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Mushroom n Olives Lasagna (VEGAN)

This one-dish lasagna is super healthy and has a unique flavor with the addition of green olives. Mushrooms and swiss chards round off the veggies and tofu is used as the protein making it a completely VEGAN. 
By using readymade lasagna sauce, the assembling of the dish takes under 30 minutes and just 30 minutes to bake. Its the perfect weekend supper with a simple side salad. 
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 8


  • 12 Lasagna sheets whole wheat or lentil or chickpea 
  • 2 cups Lasagna sauce readymade

For Protein layer-

  • 2 cups soft Tofu
  • 1/2 cup non-dairy Milk
  • 1 tbsp Italian seasoning

For Vegetable layer-

  • 1 Onion chopped
  • 3 pods Garlic chopped
  • 1 Green Pepper chopped
  • 1 cup Mushrooms coarsely chopped
  • 1/2 cup Green Olives coarsely chopped
  • 2 packed cups Swiss chards chopped
  • 1 tbsp Basil ribbons


  • Cook the lasagna sheets as per package instructions, drain, drizzle olive oil and set aside

Protein layer - 

  • Mix all the ingredients, season with salt and set aside 

Vegetable layer -

  • Start by sautéing the onions and garlic
  • Add all the vegetables one by one and cook 
  • Finally add the basil

Make and assembly line of 4 things - lasagna, sauce, vegetable layer, protein layer

  • Take a large rectangular glass dish with minimum 4 inches side height. Drizzle some olive oil on the bottom, spread a thin layer of sauce
  • Next layer lasagna sheets, protein, vegetables, sauce - repeat and finish with sauce at the top 
  • Bake in a hot oven at 450 degrees for 30 minutes
  • Serve with a simple side salad.