Food / Vegan

Vegan Lasagna

Sadly I did not know how to make lasagna until a few months ago. I think every cook should have a good lasagna recipe tucked in their apron. Why? Because it is a classic pasta dish, it tastes good, and is easy.

After experimenting a few times, here is the recipe I like. It is not exacting, but that is the beauty of lasagna. You can’t go too wrong. This recipe fills a 9×11 dish.

Vegan Lasagna

1 package whole wheat lasagna noodles

1 large jar of pasta sauce (I prefer Classico brand, tomato basil, because it has no sugar)

1 14 oz. package firm tofu

1-2 small zucchini

1 can black olives

garlic powder

onion powder

yeast flakes


rosemary and basil (or your favorite herbs)


Soak the noodles in boiling water for about 3-5 minutes until they soften but are not fully cooked. Meanwhile, slice the zucchini into long pieces, about 1/8 inch thick. You can cut down on cooking time if they are thin slices.

In the baking dish spoon a layer of pasta sauce, enough to cover the bottom. Add a layer of noodles. Layer remaining ingredients as you prefer. You can do more or less layers as desired.

I might do it as follows: Pasta sauce, noodle layer, zucchini layer, sprinkle garlic and onion powder, noodle layer, pasta sauce, 1/2 amount of crumbled tofu layer, sprinkle herbs, salt, and yeast flakes, noodle layer. Top with sauce, remaining crumbled tofu, yeast flakes, and sliced black olives.

Cover with parchment paper then aluminum foil (It is not good for the aluminum to touch your food). Bake at 400º F for about an hour or until noodles and zucchini are soft.


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