With hundreds of 5-star ratings and rave reviews, this tested and perfected Vegan Lasagna recipe really is the best ever. Life-changing hummus tofu ricotta makes it taste just like classic cheesy lasagna! Did I mention it's healthy, too? Each slice packs 20g of protein and 7g fiber. 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 vegan lasagna recipe on the internet. The search stops here!
It's uncanny and quite shocking honestly how much this recipe tastes like the regular, cheese-laden version. The tofu ricotta legit tastes like actual ricotta! Sorcery, I tell you. 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.
Raving 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." --Reader 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." --Reader 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!" --Reader Rachel
Notes from recipe testing
- Lasagna: I've made this recipe 100 times, so believe me when I say I've tested every noodle under the sun. Regular noodles that you boil beforehand taste best in my opinion. That said, I've made it with no boil in a pinch (it does take longer to cook). I've even tested this recipe with whole wheat and gluten free lasagna and they ALL work great (again, with adjusted baking times as needed).
- Marinara sauce: True story, I developed this recipe using an entire 40oz jar of my favorite Rao's marinara or Kirkland brand from Costco. I LOVE sauce! (Two 25oz jars also work.) It was clear in testing that using a high quality sauce with amazing flavor makes all the difference in the end product tasting 10/10. I look for tomatoes, extra virgin olive oil, and onions as the main ingredients versus tomato paste or puree. No added sugar is another sign of quality, since it's used to make up for flavorless tomatoes.
- Extra firm tofu: When I was creating this recipe, I knew I wanted high protein tofu as the star so this lasagna is actually filling and healthy! It's essential to mimic the creamy ricotta texture. Make sure it's drained of water and pressed. There isn't a substitute here!
- Garlic hummus: My secret weapon to mask the tofu flavor and add creaminess without a ton of far. I love the flavor of garlic hummus here for another level of flavor.
- Nutritional yeast: This is critical for cheesy flavor and really helps this taste like "regular" lasagna! When I tested the ricotta without it, it fell flat. Don't skip it!
Let's make it!
Tips to make it an all-star dish
- 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. I've tested it, and it's a watery mess!
- Cook it long enough: If your noodles seem to hard after 30 minutes (which is common for no-boil), simply keep baking until they're al dente since ovens and noodles vary. I like to poke them with a fork to make sure they're done.
- 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!
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.
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.
Print
Vegan Lasagna with Tofu Ricotta (restaurant-worthy!)
- 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.
Lindsay says
Can this be frozen?
Alexis says
Yep!
Whitney says
THIS WAS AMAZING. I never take the time to comment on blogs, but this dish even impressed my carnivore best friend (I didn't tell him it was vegan until after he ate it). My mom and dad loved it and my boyfriend ate all the leftovers by the next day. The "ricotta" is phenomenal.. Seriously. Make this.
Lisa says
Oh my, this is so good. Never would have thought about putting hummus in lasagna. This is my all time favorite lasagna recipe. It's so filling. I used clasico fire roasted tomato and garlic sauce, safeway organic roasted garlic hummus. The only mods were added fresh cracked pepper, regular lasagna noodles, and an extra 2 ounce of spinach to use up the whole bag. So good.
Shawna says
This is so good!!!!!!!!!
We just cut it and it's so good, I'm telling everyone about this!
Chau says
Wow! This tasted great! My sisters are always trying to eat vegan foods since we looked into a healthier alternative for pretty much everything. We've been wanting to make lasagna for a long time now but find a way to do it without cheese. This was just perfect and my family loves it. It was light and the cheese ricotta tastes just like cheese except healthier and better. I will make this dish again for my friends in the future. Thank you.
