Refreshing Bites I make this easy vegan lasagna every week cause it’s hearty and simple to make. I use a gluten free pasta that is made of lentils and brown rice. No need to precook, just place them dry in your layers. Or you can use your favorite gluten free pasta. The filling is made of mushrooms and spinach that is spiced with Italian seasoning and basil. The faux ricotta is made of crumble tofu that is seasoned with fresh garlic, parsley, and basil. If you have a soy allergy or avoiding soy you can also use another vegan protein like lentils. For the spaghetti sauce I use Whole Foods 365 organic sauces since they don’t contain citric acid. Jovial is another brand that has clean ingredients though you’ll have to add extra seasoning since they are only tomato sauce.
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What you’ll need
- Tofu or you can use cooked lentils
- gluten free lasagna pasta
- mushrooms
- spinach
- garlic
- onions
- spaghetti sauce
- basil
- parsley
- Italian seasoning
- salt
- pepper
Preheat oven to 350°F. Chop up the onions and mushrooms. Mince the garlic. Saute the onions and garlic in a saute pan with some olive oil and cook till onions become translucent.
Add in the mushrooms and spinach and saute them till spinach is wilted.
The vegetables should look like this.
Drain the tofu and place in a large bowl. Add in the basil, parsley, salt, pepper, and minced garlic.
Crumble the tofu and mix in all the seasonings together.
Get a square eight inch casserole dish and start with a layer of sauce.
Add in the pasta layer.
Add the tofu layer on top of the dry pasta.
Top with the spinach and mushroom filling.
Add in the sauce on top.
Top with the pasta and repeat the layers.
Cover in foil and bake at 350ºF for 25 – 30 minutes
Easy Vegan Lasagna
Ingredients
- 1 package of gluten-free lasagna pasta
- 1 jar of spaghetti sauce
- Mushroom Filling
- 2 cups mushrooms chopped
- 2 cups fresh spinach can also use frozen
- 1 cup onions chopped
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp basil
- Tofu Filling
- 1 14 ounce package of firm tofu (organic or non-gmo is best)
- 3 tbsp minced garlic
- 1 tsp basil
- 1 tsp parsley
- 1/4 tsp pink Himalayan salt or Celtic sea salt
- ground pepper to taste
Instructions
- Preheat oven to 350°F.
- Chop onions and mushrooms. Mince the garlic.
- Heat a saute pan to medium heat and add olive oil.
- Add in the onions and garlic and saute till onions are translucent and garlic has browned.
- Put in the mushrooms, spinach, the Italian seasoning, basil, and pepper. Saute till spinach is wilted. Set aside
- Drain tofu from package. Add it to a large size bowl.
- Add in the basil, parsley, salt, pepper and the rest if the minced garlic.
- Crumble the tofu and mix all the ingredients together.
- Get a square 8 inch casserole pan and add a layer of spaghetti sauce.
- Add the gluten free pasta and add a layer of the tofu mix.
- Add in the spinach mixture on top and add a layer of spaghetti sauce over it.
- Continue the other layers till it reached the top of the baking pan.
- Cover the pan with foil and bake for 30 minutes. Serve immediately and enjoy!
Notes
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