Daiya “cheesy” Vegan Vegetable Lasagna

I decided to make lasagna today after I had realized that I haven’t made lasagna in over 3 years.  I forgot how easy and quick it was to make it.

As always, this is a veganized version of the traditional lasagna.  It is MUCH healthier too!  It is tasty, delicious, “cheesy”, and very filling.


  • 1.5 jars of organic spaghetti sauce
  • 1 package of lasagna noodles (organic whole wheat or brown rice)
  • 1 package of firm tofu
  • 2 cups of fresh spinach
  • 1/2 cup of fresh basil
  • 2 tablespoons of nutritional yeast
  • 1 bag of mozzarella vegan DAIYA “cheese”
  • 1 large eggplant (thinly sliced)
  • 1/2 of a medium sized onion (diced)
  • 1 large carrot (diced)
  • 1 tablespoon of Italian seasoning
  • 1/2 tablespoon of parsley
  • 1 tablespoon of bouillon (vegan)
  • 2 cloves of garlic (minced)
  • 1 tablespoon of grapeseed oil or cold pressed olive oil


  1. Preheat oven to 350 degrees.
  2. Prepare your veggies.
  3. Saute onions and garlic in grape seed oil until the onions are a bit transparent.
  4. Add carrots, Italian seasonings, parsley, bouillon, and tofu.  Note: squish the tofu with your hands until it looks like feta cheese.
  5. Cook together for 5 minutes.
  6. Add spinach and basil.
  7. Cook for another 5 minutes.
  8. In a 9″ x 13″ baking dish, pour a little bit of the spaghetti sauce at the bottom and layer the eggplant, uncooked pasta, tofu, and DAIYA vegan “cheese”.  Note: make sure the all pasta is covered in sauce.
  9. Here is how it looks before it is baked.
  10. Cover and bake for 1 hour and 10 minutes.
  11. Enjoy!

    Sprinkled dried parsley over the bread and the lasagna.

  12. By the way, I served this with home made bread.  Click here for the bread recipe.  Note:  I also added 4 cloves of minced garlic into the bread dough before I baked it.  Delicious!