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|Calories190Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Julia Bennett 20 days ago
This came out delicious. A few things to make it a wee bit simpler. I used oven ready lasagna noodles which eliminated a step. Also I used 2 tomato sauce instead of whole canned tomatoes, so eliminated the need to clean the food processor between making the tofu “cheese” filling. I added mushrooms and zucchini and used only half the eggplant. I would definitely make this again. Last thing, I love capers but maybe just a little bit too many in this recipe
Sal 22 days ago
Excellent lasagna!!! As good or better than meat and cheese. I highly recommend this.
Amanda Garner 8 months ago
Awesome!! I did not Boul the noodles as the recipe instructed and added some vegan cheeses. It turned out great!
MC 9 months ago
This is so delicious and it was a huge hit when I made it for a family gathering. There's a lot to it than I thought so be sure you set aside the time, but it's totally worth it!! I've found my new go-to lasagna recipe!!
Heather 10 months ago
So creamy and delicious
Michelle 10 months ago
Very good, but I failed to read the full recipe before starting. It’s pretty tiny intensive but if you’ve got the time, really good!
Cristina Forno a year ago
Amazing recipe, the best vegan lasagna I’ve ever had!
Ken a year ago
It was absolutely delicious! A total success. This is now my go-to lasagna recipe.
Stelzig-Reynolds 2 years ago
absolutely amazing. We loved it. great recipe that we will be using again and again
Josh R. 2 years ago
Besides the eggplant, I couldn’t even tell it was vegan! I would make this again
Tammi C. 2 years ago
Absolutely loved it! My hubby was so kind to make this for me. I wouldn't change a thing!
Priscilla 2 years ago
Really enjoyed it. Made a few alterations to the recipe. I added green olives to the sauce, instead of the tofu, I made thickened cashew Alfredo sauce that resembled more of ricotta.
Bonita Leon 2 years ago
Loved this recipe! It was delicious
Emmi Vainio V. 3 years ago
Extremely time-consuming but the labour was worth it; tasted awesome. Had slight problems with the noodles sticking together, but I managed my way out of them.
louise gray 3 years ago
I like to use whole wheat pasta whenever I can; so for this recipe that is what I used. This recipe is very time consuming and labor intensive. If I Would make this recipe again, I would do it in a two day process. I would make the sauce one day and the filling and pasta the next day. I did not like the fact that one tablespoon of tomato paste was asked for. I do not want to open a can of tomato past just to use only one tablespoon, That seems to be wasteful. Instead a had a quarter up of sundried tomatoes that I used instead. The finished result, after all of that work, was just not that remarkable. But, I believe, as an experienced cook, that this is a dish that benefits from sitting a day or so for the flavors to blend. So I am looking forward to trying it tomorrow after it has set a spell.
Aaron M. 4 years ago
I was a bit nervous about the tofu setting up since it was so thin, it came out all right, but I think next time I will use a little firmer type of tofu. I also used a bag of vegan mozzarella. It was a wonderful dish and would definitely make it again. Took just as long as any other lasagna I have made.
Wendy Erickson 4 years ago
The reason why I gave this dish four stars is because for me it was just way too time-consuming. We all enjoyed the dish overall but it will probably be the last time I'll make this dish.
Janis B. 4 years ago
I was a bit suspicious of the tofu ricotta because it was so liquidy, however, it firmed up in the oven. The taste was great! I will probably double the eggplant next time.