Ingredients:

  • 14 oz pkg extra firm tofu drained
  • 1 cup raw cashews
  • ½ cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp salt (optional)
  • pepper to taste
  • 2 handfuls of spinach
  • 1 lb water sautéed mushrooms
  • 1 can artichoke hearts drained and chopped
  • 10-12 oz box of no boil lasagna noodles
  • 2 jars low fat or oil free garlic marinara or 7-8 cups homemade marinara

Instructions:

Preheat the oven to 375°. In a food processor mix the tofu, cashews, nutritional yeast, lemon and seasonings. Process until smooth. Transfer to a bowl and mix in mushrooms, spinach and artichoke. In a 9x13 baking dish, cover the bottom with some sauce. Put down 1 layer of noodles, spoon filling onto noodles and spoon some sauce on top. Add a second layer of noodles and repeat. Once the dish is full to the top, pour the rest of marinara over the entire dish making sure to coat well. Cover and bake for 1 hour - 1 hour 20 minutes. Allow to cool for 10 minutes before cutting.

Servings:

Makes 9-12 Servings.

For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book

 

18 Comments

  1. Amanda Piepers on December 8, 2020 at 4:47 pm

    I haven’t made this recipe yet, but I can’t wait to try it! Thank you so much for sharing some of your recipes for free!

  2. Teena Wilkerson on December 8, 2020 at 4:50 pm

    I made this without the mushrooms and it was aweosme. So simple yet so good.

  3. Katrina Wiebe on December 11, 2020 at 6:01 am

    I also made this without mushrooms. My meat eating husband and parents all loved it! So delicious! Will definitely make again and again 🙂

    • Kristi Hales on December 24, 2020 at 4:40 pm

      This was delicious! Thank you for such a wonderful Christmas Eve dinner.

  4. Nancy Swanson on December 22, 2020 at 8:48 am

    Any recommendations to make this nut free? My daughter has a nut allergy. Thank you!

    • Plantiful Kiki on January 1, 2021 at 2:39 pm

      Please see the updated recipe for the nut-free option. It isn’t the same of course, but still good.

  5. Donna B. on December 24, 2020 at 8:50 am

    I made this and sautéed an onion with the mushrooms. OMG soooo good and simple! Thank you!

  6. Michelle D on December 25, 2020 at 6:28 am

    I made this last night for Christmas Eve dinner–AMAZING! My two grown vegan daughters also thought it was terrific. I did add vegan (Field Roast) Italian sausage to half of it for my non-vegan husband and he LOVED it. It was so easy. Sometimes I am a little afraid of tofu, but this was absolutely perfect. Thank you, Kiki!

  7. Veganplantmama on December 25, 2020 at 1:01 pm

    I made this for Christmas Eve dinner and it was fantastic! I have been vegan for 12 years and this is by far the best lasagna recipe I have made! Thank you so much!!

  8. Anne on December 25, 2020 at 3:58 pm

    I just made this for dinner ! AMAZING!!!
    EASY and DELICIOUS
    Thank you KIki

  9. Cindy Rosenbloom on December 25, 2020 at 6:32 pm

    What a delicious vegan Lasagna. My son in law hasn’t had lasagna in 25 years and was amazed.. I love your recipes. Thank you.

  10. Kurin K. on December 25, 2020 at 6:45 pm

    Kiki! First, I think you rock. You’ve taught me so much and I appreciate you and allll your recipes. Second, I just made this lasagna for my Christmas dinner and it was friggin fabulous! My husband and I loved it. I’ll definitely be making it again.
    Happy holidays!

  11. Jolynn Orth on December 25, 2020 at 6:47 pm

    We had this today for Christmas dinner! It was amazing! Even my meat-loving husband said that it was better than the usual meat and dairy containing lasagna! Thank you Kiki! You are awesome! Thank you for sharing yourself and your gifts with the world!

  12. Karen on December 26, 2020 at 5:13 am

    Made this for Christmas dinner and it was a hit with everyone; including carnivores, who opted for a second serving. We will definitely have this in a regular meal rotation. I’m actually making a smaller one today because there were no leftovers. Thank you for such delicious recipes.

  13. ebony Sanders on December 28, 2020 at 7:48 pm

    My non vegan family loved it (well, the ones that tried it). Thank you for sharing this recipe. I will be making it again soon.

  14. Jeri on January 4, 2021 at 7:08 pm

    I just made this and love it ! From the simple , easy preparation to the satisfaction of eating it AND sharing with a coworker who also liked it very much . I still have too much tho and I’m wondering if this will freeze and reheat well . I think I’m going to give at least one serving a try for future reference 😁
    Thanks!!

  15. Jessica Forsgren on January 24, 2021 at 3:21 pm

    I love this recipe and have made it twice now. The second time I doubled the spinach and added diced eggplant and zucchini as another layer. SO GOOD. My husband worries about protein, but the tofu has that covered for him. Thank you so much for this recipe, we love it!! (Even my omnivore teenage boys!)

  16. Rylee on February 15, 2021 at 6:48 pm

    I just made this for dinner tonight… WOW! Tastes sooo good! If you are debating on trying this recipe… just do it! You won’t regret it! Even my husband (who doesn’t normally eat plant based like me) thought it was great and went to get seconds!

    I followed the recipe exactly except I let my cashews soak in water for a couple hours before blending.

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