Bob’s Vegan Lasagna


1 package extra firm tofu

1 package firm tofu

2 cloves garlic pressed or minced

1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon salt

¼ teaspoon fresh ground pepper

1 teaspoon lemon juice

8 oz oven ready (no boil) lasagna noodles

2 jars Tomato Basil pasta sauce

½ package Daiya vegan Mozzarella style shreds

¼ cup vegan parmesan

2 packages of vegan crumbles

1 large onion finely chopped




Squeeze the tofu with your hands to remove any excess water.

Crumble it into a bowl and add the garlic, parsley, basil, salt, pepper, and lemon juice.  Mash everything together with your hands or the back of a large spoon.  Place it in the refrigerator for about an hour for the flavors to meld.  (I mix mine the night before I fixed it…)


Heat oven to 350 F. lightly oil a 9 x 13 casserole.


Cook vegan crumbles and onion in nonstick frying pan for about 12 to 15 minutes,  Stirring constantly…In a large bowl add mixture to pasta sauce and mix together.


Spoon a thin layer of pasta sauce in the bottom of the dish before adding crumbles.  Add 3 noodles and one crossway by breaking off a little so it lays flat.  Spread 1/3 of the tofu mixture, and a sprinkle of Daiya cheese, and then a layer of sauce with crumbles.  Optionally, tear 2-3 fresh basil leaves over the layer.

Repeat 2 more times.  Add noodles and top with sauce.  Sprinkle top with vegan parmesan and Daiya cheese.  Cover with foil and bake for 45 minutes.  Uncover and bake another 30 minutes.  Allow it to stand for 10 minutes before serving.


(On top two layers I get 4 noodles across and on end I add a noodle by breaking off a small piece so it fits)