Vegan Tofu Lasagne

    2 hours 30 minutes

    This is a really hearty and delicious lasagne with layers of a rich garlicky tomato sauce, spinach and tofu.

    152 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 10 cloves garlic, minced
    • 4 (400g) tins whole roma tomatoes
    • 5 tablespoons tomato purée
    • handful chopped fresh basil
    • pinch chopped fresh parsley
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 500g lasagne sheets
    • 1 kg firm tofu
    • 6 cloves garlic, minced
    • handful chopped fresh basil
    • handful chopped parsley
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 800g frozen spinach, thawed and drained

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Make the sauce: In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
    2. Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
    3. While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes then drain and rinse well.
    4. Preheat the oven to 200 degrees C.
    5. Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
    6. Assemble the lasagne: Spread 1 cup of the sauce in the bottom of a 23x33cm baking dish. Arrange a single layer of lasagne sheets sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups sauce over the tofu and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 1 1/2 cups sauce and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu and spread the remaining sauce over everything.
    7. Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.

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    Reviews in English (145)


    I read all the reviews and I then read the recipe. The reason why the lasagna is coming out dry is due to the firm tofu the recipe calls for. (ie: the firmer the tofu, the dryer the lasagna) Try a soft tofu instead.  -  06 May 2003  (Review from Allrecipes USA and Canada)


    I read the reviews for this recipe and because a few of them said it was dry and perhaps a bit bland, I did the following: I added dried oregano and soy sausage--broken into small pieces and browned for 5 min--to the sauce. I also decided not to defrost the frozen spinach because I thought that it would add moisture, and I only used one 14oz bag. To the tofu mixture to add some zest and nutrition, I added about two heaping tablespoons of white miso and about 3/4 cup of nutritional yeast. This lasagne turned out perfectly moist and very flavorful!  -  25 Jun 2006  (Review from Allrecipes USA and Canada)


    This was quite good -- and this is coming from a carnivore! My Vegan friends loved it, and my "meat and potatoes" wife also found it quite good! My only advice is to stew some additional tomatoes for a serving sauce, as it is a bit dry without it. In this sauce I simply used 2 additional cans of stewed tomatoes, about 2 teaspoons of garlic powder, a crushed clove of garlic and some salt and pepper. It was great! Also, this recipe can probably serve 12 people, so cook accordingly!  -  22 Jan 2002  (Review from Allrecipes USA and Canada)