Non-Dairy Lasagna

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Is is even possible to make lasagna without all the cheese? The answer is,  “yes, and you won’t even miss it!”



Preheat oven to 375° F or follow the instructions on the lasagne noodle package.


  • 1 Tablespoon Earth Balance or butter
  • 1/2 cup onions, diced
  • 1 clove garlic, pressed
  • 6 oz. mushrooms, sliced
  • Approximately 12 lasagne noodles, either regular or oven-ready (check for egg-free or gluten-free variations)
  • 2 25 oz. jars of your favorite spaghetti sauce (we like Emeril’s)
  • 1 small zucchini, grated
  • 1 cup frozen chopped spinach, slightly defrosted*
  • 1 12.3 oz pack Mori-nu or other soft tofu, drained OR 1 recipe soy ricotta (optional)
  • 1 egg (optional)



1. In a medium skillet, melt the Earth Balance or butter. Add the onions and garlic, and sauté briefly. Add the mushrooms and cook, stirring occasionally, until brown and softened.

2. If you are using regular lasagne noodles, cook them as indicated on the package.

3. In a 9-inch by 16-inch glass baking dish, pour in about 1/2 cup spaghetti sauce. Lay four lasagne noodles in a single layer over the sauce.

4. Cover the noodles with 1/2 the sautéd mushroom and onions in a layer.

5. Add about 1/2 the grated zucchini evenly to form the next layer.

6. In a small bowl, mix the slightly-defrosted* spinach and tofu or soy ricotta. If you choose to omit the tofu/soy products, simply increase the amount of spinach to two cups. If an egg is allowed, mix in an egg.

7. Add a layer of 1/2 of the tofu/spinach/egg mix to the baking dish.

8. Cover all the vegetable layers with more spaghetti sauce.

9. Lay another layer of four lasagne noodles. Repeat steps 4, 5, 7, and 8.

10. Cap the lasagna with another layer of four noodles and cover with the remaining spaghetti sauce. If you are running low of spaghetti sauce, rinse each spaghetti sauce jar with about 1/4 cup of water and add that as well. The noodles should be fully covered with sauce, but there should also be room for the sauce to bubble up and not spill over the top of the dish.

11. Bake for 40-45 minutes. Check at 35 minutes. If the top layer of noodles is drying out or starting to burn, cover the dish with aluminum foil to finish.

*To defrost the frozen spinach, place it in a glass bowl in the microwave on the defrost setting for a few minutes. It does not need to be fully heated.

Lasagna may be made a day ahead and makes excellent leftovers. Serve with a green salad and crusty bread.






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