Very Veggie(Vegan) Lasagna

For my 2011 ‘resolution’ of sorts, I decided to become a vegetarian for 30 days just to try it out.  I already don’t eat meat probably 90% of the time just because I am often too lazy to cook meat and it is cheaper not to buy it very often.   Lately, chicken has really been grossing me out (after my last post was about chicken and how good it was, I know) so I decided now would be the perfect time to give it a try.

That is where this veggie lasagna came in.  I basically had a bunch of random produce and was trying to think of recipes that I could make to use up a bunch of stuff at once.  I immediately thought of lasagna but since I didn’t have any pasta, I decided to make a noodle-less lasagna.   I also had a lot of tofu that was about to go bad so I figured I could use that too.   I googled and found a recipe at The Daily Green. I really didn’t stick to the recipe at all, but I want to give credit where credit is due.

Here is the recipe that I made:

Vegetarian (or Vegan) lasagna

2 zucchini’s

2 portobello mushroom caps

approx 1 cup pasta sauce

1 block of tofu

1 T garlic

pinch of salt

1 T nutritional yeast

I also used parmesan cheese on top, but if you wanted to make this vegan you could just skip that step, or add vegan cheese instead.

First I combined tofu, spinach, nutritional yeast, salt and garlic in the food processor to make my ‘ricotta’.

Next, in a glass pan I covered the bottom with the tomato sauce.  Then I added full layer of very thinly sliced zucchini strips.  I put thinly sliced portobello’s on top of that, then a layer of ‘ricotta’.  Repeat for a few layers or until you have used up your ingredients.   I actually only did two layers total.  I covered the top with sauce and then put parmesan cheese on top.

I covered with foil and baked at 375 for 20 minutes, then took the foil off and baked for 10 (actually more like almost 20 because I forgot about it).  You could probably do about 15 for best results.

The flavors all tasted really good together but it came out a little too soupy.  I think it was a combo of lots of sauce + tofu which holds moisture +I used raw veggies at the beginning which probably released water while cooking.  Two things I will try next time is to saute the veggies first and also make sure to drain the tofu really really well before using it.

If you try this recipe with any of the tweaks let me know what you think and how it turns out!


Filed under Uncategorized

5 Responses to Very Veggie(Vegan) Lasagna

  1. Whitney

    First, I just wanted to say I love this website its great to see I am not the only one concerned about eating healthy! I tried making this but it just didnt turn out the same, what am I missing?

    • Hi Whitney,

      Thanks so much for your kind words! Glad you found us. What exactly happened when you made it? Did it turn out too wet? If that is the case, you might want to try cooking the vegetables first so they release some water before you put them into the ‘lasagna’ and not after. Let me know if this helps or if it was another problem that I didn’t address.

  2. Vicki

    So I go to this takeout restaurant here in Austin all the time called Snap Kitchen ( The premise is healthy takeout and they do a fantastic job of producing many healthy and delicious dishes. My favorite is their meatless and noodle free lasagna. I have literally eaten it everyday for weeks now. However, theirs is not vegan (though it is gluten-free). I would love to try this vegan version. Thanks for the recipe!

  3. Pingback: Meat Free Monday and more sweet potatoes! | 2 Peas in a Blog

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>