With hundreds of 5-star ratings and rave reviews, this foolproof 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!
Are you ready to have your socks knocked off? I tell you no lie when I say this is the most beloved and most filling vegan lasagna on the internet. The search stops here, my friends!
5 Star Reader Reviews ★★★★★
"Not just the best vegan lasagna ever, but the best lasagna ever. Even my husband who swears he hates tofu raved about it." --Penny
"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." --Jean
"I can't get enough of this vegan lasagna! Even the carnivores in the family are big fans. The ricotta is so flavorful and creamy. If I could eat this every week, I'd be one happy gal!" --Rachel
"I have made this lasagna 4 times now and my family loves it. They are not even vegan! My husband always asks me to make it. Love it! Thanks for the recipe!" --Sherry
It's no surprise that this is one of the most popular recipes on my blog and my personal fave! It's legit 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!
This is one those "there's no way that's vegan" moments. The ricotta made with hummus (no cashews!) is the starlet and she totally sets this apart from all the rest. Think ridiculous creaminess plus a nice protein boost.
Case in point: my meat and potato loving husband requests this one on repeat. Every time I make it everyone asks for the recipe.
The low down on ingredients
- Lasagna: You can use regular noodles and boil before assembling or no-boil noodles. Whole wheat, regular, or gluten free work great. For a no noodle option, check out my Zucchini Lasagna!
- 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...I've made this a million times with a slew of veggies and with no veg. 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.
Let's make it!
Boil those noods! Then add pressed tofu, hummus, garlic powder, and salt to a bowl.
Mix well to form ricotta.
Sauté veggies. Layer marinara, noodles, vegetables and ricotta.
Top with more marinara and noodles (pictured are no-boil).
Layer with remaining veggies, ricotta, and a final layer of noodles and sauce.
Bake until noodles are cooked, let it rest, then devour!
Tips to make it an all-star dish
- Use a ridiculously delish sauce: Make sure to use a high quality sauce like Rao's that you love the taste of for best results. I look for extra virgin olive oil and onions near the top of the list and no added sugar. It makes a big difference in the flavor!
- 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.
- Cook it long enough: If your noodles seem to hard after 30 minutes, simply keep baking until they're al dente since ovens and noodles vary.
- Let lasagna rest: This 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!
Bonus points...it's super healthy!
This dietitian is so proud. We're talkin' 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. But wait, there's more!
- 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.
Storing tips
Lasagna will keep in the refrigerator for up to 5 days.
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.
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.
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.
PrintHomemade 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
- 12 lasagna noodles (regular, whole grain, gluten free, and no boil all work)
- 1 tbsp extra virgin olive oil
- Optional veggies: 1 chopped zucchini, 8oz sliced mushrooms, 2 cups fresh spinach
- 2-24oz jars marinara sauce (feel free to use less, but I like mine saucy!)
- 1 batch tofu ricotta
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. I like to lay them out on a kitchen towel.
- 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.
- Make tofu 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've made this countless times using this brown rice pasta or this green lentil one.
MAKE IN ADVANCE: 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.
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.
mom of teens says
AH-maz-ing! Made this for a vegan family member and it is soooo good. I am an Omnivore and love it too. Cant tell its vegan.
Pretty easy. I made the recipe but added dried parsley to the tofu ricotta. I also added shredded vegan cheese to the top. Saving this recipe.
Alexis Joseph, MS, RD says
The ultimate compliment, thanks SO much for letting me know!
Heidi Pavlich says
This lasagna was unbelievably delicious and a bonus that it's healthy! I will be proud to serve this to my non-vegan friends and family. Thank you!
Alexis Joseph, MS, RD says
Ahhh my thoughts exactly, Heidi! Thank you so much 😍
Karen Sottosanto says
Very tasty and love the clean ingredients. My husband keeps telling me how much he enjoyed it. I will use more veggies and less hummus ricotta next time so its lighter. There are so many more recipes on your site I plan on trying. Thank you!!
Alexis Joseph, MS, RD says
Aww love hearing how much your husband enjoyed it! I really appreciate you sharing how you made it your own. Thanks, Karen!
Polly Cooper says
Delicious recipe I saw this after making my Mum your lovely carrot cake recipe with frosting!! Yummy. The vegan lasagne is a great recipe first time trying today with homemade hummus / tofu mix delicious !!!! Thank you 🙂 🙂 🙂
Alexis Joseph, MS, RD says
Fabulous, those are two of my favorite recipes! Thanks, Polly!
Rana O says
I have been making your recipe for quite a few years now. Even non-vegans love it! I always do something different with the veggies and I make my own sauce.
I am so grateful for this recipe! It’s so good! And the best out there ❤️
Alexis Joseph, MS, RD says
You made my day, thank you so much Rana!
Nadine says
The absolute best lasagna, vegan or otherwise, out there!! I have made this too many times to count and it continues to be one of the most requested dinners by my family. Thank you for making such a delicious alternative to traditional lasagna.
Alexis Joseph, MS, RD says
Wow, thank you for such a glowing review, Nadine!
Cynthia Ridgell says
This recipe is outstanding. Although I made mine a bit unhealthy. I added vegan Parmesan to the ricotta and added Vegan Mozzarella to the top. It’s a hit in my house.
Alexis Joseph, MS, RD says
Sounds perfectly healthy to me 🙂 Thanks so much for the rave review, Cynthia!
Sherry says
I have made this lasagna about 4 times now and my family loves it. They are not even vegan! My husband always asks me to make it. Love it! Thanks for the recipe!
Alexis Joseph, MS, RD says
Best news ever, thanks Sherry!
Kara says
Amazing!! I have made several times, and it is one of the only things that my husband requests. My non-vegan son gives it high marks. And it's really easy.
Alexis Joseph, MS, RD says
Love the non-vegan praise, thanks so much Kara!
Mary Murphy says
So good I’m making for all my omnivores. I did add a layover of vegan mozzarella on top. I will add a little more vegetables next time. Thanks for the delicious easy recipe.
Alexis Joseph, MS, RD says
Fabulous, thanks so much Mary!
Debbie says
If I use fresh spinach do I cook it with the other veggies? I’m making it tonight.
Alexis Joseph, MS, RD says
Yep, that's all outlined in step 3.
Debbie says
If I use fresh spinach should it still be 12 ounces? Will it be as good?
Alexis Joseph, MS, RD says
Hey Debbie, no just use 2 cups of fresh spinach! 12oz would be way too much!
Jen says
Great recipe! You may note with readers that no boil noodles may require a higher temperature, or longer time (foil helps to cook them more efficiently as well). I had to do this with mine. These very much exceeded my expectations. Definitely a keeper recipe
Alexis Joseph, MS, RD says
Thank you, Jen! I do find lately no-boil noodles take longer and I also find it varies with the brand. Thanks so much for your comment!
Erin says
This was so good! I'm not that into lasagna and also not a vegan so it took me a while to try it and I am so glad I finally did. It was much easier to make than I expected and really, really good. Also makes enough for leftovers, which is the best. My husband and I were both fans and we definitely plan to make frequently!
Alexis Joseph, MS, RD says
This is the best news, Erin! I have to agree--I'm not obsessed with lasagna and not vegan (same with husband) but we both crave it. Thanks for you comment!
Kim says
Amazing, definitely recommend this recipe.
Alexis Joseph says
Thank you Kim!
Gina says
This is by far the BEST vegan lasagne I've tried and it's now the only one I make. I've fed it to family and friends and they always rave about it. I often add a TVP ground "beef" and usually make my own sauce, just because my people like it that way
Alexis Joseph says
You made my day, Gina! Love the ground beef addition. Thank you so much!
Brian says
I made this for Easter this year and it was very easy to make and tasted very good. The tofu-based ricotta was better than expected.
Alexis Joseph says
Divine, thanks so much Brian!
Deby says
I used Kite Hill non dairy ricotta instead of making the tofu ricotta. It turn out very well and my family loved it. Thanks for the recipe.
Alexis Joseph says
I'm thrilled to hear it, thank you Deby!
Jenny says
Nothing compares to this vegan lasagne recipe!!!!