Vegetable Lasagna

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February 13, 2016

Looking for a crowd pleasing lasagna that is also healthy and diary-free? We have found the perfect vegan version!

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14-ounce package extra-firm tofu

5 cups fresh spinach

4 cloves garlic

1 T dried oregano

1 T dried basil

1⁄2 teaspoon sea salt

8 cups marinara sauce

16-ounce package brown rice lasagna noodles


Preheat oven to 350° F.

Combine tofu, spinach, garlic, oregano, basil, and salt in food processor. Blend until

smooth. Set aside.

Spread 1⁄2 cup marinara sauce over bottom of a 9 × 13 baking dish.

Layer with noodles, then top with half the tofu mixture and 1/2-1 cup marinara sauce. Top with another layer of noodles, remaining tofu mixture, and another layer of marinara sauce.

Finish with a third layer of noodles and remaining sauce.

Cover with foil and bake for 1 hour.

Remove fro oven and wait 10 minutes before serving.

Tip: You may add more marinara sauce to this recipe if you like a juicier lasagna

This recipe is from Global Roots. Check out this unique total health experience at