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5 from 1 vote
Servings 8 people


  • Large saute pan
  • 9x13 or 10x14 Lasagna pan


Ingredients for the vegetable layer

  • 2 tbsp olive oil (or water)
  • 1 large yellow onion, diced about 2 cups
  • 6 garlic cloves, minced
  • 2 cups carrots, sliced into thin rounds
  • 16 oz sliced cremini, shitake or white button mushrooms
  • 3 cups corn, fresh, canned, or frozen and defrosted equivalent of 2 - 15 oz. cans
  • 6 cups fresh spinach, chopped
  • 2 ½ tsp salt

Ingredients for the tofu ricotta layer

  • 2 14 oz packages firm tofu, drained
  • 1 ⅔ cup nutritional yeast
  • 1 tsp garlic powder
  • 2 tsp sugar
  • 1 tsp salt
  • 4 tsp dried oregano
  • 1 tbsp dried rosemary

Ingredients for layering lasagne


  • ½ cup fresh cilantro, chopped


For the vegetable layer

  • In large pan, heat olive oil or water over medium high heat.
  • Saute onions for 5 minutes with a pinch of salt adding more water, 2 tablespoons at a time, if necessary.
  • Add garlic to the pan and saute for 30 seconds.
  • Add carrots and  mushrooms , salt and more water if necessary.
  • Cook for 7-10 minutes until liquid from mushrooms has been released and mostly cooked off.
  • Stir in the corn and spinach and saute for a minute or so until the spinach has just wilted.

For the tofu ricotta layer

  • In a large bowl, use a potato masher or strong fork to blend all of the ingredients.

For layering the lasagna

  • Preheat the oven to 375°F.
  • Line the bottom of a 9X12 or 10X13 (preferable) baking dish, with marinara sauce. Be sure, when layering the lasagne, to reserve enough sauce to cover the top layer of noodles.
  • Top with a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetable mixture and a layer of sauce. Repeat this step two more times.
  • Top with a final layer of noodles and remaining sauce.

Baking the lasagne

  • Cover with foil and bake for 40 minutes.
  • Remove the pan from the oven and top the lasagne with cashew parmesan or vegan mozzarella.
  • Bake, uncovered, for an additional 10 minutes.
  • Let sit for 15 minutes. Garnish with cilantro, slice and enjoy.
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