Skinny Vegan Lasagna

Lasagna without meat or cheese is dangerous.  Does it not defy the very definition of lasagna?

I guess that’s a risk I’m more than willing to take.


Consider it lasagna redefined.

I know I’m shocking you all by saying that lasagna doesn’t have a place in my usual meal rotation. It’s kind of an outcast in a crowd of kale salads, oil-free muffins and bean burgers. It’s like the jock in drama club…all meaty and cheesy and clearly not how I roll.  Lucky for me and you, this recipe is cheesy without being cheesy at all. Oh the confusion of it all.

Don’t ask me how, but the mixture of crumbled tofu, loads of hummus and nutritional yeast somehow comes together and does this happy dance to create what looks and tastes just like ricotta cheese.  I’ve had it every night for dinner for four days and I’m still not sick of it. That is extremely rare, my friends. I made lentil soup the other day and let me tell you– it was tasty, but by no means did I want it every day for four days.


I solemnly swear that this lasagna is not only vegan and whole-wheat, but also delish to the tenth degree. It really took me by surprise. I was shocked, in fact. Shocked at how much this tasted like authentic, cheesy lasagna.  I managed to conquer my cheesy lasagna cravings without using cheese. Eeeeeeeeeeee!



This recipe is adapted from Elise’s lasagna chronicles. She makes a mean lasagna. She’s also a genius for thinking to combine hummus and tofu to mimic ricotta, which it does to a tee. Crumbled tofu used as a ricotta sub is nothing new in the vegan world, but her idea to add hummus to mix takes it to a whole other level. I’ve made vegan lasagnas before, but this was favorite by far.

I mean I just die.

Skinny Vegan Lasagna

lightly adapted from Elise’s Sabra-cotti


4.9 from 16 reviews
Skinny Vegan Lasagna
Prep time
Cook time
Total time
Serves: 4
  • 6-9 whole wheat lasagna noodles
  • 1 lb extra firm tofu, drained and pressed
  • 5 oz garlic hummus (heaping ½ cup)
  • ¼ cup nutritional yeast
  • ½ cup chopped spinach (I used frozen that I thawed in the microwave)
  • ½ - 1 tsp garlic powder
  • ½ tsp salt (or to taste)
  • ½ tsp dried basil
  • 1 26 oz jar of marinara sauce
  1. Pre-heat the oven to 350 degrees.
  2. Cook your lasagna noodles according to package directions until they're a bit underdone (mine took about 6-8 minutes).
  3. Meanwhile, in a large bowl, crumble drained tofu with your hands until it resembles the texture of ricotta cheese.
  4. Add in hummus, nutritional yeast, spinach (squeeze water out if using thawed from frozen), garlic, salt and basil. Using your hands, mix ingredients together until a creamy, ricotta-like texture is achieved.
  5. In a baking dish (I used a 7" by 11" but 8" by 8" would work too), pour in enough sauce to cover the bottom. Layer 3 lasagna noodles on top, breaking them if necessary to fit the pan. Top the noodles with enough cheese to cover evenly. If you made 9 noodles, you can make three noodle layers with less cheese. I used 6 noodles and only made 2 layers with more cheese.
  6. Top cheese mixture with more sauce, then noodles again, then more cheese. Top cheese with the rest of the sauce. It's ok if it looks like a lot of sauce!
  7. Bake for 30 minutes and enjoy!


Lasagna without meat or cheese is dangerous.  So dig in.


  1. Sanna says

    Oh my goodness I’m so hungry, and now my mouth is watering! It looks just like real cheese! Not that I particularly like real cheese, anyways. I HAVE to try this sometime!

  2. says

    As much as I LOVE cheese, I am not so sure I want to eat normal lasagne regularly given the amount of cheese required- it’s a bit too heavy! This sounds like a perfect alternative and although part of me is hesitant about combining hummus and marinara sauce, the other part of me wants to give it a shot- I love both separately so why not merge the 2:)!
    Khushboo Thadani recently posted…Channelling my inner Bree Van De KampMy Profile

  3. Amy says

    WOW WOW WOW! Just made this for the fam and it is AMAZING! I’m from an Italian family and let me tell you, this makes the perfect traditional substitute! Even the non vegans will love it. Can’t believe how delicious it is. Only change was using fresh basil and doubled the spinach. Thank you sooo much for posting this!

    • says

      Yayyyy! Thanks so much for reporting back about it, Amy! It’s about time I make this beauty again! Isn’t in so fun fooling all the carnivores? 😉

  4. Natalya says

    I made this last night and it was amazing! I didn’t have nutritional yeast so I omitted it but even without it the lasagna was damn good. I also used fresh basil instead of dried and added a layer of mushrooms. I never would have thought hummus and tofu would make such a good combo. Thank you so much for the recipe! I will definitely be making it again.

