This lasagne recipe is fairly simple to put together. It’s a bit more time-consuming to prepare than a regular pasta dish of course, but it’s well worth the extra time and energy as far as I’m concerned! Feel free to swap out the veggies I used for your favourite ones, omit the tofu if you’re avoiding soy and use gluten-free lasagne noodles if needed.
Vegan | Nut-free | Gluten-free option
- 9 whole wheat lasagne noodles (or brown rice/gluten-free noodles, if needed)
- 2 small cans (15 oz) tomato sauce
- 1 package organic firm tofu (or Yves Veggie Ground Round)
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp chili powder
- 1 tbsp grapeseed oil
- 1 medium onion, chopped
- 2 cloves minced garlic
- 3 cups chopped veggies (I used carrots, broccoli, cauliflower, kale and rainbow chard)
- Salt and pepper
- 1 cup grated vegan cheese (I used Daiya Cheddar Style Shreds so the grating wasn’t necessary)
- Fill a large pot with water and bring to a boil on the stove. Add the noodles and cook until they are al dente, then rinse them in cold water. Set aside.
- In a medium-sized bowl, crumble the block of tofu into small pieces (or if using the Ground Round, empty that into the bowl instead). Reserve a half cup of the tomato sauce, then pour the rest of it over the tofu.
- Add the basil and oregano, as well as salt and pepper to taste, into the tofu/tomato sauce mixture. Stir and set aside.
- Heat the grapeseed oil in a large saucepan. Add the chopped onion and a dash of salt and sauté on medium for about 3 minutes. Add the minced garlic and cook for another 2-3 minutes, until the onions are translucent.
- Put a couple of tablespoons of water in the pan and slowly add in your veggies, starting with whatever will take the longest to soften. I started by adding the carrots and letting them cook for about 2 minutes, then added the broccoli and cauliflower and let the mixture cook for another couple of minutes, and finally added the kale and chard.
- When the veggies have started to become slightly tender, remove the pan from the heat. Stir in the chili powder and a bit of salt and pepper.
- Prepare your casserole dish by spreading about 1/4 cup of the reserved tomato sauce around the bottom of the dish. Layer 3 of the cooked lasagne noodles lengthwise overtop of the tomato sauce.
- Next, spoon half of the onion and veggie mixture overtop of the noodles, spreading the veggies around to create an even layer.
- Pour half of the tofu/tomato sauce mixture over the veggies, distributing it as evenly as possible.
- Lay 3 more of the cooked noodles lengthwise over the veggie layer. Top with the remaining veggies and the rest of the tofu/tomato sauce mixture, spreading both mixtures out as needed.
- Lay down the last 3 noodles and cover with the 1/4 cup of tomato sauce you still have set aside. Sprinkle the cheese over the tomato sauce.
- Cover the casserole dish with a layer of foil, and poke a few holes in the top so some of the steam can escape. Bake at 375 F for 40 minutes, then uncover and bake for another 5 minutes or so until the cheese starts to brown slightly.
- Cut into squares and enjoy, perhaps with some homemade garlic bread and a side salad.
Tips: For a subtle “kick” to the lasagne, try topping it with Daiya Pepperjack Style Shreds and adding a bit of cayenne pepper to the tomato sauce. For a bit of extra richness, try making a simple cashew ricotta and spreading it on top of the first two layers of noodles, before you add the veggies and tofu/tomato sauce mixture.