Vegan Lasagna Recipe

This Vegan Lasagna Recipe is packed with veggies and layered with a creamy vegan ricotta sauce. It’s a perfect cozy family meal and is freezer-friendly, to boot!

Lasagna is one of those meals I don’t make very often, but when I do, I remember just how much I love it! Making lasagna can feel like a labor of love, but I can assure you it’s totally worth it. This Vegan Lasagna Recipe is so delicious my husband didn’t even realize it was vegan the first time I made it for him.

The Best Vegan Lasagna Recipe

My secret for making the best vegan lasagna is always to use a high-quality, flavorful tomato sauce and my homemade tofu ricotta recipe. We religiously use Rao’s tomato sauce because it’s flavorful and made with high-quality ingredients. My tofu ricotta perfectly mimics the texture and flavor of real ricotta cheese!

How To Make Vegan Ricotta Cheese

I’ve tried cashew ricotta cheese before, but I prefer using tofu for a few reasons:

1.  Tofu is generally cheaper than cashews, and I always have it on hand.
2. When using cashews, you must remember to soak them overnight, which isn’t required for tofu.
3.  Tofu is much lower in fat and calories than cashews. Both have lots of nutritional benefits, but tofu is a great low-fat, low-calorie food that’s high in protein.

When making a big batch of lasagna, as I did here, I use two packages of firm or extra-firm tofu and blend it in the food processor with nutritional yeast, lemon juice, garlic powder, dried herbs, salt, and a little bit of unsweetened almond milk. It’s smooth, flavorful, and has a texture that is so close to regular ricotta cheese.

Loaded Vegetable Lasagna

Another reason this is the best vegan lasagna recipe is because it’s loaded with so many healthy veggies. As I mentioned above, we love using Rao’s homemade tomato sauce in our lasagna because it has so much flavor and is made with healthy ingredients.  

I also love lightly sautéing my favorite vegetables with some balsamic vinegar and mixing them with the tomato sauce to create one layer. My usual lasagna veggies are onion, garlic, yellow squash, zucchini, red pepper, green pepper, mushrooms, and spinach. You can use almost any veggies you like in this lasagna recipe.

How To Layer Your Lasagna

You can, of course, layer your lasagna any way you like. I’m always a little intimidated knowing what to put where, so I’ll share how I layer mine:

1. Sauce – It’s important to put a layer of sauce down on the bottom of the lasagna pan; if you just start with noodles, they’ll get hard and stick to the bottom. I put 1/3 of the sauce mixture down first.
2. Noodles – I usually use lasagna noodles that don’t need to be cooked beforehand. I just like how easy they are, and I always seem to have them break apart if I try boiling them all together.
3. Cheese – I split the ricotta cheese into two layers instead of three, like the sauce, because it’s richer, so I find it’s nice to have more layers of sauce and veggies to even things out.  
4. Noodles – Add another layer of noodles on top of the cheese.
5. Sauce – I like mine saucy!
6. Cheese – I usually separate the sauce and cheese layers by the noodles, but I didn’t want to make the lasagna too noodle-heavy, so I put them on top of each other this time. You can put an extra layer of noodles here, though.
7. Noodles – One last layer of noodles.
8. Sauce – Putting a last layer of sauce on top of the noodles is really important! If you don’t, the top layer of noodles will dry out, harden, and possibly burn.
9. Cheese Topping – I either reserve some tofu ricotta to put on top or use quality vegan mozzarella for the cheese topping.

How To Make This Vegan Lasagna Recipe

1. Heat a large skillet over medium heat and add the oil, onion, bell peppers, squash, zucchini, and mushrooms. Season with granulated garlic, dried herbs, and salt and pepper, and cook until vegetables are softened, 7-10 mins. Add in the garlic, spinach, and balsamic vinegar and cook until the spinach is wilted and most of the vinegar has cooked off.
2. Add the veggie mixture to a large bowl and pour the tomato sauce.  Mix until combined and set aside.
3. Add all the tofu ricotta ingredients to a food processor and blend until creamy. I like to start the food processor and then slowly add almond milk until the texture is right. Set aside.
4. Start building your lasagna in a 9×13 baking dish. Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, rest of the cheese, noodles, rest of the sauce, 3/4 cup grated mozzarella cheese.
5. Preheat oven to 400 degrees F. Let the lasagna sit on the counter until the oven is preheated, and then cover with tinfoil and place in the oven. Bake lasagna for about an hour until the noodles are cooked through and the sauce is bubbly. I usually take the tin foil off for the last 15 -20 minutes so the cheese can brown a little bit. Let lasagna cool for 10-15 minutes before enjoying it.

