With hundreds of 5-star ratings, this easy Vegan Lasagna recipe really is the best ever. Life-changing hummus tofu ricotta makes it taste just like classic cheesy lasagna! Each slice packs 20g of protein. It's kid-friendly and a favorite with all eaters, vegan or not. One of the most popular recipes on my site!
I tell you no lie when I say this is the best vegan lasagna recipe on the internet. Reader Penny in the comment section says, "Not just the best vegan lasagna ever, but the best lasagna ever. Even my husband who swears he hates tofu raved about it."
It's no surprise that this is one of the most popular recipes on my blog and my personal favorite! It's uncanny and quite shocking how much the tofu ricotta tastes like actual ricotta. You must try it in my vegan stuffed shells and vegan lasagna soup, too!
Case in point: out of all my vegan recipes, my meat and potato loving husband requests this one on repeat. Every time I make it everyone asks for the recipe.
- How to make vegan lasagna
- Key ingredients
- Tips for success
- Is vegan lasagna healthy?
- Can I use no boil noodles?
- Can I make this gluten free?
- Why let lasagna rest?
- Does it freeze well?
- How to reheat
- Can I make it in advance?
- More vegan Italian-inspired dishes
How to make vegan lasagna with the best ricotta
This is one those "there's no way in heck that's vegan" moments. But it is! The tofu ricotta made with hummus (no cashews!) totally sets this apart from all the rest. It adds amazing creaminess plus a protein boost. And it's even better on day two!
- First, boil your noodles according to the package directions, then drain and set aside. If using no-boil noodles, you can skip this step.
- Meanwhile, press your tofu to make the tofu ricotta until crumbly.
- Mix together hummus, pressed tofu, garlic powder, and salt.
- Sauté any vegetables you're using until softened.
- Add 1 cup of marinara sauce to the baking dish, just enough to cover the bottom.
- Layer 4 noodles on top of sauce and cover with a handful of vegetables and ricotta.
- Repeat until you have 3 layers. Cover with foil and bake for 30 minutes, until noodles are softened. Let it sit for 15 minutes then slice and devour!
Key ingredients
- Lasagna: You can use regular noodles and boil before assembling or no-boil noodles. Whole wheat, regular, or gluten free work great.
- Marinara sauce: True story, I use an entire 40oz jar of my favorite Rao's marinara or Kirkland brand from Costco. I love sauce! Two 25oz jars also work. The key is to use a high quality sauce with amazing flavor. I look for San Marzano tomatoes, extra virgin olive oil, and onions as the main ingredients versus tomato paste or puree. No added sugar is a bonus!
- Extra firm tofu: This is key for ricotta texture and creaminess. Make sure it's drained of water and pressed. There isn't a substitute here!
- Garlic hummus: I love the flavor of garlic hummus, but class flavored hummus works great too. This makes the ricotta nice and creamy and adds great flavor.
- Vegetables: Mushrooms, spinach, zucchini, peppers, broccoli, shredded carrots, peas...any of your favorite veggies work well here! Just be sure to cook them down so the lasagna isn't watered down. Basil is optional in the ricotta but I love the depth it adds.
- Nutritional yeast: This is important for cheesy flavor and really helps this taste like "regular" lasagna!
- Garlic: I use garlic powder for ease but you could also sauté 3 cloves of fresh garlic and addd to the veggies instead.
- Salt: For rounded out flavor.
Tips for success
- Use a delicious sauce: Make sure to use a high quality sauce that you love the taste of for best results. It makes a big difference in the flavor!
- Season to taste: Make it your own by adding Italian seasoning, red pepper flakes, or fennel seeds. Tofu is an amazing canvas for extra flavor! (Though if your sauce tastes great as is, this won't be necessary!)
- Press tofu: You don't want extra liquid from the tofu making the lasagna watery. If you don't own a tofu press, you can wrap tofu in a kitchen towel (or paper towels) and place books on top to drain the water out. I usually drain it for about 20 minutes.
- Cook vegetables well: We don't want any extra water from the veggies, so be sure not to add them raw and instead cook them down first.
- Don't skip the nutritional yeast: It may be tempting to omit this if you haven't heard of it, but this adds important cheesy flavor to mimic ricotta. It's affordable and you can find it any grocery store!
