Vegan Lasagna


  • lasagna noodles
  • 1 bottle of vegan pasta sauce, or homemade vegan pasta sauce
  • 2 packets Yves vegan "ground beef" substitute (I'm going to try with textured soy protein next time)
  • 1 and 1/2 packet firm tofu crumbled
  • 1-2 bags frozen spinach or fresh equivalent
  • onions -- finely chopped, quantity optional
  • roasted bell peppers (red, yellow and orange)-- quantity to taste
  • plenty of basil, thyme and oregano (fresh is yummier)
  • salt and pepper to taste


  1. Cook the lasagna according to directions.
  2. Pre-heat oven to 400 degrees Fahrenheit.
  3. In a pan, saute the onions (garlic optional), when transparent add the crumbled tofu. After about five minutes, add the spinach, toss and add spices (basil, oregano etc. salt and pepper). I'm a spice freak so I added some cayenne pepper too.
  4. In another pot, add the vegan "ground beef". Add the sauce and turn heat to medium. Roughly chop the roasted pepper, and add to the sauce and stir. Let it simmer and taste for flavour. Add some of the spices, so it's not entirely contradicting the tofu-flavour.
  5. In your baking dish, grease it with olive oil. Add a THIN layer of the tomato sauce and then line with pasta. Add more sauce mixture, then the tofu and another layer of lasagna; sauce and let the tofu mixture be the top layer. Bake for 30 - 40 minutes, covered in foil. Take it out of the oven and let it sit for about 15 minutes before serving.