John Salley’s Lasagna Primavera

January 3rd, 2012

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NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.


  • 8 ounces lasagna noodles
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 cups plain unsweetened soy milk
  • 3 tablespoons nutritional yeast
  • 1 teaspoon ground nutmeg
  • 1 medium red bell pepper, chopped
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 zucchini, halved or quartered lengthwise and cut into 1/2 inch slices
  • 1 pound of firm tofu, drained and patted dry
  • 1 1/2 vegan Parmesan
  • 2 Daiya vegan cheese, shredded
  • 2 packs of beef-less ground beef
  • 1/2 organic sautéed spinach


  • Sauté the onions, garlic, and pepper.
  • Layer the lasagna noodles with all the ingredients.  Be sure to top each layer with cheese.
  • Cook in the oven at 350 degrees F for one hour.
  • Let the lasagna sit for 15 minutes before cutting and serving.
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Mel's comments

We left this in the oven for an extra 15 minutes because we like a really crispy crust and the recipe seemed a little watery.  We were surprised at how the vegan lasagna tasted – better than expected!

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