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Easy Vegan Lasagna

I found a recipe like this one on HappyHerbivore.com, 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

Ingredients

  • 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

Directions

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

Recommended

  • New to Vegan

    Looks great – does anyone in the UK know where you can get Dairy free / Vegan Cheese?
    thanks (new to Vegan life!)

  • http://www.jodypham.com/ Jody Pham

    do we cook the lasagna noodles first?