This vegan lasagna delicious and satisfying, and even tempts non-vegans, so it's perfect for sharing at any time of year.

Lasagna With Spinach and Mushrooms [Vegan]

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Cooking Time



For the Mushroom Tomato Sauce:

  • 2 med brown onions , processed
  • 2 cloves garlic, minced
  • 8 med sun-dried tomato halves
  • 2 large tomatoes, fresh
  • 1/2 teaspoon instant stock mix or 1 stock cube
  • 12 med mushrooms , processed
  • 5 med tomatoes, fresh
  • 1/4 teaspoon black pepper
  • 2 teaspoon Italian or mixed herbs

For the Spinach Tofu Sauce:

  • 5 cups baby spinach, tightly packed
  • 17 ounces firm tofu
  • 1/6 cup savory nutritional yeast flakes
  • 5 teaspoons tamari or soy sauce

To Assemble:

  • 9 sheets gluten-free lasagne, enough for three layers
  • 1 handful vegan cheese, grated (optional)


For the Mushroom Tomato Sauce:

  1. Process onions until finely chopped (or finely chop by hand).
  2. Fry onions and garlic in water, set aside.
  3. Process mushrooms, add to onions and garlic.
  4. Blend sundried tomatoes, tomatoes and stock paste.
  5. Process blended tomato mix, tomatoes, black pepper and herbs.
  6. Mix into onion, garlic and mushroom mix.

For the Spinach Tofu Sauce:

  1. Process spinach, tofu, yeast and tamari until smooth.

To Assemble:

  1. Layer as follows:
    • 1/2 tomato sauce
    • 3 lasagne sheets
    • 1/2 tofu sauce
    • 3 lasagne sheets
    • 1/2 tofu sauce
    • 3 lasagne sheets
    • 1/2 tomato sauce
  2. Cover and cook at 375ºF for 30 minutes.
  3. Uncover and cook for another 30 minutes.
  4. Leave for 15 minutes too cool and firm up a little.
  5. (Optional) Sprinkle/layer cheese on top.
  6. Cut up and serve.

Nutritional Information

Serving: 225g; Calories: 163kcal; Carbohydrates: 26.4g; Protein: 9.1g; Fat: 2.9g; Saturated Fat: 0.4g; Polyunsaturated Fat: 1.5g; Monounsaturated Fat: 0.7g; Sodium: 667mg; Potassium: 679mg; Fiber: 2.9g; Sugar: 5.3g; Vitamin A: 2950IU; Vitamin C: 28.1mg; Calcium: 110mg; Iron: 2.9mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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