Is vegan lasagna healthy?
This Dietitian says you bet! This recipe is loaded with nutrition and is super filling. It is far lower in fat and calories and higher in protein and fiber than traditional lasagna. It packs whole grains, protein, and healthy fats all in one stellar vegetarian meal.
- B vitamins: Nutritional yeast a good source of environmentally sustainable protein and energizing B vitamins, notably B12, which is great for vegans as B12 is only found in animal products and fortified plant products.
- Protein: One slice (for 9 servings) has a nearly 20 grams of plant protein.
- Fiber: Each slice has almost 7 grams of fiber to help you stay fuller for longer.
- Calcium: Tofu is an excellent source of calcium.
- Potassium: Tomato sauce is loaded with potassium and is an affordable way to boost vitamin intake! and filling fiber from the veggies and whole grain noodles. Plant-powered protein, oodles of veggies, and healthy fats---gang's all here.
Can I use no boil noodles?
Yes! In fact, I used no boil noodles in these photos. Sometimes I'll use whole grain lasagna noodles that I boil just until al dente, but you can definitely use oven ready noodles to save time and skip boiling.
Can I make this gluten free?
Yes, I do all the time! Just use gluten free noodles like this brown rice pasta or this green lentil one for extra protein and to make it grain free.
Why let lasagna rest?
Letting the lasagna sit once it comes out of the oven before serving helps the flavors come together and helps it hold together when you dig in. I know it's tough, but try to wait 15 or ideally 20 minutes before eating!
Does lasagna freeze well?
Yes! Freeze the cooked and cooled lasagna tightly wrapped with foil for up to 3 months. You can also bag individual portions and freeze for single servings. This recipe is great for new moms!
You can also freeze the pan of uncooked lasagna, then when you're ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.
To store: Lasagna will keep in the refrigerator for up to 5 days.
How to reheat
Reheat refrigerated leftovers in the microwave for one to two minutes, or until hot.
Reheat from frozen by letting it defrost in the refrigerator overnight and baking the next day. Note that it may take longer to bake depending on how thawed it is.
Can I make it in advance?
For sure! You can make this up to one day in advance. Simply assemble the lasagna per the recipe. Instead of baking, wrap tightly with foil and refrigerate until ready to bake the next day. If possible, remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature before baking.
More vegan Italian-inspired dishes
Please let me know how this vegan lasagna turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.
Click here to see the step-by-step web story instructions for this recipe!
Print
Homemade Vegan Lasagna with Tofu Ricotta
- Prep Time: 35 mins
- Cook Time: 30 mins
- Total Time: 1 hour 5 mins
- Yield: 9 pieces 1x
- Category: Main Meal
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
With hundreds of 5-star ratings, this easy Vegan Lasagna really is the best ever. Life-changing dairy-free tofu ricotta makes it taste just like classic cheesy lasagna! It's kid-friendly and a favorite with all eaters, vegan or not.
Many readers think this tastes even better the next day. For less lasagna, you can cut this recipe in half and bake it in an 8x8 inch baking dish. Check out the comment section for variations!
Ingredients
For the lasagna:
- 12 lasagna noodles (regular, whole grain, gluten free, and no boil all work)
- 1 tbsp extra virgin olive oil
- Optional: 1 chopped zucchini, 8oz sliced mushrooms, 2 cups spinach
- 2-24oz jars marinara sauce (feel free to use less, but I like mine saucy!)
For the tofu ricotta:
- 2-14oz pkg extra firm tofu, drained and pressed
- 1 10oz tub roasted garlic hummus (1 heaping cup)
- ½ cup nutritional yeast
- 1 tsp fine sea salt
- 1 tsp garlic powder
- Optional: ¼ cup fresh basil, finely chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Press tofu (I like to do this ahead of time).
- If using no-boil noodles, proceed to step 3. If using noodles that need to be cooked, bring a large pot of salted water to a boil. (A splash of olive oil helps prevent the noodles from sticking together!) Add noodles and cook just until al dente. Drain and set aside.