    • says

      Awesome to hear, Natalya! I made it recently and threw an entire package of frozen spinach in it! It was a little too much spinach…I didn’t even think that was possible. It’s really good with mushrooms, too!

  5. Monica says

    Thank you for this recipe. This was my first experience with vegan cooking. The dish was a hit! This dish was easy to make. The nutritional yeast was the only new ingredient for me. I found it in the vitamin section of Sprouts. The dish was for my vegan friend but a number of other non-vegan friends enjoyed it as well. My vegan friend said “I’m really digging this lasagna!” He happily and readily took the few leftovers there were home.
    My dh said he didn’t care for the flavors, but he is definitely more of a meat lasagna guy. I will make this again for my vegetarian friends and add a light layer of cheese on top.
    And now, I look forward to incorporating the nutritional yeast in my other cooking (I have so much of it left).
    Thank you again for the great recipe!

  6. Melanie says

    Hi Alexis!
    I’ve just discovered your mouthwatering blog and when I saw the picture of your lasagna I pretty much ran into my kitchen to make it. It was my first attempt at lasagna since turning vegan, but even my non-vegan, cheese-lover family loved it! I used frozen broccoli instead of spinach (didn’t have any) and made my own pasta, but other than that I followed the recipe exactly and it was just delicious. The “cheese” layers turned wonderfully creamy in the oven… Thanks so much for sharing!

    • says

      Thanks for your sweet comment, Melanie! It made my night :) Isn’t in the best when cheese-lovers love vegan stuff? SCORE! Great call on using broccoli instead of spinach…I’m totally trying that next time! Have a fab weekend!

    • says

      You’re welcome to try, but I’m not sure how it would turn out! The tofu gives it lots of body, but I’m sure the cashew cream would have great flavor. Let me know if you give it a try.

      • Karen says

        YAY, tried it and it was delicious. Mixed homemade Cashew Cream and homemade humous, with some nutritional yeast, did layer of tomato sauce, gluten free lasagne pasta, humous mix, then repeated, topped with tomato sauce and bake for 30 mins, was fantastic, very excited. Thanks for the inspiration x

  7. Brodie says

    Wow, am so shocked! So was my husband! He assured me that 1. He was not hungry and had already eaten and 2. Was definitely not tempted to join me in something called “Skinny Vegan Lasagna”. I am not vegan or vegetarian but thought I would give this a shot. I honestly cannot believe how good this is. I would be eating this for the next 4 nights if my husband had left any! We were both amazed by how good this was and it doesn’t give you that awful heavy/sick feeling afterwards that a real lasagna would. Thank you so much for this one, I will definitely be making again and soon! I used Tinkyada gluten free brown rice lasagna pasta which was really tasty and I subbed in half a block of frozen spinich. Delish!

    • says

      Awww thanks so much for your sweet comment, Brodie! I must say, Skinny Vegan Lasagna isn’t the most manly meal in the world :) Glad to know it worked with gluten-free noodles and frozen spinach! Yay!

  8. MaggieP says

    After staring at this recipe for almost 2 months, I finally decided to give it a try. Note: I love all things meat and fat; so I wasn’t so sure how I would end up liking this, especially with tofu & hummus being the star ingredients?! I did not like it, I LOVED IT!!!! I ate about 3 blocks in one sitting. For anyone who is having doubts about this recipe, don’t hesitate and go make it!

    Used all FRESH spinach, garlic and basil + used brown rice lasagne pasta

  9. lovely says

    Do you know the nutritional value of this dish? How many calories /serving? How skinny is it? Anyway, I make this dish all the time and it is easy and very tasty.

  10. Carolyn says

    Just made this and it was awesome! I added a layer of dry-pan sauteed mushrooms to add more meaty umph for my non-vegan husband, and we both loved it. This will be one of our “regular” meals. Thanks!

  11. says

    THANK YOU so much for this amazing recipe! We are doing a 30-day “go vegan” experiment and this recipe made me believe that I can really go vegan and not feel deprived! It was amazingly fabulously delicious, and I am so happy to add this to my recipe collection!
    Christina recently posted…I cheated today…My Profile

  12. Michelle says

    Oh my….sounds delish! I am trying this when the family comes over! I am vegan….my mom is vegan and my 2 sisters are vegetarians. I will have to adjust to make a 13*9 pan. Thanks!

    • says

      I will have to do the same Michelle, as I only have a 13×9 pan. Do you have any suggestions on the best way to adjust the recipe? I appreciate any feedback, thank you!

