Vegan Recipes




  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 red bell pepper, diced
  • 8 ounces mushrooms, sliced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 pound extra firm tofu
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups shredded vegan mozzarella cheese


  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until they are al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent and fragrant.
  4. Add the zucchini, yellow squash, red bell pepper, and mushrooms to the skillet. Cook until the vegetables are tender.
  5. Add the crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Stir well and let it simmer for about 10 minutes.
  6. In a separate bowl, crumble the tofu and add the nutritional yeast, garlic powder, onion powder, basil, salt, and pepper. Mix well.
  7. In a 9×13 inch baking dish, spread a thin layer of the tomato sauce on the bottom.
  8. Layer the lasagna noodles on top of the tomato sauce. Add a layer of the tofu mixture and then a layer of the vegetable mixture.
  9. Repeat the layers until all of the ingredients are used up, ending with a layer of tomato sauce.
  10. Sprinkle the vegan mozzarella cheese over the top of the lasagna.
  11. Cover the baking dish with aluminum foil and bake for 25 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  13. Remove the lasagna from the oven and let it cool for a few minutes before serving. Enjoy!

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