- While the noodles boil, cook the veggies. Heat oil over medium heat in a large skillet. Once hot, add zucchini and mushrooms plus a pinch of salt and pepper. Cook for 5 minutes, stirring often, until softened. Add spinach and sauté for another 3-5 minutes. Remove pan from heat.
- Crumble pressed tofu into a medium mixing bowl. Add hummus, nutritional yeast, salt, garlic powder, and basil if using. Use your hands to combine until it resembles creamy ricotta.
- Add 1 heaping cup of marinara to the bottom of a 9x13 inch baking dish, spreading it evenly. Top with about 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end, depending on the size).
- Top evenly with half of the ricotta mixture and half of the vegetable mixture. Top with 1 ½ cups or more of sauce. Repeat with another layer of noodles, the rest of the tofu mixture, and remaining veggies.
- Top with one last layer of noodles and another 1 ½ cups or more of sauce. Top with a sprinkle of nutritional yeast.
- Cover dish with foil and bake for 30-35 minutes, or until noodles are softened. Oven times may vary depending on the noodles used. Let lasagna rest for 15 minutes before eating! Lasagna will keep in the refrigerator for up to 5 days.
Notes
GLUTEN-FREE: I love using this brown rice pasta or this green lentil one.
FREEZE: Freeze cooked lasagna tightly wrapped with foil for up to 3 months. You can also freeze tightly wrapped individual portions and reheat from frozen in the microwave. You can freeze the pan of uncooked lasagna as well, then when you're ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.
Keywords: vegan lasagna
Stephanie says
Oh my goodness! So good! This is the best lasagna I have had. Thanks for the great meal!
★★★★★
Laurie says
Outstanding recipe! My family loved it!
★★★★★
Alexis Joseph says
Yayy thanks so much, Laurie!
Matt says
Hi, if I wanted to substitute chopped peppers and broccoli for the zucchini and mushrooms, do you have a recommended amount I should use of those? I wasn't sure if I could just directly convert the amounts or if I should use more/less. Also, would you recommend changes to any of the cooking times on the skillet or in the oven?
Thanks!
Matt
Alexis Joseph says
Hi! Those should work fine in the same amounts! You just want to cook them until the water is gone and they're somewhat tender. Enjoy!
Kathy says
I made this for Christmas and I can't believe how good it was. The tofu ricotta is outstanding. I have one in the family who doesn't like mushrooms, so I substituted a summer yellow squash and 1/2 a small red onion, all cooked with the zucchini and 3 cups of spinach instead of 2. I also used more sauce as Alexis likes: One 32-ounce Rao's and one 24-ounce Barilla marinara. I especially doubled up on the top so my dry noodles would soften. I threw a little vegan mozzarella shreds on top for looks only. It's not needed but looked pretty. Today is the second day and the flavor might be even better than yesterday--hard to say since so little of it is left. Thank you for this fantastic recipe.
★★★★★
Alexis Joseph says
Yayyy!! Those veggies sound delish. And yum to extra sauce! Thanks for the glowing review, Kathy--it means so much.
Danielle says
I use the tofu ricotta recipe from this lasagna, but I make my lasagna noodles free. I slice zucchini and eggplant into 1/4 inch rounds. I bake them in the oven at 375 for about 10 minutes each side. I proceed to layer sauce, zucchini slices, tofu ricotta, and vegan parm (from Miminalist baker). I do that layering 2-3 times alternating between the zucchini and the eggplant. I don't miss the noodles at all. I like adding the hummus in the tofu ricotta. Thanks for the idea!
Alexis Joseph says
Perfect, such a fun idea to eat more veggies!
Theresa MacDougall says
I just made this recipe for the second time! I LOVE IT! It’s easy. I doubled the mushrooms though and added a bit of vegan mozzarella to the top.
★★★★★
Alexis Joseph says
I'm here for the double shrooms!!
Stephanie says
I want to thank you for this recipe! The tofu ricotta is amazing. My parents came back for 3rd helpings. I am so happy that the first vegan lasagna recipe I ever tried was a complete hit!
★★★★★
Alexis Joseph says
Third helping?? That's so awesome!
Geneva Ayte says
Great recipe. One important fact, though: Some oven-ready (no-boil) lasagna noodles contain EGGS. So vegans would want to check the label carefully.
