The Best Tasting Vegan Lasagna Without Tofu Recipe – Meat Lovers Will Love It Too!

Time for some more food recipes I think. It’s getting mighty cold up here in these parts where I live. Right now in the middle of the day it is -31 degrees Celsius or -24 Fahrenheit for my American friends. In fact we’re currently the coldest major city in North America right now. I decided to check around the world and we’re the second coldest city in the world (day time highs as I check now) with a million or more population. Second coldest with a population of 500,000 or more. Only Edmonton to our north is a little colder. Groan ;(

So why am I telling you this, because I want to share a nice and warm vegan lasagna without tofu recipe that will keep the chill away. In fact, meat lovers will love this recipe too.

With this best vegan lasagna recipe we won’t be using tofu but I will give you a few options of ingredients you can change in and out depending on your particular preference. It is super easy, even if you have never made lasagna before you will ace this vegan lasagna with tons of vegetables.

Luigi’s “the Vegan” Lasagna
Why Luigi? Why not, it is an Italian recipe after all. Let’s get busy. Here are the ingredients you need:

1 tbsp olive oil
1 tbsp onion powder
0.25 cup fresh basil chopped or 1 tbsp dry
3 or more cloves of garlic (minced) according to taste
2 10 ounce packages of chopped frozen spinach that has thawed
1 average eggplant diced
8 cups of tomato sauce, you can use pasta sauce too
1 pound of lasagna noodles (dry)
pepper to taste

Get your oven ready by pre-heating it to 375. Of course for this dish you will need a casserole dish or a lasagna pan. Though you can use a 9 x 12 inch baking pan too.

In a frying pan add the olive oil and over medium heat fry up the garlic for just a minute.

Add the eggplant and stir to coat well in the oil and garlic, add in the onion powder and cover the frying pan with a lid and let the eggplant cook for 5 to 7 minutes until tender. Stir a few times during this period.

Add in the fresh basil or dry basil, stir and cover again for about a minute. Take off the head and stir it well.

Cover the bottom of your baking pan or casserole dish with 2 cups of tomato sauce and then layer with 4 or 5 noodles. Feel free to break the uncooked noodles to fit them over the area better.

Cover these noodles with another layer of sauce about 1 cup and then add all the eggplant in a nice even layer and cover with another 1 cup of tomato sauce. Now layer over that 4 or 5 noodles.

Cover these last noodles with another 1 cup of tomato sauce and then cover that with all of the spinach and on top of that another layer of 1 cup of sauce covered by 4 or 5 noodles.

Add the remaining tomato sauce at this time and cover tightly with foil and bake for 40 to 50 minutes. You’ll know the noodles are done when they can be pierced easily with a fork.

TIPS: I like to top the last layer of tomato sauce with Daiya or any other vegan cheese. About 1 to 2 cups works well.

Also, feel free to change out the eggplant with 2 cups of cooked lentils or 2 cups of fake vegan ground meat like Yves Ground Round.