Lasagna (no cheese, no milk, no eggs)
May 14th, 2015 by Alice

Alice Enevoldsen

Tofu “Cheesy” White Layer:

  • 1 cube package soft tofu
  • 1-2 cubes fresh water-packed very firm tofu
  • 2 tsp minced garlic
  • salt to taste
  • freshly ground black pepper to taste
  • 1 Tbsp dried parsley
  • 1 tsp basil
  • 1 tsp oregano
  • some lemon juice (up to ¼ cup)
  • some soy milk (up to ¼ cup)

Spinach Tofu Filling (Green Layer):

  • 2 tsp olive oil
  • 2 medium onions
  • 1 Tbsp garlic, minced
  • 1 bag fresh baby spinach
  • 24-oz. firm tofu, drained (about 2-3 cubes)
  • 8-oz. vegan cream cheese
  • ½ cup fresh basil, chopped

Ingredients for Combining:

  • 2-3 Jars red pasta sauce or tomato sauce
  • 2 packages lasagna noodles, uncooked
  • Try thin-sliced/chopped zucchini, asparagus, or other vegetable.
  • Sausage (cut into flat bite-size pieces or crumbled)


Makes about three 10×10 square pans of lasagna, some with more layers than others.

Preheat the oven to 375°F

To make the white “cheesy” layer, combine all the “white layer” ingredients and food process until smooth and thick. Add more soy milk or lemon juice to make it thinner if necessary.

To make the green spinach layer, sauté onions and garlic in oil until slightly browned. Add spinach and basil. Cook together until wiltedish. Food process with all the other “green layer” ingredients


  1. Red sauce (first, bottom)
  2. Noodles
  3. Green layer
  4. Sausages
  5. Red sauce
  6. Noodles
  7. White layer
  8. Vegetables
  9. Noodles
  10. Red Sauce (last, top)

Cover with foil or a lid, cook 30-60 minutes, until noodles cut easily and it’s bubbling. Uncover and cook another 10 minutes.

Let stand 10-20 minutes before serving. If you want it to look pretty, chill overnight before cutting.

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