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!
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.
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Notes
If desired, you can melt some vegan mozzarella on top of the lasagna or sprinkle with vegan parmesan for serving.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!