★★★★★
Alexis Joseph says
Oh interesting, I've never seen eggs in lasagna! Good to know. Thanks for the review!
Geneva Ayte says
Traditional lasagna calls for beating raw egg into the ricotta to get it to firm up. I know this from my childhood in an Italian-American household! 🙂
Fast forward to adulthood:
This is from the label from Barilla oven-ready:
"INGREDIENTS: SEMOLINA (WHEAT), DURHAM WHEAT, FLOUR, EGGS"
As I said, your recipe is great! I use it regularly as a matter of fact. But because I try to keep strictly vegan, I peruse labels. As the result, I am using DeLallo whole wheat, oven-ready lasagna noodles which is simply made of whole wheat semolina. (The "may" warning on eggs and soy is there owing to the equipment used; I am sure you are familiar with this.) Keep up the excellent culinary work. You have a gift!
Alexis Joseph says
Ahh good to know, thanks for the tip and for your kind words Geneva! I'm gonna keep an eye out for that DeLallo one 🙂
Cindi says
I plan on making this meal this week. Is it really 2 14 oz blocks of tofu or just 1. Thank you
Alexis Joseph says
It is 2.
Kathleen Tol says
Is there a substitute for tofu in this recipe? We are on a very strict diet - no sugar, no meat, no processed foods, no soy, no dairy unless it has active cultures…my husband probably shouldn’t eat spinach because he has calcium oxalate kidney stones - it is difficult - the foods on the plant-based cancer diet are the opposite of the foods on the calcium oxalate kidney stone diet - the urologist told him not to eat anything green…
★★★★
Alexis Joseph says
Unfortunately since it's the base of the ricotta, tofu is essential. I know certain diets can be so tough with recipes. If you can do cashews, I've seen some vegan lasagnas with cashews online that may be worth a shot!
Gina says
Oh. My. Goodness! I made this to take to a potluck for those of us who cannot have meat, dairy, or gluten. Everyone who ate it said it was by far the best lasagne they've EVER had, and I agree with them. This is now my go-to lasagne and I have no fear at all about serving it to meat eaters. Thank you so much!!
★★★★★
Alexis Joseph says
You're the best, thank you SO much for the kind review, Gina!!
Carla says
Made this tonight and it is delicious! I was worried that it would be too much tofu ricotta but nope! It was perfect. I am sure I could serve it to my non-vegan family members and they wouldn't know the difference. I only added spinach as my veggies sauteed with some onions. Thanks so much.
★★★★★
Alexis Joseph says
Ohhh that sounds perfect. Thank you for letting me know, Carla!
Sue says
I forgot to add, it was delicious the next day, freezes great!!
★★★★★
Sue says
I have made the vegan lasagna twice. Once as a test run for my husband and I, we are not vegan, but working towards being more plant-based. The second time for my guests that were vegans. This will be my go to lasagna from now on. We were really impressed with the tofu ricotta!
I used yellow lentil and brown rice gluten free no boil noodles - I did follow the baking instructions on the box for the noodles as it is a higher temperature oven and it turned out great. I used one 24 ounce jar of a cheap marinara and one 32 ounce jar of Rao’s Arrabitta marinara, it has a little spicy kick. For the vegetables I roasted thin sliced zucchini and carrots. I would highly recommend this recipe!!
★★★★★
Alexis Joseph says
So smart to mix marinaras, I do that sometimes too! Aren't those lentil noodles awesome? I'm so glad this is a keeper for ya!
Chloe says
I made this recipe a few years ago and my (non-vegan) boyfriend has been asking me to make us a vegan lasagna for weeks so I found the recipe again. It’s super easy and came out incredibly. He was raving all night and again this morning as he ate it cold straight out of the dish! Will definitely be keeping this recipe to make again.
★★★★★
Alexis Joseph says
Hooray! So glad this was a hit for you and your boyfriend, Chloe!
Lisa K says
Wow! Outstanding! I added one crumbled Impossible sausage to the veggie mixture and a a sprinkle of vegan mozzarella on top. Delicious! I'll be making it again with different veggies.
Sidenote, I kept telling my carnivore husband and son that they could try it but probably wouldn't like it (a little reverse psychology, heh). My son insisted on tasting it and ended up eating a whole piece. "Mom, this is really good!" That's all a mom needs to hear.
Thank you for sharing this recipe!
★★★★★
Rashidah says
I am making this for at least the 10th time. Crowd pleaser every time. It takes me about an hour to prep and get in the oven (I boil my noodles), but it is so worth it. Thank you!
★★★★★
Alexis Joseph says
Hooray for being a crowd pleaser! Thanks so much, Rashida 🙂
Dylan says
One of my go-to recipes! I make this so often and am never disappointed!
★★★★★
Alexis Joseph says
Yayyyy thanks so much, Dyl!
Mollie says
Holy moly. This was so so good. My husband will not touch tofu usually, but he enjoyed this so much! And it was surprisingly easy to throw together!
★★★★★
Dale Moman says
This lasagna is awesome! My entire family loved it. Two of us are vegan and two are not. Will definitely be on our meal list of favorites!
★★★★★
Alexis Joseph says
Heck yes, thanks Dale!
Chanda says
This is the yummiest lasagna I've ever made. I absolutely love giving it to my kid and his friends...who hate vegetables...and seeing the looks on their faces after I tell them its vegan. Best thing is that it's also super easy to make. Thank you!
★★★★★
Randi says
I figured since I've made this recipe a million times now I should write a review 🙂 This is my "go-to" for when I have non-vegans over for dunner, or if I'm making dinner for another family bc mom is busy bc of what ever reason (sick kids etc). Super easy and you can use any veggie you like! I have used a combination of, eggplant, mushrooms, squash, zuchinni, spinach. You can add some vegan crumble if you like too! I've made it with edamame lasagna noodles as well as regular noodles. The tofu ricotta is easy and you can use it in many things, stuffed shells etc. You can melt vegan mozzarella on top and parm too! Anyways, such a great recipe!!! Thanks again!!
★★★★★
Alexis Joseph says
Ohhhh I need to try with eggplant! Thanks for your awesome feedback, Randi!
Stacey Baker says
OMG, this is THE BEST lasagna ever!
Had I known about this before I went vegan, I'd have been eating it long ago.
You DEFINITELY need to make this!
Now if anyone asks about lasagna, I give them this link.
(The first time I made this was July 2018, but have never left a comment... although I do post on IG with credits.)
★★★★★
Alexis Joseph says
You're the best Stacey, thank you soooo much!!!
Joan Reding says
I make this a lot but I don’t think I have ever left a comment. I sometimes add vegan mozzarella on top but it is still delicious without it. A crowd pleaser for sure!!
★★★★★
Alexis Joseph says
Fabulous, thank you so much for letting me know Joan!
Sheri says
Making this again after enjoying it previously. For a topping that adds some nice texture, I like using crumbled walnuts mixed with nutritional yeast and a bit of salt. Also added some lime juice to the ricotta for a bit of zing. Many thanks for the recipe. 🙂
Alexis Joseph says
Ohhh that sounds absolutely perfect!
Abby says
This recipe was absolutely delicious, and SO easy to make! Highly recommend (and this is coming from an avid meat-eater).
★★★★★
Morgan says
This has become a classic go-to in my cookbook!
★★★★★
Alexis Joseph says
Yayyyy thanks so much, Morgan!
Marni says
My guests and hubs could not stop RAVING about this. Though we are all vegans, we agreed that no meat eater would think there's not cheese in the recipe. The tofu mix was so good that I snacked on it while the noodles were cooking. We did melt some Follow your heart vegan mozzarella on top after the 30 minute cook time.... was just the "t*ts!!to!!! We've got lunch for several days! Can't wait to eat it again!
★★★★★
Alexis Joseph says
Ahhhh you made my day! Thanks SO much for the wonderful review, Marni 🙂
Rachel says
Can't wait to try this!! Store-bought vegan ricotta is so crazy expensive that I never make lasagna :(. You just changed my life!
★★★★★
Alexis Joseph says
Yessss so excited!
Joanne says
Our absolute favorite lasagna, and my husband's favorite meal of all! Not only is it super flavorful, it's also incredibly easy and comes together super quick. Thanks, Alexis.
★★★★★
Alexis Joseph says
You're the best, thanks so much Joanne!