Emma says
LOOOOVE THIS! Made it today with protein pasta lasagna noodles
Pamela says
Hello Alexis,
AWESOME reply!!! I was seething when I read that comment. Your reply made all the plant based angels sing. I love this recipe and the ease of it ( I'm visiting my son who has limited kitchen appliances, was SO happy to see a 'ricotta ' recipe that doesn't need a blender or food processor. And the veg, all of it it perfection! I'm excited to make this! THANK YOU!! So happy google listed this first!!! I'm now going to look through all your recipes! But first, I have a lasagna to make 🙂
Patti says
I made this lasagna over the weekend and it was amazing! I did not think tofu and hummus was going to work but it was so good I shared it with my non vegan friends and they liked it!
This will become a regular at my home.
Thanks!
Jen says
Fantastic! I subbed grilled zucchini that I put through a mandolin slicer for a gluten free version and everyone at the retreat center I am staying at loved it. Will totally make this again. Thanks for the great recipe!
Alexis says
This is the ultimate compliment!! Thanks a TON for your awesome feedback, Dominique 🙂
Ria says
I'm making this right now but a twist on the sauce, I'm adding tomato sauce, diced Italian tomatoes, a bit of tomato paste and a cup of TVP. I bet my husband won't even know it's vegan!!!
Alexis says
Yay!! Hope you both adore it!
Dominique says
Your vegan lasagna recipe was the best!! I made it for my mom's birthday. I made vegan, vegetarian and meat lasagna....i was told the vegan was the best. I only ate your recipe ?. It is such a good base for a vegan lasagna ...using any veggies and any faux meats.
Thank you for sharing! Sometimes I feel like vegan cooks have so many secrets so I am truly thankful that you shared this gem of recipe.
Courtney Glausi says
I don't know what took me so long, but I FINALLY made this on Sunday night and oh my it's delicious!! My carnivorous, dairy-loving husband loved it, too. I'm so happy to be eating leftovers ALL week!
Gracia Fay Ellwood says
We had the lasagna this evening--it was stupendous! Thanks so much.
Alexis says
Hey there, thanks so much! I'm thrilled you enjoyed it. Unfortunately I don't allow my recipes to be re-printed. You can send out the link to the recipe but please don't re-post the recipe. Thanks!
Alexis says
This brings me such joy! I love it when our carnivorous friends love a plant based meal so much 🙂 Happy Friday!
Holly says
Just made this for my carnivore dad and cheese-obsessed boyfriend... They absolutely loved it! Second helpings all round! Only changes I made were I used fresh spinach and I couldn't find garlic hummus so I used caramelised onion hummus instead, which worked really nicely. Seriously this was so delicious I could not recommend it more highly, for both vegans and non-vegans! It was super easy to make, but very impressive at the same time! I'm going to be making this all the time! Thank you so much for this gorgeous recipe!
Alexis says
Yay!! We make it pretty much every other week rotating with the baked spaghetti 🙂 addicted!
Lara says
I have made this twice now! Thank you so much for the amazing recipe. 🙂 Definitely a new favorite.
Patty says
This is very good. I used fresh baby spinach and fresh minced garlic. I was amazed at how the hummus and tofu so perfectly imitated ricotta. I did use the peas. Will be on my saved recipes list.
Alexis says
Thanks, Pam 🙂 I tried my hardest to be kind when I really, really wanted to freak out!! I just want the fear mongering with food to stop.
Judy Dugan-Furman says
Can I make this the day before and than cook it?
Alexis says
This is amazing!! I'm so happy you've found it and keep on making it. Eat on!
Alexis says
Thank you so much! This means a lot.
Lindsey says
I am also a dietitian and came across this recipe today after making some homemade pasta and thinking...hey! I should make lasagna for dinner! I'll be trying this one out for sure. I also want to agree with the Pam's previous comment. As nutrition professionals, it is so important to share evidence based nutrition information in a respectful way. I agree wholeheartedly with your response and am happy to hear there are other RDs out there who believe in the goodness and power of vegetarian/vegan protein sources and whole food eating! Keep doing what you're doing!
