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Vegan Summer Lasagna
(Published: )
Prep Time Cooking Time Servings
4 people
  • Pre-cooked lasagna noodles
  • 1 lb. firm tofu
  • 3 c tomato sauce
  • 1 bunch chard
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 tsp Italian seasoning
  • 3 tbsp canola oil
  • 1 onion
  • 3/4-1 lb. mushrooms
  • 1 1/2 c broccoli pieces

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Preheat oven to 375º.

Mash tofu with salt, nutritional yeast, spices, and 1/2 cup tomato sauce.

Chop broccoli and onion finely and sauté in oil. Slice mushrooms, and add to the cooking vegetables after they have softened. When cooked, add to the tofu and mix well.

Grease your casserole pan lightly. Place a layer of noodles down and spoon on layer of tomato sauce. Cover with a layer of tofu and vegetables.

Sliver chard and steam briefly until wilted. Spread 1/2 of chard evenly, over mix in pan and add more sauce.

Repeat with noodles, tofu, chard and sauce.

For the top portion, layer noodles, remaining tofu and sauce. Cook 30-35 minutes.

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