Vegan Lasagne


for 5 servings


  • 28 oz


  • 2 tablespoons

     lemon juice

  • 3 tablespoons

    nutritional yeast

  • ¼ cup

     fresh basil

  • 3 cloves garlic
  • 1 teaspoon


  • 1 teaspoon



  • 2 cups


  • 3 cloves garlic
  • 2 tablespoons


  • 1 teaspoon

     liquid smoke

  • 1 tablespoon

     soy sauce

  • 1 teaspoon

     smoked paprika

  • 1 teaspoon

     dried oregano

  • 1 teaspoon

     dried rosemary

  • 1 teaspoon


  • 2 lb

     cremini mushroom

  • 1 onion, diced


  • 1 jar tomato sauce
  • 1 box lasagna noodle


  1. Preheat oven to 375º F (190º C).
  2. In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
  3. In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
  4. In the food processor chop up mushrooms so that they are in small chunks.
  5. In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
  6. In a large sauce pan cook lasagna noodles for half of time required.
  7. In a 9×9 inch (23×23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
  8. Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
  9. Allow to cool about 10-15 minutes then cut into ninths, serve.
  10. Enjoy!

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