Alexis says
Thanks so much, Lindsey! I can't lie...that comment REALLY aggravated me. It reminded me how twisted people in this society think of food and how real food mongering and orthorexia are. It's scary...but that's what we're here for!
PAM says
So glad you replied kindly to her lengthy comment with your evidence based, professional and balanced opinion. You promote healthy eating , healthy thinking!
Alexis says
Hmmm I’ve never tried that. I would make the tofu ricotta and cook veggies ahead of time and then assemble before you bake.
Beth Zaring says
As a retired Dietetic Technician, Registered, I also appreciated the thoughtful and balanced, evidenced based reply Alexis gave.
Thank you Alexis.
Mary says
This is literally so amazing. Everyone who I've made it for lauds me as this incredible cook and when I say I was just following this recipe they ask me to send it to them. My sister is a huge cheese eater, but was OBSESSED with the tofu ricotta. My friend hates hommus, but still loved it. It always takes me quite a long time to make, but I am very bad at following recipes and it still tastes delicious with me mucking everything up half the time. Definitely recommend.
Alexis says
Awwww you made my day!! Isn't it so dreamy?
Alexis says
AWESOME! love creating healthy meals that the entire family enjoys. Keep on cooking' 🙂
Lori says
AMAZING!!! Not only did my very picky kids eat this, my omni husband (who never ever likes anything that I make that is plant based) loved it as well! I will be putting this into heavy rotation and making for holidays and entertaining.
Alexis says
I'm sorry it took longer for you, but happy that it was a success! This is seriously one of my favorite recipes 🙂
Ewa says
This recipe was amazing! I'm a carnivore but was looking for a lasagna recipe that would accomadate my daughters many food allergies. I used brown rice lasagna noodles instead and put a whole head of roasted garlic in the "ricotta" mixture because I had plain hummus. The only upsetting thing was that I had somewhere to go and couldn't stay home for seconds. Thank you so much for this great recipe! I will have to try your other recipes.
Alexis says
I LOVE your swaps and substitutions! So happy that you and your family enjoyed it 🙂 It's seriously a staple in my house.
Jude says
Made the vegan lasagna for a vegan dinner guest and it was quite good, but the prep and cooking times were off. Way more than 15 minutes prep to sautée , mix, and assemble and the cooking time at 350 to serve cooked through and hot was closer to 50 minutes.
Daniel Gloates says
I had a similar experience., when it came to the cooking time.
I’m heading towards the 50 minute mark as I type.
Could it have anything to do with the type of pan used? I’m using a good old (and probably not healthy) nonstick pan...
Other than that, my wife and I can’t wait to devour it!!
Alexis says
Interesting! Did you cook the noodles before hand?
Alexis says
Incredible! Food that is enjoyed by meat eaters and non-meat eaters alike is the best food.
Samantha says
Thank you so much for the recipe! I've made this for my meat eating now fiance and lactose intolerant best friend several times and they still ask for it again and again. Love enjoying lasagna and knowing it's loaded with nutrition.
Jerry says
I absolutely love this recipe! It's my go to when I want something easy to make for supper after work. I have even made it for my meat loving coworkers and they love it!
Lana Wilson says
I JUST made this for post-Christmas family get together and prepped everything and left fully assembled in the fridge for ~4 hours and it turned out AMAZING!!! I'm sure it would be fine in the fridge overnight
Even the meat eaters loved it!! They were like "this is what tofu tastes like? Its GOOD!"...Awesome recipe!!
Cindy says
I just assembled the Easy Vegan Lasagna for Christmas Dinner! Can I place it in the fridge for a day and cook it on Christmas Day? We are very excited to make this our center piece!
Athina simolaris says
Hi There! I made my mom's recipe for veggie lasagna, the best comfort food in z land, and used your vegan ricotta instructions from this recipe for the ricotta filling. It was delish! The Bf mowed it down and couldn't even tell it was not whole milk ricotta! Thanks again for the inspiration! Making meals healthier, one ingredient at a time!
