Meaty Vegan Lasagna | Kid Friendly Vegan Recipes
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Who doesn’t love a good lasagna recipe? Growing up this was one of my favorite family dinners. I didn’t grow up eating red meat or pork, so my mom swapped out the ground red meat for ground turkey. I’m happy to say my whole family has since given up eating turkeys and chickens!! Now when my family makes lasagna it’s 100% vegan :)
For this meaty vegan lasagna I make my own tofu cheese. It’s super easy to make and is more nutritious than store-bought vegan cheese. However, if you are in a time crunch, or really want your family to have a stretchy gooey cheese experience, try the vegan cheese I used in the quesadilla recipe above.
Serves: 6
tofu cheese
  • ½ block of firm organic tofu
  • ¼ cup nutritional yeast
  • 1 tsp apple cider vinegar
  • ½ tsp sea salt
  • 12 lasagna noodles, cooked or “oven-ready”
  • 1 jar of your favorite tomato sauce, or 3 cups homemade
  • ½-1 package Gardein beefless ground (depending on how meaty you like it)
  • 3 cups fresh spinach
  • 2 teaspoons Italian herb blend
  1. To make the tofu cheese, add the tofu, nutritional yeast, apple cider vinegar, and salt to a food processor. Blend until creamy. Season to taste with more salt if necessary.
  2. In a skillet warm 2 cups of the tomato sauce. Once simmering add the Gardein beefless ground, and stir. Cook at a simmer for about 3 minutes.
  3. Preheat the oven to 375°.
  4. Spread about ½ cup of the tomato sauce onto the bottom of a 9x13” casserole dish, then evenly lay out 3 or 4 noodles.
  5. Spread the tofu cheese evenly over the bottom layer, then top with the beefless ground, then layer on the fresh spinach.
  6. Place another layer of noodles over that, and repeat.
  7. Cover the top layer with the noodles, then spread on the remaining sauce and tofu cheese, and any remaining ingredients. Sprinkle the Italian seasoning over the top.
  8. Cover the lasagna with a sheet of aluminum foil, and bake for 20 minutes.
  9. Remove the foil and bake another 5 minutes.
  10. Let it cool about 10 minutes before serving.
Recipe by Sweet Potato Soul by Jenné Claiborne at