Michelle's Vegan Lasagna

Peppers, mushrooms, tomatoes, spinach, and tofu make a delicious vegan lasagna--with or without the soy mozzarella cheese!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 541 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 (16 ounce) package lasagna noodles
• 1 (14.5 ounce) can crushed tomatoes
• black pepper to taste
• 1 pinch red pepper flakes
• 1 green bell pepper, finely chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 (6 ounce) package baby spinach, coarsely chopped
• 1 pound mushrooms, finely chopped
• 1 (14 ounce) package firm tofu, drained and crumbled
• 0.25 teaspoon salt
• 0.5 cup water
• 0.25 onion, finely chopped
• 1 (8 ounce) package shredded mozzarella-style vegan cheese

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.

Step 2

Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.

Step 3

Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.

Step 4

Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.

Step 5

Bake in preheated oven until pasta is fully cooked, about 40 minutes.