Vegan Tofu and Spinach Lasagne

clock 30 minutes + 1 hour bowl Serves 4


  • Tomato Sauce
  • 2 Tbsp olive oil
  • 1 onion, chopped finely
  • 2 cloves garlic, crushed
  • 400g tin chopped tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp dried oregano
  • 2 tsp balsamic vinegar
  • 1 cup basil leaves, plus more to garnish
  • Salt and pepper to season
  • Filling
  • 1 Tbsp olive oil
  • 2 cloves garlic, sliced
  • 250g mushrooms, sliced
  • ½ tsp dried oregano
  • 150g spinach
  • 400g tofu, crumbled
  • Zest and juice of 1 lemon
  • 150g grated vegan cheese
  • ¼ cup toasted pine nuts, plus more to garnish
  • 6-7 eggless lasagna sheets
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  • 1. Preheat an oven to 180C.

  • 2. Firstly make the tomato sauce. In a large pot, warm the oil on a medium heat. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the tomatoes, oregano, tomato paste and balsamic. Bring to a simmer for 15 minutes to thicken. Remove from the heat and add the basil leaves. Season with salt and pepper.

  • 3. For the filling, heat the oil in a frying pan on medium. Add the garlic, mushrooms and oregano cooking for a few minutes to soften. Add the spinach, tofu and pine nuts. Remove from the heat and add the lemon and half the cheese. Season with salt and pepper.

  • 4. To assemble, in a 20 x 20cm oven proof dish, spread a little tomato sauce, cover with lasagna sheets, tofu mixture, then tomato sauce again. Repeat, making sure to finish with tofu. Sprinkle with the remaining cheese. Cover with tin foil and place in the oven for 35 minutes.

  • 5. Remove the foil, drizzle a little olive oil and bake for a further 25 minutes until crispy and golden.

  • 6. Serve hot with some toasted pine nuts and basil leaves.

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