Take Heart!
From Christian Vegetarian Association (CVA)

Amazing Meatout Lasagna
FatFree Vegan Kitchen


1/2 lb. fresh mushrooms, sliced

1 tsp. chopped garlic

2 Tbs. water

2 26-oz jars of spaghetti sauce

9 lasagna noodles (uncooked)

Parma (optional)

black olives, sliced (optional)


10 oz. frozen chopped spinach, thawed

1 lb firm tofu

1 tsp. salt

2 Tbs. nutritional yeast (optional)

1 1/2 tsp. oregano

1/2 tsp. garlic powder

1 tsp. basil

1/2 tsp. rosemary, crushed

1/8 tsp. cayenne pepper


  • Sauté the mushrooms and garlic over medium heat in the water until tender; cover between stirring to keep them from drying out; remove from heat and add spaghetti sauce.
  • Place tofu and thawed spinach in the food processor and process briefly; add the remaining filling ingredients to the processor and blend until smooth.
  • Spread half of the sauce in the bottom of a 9x12-inch pan; place a layer of noodles over the sauce, using three dry noodles, leaving a little space in between them; spread half of the tofu mixture over the noodles; cover with another layer of 3 noodles and then spread the remaining tofu mixture over them.
  • Top with a final layer of noodles and top with remaining sauce; cover the dish tightly with foil and bake for 30 minutes at 375 degrees F; remove foil and bake for another 30 minutes.
  • Remove lasagna from the oven and sprinkle with Parma and sliced black olives (optional).