This Easy Crumbled Tofu Lasagna takes only 20 minutes to prep! In an hour from start to finish, you can have a delicious homemade lasagna using only 9 ingredients. It’s tasty, packed with healthy vegetables, easily gluten-free, and VEGAN!
If you don’t normally make lasagna mid-week, this one might just change all that. I love any dish that I can throw together and pop into the oven. It frees up my time to clean up, help with homework, read to my kids or even write a blog post!
Lasagna Made Simple
A quick stir fry of the tofu and vegetables, possibly a presoak of the noodles (if your brand calls for it) and a jar of your favorite marinara. What could be simpler than that? It’s kind of like what you would make for dinner as separate dishes, all combined into one baked, amazing lasagna. Oh, and did I mention it’s topped with Easy Vegan Parm? My mouth is watering already.
First, stir fry the onions, carrots, and crumbled tofu. If you haven’t crumbled tofu before, it’s fun. You just get in there with your (clean) hands and as you break it apart, it crumbles. It’s a fantastic texture for this lasagna, and in our Vegan Scrambled “Eggs”.
While your veggies are cooking, prepare your lasagna noodles. You’ll have to check your box for this one because some are ready to use dry, some need to be presoaked, and others need to be cooked completely. When I made this recipe, I used Catelli Gluten Free Lasagna Noodles. They work best with a quick soak ahead of time.
Now is also a good time to make your Easy Vegan Parmesan Cheese. You can check out the full recipe at the link for all of its deliciousness. But if you need the quick version, here it is:
Easiest Vegan Parmesan Ingredients
- 2 tbsp Almond Flour
- ½ tbsp Nutritional Yeast
- ½ tsp Granulated Garlic
- ¼ tsp Sea Salt
Just throw these 4 simple ingredients into a bowl and stir it well to combine. I must warn you though, it’s kind of life-changing. We can’t even eat pasta without it anymore.
Layering the Easy Crumbled Tofu Lasagna
Now, for the fun part – the layers! Isn’t this the best part of lasagna?
Start with a layer of marinara sauce on the bottom of the lasagna dish. Spread it out so that the bottom of the dish is *just* covered. Next, lay down your first layer of noodles. Now it’s time for that vegetable and crumbled tofu mixture. Spread a thin layer of it over the noodles. You want it to again *just* cover the noodles. Thin layers work best in this lasagna!
Finally, spoon out a few dollops of marinara sauce all over the tofu mixture. Use the back of the spoon to spread them out into a thin layer over the vegetables. You get the theme here, right? Thin layer upon thin delicate, delicious layer. Keep it up until you run out of noodles, and end with a layer of noodles topped with a thin layer of the last of your marinara sauce. Sprinkle the vegan parm on top of that noodle-y, sauce-y layer, and cover it all up with tin foil.
Congrats! You’re pretty much done and the oven has got it from here. Bake for 30 minutes covered, and then another 10-15 minutes uncovered (or until the edges of the noodles brown a bit). Let it cool for 10 minutes if you can, and then dig in!
This Easy Crumbled Tofu Lasagna is
- Made with just 9 Ingredients
- Easily Gluten Free
Easy delicious, vegan dinners are right here
- Vegan Chickpea Egg Salad
- Buffalo Cauliflower Wings
- Caramelized Onion Tofu Cream Cheese
- Tamari and Green Onion Chickpeas
If you make this Easy Crumbled Tofu Lasagna, let us know how it went! Drop us a comment below and like or tag us on Instagram #plantednoshery. We appreciate your feedback! Enjoy!
Easy Crumbled Tofu Lasagna – Vegan
- 12 Lasagna noodles (Gluten Free if desired) Precooked, soaked or dry – prepare them according to instructions on the box for use in baked lasagna with marinara sauce
- 1 Large onion, peeled and diced
- 3 Large carrots, peeled and diced
- 2 cups Spinach, loosely packed
- 1 Block Extra Firm Tofu, drained
- 1 Jar of Marinara, store bought or homemade Only 1 jar is needed for the recipe, but if you like an extra saucy lasagna, have an extra jar on hand to add a bit more throughout each layer
- ½ cup Vegan Parmesan See notes below for recipe link – it takes 2 minutes to prepare
- 1 tsp Granulated Garlic
- ½ tsp Sea Salt
- Preheat your oven to 375°F
- Prepare your lasagna noodles according to the instructions on the box. Some will need to be precooked, some soaked, and others can be used dry straight from the box.
- Heat a non stick frying pan over medium heat and add the olive oil.
- Add the onions and carrots to the pan, and cook until the onions are translucent – stirring frequently.
- Once the onions are translucent, take the block of tofu and crumble it into the pan. I just use my fingers and break it apart into small chunks. It breaks easily into textured pieces, similar to scrambled eggs (tofu scramble is delicious!)
- Add the salt and garlic, and saute with the vegetables for 3-5 minutes, stirring frequently.
- Once the tofu is cooked, add the spinach and ⅓ of the jar of sauce. Place a lid on the pan. Cook, covered, for 2-3 minutes until the spinach wilts. You may need to stir once or twice so that the spinach gets mixed in with the veggies and gets the heat from the pan.
- As the spinach cooks, get our your lasagna pan and spread a thin layer of marinara sauce over the bottom of it. Lay down your first layer of noodles.
- Remove the spinach, veggie and tofu mixture from the heat and mix until well combined. Then spread an even layer of the mix over the lasagna noodles in your pan. Cover with a thin layer (or thick if you have an extra jar and like a saucy lasagna) of marinara. Place another layer of noodles over top, and repeat these steps until you have the last layer of noodles on top.
- Spread the last thin layer of marinara sauce over the top layer of noodles. Make it very thin – just enough to cover the noodles and moisten them as they cook. Then sprinkle the Vegan Parmesan evenly of the top of the lasagna.
- Cover with tin foil and bake for 30 minutes. Uncover at 30 minutes, and bake for an additional 10-15 minutes or until browned on the edges of the noodles.
- Remove from the oven and let stand for 5-10 minutes before cutting and serving.