A Vegan Lasagna Even Garfield Would Love

June 11, 2015

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: With layers of roasted vegetables and an herbed tofu filling, this lasagna does not want for mozzarella or ricotta. 

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It’s easy to group lasagna (and other casserole dishes) into the category of cold weather comfort food, but to me, lasagna is a quintessential summer dish. This is partly because I’m partial to layering my lasagnas with roasted vegetables, and the warm weather crops—zucchini, eggplant, bell pepper, fresh tomato, and summer squash—work particularly well. As you’ll see, roasted vegetables give this lasagna plenty of texture, flavor, and substance. Enough substance, in fact, that you may not even notice the absence of cheese.

A woman cannot live on vegetables alone, however, and this lasagna wouldn’t be complete without the herbed tofu filling. Call this a dairy-free spin on ricotta; call it crumbled tofu; call it whatever you like. It’s delicious and versatile, and it does create a remarkably authentic filling for the dish. If you like the tofu preparation, try crumbling it onto your salads (I love it with fresh strawberries and mache), adding it to pasta dishes, or using it to stuff manicotti or ravioli. It’s a great, all-purpose, non-dairy filling, and you can adjust the flavors by adding or subtracting different herbs.

Vegan Lasagna with Roasted Vegetables

Serves 6 to 8

1 1/2 
pounds eggplant (about 1 large or 2 small eggplants), sliced lengthwise into 1/4-inch strips

pound zucchini or yellow squash (about 2 zucchini), sliced lengthwise into 1/4-inch strips

Olive oil

 and black pepper

ounces lasagna noodles (about 10 to 12 noodles) 

packages extra-firm tofu, drained of liquid (about 28 ounces)

1/3 cup nutritional yeast

clove garlic, minced

1 1/2 
tablespoons lemon juice

tablespoon fresh oregano (or 2 teaspoons dried oregano)

About 2 1/2 cups marinara sauce, homemade or store-bought
12 to 15
 torn basil leaves (optional)

See the full recipe (and save and print it) here.

Photos by James Ransom

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    Gena Hamshaw
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Millie |. June 13, 2015
Marian B. June 12, 2015
brb planning a dinner party exclusively for the purpose of eating this
Sarah J. June 12, 2015
If you don't invite me...... >:-o
Gena H. June 12, 2015
Can I come too?
Sarah J. June 11, 2015
I made this lasagna for my boyfriend for dinner and he legitimately did not know it was vegan until I told him! The roasted vegetables are KEY. Since they're roasted first, they aren't mushy or watery in the lasagna, which is my pet peeve in vegetable-heavy baked pastas.