Looking for a quick, nourishing, and family-approved meal? This assembly-style, plant-based lasagna is my ultimate crowd pleaser. I make it monthly, year-round—it’s simple, robust in flavor, and absolutely no-nonsense.

✨ Fun fact: My record assembly time is just under 12 minutes!

What makes it special? No cheese, no problem. This lasagna bursts with flavor even without cheese. Traditional dairy is swapped for a robust tofu ricotta, and the umami-packed filling steals the show. You won’t miss the dairy—and neither will your guests.

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🛒 Ingredients

For the filling:

• 1 block firm or extra-firm tofu, drained and mushed
• 1 box mushrooms (any variety), washed and pulverized by hand
• 1/2 small onion, diced
• 1 bag frozen chopped spinach, thawed and drained
• Seasonings & condiments:
  • Balsamic reduction
  • Soy sauce
  • Truffle salt
  • Italian seasoning
  • Nutritional yeast (aka “nooch”)
  • Granulated garlic
  • Granulated onion
  • Paprika

For assembly:

• Rao’s marinara sauce (or your favorite marinara)
• No-bake lasagna noodles
• 1/2 cup vegan shredded cheese (optional, for presentation)

Optional nutrient boost:

• Lentil, bean-based, or whole-grain no-bake noodles

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⏱ Prep & Cook Time

• Assembly: 10–12 minutes
• Bake: 45–55 minutes
• Total: ~1 hour

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🥣 Instructions

1. Prepare the filling:
   Combine tofu, mushrooms, onions, and spinach in a large bowl. Add seasonings generously: balsamic reduction, soy sauce, a large pinch or two of truffle salt, Italian seasoning, 1/3 to 1/2 cup nutritional yeast, granulated garlic, granulated onion, and paprika. Mix thoroughly.
2. Layer the lasagna:
   • Preheat oven to 375°F (190°C).
   • Spread a thin layer of marinara sauce in a Pyrex or baking dish.
   • Add a few sheets of no-bake noodles.
   • Spread a layer of the tofu ricotta filling over the noodles.
   • Add more sauce, then repeat layers until the lasagna is three layers thick.
3. Top and bake:
   • Finish with a generous layer of sauce, ensuring it drips into the corners for full moisture.
   • Sprinkle with nutritional yeast, vegan shredded cheese, extra Italian seasoning, another pinch of truffle salt, and any leftover diced onions.
   • Cover with foil and bake 35–40 minutes.
   • Remove foil and bake 10–15 minutes more until bubbly and noodles are fully cooked.
4. Serve & enjoy:
   Slice hot and serve on its own or with a simple green salad.

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This plant-based lasagna is quick, robust, and utterly satisfying. It proves that plant-based comfort food can be just as indulgent as traditional lasagna—without any cheese!