Vegan Lasagna
"Lasagna is the ultimate comfort food - does anyone else agree? I wanted to recreate my own with Muir Glen and The Feedfeed using vegan version using gluten-free lasagna noodles, Muir Glen Organic Fire Roasted Tomatoes, marinara sauce, tempeh, mushrooms, dairy-free cheese, and spices. #sponsored. Let’s just say, you won’t even miss the traditional lasagna you probably grew up with made with ground meat and ricotta cheese. This Vegan Lasagna is packed full of flavor and makes for the perfect warm winter dish. Muir Glen has always been my go-to brand of canned tomatoes! I found them at my local coop (Lakewinds in Minnetonka). I grew up supporting coops and still do because I love their values and what they stand for, especially their concern for the local community. #feedfeed #MuirGlen #MyMuirGlen"
-- @livingwellwithnic
A Note from Feedfeed

Nicole from Living Well With Nic created this recipe using Muir Glen Diced Fire Roasted Tomatoes No Salt Added.  She found all the ingredients at Lakewinds Food Co-op in Minnetonka, MN! You can find your local co-op here and try this recipe too. 


Prep time 20mins
Cook time 45mins
Serves or Makes: 10


  • 1 tablespoon avocado oil
  • 8 ounces tempeh, finely chopped
  • 2 tablespoons coconut aminos
  • 1 (25.5 ounce) jar Muir Glen Marinara Sauce
  • 1 (14.5 ounce) can Muir Glen Organic Fire Roasted Tomatoes
  • 1 cup mushrooms
  • 8 ounces vegan mozzarella, grated
  • 2 tablespoons nutritional yeast, plus more as needed
  • 1 (10 ounce) box gluten-free lasagna


  • Step 1

    Preheat oven to 375˚F. Set out a 9x13 inch or similar sized pan and lightly grease with olive oil. Begin by preparing your sauce. Heat a large pot over medium heat. Once hot, add oil, tempeh, and mushrooms and begin sautéing, stirring occasionally, for about 3 minutes.

  • Step 2

    Add coconut aminos and continue sautéing for another 5 minutes.

  • Step 3

    In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (otherwise skip this step). Once boiling, add a pinch of salt then add lasagna noodles. Cook according to package instructions (don’t overcook). Then drain and set aside.

  • Step 4

    Next, add your marinara sauce and Muir Glen Fire Roasted Diced Tomatoes to the tempeh and mushrooms and stir to combine. Cook on low for about 5 minutes. Add nutritional yeast as well. Turn off heat and set aside.

  • Step 5

    To begin assembly, add a thin layer of sauce to your baking dish. Then add a layer of the cooked pasta noodles (or uncooked noodles if using no-boil). Top with a handful of cheese and spread into an even layer.

  • Step 6

    Add another layer of marinara sauce and use a spoon to spread over the cheese layer to coat. Then add another layer of noodles. Top with more cheese and spread into an even layer.

  • Step 7

    Add another layer of marinara sauce and spread into an even layer. Then top with another layer of noodles and remaining cheese, and spread into an even layer. Top with another layer of marinara sauce and spread into an even layer.

  • Step 8

    Top with another layer of noodles and top with remaining sauce. Optional: Top with additional vegan cheese.

  • Step 9

    Transfer to the middle rack of your preheated oven and bake for 40-45 minutes uncovered, or until the sauce is bubbly and/or the edges are browned.

  • Step 10

    Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy.