• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • SNACKS
  • GIFT GUIDES
  • LIFE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • ALEXIS' STORY
    • FAQ
    • Contact
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • SNACKS
  • DINNER
  • GIFT GUIDES
  • ALEXIS' STORY
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Hummusapien » Recipes » Lunch and Dinner » Homemade Vegan Lasagna with Tofu Ricotta
    ★★★★★ from 247 reviews

    Homemade Vegan Lasagna with Tofu Ricotta

    Published Sep 15, 2022 · Modified Sep 16, 2022 · by Alexis Joseph · 643 Comments

    Jump to Recipe

    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!

    slice of lasagna on plate with fork.

    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!

    1. First, boil your noodles according to the package directions, then drain and set aside. If using no-boil noodles, you can skip this step.
    2. Meanwhile, press your tofu to make the tofu ricotta until crumbly.
    3. Mix together hummus, pressed tofu, garlic powder, and salt.
    4. Sauté any vegetables you're using until softened.
    5. Add 1 cup of marinara sauce to the baking dish, just enough to cover the bottom.
    6. Layer 4 noodles on top of sauce and cover with a handful of vegetables and ricotta.
    7. 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!
    bowl with tofu and hummus
    bowl of tofu ricotta mixed together

    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.
    veggies in lasagna pan
    sauce and veggies in baking dish.
    noodles and sauce in rectangular dish.
    sauce covering noodles in baking dish.
    cooked lasagna in pan.

    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.
    veggies sautéed in pan

    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!

    slice of lasagna with bite taken out

    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.

    up close lasagna slice

    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

    • Vegan Meatballs
    • Best Vegetable Soup
    • 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.

    Click here to see the step-by-step web story instructions for this recipe!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    slice of lasagna on plate with fork.

    Homemade Vegan Lasagna with Tofu Ricotta

    ★★★★★ 5 from 247 reviews
    • Author: Alexis Joseph
    • 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
    Print Recipe
    Pin Recipe

    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

    Scale

    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!)
    • 1 batch tofu ricotta

    Instructions

    1. Preheat oven to 350 degrees Fahrenheit. Press tofu (I like to do this ahead of time).
    2. 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.
    3. 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.
    4. Make tofu ricotta. 
    5. 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).
    6. 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.
    7. Top with one last layer of noodles and another 1 ½ cups or more of sauce. Top with a sprinkle of nutritional yeast.
    8. 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

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    Reader Interactions

      Please leave a comment & star rating! Cancel reply

      If you love this recipe, I'd be so grateful if you'd give it a star rating when you post your feedback. Star ratings are rad because they allow people to discover my recipes online. Your support means the world, thank you!

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Jennifer Harris says

      November 29, 2023 at 1:40 pm

      I made this recipe for my husband's birthday - We've been PBD / Vegan for the past 5 months and it's always fun to try new recipes - This was a total HIT! I never liked Ricotta in my Lasagn'a's before PBD- but now I'm floored by how tasty this one is. Great Recipe!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 29, 2023 at 5:30 pm

        You made my day, thank you tons for the kind review Jennifer!!

        Reply
    2. Janhavi says

      November 04, 2023 at 9:23 pm

      This is such a great recipe! I made a slight error and purchased only 1 pack of tofu instead of 2. However, I am not vegan (but vegetarian) so I ended up adding some cheese along with it. It still tasted great!!! My husband who is neither vegetarian/vegan also ended up devouring it.

      Definitely a keeper, thank you for sharing it!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 06, 2023 at 2:41 am

        That's the best news, thank you so much for your kind review!

        Reply
    3. Lois Summey says

      October 31, 2023 at 1:33 am

      I made this for dinner tonight - super yummy. The only variation, I added vegan “feisty” crumbles to the marinara. Hubby (not vegan) also loved it. Will definitely be making this again- and again.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 31, 2023 at 4:20 pm

        Oh yum, sounds so good! Thank you, Lois!

        Reply
    4. Susan says

      October 17, 2023 at 8:41 pm

      I am so intrigued by your tofu ricotta recipe. Sorry, I'm not really following the rest of your recipe, which sounds wonderful and I will try it later on, but I have a lovely butternut squash from the garden that is begging to be a lasagna layer. So I've oven roasted squash, zucchini and king mushrooms that I will layer with your ricotta, spinach and a romescu-ish sauce, also from the garden. I'm also feeding a couple of full-on carnivores so I'm adding some veg ground round to the sauce. Still deciding if I want to top it with bechamel. Tofu is in the press and I'm almost ready to construct dinner. I'm excited!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 18, 2023 at 6:20 pm

        That sounds delicious! You know, I've really been wanting to post a fall lasagna of sorts with the tofu ricotta and a cream sauce so let me know how it turns out!

        Reply
        • Susan says

          October 18, 2023 at 7:26 pm

          It was absolutely wonderful! I was very happy with the faux ricotta. I used my own homemade hummus and added a head of roasted garlic with the tofu. Adding the garlic powder took it up a notch. Next time I will use a thicker sauce or thicker slices of squash - some pieces held together better than others when cut and served. I was considering topping it with a bechamel sauce, but honestly I didn't have any more space in my pan without it overflowing. This is a keeper - thanks!

          ★★★★★

          Reply
          • Alexis Joseph says

            October 18, 2023 at 10:05 pm

            Yummmm nothing better than homemade hummus and roasted garlic!

    5. Kim DG says

      September 28, 2023 at 12:35 am

      Made this recipe more times than you can count while pregnant because the cravings for it would not stop! Incredible recipe, and I'm sure people could tweak or modify as desired and it would still be just as YUM! You need to try this today!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 28, 2023 at 1:40 am

        Awww thank you so much Kim, you made my night. And I so feel you on the lasagna pregnancy cravings coming in strong!

        Reply
    6. SanMc says

      September 19, 2023 at 5:16 pm

      I made this lasagna and froze it in the baking dish. Three days later, baked it after defrost in refrig. The entire family loved it, even the non-vegan family members. Delicious !!!!!!
      Made a green lettuce salad, fresh corn on the cob and baguette bread.
      Thanks so much for sharing such an amazing recipe.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 20, 2023 at 4:42 pm

        Wow that sounds like the BEST dinner! And I'm thrilled it froze so well. Thanks so much!

        Reply
    7. SanMc says

      September 14, 2023 at 4:20 pm

      Do you use yellow squash or zucchini squash? Recipe states zucchini but your picture at the top has yellow. Which is best ?

      Reply
      • Alexis Joseph says

        September 14, 2023 at 4:26 pm

        Either one works great, I've used both many times!

        Reply
        • SanMc says

          September 15, 2023 at 2:23 am

          Thank you for your reply .
          I made the lasagna today and put it in freezer. Cooking it this weekend for vegan family member.
          It looks good.

          Reply
    8. Melissa says

      August 06, 2023 at 3:07 pm

      Hi! It looks great! Question ... I make an oil-free, tahini-free garlic hummus. It's yummy! Would that work in this recipe or does it count on the oil and fat you find in regular hummus? Thanks!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 09, 2023 at 6:11 pm

        Hey Melissa! Hmmm I can't say for certain as I've only tested it with hummus containing oil and tahini. But if you love the flavor on its own and it's creamy, I think you'll be ok! The fat does add that creaminess that traditional ricotta has. I hope that's helpful and let me know how it goes!

        Reply
    9. Angel ✨ says

      July 23, 2023 at 9:51 am

      Absolutely DELICIOUS! I made this wonderful lasagna for dinner tonight and it turned out a marvellous lasagna! Would love to share my photo with you too!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 24, 2023 at 1:32 pm

        Fabulous, thank you so much! I'd love to see, you can DM my on instagram @hummusapien 🙂

        Reply
    10. JoAnn says

      July 22, 2023 at 12:36 am

      I cant wait to make this, my niece just sent this recipe to me. What size baking dish for a single batch
      9x9 or 9x13? Thank you

      Reply
      • Alexis Joseph says

        July 24, 2023 at 1:33 pm

        Great, can't wait to hear what you think! See step 5, 9x13 in pan!

        Reply
    11. Yolanda Quimby says

      July 03, 2023 at 1:49 pm

      Can I use the vaccum packed high protein tofu and do I still need to press it if I do?

      ★★★★★

      Reply
      • Alexis Joseph says

        July 03, 2023 at 2:18 pm

        Yes, that tofu should work! If it’s packed in water, it needs to be pressed so the ricotta isn’t watery. I can’t say for sure without seeing it but maybe press it and confirm there isn’t excess water. Enjoy!

        Reply
    12. Jamie D says

      June 29, 2023 at 1:06 pm

      I made this recipe last weekend, my cousin cooked for our family on vacation and shared your recipe with me. This is delicious, I love lasagna and forgot all about it…. I am making it for vacation this week, I wonder how best to freeze. I think cook then freeze? Also the tofu press is amazing.

      ★★★★★

      Reply
      • Alexis Joseph says

        July 03, 2023 at 2:19 pm

        Hi there! Yep check out this freezing section from the post:

        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.

        Reply
    13. Rashidah Nadirah Shakir says

      June 28, 2023 at 9:25 pm

      This must be my third time thanking you for the delicious recipe. Every time I serve it, i must thank you again because it was your idea. Everyone I cook this for, raves---carnivores and vegetarians alike! Splendid!!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 03, 2023 at 2:20 pm

        Best news ever, thank you so much!!

        Reply
    14. Elizabeth says

      April 25, 2023 at 5:13 pm

      Yeah, this is amazing. It's better to me left over. My kids are picky eaters and actually tried it, but there is a bitter-ish aftertaste that made them say yuck. I can't pinpoint where the bitter taste is coming from. My thought is the hummus? Or maybe the nutritional yeast? If you have any ideas, I'd love to hear them.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 25, 2023 at 8:51 pm

        Thanks so much, Elizabeth! I agree it gets better with age, like a fine wine haha. Did you use zucchini? I do find sometimes that can have a bitter aftertaste so I wonder if it's that?

        Reply
    15. Lisa Weaver says

      April 19, 2023 at 10:49 pm

      I meant to say tofu not cocoa!

      Reply
    16. Lisa Weaver says

      April 19, 2023 at 10:48 pm

      I have made this recipe one time and it was wonderful! I am making it again tomorrow but I can't remember what kind of tofu I used. I recently made a tofu quiche with some cocoa that we have been purchasing. And it did not turn out well and I think it may have been the tofu. Can you recommend a good tofu? Do you recommend using silken tofu or regular tofu? I'm afraid to try it again with the tofu that I have and I can't remember what kind I used the first time.

      Reply
      • Alexis Joseph says

        April 20, 2023 at 7:08 pm

        Hey Lisa! I'm so glad you loved it. You want extra firm tofu. You don't want silken tofu, that's very soft and better for things like puddings or dressings. Enjoy!

        Reply
    « Older Comments

    Primary Sidebar

    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

    Read Alexis' story... →

    Currently Trending

    • Flourless Healthy Pumpkin Bars (1 Bowl!)
    • bowl of yellow soup with spoon
      Creamy Healthy Broccoli Cauliflower Soup
    • slice of lasagna on plate with fork.
      Homemade Vegan Lasagna with Tofu Ricotta
    • white spatula in bowl of cream cheese frosting
      Healthy Cream Cheese Frosting
    • overhead view of vegetable soup
      Healthy Veggie-Loaded Vegetable Soup
    • bowl of oatmeal with berries and walnuts.
      Overnight Steel Cut Oats

    Fall Faves

    • plate of brownies
      Healthy Pumpkin Brownies (flourless and fudgy!)
    • plate of vegan pumpkin muffins
      Whole Wheat Vegan Pumpkin Muffins (with a whole can of pumpkin!)
    • pot with squash pasta up close
      Nourishing Butternut Squash Pasta with Goat Cheese
    • sliced pumpkin bread with chocolate chips
      Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)
    • pumpkin oatmeal square on plate with maple syrup
      Nourishing Pumpkin Baked Oatmeal
    • apple pie on pink plate with ice cream
      Vegan Apple Crumb Pie

    See more Fall recipes...

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!

    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.