Have you ever wanted your family to slowly make the process of becoming vegan? Interested in just trying a vegan recipe or having a vegan meal once a week? Try Katherine Vooys’ delicious Vegan Lasagna recipe! It will be a family favorite.


You’d Never Know It’s Vegan Lasagna

Prep time: 30 minutes

Cooking time: 1 hour 15 minutes




1 package Yves vegan ground tofu (original or Italian flavor)

1 large green zucchini thinly sliced

1 large yellow zucchini thinly sliced

½ large eggplant thinly sliced

12 white mushrooms thinly sliced

2 cups baby spinach

½ white or red onion chopped

1 jar of tomato sauce

6 gluten free lasagna noodles

1 cup nutritional yeast

1 cup Daiya Pepper Jack Cheese Shreds

1 cup Daiya Cheddar Cheese Shreds



1)     Bring a large pot of water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes (al dente). Drain noodles, and rinse with cold water.

2)     Preheat the oven to 400o F.

3)     Lightly spray a large casserole dish with cooking oil. Place one layer of noodles as a base (use three noodles). Layer the baby spinach and onions. Spread 1/3 of the tomato sauce on top. Add mushrooms and zucchini. Spread 1/3 of the tomato sauce on top.  Add eggplant, ½ cup of nutritional yeast, 1 cup Daiya cheddar cheese shreds, and ground tofu. Place last three noodles on top. Add the last 1/3 of tomato sauce, 1 cup Daiya pepper jack cheese and nutritional yeast.

4)     Cook covered for 45 minutes. Remove the lid for the last 20 minutes. Remove from the oven and let stand for 5-10 minutes.

5)     Garnish with dried parsley and/or vegan parmesan cheese.

6)     Serve with your favourite fresh bread.

7)     ENJOY!

Katherine Vooys is the Clean Vegan, blogging about her progress as a vegan and sharing healthy tips, recipes and thoughts along the way!