) packages baby portobello or crimini mushrooms, diced
  • 1 small onion, chopped
  • 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 large clove garlic, finely chopped
  • 4 cups jarred vegan pasta sauce
  • 12 vegan, gluten free no boil lasagna noodles

Made With

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  1. Heat oven to 400°. Mash squash and chick peas in large bowl. Stir in Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, nutritional yeast, then tofu. Season, if desired, with salt and pepper.

  2. Heat oil in large nonstick skillet over medium-high heat and cook mushrooms and onions 8 minutes, stirring occasionally. Stir in spinach and garlic; cook 2 minutes then stir in pasta sauce. Remove from heat.

  3. Spread 1 cup sauce mixture in bottom of 13 x 9-inch baking dish then top with 3 uncooked lasagna noodles. Spread with 2 cups tofu mixture; repeat layers 2 more times. Top with remaining 3 noodles, then remaining sauce.

  4. Cover with foil and bake 45 minutes. Remove foil and continue to bake an additional 15 minutes, until lasagna noodles are tender. Let stand 10 minutes before cutting.

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