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5 from 1 vote

Vegan Tofu Spinach Lasagna

Easy and delicious tofu spinach lasagna
Course: Entree, Main Course
Cuisine: Italian
Servings: 12
Calories: 182kcal


  • large mixing bowl
  • 9 inch x 13 inch baking dish


  • 15 lasagna noodles I used whole wheat
  • 1/2 onion minced
  • 5 oz frozen spinach
  • 1 box firm tofu 14 ounces
  • 1 box extra-firm tofu 14 ounces
  • 1 1/2 tablespoon McKay's vegan chicken seasoning
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon nutritional yeast flakes
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/2 cup Daiya mozzarella vegan cheese divided in half
  • 1 jar vegan marinara 24 ounces


  • Cook lasagna noodles according to package instructions to al dente.
  • Saute finely chopped onion with several tablespoons of water in a saucepan until onion is clear, or nearly so.
  • Thaw frozen spinach by either warming it on the stove, or in a microwave for 1 minute, 30 seconds.
  • Place tofu in mixing bowl, and crumble with a fork. Add chicken seasoning, Italian seasoning, nutritional yeast flakes, garlic powder, salt, lemon juice, and about 1/2 of the Daiya cheese to tofu in mixing bowl. Mix well. Then add your thawed spinach and sauteed onions. Mix again.
  • Spread a thick layer of marinara sauce on the bottom of a 9.5 X 16 in baking dish. I used my pyrex 3 quart oblong casserole dish. Place 3 lasagna noodles lengthwise, side by side. Layer noodles, sauce, and tofu mixture, repeating about 5 times. Top with remaining half of Daiya mozzarella. Cover dish with aluminum foil and bake at 350 degrees F for about 20 minutes. Remove cover and broil for about 1-3 minutes (or just until your Daiya cheese has started to melt).
  • Serve hot.


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Calories: 182kcal | Carbohydrates: 29g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 176mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1385IU | Vitamin C: 1.1mg | Calcium: 78mg | Iron: 1.5mg