Recipe: Lasagne



This lasagne recipe is fairly simple to put together. It’s a bit more time-consuming to prepare than a regular pasta dish of course, but it’s well worth the extra time and energy as far as I’m concerned! Feel free to swap out the veggies I used for your favourite ones, omit the tofu if you’re avoiding soy and use gluten-free lasagne noodles if needed.

Homemade Lasagne
Vegan | Nut-free | Gluten-free option

Serves 4


  • 9 whole wheat lasagne noodles (or brown rice/gluten-free noodles, if needed)
  • 2 small cans (15 oz) tomato sauce
  • 1 package organic firm tofu (or Yves Veggie Ground Round)
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 tbsp grapeseed oil
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 3 cups chopped veggies (I used carrots, broccoli, cauliflower, kale and rainbow chard)
  • Salt and pepper
  • 1 cup grated vegan cheese (I used Daiya Cheddar Style Shreds so the grating wasn’t necessary)


  1. Fill a large pot with water and bring to a boil on the stove. Add the noodles and cook until they are al dente, then rinse them in cold water. Set aside.
  2. In a medium-sized bowl, crumble the block of tofu into small pieces (or if using the Ground Round, empty that into the bowl instead). Reserve a half cup of the tomato sauce, then pour the rest of it over the tofu.
  3. Add the basil and oregano, as well as salt and pepper to taste, into the tofu/tomato sauce mixture. Stir and set aside. IMG_4124
  4. Heat the grapeseed oil in a large saucepan. Add the chopped onion and a dash of salt and sauté on medium for about 3 minutes. Add the minced garlic and cook for another 2-3 minutes, until the onions are translucent.
  5. Put a couple of tablespoons of water in the pan and slowly add in your veggies, starting with whatever will take the longest to soften. I started by adding the carrots and letting them cook for about 2 minutes, then added the broccoli and cauliflower and let the mixture cook for another couple of minutes, and finally added the kale and chard.
  6. When the veggies have started to become slightly tender, remove the pan from the heat. Stir in the chili powder and a bit of salt and pepper. 
  7. Prepare your casserole dish by spreading about 1/4 cup of the reserved tomato sauce around the bottom of the dish. Layer 3 of the cooked lasagne noodles lengthwise overtop of the tomato sauce.
  8. Next, spoon half of the onion and veggie mixture overtop of the noodles, spreading the veggies around to create an even layer.
  9. Pour half of the tofu/tomato sauce mixture over the veggies, distributing it as evenly as possible.
  10. Lay 3 more of the cooked noodles lengthwise over the veggie layer. Top with the remaining veggies and the rest of the tofu/tomato sauce mixture, spreading both mixtures out as needed.
  11. Lay down the last 3 noodles and cover with the 1/4 cup of tomato sauce you still have set aside. Sprinkle the cheese over the tomato sauce.
  12. Cover the casserole dish with a layer of foil, and poke a few holes in the top so some of the steam can escape. Bake at 375 F for 40 minutes, then uncover and bake for another 5 minutes or so until the cheese starts to brown slightly.
  13. Cut into squares and enjoy, perhaps with some homemade garlic bread and a side salad.

Tips: For a subtle “kick” to the lasagne, try topping it with Daiya Pepperjack Style Shreds and adding a bit of cayenne pepper to the tomato sauce. For a bit of extra richness, try making a simple cashew ricotta and spreading it on top of the first two layers of noodles, before you add the veggies and tofu/tomato sauce mixture.

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