Silken tofu seasoned with cheesy-tasting nutritional yeast makes a flavorful vegan substitute for ricotta and Parmesan. Whole-wheat noodles and lots of veggies make this version healthier than a typical lasagna. Source:, July 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain.

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, mushrooms, broccoli and garlic; cook, stirring, until softened, 7 to 9 minutes. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.

  • Stir tofu, nutritional yeast and the remaining 1 tablespoon oil together in a small bowl.

  • Spread about 1 cup of the tomato sauce in the prepared baking dish. Top with 1/4 of the noodles and then 1 cup sauce. Dollop 1/4 of the tofu mixture over the top. Repeat to make 3 more layers with the remaining noodles, sauce and tofu mixture.

  • Cover with foil and bake until bubbling around the edges, 30 to 40 minutes. Let stand for 10 minutes before serving. Garnish with basil, if desired.


To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Continue with recipe.

Nutrition Facts

324 calories; 10.7 g total fat; 1.2 g saturated fat; 331 mg sodium. 851 mg potassium; 42 g carbohydrates; 8.3 g fiber; 8 g sugar; 14.9 g protein; 1802 IU vitamin a iu; 33 mg vitamin c; 57 mcg folate; 40 mg calcium; 5 mg iron; 65 mg magnesium; 1 mg thiamin;