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Tofu Mushroom Lasagna [Vegan]

The beauty of this recipe is that you can truly fool your meat and cheese loving friends. I baked this lasagna once for a potluck and everyone devoured it, declaring it the best lasagna they had ever tasted. I only announced at the end of the evening that “no animals were harmed in the baking of this delicious lasagna!” Mangia!

Tofu Mushroom Lasagna [Vegan]

This Recipe is :

High Carb VeganVegan


  • 1 ¼ cup of finely chopped mushrooms
  • One package of tofu cream cheese
  • One package of extra firm tofu
  • One bunch of basil
  • One large can of crushed tomatoes
  • One bunch of broccoli
  • Two large onions
  • One red pepper
  • 3 cloves of garlic
  • One package of soy protein crumbles
  • Vegan mozzarella
  • Pepper to taste
  • Two tbsp. of nutritional yeast flakes
  • Two tbsp. of Seaweed Gomasio – (sesame seeds, seaweed, & sea salt)
  • ¼ cup of flax seeds
  • One tsp. of olive oil


  1. Preheat the oven to 350.
  2. Use your food processor to finely chop the mushrooms. Place one tsp. of olive oil in a skillet on medium heat and cook the mushrooms for a few minutes until tender. Set aside.
  3. Chop the onions and garlic and cook on high for three minutes, then add the crushed tomatoes, and soy protein crumbles. Cook on low – medium heat while stirring for another five minutes.
  4. Rinse and chop the basil.
  5. In a large bowl, combine the tofu and tofu cream cheese with a potato masher. Add some of the chopped basil and pepper and mix.
  6. Grate the vegan mozzarella.
  7. Chop your red pepper and broccoli.
  8. Now it’s time to layer your lasagna – the best part if you ask me!
  9. Place oven ready lasagna noodles in a large pan first. Then add some sauce. Sprinkle with pepper, gomasio, and nutritional yeast flakes. Add the tofu/tofu cream cheese/basil mixture, then place more noodles on top. Throw in some more sauce, the mushrooms, a bit of the mozzarella, and some more noodles. Then add the rest of the tofu/tofu cream cheese/basil mixture, and place the broccoli and red peppers. A few more noodles, sauce, mozzarella, flax seeds and place some basil on the top. This is not a science. Have fun and mix it up!
  10. Bake for 40 minutes, and then let cool for 30 minutes before you cut yourself a piece.






Liuba Grechen is the Founder of Sweet Cheeks Vegan Bakery, an artisan vegan cupcakery, dedicated to baking compassionate sweets while advocating for animal rights. Liuba has worked for the United Nations Association of the USA and the UN Foundation to educate Americans about the critical work of the United Nations and to advocate for strong American leadership at the UN.



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2 comments on “Tofu Mushroom Lasagna [Vegan]”

Click to add comment
5 Years Ago

I made this to sneak in some great raw food for a family get-together on Sunday. It was well-received! I loved this and had a hard time not eating them all as I was preparing them! This recipe is a keeper!!

Liuba Grechen: Founder, Sweet Cheeks Vegan Bakery
19 Oct 2011

Thanks Jessica! So glad you liked it!

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