All-American Lasagna

Having guests? You are sure to satisfy a crowd with this aromatic meal. Just serve with some focaccia bread and sweet corn. They’ll all be asking for the recipe!


12 lasagna noodles


1 24-oz. can tomato sauce

1 6-oz. can tomato paste

1 1/2 tsp salt

3/4 tsp dried oregano

1 Tbsp dried basil

1 tsp onion powder

1 cup water

Ricotta-style filling:

2 lbs mashed tofu

1/4 cup fresh lemon juice

2 tsp salt

2 tsp dried basil

1/2 tsp onion powder


Note: The cheese recipe can be found in the cookbook by searching for cheese.

1. Mix together the tomato sauce, tomato paste, salt oregano, basil, onion powder and water to make the sauce. Simmer for fifteen minutes.

2. Mix together tofu, lemon juice, salt, basil and onion powder to make the filling, put in a separate bowl.

3. Cook the noodles in salted boiling water.

4. Spray the lasagna pan and layer as follows: Sauce, 4 noodles, 1/3 of filling, sliced cheese. Repeat two times. End with sauce. Cover and bake at 375F for 40-45 minutes. Garnish with cheese strips, bake uncovered 5 minutes.


This recipe can be made without cooking the noodles if desired, it may take longer and you may prefer to make the sauce with a little more water.

Use the Pasta Sauce recipe for a lighter, less tomato-ee flavor. Look for it in the entrée section.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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