The Best Vegan Lasagna is an amazing meatless, dairy-free lasagna packed with a hummus tofu ricotta that’ll please any carnivore!
This is one those “there’s no way in hell that’s vegan” moments. THE MOST MOMENTOUS OF MOMENTS.
It was a proud, proud moment when my carnivorous boyf and I first sank our teeth into this luscious, best ever vegan lasagna. The truth is that I’ve been making a version of this delicacy for years, and if you’re a loooooong time Hummusapien reader, you remember.
My Skinny Vegan Lasagna straight outta the Dark Ages, of course! The photos in that blog post… I simply cannot.
Then there were the Summer Vegetable Lasagna Rolls. Because isn’t everything more fun when it’s all portioned out?
Now we’re back to the good ol’ casserole version. The old favorite. I don’t know how or why or where or when or what but the combination of garlic hummus and tofu and nutritional yeast is SO much like ricotta that it’s honestly bizarre. Uncanny. Bombastical.
It tastes more like ricotta than ricotta does. Is that a thing?
Many mouths have enjoyed (and that’s a vast understatement) this best vegan lasagna. I 100% guarantee that you could serve this to meat mongers and die-hard dairy fans and they would lick their plates! Aaaaaand ask for thirds.
How to Make Vegan Lasagna
To make this epic lasagna, I use local Oasis roasted garlic hummus, an entire 40oz jar of my favorite Rao’s marinara from Costco (I love sauce!), and either whole grain lasagna noodles or these lentil noodles, but there’s lots to play around with here.
If your kids hate mushrooms or spinach, leave it out. If they won’t go within ten feet of anything whole grain, use regular noodles (or brown rice noodles for gluten-free!).
Sadly, this vegan lasagna recipe will not work without tofu (I’ve had this press for years and it’s the best), hummus, and nutritional yeast. You can purchase nutritional yeast at most grocery stores in the natural section so I assume they have it at most other grocery chains.
It really helps with that cheesy flavor, not to mention that’s it’s high in protein and energizing B vitamins.
Do I Need to Pre-Boil the Noodles?
Yes. I use whole grain lasagna noodles that I boil just until al dente. You can definitely use no-cook noodles like these to save time and skip boiling, just be sure to check the packaging to confirm.
This Vegan Lasagna is Healthy, Too!
The nutrition stats on this best vegan lasagna are off the wall awesome. This is one HEALTHY lasagna! One big slice has a whopping 17 grams of protein, not to mention all the calcium from the tofu and filling fiber from the veggies and whole grain noodles. Plant-powered protein, oodles of veggies, and healthy fats—gang’s all here.
‘Tis the season of Spring thus the season of peas! I snuck some extra green into this gorgeous and super easy vegan lasagna but it tasted just as fantastic without them. I’m so, so, so freaking excited for you to try this!
CRAVING MORE GOODNESS? DON’T MISS MY OTHER GO-TO PASTA RECIPES:
- Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta
- Vegan Summer Vegetable Lasagna Rolls
- Creamy Vegan Tomato Basil Pasta
- Vegan Butternut Squash Pasta
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.
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This Best Vegan Lasagna is an amazing meatless, dairy-free lasagna packed with a hummus tofu ricotta that’ll please any carnivore! You’d never guess it wasn’t packed with cheese.
Ingredients
For the lasagna:
- 12 whole grain lasagna noodles
- 1 tbsp extra virgin olive oil
- 1 medium zucchini, chopped (optional)
- 8oz pkg sliced mushrooms
- 12oz pkg frozen spinach, thawed
- 1 cup frozen peas, thawed (optional)
- 7–10 cups marinara sauce (2-25oz jars, I like mine saucy!)
For the tofu ricotta:
- 2–14oz pkg extra firm tofu, drained and pressed
- 10oz tub roasted garlic hummus (1 heaping cup)
- 1/2 cup nutritional yeast
- 1/4 cup fresh basil, finely chopped (optional)
- 1 tsp fine sea salt
- 1 tsp garlic powder
Instructions
- Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
- Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
- Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.
- Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.
- Cover with foil and bake for 30 minutes.
Notes
TO MAKE GLUTEN-FREE: I love using this brown rice pasta or this green lentil one.
TO FREEZE: This lasagna reheats beautifully from the freezer. You can 1) freeze tightly wrapped/bagged freeze individual portions and reheat from frozen in the microwave OR 2) freeze the whole pan, 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 MAKE IN ADVANCE: Assemble the lasagna per the recipe. Instead of baking, wrap tightly with foil and refrigerate until ready to bake. If possible, remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature.
Swooooooning!! I can’t wait to make this for my cheese lovin’ family! Or maybe I should make it and not share because yum 😉
Swooooooning!! I can’t wait to make this for my cheese lovin’ family! Or maybe I should make it and not share because yum 😉
Lasagna is one of my all-time favorite things to eat. This vegan version looks pretty incredible. Need to try!
You’ll love it I swear!!!
Can this lasagna be frozen? I’d like to make it. NOT bake it. Freeze. Take out for a holiday party in 6 weeks. What do you think?
I have same question.
Hmmm I’ve never tried that. I would make the tofu ricotta and cook veggies ahead of time and then assemble before you bake.
Hi there! Last week we made two. Ate one and froze one.second was successfully defrsted and deliciously reheated today . Planningg to do regularly. Yum!
★★★★★
Did you bake it before freezing it?
