The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.


Melissa’s Easy Vegan Lasagna

found a recipe like this one on, and I thought to myself, “I can do that. Better.” Haha! A few tweaks here and there, a few adjustments, and it tastes (and smells) great! Enjoy :)

45 min cook | 12 servings | 20 min prep

Ingredient Restrictions:

  • Nut Free

  • Whole Wheat Lasagna Noodles 16 na
  • Firm tofu 14 ounce
  • Marinara Sauce 20 ounce
  • Artichoke Hearts 14 ounce
  • Fresh Spinach 4 cup
  • Dairy Free Mozzarella Cheese 3 cup

  1. Lay first layer of lasagna noodles in a casserole dish.
  2. Drain tofu. Once drained put in food processor with marinara sauce, artichoke hearts, and 1 cup of spinach.
  3. Process until thoroughly mixed.
  4. Add tofu mixture on top of the layer of lasagna noodles. Then add 1 cup of spinach, then 1 cup of dairy-free cheese.
  5. Repeat this process until the last layer.
  6. Then spread remaining tofu mixture, spinach. and cheese. Top with one last layer of lasagna noodles.
  7. Heat oven to 350 degrees. Once heated put lasagna in the oven for 35-40 minutes. Let cool 5 minutes before serving.
  8. Serve with vegan Parmesan, fresh spinach salad, garlic bread, and a vegan red wine.
  9. Enjoy :)