Jean says
Can this be made a day or two ahead of time and than baked? Thank You.
Alexis says
I haven't tried it, but I don't see why not! As long as the noodles don't soak up too much sauce...
Lisa says
I just did that the other day. Assembled it on a Sunday and baked it on Monday. I was worried that it would be too mushy, but it turned out fine. The only difference was b/c it came out of the fridge, the cook time increased - instead of 30 min, it took about 50 to get things bubbling.
Jessica says
I made the lasagna for dinner last night. SOOOO GOOD.
Alexis says
Yayyy!! I just bought the ingredients to make it this weekend 🙂 So glad you liked it!
Alexis says
You're so welcome! It's one of my faves 😉
Jennifer says
I am making this on Thursday. Can't wait!!
Amy says
It was great! My fiancé took it to lunch yesterday and told me just now that it was amazing - good to get him eating vegan!! thanks so much!
Alexis says
Amazing! let me know how it went 🙂
Amy says
I just found your site today searching for vegan lasagna- this looks amazing, I'm going to make it tonight for dinner - thank you so much for sharing!
Brendaareli says
I made this tonight. OH. MY. GOD. It is the best lasagna that I have ever had. I loved the vegan ricotta. It all came together so beautifully. AMAZING. So glad I found this recipe.
Alexis says
Ugh yes amazing! So so happy to hear that. Thanks for making it 🙂
Brianna says
OH MY GOD this was sooooo good! I am not vegan but I like to tinker with vegan recipes and MAN this was so rewarding. Honestly delicious and my boyfriend, who is quite the carnivore, really liked it and got seconds. Thank you so much for this recipe, I will definitely be making this on a regular rotation!!!
Janelle says
Does this freeze well? Also, how are the leftovers?
Josie says
This is probably one of the best lasagnas I've ever made (and I've made a lot-ones have meat in too). You are very clever to put together ingredients like this. It is so hearty, so delicious and you certainly don't miss the meat. I used homemade hummus and wholemeal lasagna sheets. Thanks for this recipe, I'm just revisiting this site to make it for a second time! 🙂
Alexis says
Amazing! Thanks for reading and keep lovin' dem veggies.
Claudia Margaroli says
oh em gee just devoured this for dinner and will continue to be eating it for every meal for the rest of forever. SO AMAZINGLY EVERYTHING IVE EVER WANTED AND MORE
Alexis says
Yayy!! It's my FAVE! You should try the Baked Spaghetti with Tofu Ricotta next!
Anna says
I was super skeptical, but decided to give this a shot anyway. WOW! So good!!! Thanks 😀
Laura says
This was my first time making one of your recipes- it's always a scary thing the first time you make a new food persons stuff! But this was definitely a success, and now I'll start perusing more of your recipes!
The tofu ricotta was the big seller for me, how easy and flavorful it was. Most of the time I shy away from lasagnas cuz of all the time involved in all the components, and especially other vegan lasagnas I've made where you have to food process the tofu ricotta, which apparently I'm too lazy to want to do lol, so I loved that I just had to crumble this, which gave it a great texture too!
I did not precook my noodles, and instead baked it for about an hour. I think next time I will leave out the peas, and put more effort into the sauce, maybe adding some tofu meat crumbles or something. I just used Prego sauce (not your fault!), which is ok but having a better sauce would turn this from a really good dish to an excellent dish! Thank you so much!
And sorry, I could not find where to leave a star rating!
Alexis Joseph says
Hey Laura! My stars rating function isn't working due to a site issue (grrrr) but thank you SO much for the lovely detailed review! The sauce make a huge impact so I do recommend using a sauce you love! I'm so thrilled it turned out well for you. I actually don't use the peas anymore, either 😉 Let me know if you give any other recipes a try!
Alexis Joseph says
Hey again Laura! Stars ratings is fixed now, so if you could leave a star rating, I'd really appreciate it! Thanks again!