Ya same question,”DID YOU BAKE IT BEFORE YOU FROZE IT”
Awesome
★★★
Lasagna is one of my all-time favorite things to eat. This vegan version looks pretty incredible. Need to try!
You’ll love it I swear!!!
Can this lasagna be frozen? I’d like to make it. NOT bake it. Freeze. Take out for a holiday party in 6 weeks. What do you think?
I have same question.
Hmmm I’ve never tried that. I would make the tofu ricotta and cook veggies ahead of time and then assemble before you bake.
Hi there! Last week we made two. Ate one and froze one.second was successfully defrsted and deliciously reheated today . Planningg to do regularly. Yum!
★★★★★
Did you bake it before freezing it?
Ya same question,”DID YOU BAKE IT BEFORE YOU FROZE IT”
Awesome
★★★
I love how veggie-filled this is! I was never a huge lasagna person because of the ricotta cheese – but the fact that you swapped it out for tofu makes me a very happy girl 🙂
I love how veggie-filled this is! I was never a huge lasagna person because of the ricotta cheese – but the fact that you swapped it out for tofu makes me a very happy girl 🙂
You’re literally a plant based recipe goddess. This looks insane and I totally just pinned!
Heheh thanks my love! Hope you enjoy 🙂
Can you make and bake ahead, stick in fridge, and reheat for dinner party 2 days later without compromising on taste and flavor ?
Yes! I think it actually tastes better the next day.
I have lost track of how many times I have made this recipe. It is so delicious. And I am no longer vegan! I am preparing this today for two vegan friends coming over for dinner tonight. This is my go-to lasagna recipe!
I’m not vegan either but it’s just too good! Thanks, Beth 🙂
Made this recipe last night with frozen artichoke broccoli and spinach! Soooooo freakin good! My boyfriend, who is not completely convinced on Vegan lifestyle is now one step closer to plant based options. He absolutely loved it. We like spice so I put some a little of our favorite spice “slab yo mama” in the tofu ricotta mixture.
Thank you for this wonderful recepie, I loved the hummus in the tofu, turned out perfect.
I just made this Easy Vegan Lasagna! It came out perfect. It taste delicious. I love the tofu ricotta. I added some dry sweet basil and dry tarragon to the spinach, zucchini, mushroom mix. I will definitely make this recipe again. Thank you for your post.
★★★★★
Mmmmm that sounds amazing!
Aloha Alex I have been vegan for a couple of months and someday our hard trying to find easy diferrent recipes!!! But this Lasagna was amazing by boyfriend said its the best Vegan meal I have made!!!! So thank you for this amazing idea!!! A
★★★★★
You’re literally a plant based recipe goddess. This looks insane and I totally just pinned!
Heheh thanks my love! Hope you enjoy 🙂
Can you make and bake ahead, stick in fridge, and reheat for dinner party 2 days later without compromising on taste and flavor ?
Yes! I think it actually tastes better the next day.
This is my first time leaving a comment for any online recipe. This lasagna was easily one of, if not the BEST vegan savoury dish I’ve ever made (I’ve been cooking homemade vegan recipes for 2 years now). Congrats on making a meal that’s easy to cook and assemble and delicious! My husband is a picky eater and he’s convinced that all vegan cheeses are gross – he’s tried store-bought ones and many nut cheeses. He finished his dinner and asked for seconds and said this is the only vegan cheese that he likes! Thanks again.
★★★★★
Holy moly! I feel so special 🙂 Thank you so so much for the love, it means a ton to me. I agree–vegan cheese is VERY tough to pull off. Hummus is simply magical. Thanks again for your thoughtful review and star rating, Nessa!
I have lost track of how many times I have made this recipe. It is so delicious. And I am no longer vegan! I am preparing this today for two vegan friends coming over for dinner tonight. This is my go-to lasagna recipe!
I’m not vegan either but it’s just too good! Thanks, Beth 🙂
Hi is there anyway I can order this dish from you? Do you have a store? My toddler has so many allergies and I need help.
Sorry, I don’t have a store!
Made this recipe last night with frozen artichoke broccoli and spinach! Soooooo freakin good! My boyfriend, who is not completely convinced on Vegan lifestyle is now one step closer to plant based options. He absolutely loved it. We like spice so I put some a little of our favorite spice “slab yo mama” in the tofu ricotta mixture.
Thank you for this wonderful recepie, I loved the hummus in the tofu, turned out perfect.
I just made this Easy Vegan Lasagna! It came out perfect. It taste delicious. I love the tofu ricotta. I added some dry sweet basil and dry tarragon to the spinach, zucchini, mushroom mix. I will definitely make this recipe again. Thank you for your post.
★★★★★
Mmmmm that sounds amazing!
Aloha Alex I have been vegan for a couple of months and someday our hard trying to find easy diferrent recipes!!! But this Lasagna was amazing by boyfriend said its the best Vegan meal I have made!!!! So thank you for this amazing idea!!! A
★★★★★
Has anyone needed to bake for a lot more time? After 30 minutes the top is lukewarm, inside still cool/cold. Every time I make this delicious recipe I find it just doesn’t cook in 30 minutes. Maybe the foil is too tight or loose.?
Thanks again for this Recipe.. I make it on Thanksgiving
Mine is always hot and bubbly at 30 minutes! My guess is that your oven runs cold? But feel free to bake as long as needed!
I made half the recipe, and had to cook it for longer.
Yes same here I had to bake it longer, I increased the oven temp to 375 for another 30 minutes.