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Vegan Vegetable Lasagna

Servings 6 squares


  • 2 Tbsp oil
  • 1 onion diced
  • 2 large carrots diced
  • 1 large zucchini diced
  • 1/4 tsp salt
  • 5 oz fresh spinach
  • 14 oz tofu drained
  • 8 oz garlic hummus
  • 9 no bake lasagna noodles
  • 25 oz jar of your favorite tomato sauce


  • Preheat oven to 350 degrees.
  • In a large skillet, heat oil over medium heat. Add chopped veggies - zucchini, onion, and carrots. Saute for 5 minutes, stirring frequently. Add salt and fresh spinach. Cook until spinach is wilted, 1 - 2 minutes.
  • In a large bowl, mix together tofu & hummus - until it resembles the texture of ricotta cheese. Add vegetable mixture and stir.
  • In a 9 x 13 inch pan, spread 3/4 cup of sauce. Top with 3 no bake lasagna noodles. Top this with 1/2 the tofu + veggie mixture. Spread 1 cup of sauce over this. Top with 3 more noodles. Top this with remaining tofu + veggie mixture. Top with 3 more noodles. Top this with remaining sauce.
  • Cover tightly with foil.
  • Bake for 50 - 55 minutes covered. Allow to sit for 5 - 10 minutes before serving.


Athletes: This recipe is a great way to get more vegetables into your day without even realizing that you are eating more vegetables. <Win!> I’d highly recommend if you’re training hard – eat 1/6th of this lasagna PLUS more carbs. Eat some fruit or bread or something on the side.
Healthy Eating: The theory of volumetrics in eating is a tried and true way to help us stay satisfied with less food. What is volumetrics? When we augment macronutrient dense foods with lots of vegetables, we can eat a large portion of food for less total energy. Our eyes and stomachs are satisfied! This lasagna is a great example of this concept. A massive 1/6th portion of this lasagna has 330 balanced calories – 11 gm fat, 40 gm carbs, 18 gm protein.
Kids: We had one successful attempt on this recipe for our 2 year old. She wasn’t sold. She’s also not accepting the color green in her diet these days, so I suppose we should try again soon. Remember – exposure is incredibly important with kids. Put some on their plate. Even if they don’t try it, it’s still great exposure because one day they WILL try it.
Other Thoughts:
  • No need to press the tofu. The extra moisture is needed to soften the no bake noodles while cooking.
  • You can use boiled lasagna noodles. Boil them according to the package and then assemble. DO press the tofu to squeeze extra moisture out of it if pre-cooking your noodles. Cook for 20 – 25 minutes.
  • You can use whatever lasagna noodles you want – white, whole wheat, gluten free. Just follow the above directions if you need to bake the noodles first.