This quick & easy Vegan Lasagna is packed with healthy flavor from homemade tomato sauce and creamy tofu ricotta. It's a hearty and delicious vegan dinner that's simple enough to serve on a weeknight!
This tasty vegan lasagna is comfort food at its best!
Lasagna has always been one of my all time favorite meals. In fact, it's our staple main dish for holidays like Thanksgiving and Christmas.
Serve it up with this vegan garlic bread with kale pesto or a fresh salad like this chopped power salad for a complete feast.
This Vegan Lasagna recipe is...
- Hearty and nutritious.
- Easy to make.
- A perfect weeknight meal.
- 100% vegan and vegetarian.
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
How To Make Vegan Lasagna
- Prepare a simple homemade marinara sauce.
- Whip up the creamy tofu ricotta.
- Cook the vegan ricotta with the fresh spinach leaves.
- Assemble lasagna in a baking dish and bake for one hour.
- Finish with a sprinkle of vegan mozzarella or parmesan for extra cheesiness.
- Enjoy!
Full detailed directions are in the printable recipe card at the bottom of this article.
Tips & Variations
Add more "cheese".
If you really like that ooey-gooey melted cheesy lasagna, simply melt some extra vegan mozzarella over the top of your dish. Note that some vegan cheeses can be difficult to melt. I've had good luck with the Follow Your Heart brand!
You can also grate some vegan parmesan over the top of your lasagna when serving.
Give kale a chance.
I used baby spinach to add some fresh flavor and some healthy nutrients to my vegan lasagna. But it works equally well with kale! You may need an extra couple minutes to wilt the kale, as it's a bit tougher than spinach.
Use zucchini noodles
Our recipe calls for lasagna noodles, but you can swap them out for vegetable noodles, like these zucchini noodles, for a low carb twist.
Just use a spiralizer to create long lasagna-noodle-like strips of zucchini. (We love this spiralizer because it comes with the container to catch your delicious vegetable noodles!) Try making noodles out of sweet potato, butternut squash, cucumber, carrots, or beets.
Or check out these other totally crave-able lasagna recipes for even more ideas.
Best Vegan Lasagna FAQs
What do you serve with lasgana?
Lasagna is hearty enough to serve all by itself. But if you're putting together a vegan feast, it pairs especially well with leafy green salads, breadsticks, roasted vegetables, and even fried halloumi are divine.
What's in vegan lasagna?
Good question! This vegan lasagna recipe combines tender lasagna noodles, fresh veggies, tofu ricotta, and a flavorful homemade tomato sauce. It's 100% vegan, and it's also very delicious.
Is vegan lasagna healthy?
Vegan lasagna is certainly healthier than the original dairy-packed version, thanks to swapping the traditional ricotta cheese for protein rich tofu.
If you're on your way to a more plant based lifestyle, be sure to check out our Veggie Kickstart Kit. It's packed with easy and tasty vegetarian dinners, effortless packable lunches, and easy grab-and-go breakfasts. And they’re so good - you’ll never miss the meat again!
Recipe
Ingredients
- 10 oz lasagna noodles ready to bake variety
Tomato Sauce
- 1 tbsp olive oil
- ½ yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp tomato paste
- 28 oz crushed tomatoes canned
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
Tofu Ricotta
- 20 oz extra firm tofu
- ½ cup nutritional yeast
- 2 tbsp apple cider vinegar
- 2 tbsp tahini
- ⅔ cup almond milk
- 1 cup baby spinach leaves
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large nonstick pan over medium-high heat. Add the onion, garlic, and tomato paste and cook for 5 minutes until onions are softened and fragrant. Add the crushed tomatoes, dried oregano, and salt, and cook for a further 3–4 minutes, stirring frequently.
- Add the extra firm tofu, nutritional yeast, apple cider vinegar, tahini, and almond milk to a blender or food processor.
- Blend on a low speed for a few seconds until well combined.
- Transfer the tofu ricotta to a frying pan over medium heat and add the spinach leaves. Sauté for 1–2 minutes or until the spinach wilts, and season to taste with salt and pepper.
- Spread a thin layer of tomato sauce in the bottom of a 9x13 baking dish. Arrange a single layer of lasagna noodles on the bottom of the pan. Spread ½ of the tofu ricotta and spinach mixture evenly on top of the noodles. Add a few spoonfuls of tomato sauce and spread evenly across the filling. Top with another layer of lasagna noodles.
- Repeat with another layer of ricotta-spinach mixture, sauce, and noodles. Spread a thick layer of tomato sauce over the top of the lasagna. (You may have some extra sauce leftover.)
- Bake for 50–60 minutes.
Notes
- If desired, you can melt some vegan mozzarella on top of the lasagna or sprinkle with vegan parmesan for serving.
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