    • says

      Hi Michelle! Ummm I think you could probably just double the recipe. I honestly haven’t made it for a while so I’m not totally sure. Hope it works well! Let me know :) Enjoy!!

  13. says

    Wow. So good. I didn’t have nutritional yeast, but had a vegan parmesan substitute. Added mushrooms and zucchini. Incredible. Thank you!

  14. says

    Soda is my main drink, seriously. It’s terrible. I have been trying to lose weight but I can’t seem to lose not even one pound because soda is always in my face, everywhere! I just want to know how to give it up because it making me super fat! How do I give up soda?

    • says

      Try drinking La Croix or naturally flavored carbonated water. Start with a soda every other day and then cut back to one a week, until it’s out of your life! It’ll take will power, but nothing great ever comes easy. You can do it!

  15. Jessica says

    Took a chance making this for a party and it WAS AMAZING! So delicious and so easy. Even the big burly meat-eaters liked it. My bf LOVED it. I cannot thank you enough. I added sauteed mushrooms and some meat-free crumbles (made of pea protein –they are good). It tasted JUST LIKE MEAT lasagna. Better even. THANK YOU, thank YOU, THANK you.

  16. says

    I gave up making vegan lasagna a long time ago because it was just too labor intensive to make. Thank you for bring lasagna back into my life! I have to admit I had some serious reservations about using garlic hummas because it’s so strong and my husband is not a big garlic fan. I use a 1/2 cup (but not heaping) garlic hummus, except I removed the garlic chunks in the hummas container and only used the blended part and it was not over garlicky at all! I also, used 1 1/2 cup broccoli frozen, thawed, chopped into small pieces then cooked added to the cheese mixture. Like you I used 6 noodles, using 9 would not have enough cheese mixture. I used spicy pasta sauce. If you want to make a super easy and really delicious lasagna look no further. You will be able to fool people into thinking this was made with dairy!
    Laura Lee recently posted…Apple Cinnamon QuesadillasMy Profile

  17. Aviva says

    Yum! Made this last night and my son and my omni husband loved it! I added mushrooms and a little fresh basil too. Will be making this again 😀

    • says

      It gives a great cheesy flavor! It’s a deactivated yeast packed with B-vitamins and protein. You can find it at health food stores, Kroger, etc. I use the Red Star or Bragg’s brand.

    • says

      Awesome! I’m so glad! I have a recipe coming up for the easiest baked spaghetti with mushrooms and kale and that same tofu ricotta–you’re gonna love it!!

  18. says

    I commented before on how much I love this lasagna. I was so sad when I recently found out my husband can no longer can eat tofu (has a sensitively to it). I didn’t want to give up making this recipe. I decided to swap out the tofu for 1 cup cashew cream and 1 cup Daiya mozzarella cheese. It worked great and it tasted even better the following day! I also add 2 1/2 cups pan fried (burnt) broccoli. Which is a good idea to bulk up the texture since the cashew cream mixture is not as solid as the tofu. I used Hunts spicy tomato sauce.

    • says

      Oh man! Well I’m thrilled you found a replacement! Cashews pretty much make everything better, amiright?! Love the broccoli addition too!

  19. Amanda says

    Has anyone tried freezing?? I would love to pre-make for crazy days! Also as I have not made frozen lasagna before do I bake before freezing? Looking forward to making this tonight, Thanks all :)


    • says

      Hi Amanda! Definitely freeze after baking. Then maybe portion into individual portions and freeze? The baked spaghetti with tofu ricotta would also be a delish choice :)

  20. Arya says

    Making this for the second time tonight. Store didn’t have any happy looking spinach so trying Swiss chard this time around.

    First time I made this it was just for a friend and I. In addition to this I bought a frozen meat lasagna for the several cheese lovers we were with. Not only was the tofu lasagna gone first, but the meat lasagna wasn’t even touched.

    This recipe is really…really good.

    • says

      Awesome!! How cool is it that people were passing up the meat version for the meatless one? I’m posting an epic lasagna rolls recipe on Thursday so keep your eyes peeled!

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  22. Rebecca says

    Just made this and as everyone else has expressed, it’s really great :). I was worried about the tofu because there is always a lingering taste to it but the hummus really seems to kill that bland tofu taste. I doubled the recipe to fit a standard lasagna pan and I added a meat layer. I used cooked kale because I didn’t have spinach on hand, and for the meat layer I sauteed some garlic, onion, vegan ground beef (mushrooms would have worked well too) and zucchini with some salt, pepper and garlic powder. Delicious! I will be making 3 pans of this for my baby shower next month. Thanks for sharing!


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