Vegan Lasagna Frequently Asked Questions

• How much ricotta does the recipe make? Probably about 3- 3 1/2 cups. I usually use 1 1/2 cups of the tofu ricotta for each cheese layer and then a little bit for the top.
• Can I make lasagna rollups with this recipe instead of a big pan? Sure! Cook your lasagna noodles first, then spread them individually with some tofu ricotta and sauce, roll them up, and place them in a pan with tomato sauce.
• How much lasagna does this recipe make? I use a 9×13 baking dish, and it all fits perfectly. You could also make two and use two 8×8 baking dishes.
• Can I freeze this vegan lasagna? Yes! I recommend securing it in a freezer-safe container, and you can freeze it for about six months. Bake from frozen when baking it off.
• Can I just use spinach instead of all the other vegetables? Of course, you’ll probably want to use an entire bag of spinach since it cooks down quite a bit.
• Do I have to mix the vegetables with the tomato sauce? You can give them their own layer or put them down on top of the tomato sauce.

Have a question that I didn’t answer above?  eave it in the comment section below, and I’ll reply ASAP!

Looking For More Vegan Pasta Recipes?

Lemon Garlic Pasta with Kale

Sun-Dried Tomato Pesto Pasta

Tofu Broccoli Pasta

Pesto Pasta with Summer Vegetables

Vegan Alfredo Pasta

Vegan Lasagna Recipe

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• Author: She Likes Food
• Total Time: 1 hour 45 minutes
• Yield: 10 1x
• Diet: Vegan

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Description

This Vegan Lasagna Recipe is packed with tons of healthy vegetables and a creamy tofu ricotta.  It’s prefect for a cozy family dinner that is also freezer friendly.

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Ingredients

Scale 1x2x3x

• 1 teaspoon avocado oil
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium sized zucchini, diced
• 1 medium sized yellow squash, diced
• 2 cups small diced mushrooms
• 2 cups chopped baby spinach leaves
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon granulated garlic
• 1 teaspoon dried Italian herbs
• 48 ounces tomato sauce or marinara, about 5 cups
• 1 box lasagna noodles, I like to use oven ready (you might not need the entire box
• Salt and pepper

Tofu Ricotta

• 2 (16 oz) packages extra firm tofu, patted dry
• 6 tablespoons nutritional yeast
• Juice of 1 lemon
• 2 teaspoons light miso paste
• 1 teaspoon granulated garlic
• 1 teaspoon dried Italian seasoning
• Plain, unsweetened almond milk
• Salt, to taste

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Instructions

1. Heat a large skillet over medium heat and add the oil, onion, bell peppers, squash, zucchini and mushrooms.  Season with granulated garlic, dried herbs and salt and pepper and cook until vegetables are softened, 7-10 mins.  Add in the garlic, spinach and balsamic vinegar and cook until spinach is wilted and most of the vinegar has cooked off.
2. Add the veggie mixture to a large bowl and pour in the tomato sauce.  Mix until combined and set aside.
3. Add all the tofu ricotta ingredients to a food processor and blend until creamy.  I like to get the food processor started and then slowly add in almond milk until the texture is just right.  Set aside.
4. Start building your lasagna in a 9×13 baking dish.  Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, rest of the cheese, noodles, rest of the sauce, 3/4 cup grated mozzarella cheese.
5. Pre-heat oven to 400 degrees F.  Let the lasagna sit on the counter until oven is preheated and then cover with tinfoil and place in the oven. Bake lasagna until the noodles are cooked through and sauce is bubbly, about an hour.  I usually take the tin foil off for the last 15 -20 minutes so the cheese can brown a little bit.  Let lasagna cool for 10-15 minutes before enjoying.

• Prep Time: 30 mins
• Cook Time: 75 mins
• Category: Dinner, Vegan
• Method: Stovetop, Oven
• Cuisine: Italian