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I wanted to make something for dinner this Sunday that was nice and warm since it was actually cold outside and something that I could keep in containers for lunch the rest of the week. I hadn’t made lasagna in a while and it seemed like the perfect thing to make. If I hadn’t of known it was vegan I wouldn’t have guessed there was no cheese in it! My fiance even enjoyed it!

Vegan Lasagna

Servings: 8

Prep/Total Time: 60 min

Nutrition Info: Calories-320; Fat-11g; Cholesterol-0mg; Sodium-512mg;Carbohydrates-50g; Fiber-12g; Protein-13g; Sugar-10g


  • 1 green bell pepper, chopped
  • 2 cups mushrooms, chopped
  • 1/2 sweet onion, chopped
  • 1/2 cup cherry tomatoes
  • 3 cups spinach
  • 28oz crushed tomatoes in sauce
  • 12 oz tomato sauce, no sodium added
  • 6 oz tomato paste
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 2 cups cannellini beans, drained
  • 1/2 cup pumpkin puree
  • 2 cups Daiya Mozzarella Shreds
  • 3 Tbsp nutritional yeast
  • 1/4 cup fresh parsley, chopped
  • *salt, pepper to taste
  • 9 whole wheat pasta noodles cooked according to directions


  1. Heat the oven to 350
  2. Combine the first 4 ingredients together in a bowl
  3. Combine the crushed tomatoes, tomato sauce, tomato paste, salt, pepper, garlic powder, oregano and basil in another bowl
  4. Combine the cannellini beans, pumpkin puree, 1 3/4 cup mozzarella cheese, nutritional yeast, parsley, salt and pepper to taste in another bowl
  5. In a lasagna pan, layer some of the sauce on the bottom, top w/ 3 noodles, “cheese mixture”, mixed vegetables, spinach and sauce, finish with noodles and remaining 1/4 cup Daiya cheese
  6. Cover with aluminum foil and cook for 45 minutes, uncover and cook for another 10 minutes. let sit for 15 minutes before cutting and serving