Deluxe Vegetable Lasagna


Made this for the first time the other day! It was incredible!

Makes 8 servings


  • 2 medium zucchini (about 1 1/2 pounds), cut lengthwise into 1/8-inch slices
  • 1 tablespoon olive oil, plus more for roasting zucchini
  • salt and black pepper
  • 12 ounces lasagna noodles
  • 2 pounds firm tofu, drained and mashed
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 2 cups finely chopped white mushrooms
  • 1 (10-ounce) bag frozen chopped spinach, thawed and squeezed dry
  • 4 cups Marinara Sauce

Cauliflower Topping (optional)

  • 1 1/2 cup steamed cauliflower
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 cup plain unsweetened soy milk


  1. Preheat the oven to 425 degrees F. Lightly oil a baking sheet and arrange the zucchini slices on it in a single layer. Drizzle the zucchini with a little olive oil and season with salt and pepper to taste. Roast the zucchini until tender about 10 minutes. Set aside to cool. Reduce the oven temperature to 350 degrees F. 
  2. Place the noodles in a 9 x 13-inch baking pan and pour on enough boiling salted water to cover. Set aside while you make the filing.
  3. In a large bowl, combine the tofu and yeast. Mash well to combine. Add the parsley, basil, oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to combine. Taste and adjust the seasonings, adding a pinch more salt if necessary.
  4. in a large skillet, heat the oil over medium heat. Add the mushrooms and cook until they release their liquid, 3 to 4 minutes. Add the spinach and season with salt to taste. Cook until the liquid is absorbed. Set aside.
  5. Drain and blot the noodles. Spread a layer o the marinara sauce in the bottom of the pan. Arrange 4 of the noodles on top of the sauce, slightly overlapping. Spread 1 1/4 cups of the tofu mixture over the noodles in a thin layer. Spread a layer of the zucchini slices on top of the noodles and top with half of the spinach-mushroom mixture.
  6. Repeat layering with the sauce, noodles, tofu mixture, zucchini slices, and spinach-mushroom mixture, ending wit noodles topped with marinara sauce.
  7. Cover the lasagna with foil and bake 45 minutes. 

Make the cauliflower topping, if using: Puree the cauliflower in a blender with the yeast and salt. Ass as much of the soy milk as needed to make it a spreadable consistency. Uncover the lasagna and spread the cauliflower mixture on top. Return the lasagna to the oven and bake until hot and golden, 15 to 20 minutes longer. Let stand for 10 to 15 minutes to firm up. Serve hot.

Quick tip: Warm up in the oven for leftovers. 

Splurge a Little

Spread shredded vegan mozzarella cheese on top of the lasagna instead of the cauliflower mixture. For convenience, use store-bought marinara sauce.

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