Jill says
Made this tonight with a couple tweaks, my husband said it was one of his favourite meals I’ve made!
★★★★★
Alexis Joseph says
Best compliment ever!!
Christa says
My friend made this for me a few years back and I’m finally going to try it myself with gluten free noodles. I remember it being delicious! Quick question - how is the estimated sodium content so high? It doesn’t seem like anything has sodium except for what is added.
Thanks!
Alexis Joseph says
The marinara sauce and hummus have a good amount of sodium! The nutrition is always an estimate, keep in mind as it will depend on the specific brands you use.
Jean says
Since switching to plant based eating I have been looking for a meal that I could feel confident serving to my meat preferring friends and family. I found it here. This lasagna is the best I have made; not the best vegan lasagna, the BEST lasagna of any kind. Can't wait for my next dinner party. Thank you so much for this wonderful recipe.
★★★★★
Alexis Joseph says
That is the ultimate compliment, thank you TONS Jean!!
Vicki Johnson says
This Vegan Lasagna is absolutely amazing! I made it for a family birthday gathering and everyone loved it. My son is allergic to mushrooms so I substituted chopped green & red peppers. This is actually the best lasagna I've had...ever...vegan or meat-based. I will definitely be making this again. Thanks so much for the fabulous recipe!
★★★★★
Alexis Joseph says
Mmmm I love the pepper substitution! Thank you so much for taking the time to write such a thoughtful review, Vicki. It means so much!
Dayna says
Can you not boil the noodles before and just assemble and bake, but for longer? I usually make non vegan lasagna without boiling the noodles first and then it cooks for an hour and I add extra sauce so that it helps cook the noodles and doesn't soak everything up since the noodles are basically "raw" to start....
Janell says
We agree with your hubby! I always make your Hummus Ricotta for all my pasta dishes that call for ricotta! Thank you for a great recipe.
Alexis Joseph says
WAhoooo!
Angenette Frink says
Seriously?!! This vegan lasagne is AMAZING! If I don’t put this away now I’m afraid my husband and I will gobble it up in one sitting 😆 Thanks so much for creating this recipe!
★★★★★
Alexis Joseph says
Hhaahah that is amazing. Looks like you better make a double batch next time! Thanks so much, Angenette.
Emilia says
This has become my go-to lasagna recipe. So hearty and delicious!!
★★★★★
Alexis Joseph says
Amazing, thank you for letting me know you love it, Emilia!
Susan says
This recipe is WONDERFUL! I make it with regular lasagna noodles and sadly skip the mushrooms because there are no fans in the house besides me. The first time I made it I didn't notice that it should be covered with foil before baking, but it was still fine - maybe better, less watery than the second time? Will cover it for the last part of baking the next time - and there will be a next time. This recipe provides all of the satisfaction of lasagna without the heaviness of cheese. Delicious.
★★★★★
Alexis Joseph says
Good call about the foil! I'm thrilled this has become a staple for ya, Susan 🙂
Jordan says
Best vegan lasagna!! I have made it for many holidays and gatherings. Everyone loves it and many ask for the recipe!
★★★★★
Alexis Joseph says
That's the best news ever, Jordan! I so appreciate you making and sharing them 🙂
Maria says
The recipe name says it all! This truly is the best vegan lasagna. I've made it several times now and it's always a hit. It makes great leftovers, too!!
Alexis Joseph says
You made my day, thank you tons for letting me know this was a hit, Maria!
Kristine says
This is our go to lasagna recipe now! It is so good. We make it for special occasions and holidays meals. Thank you so much for this recipe!! Can't wait to try the lasagna soup!
★★★★★
Alexis Joseph says
Yayyy!!!!
Toby says
Made this last year for a vegan Thanksgiving guest. I was astonished by how delicious it was. Repeating it this year, it was that good.
Alexis Joseph says
Thanks a ton, Toby!
Katie Daniels says
I’ve been vegan for over seven years, which means I’ve tried a lot of lasagna recipes. This one is by far the absolute best! Everybody loves it, even meat eaters.
Joan Reding says
I make this a lot! My meat-eating family and vegan friends alike rave about it! So delicious! I use Barilla gluten free oven-ready lasagna when I make it gluten-free