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.

Carolyn Casner
Source:, July 2018


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

323.8 calories; protein 14.9g 30% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 8.3g 33% DV; sugars 7.7g; fat 10.7g 16% DV; saturated fat 1.2g 6% DV; vitamin a iu 1801.6IU 36% DV; vitamin c 32.9mg 55% DV; folate 57.2mcg 14% DV; calcium 39.9mg 4% DV; iron 4.6mg 25% DV; magnesium 65.2mg 23% DV; potassium 850.7mg 24% DV; sodium 331.1mg 13% DV; thiamin 0.6mg 56% DV.