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.
Anna says
I made this last night and it was a huge hit! Brilliant idea to use the hummus in with the tofu. I like it with lots of sauce too and this had the perfect texture and flavor.
Tara says
Hi! I’ve been plant based for about 6 months now, and this is the first time I’ve seen a lasagna recipe that I’m totally drawn to! But, I have a super random allergy to sesame seeds, so no tahini, no hummus for me. If I can manage to make/find a tahini-free garlic hummus, will the elimination of that ingredient affect the final flavor or texture at all? Thanks for any insight you can provide 🙂
Alexis says
Hey, Tara! You do need the hummus as it provides flavor and moisture. You should definitely be able to find a tahini-free hummus. I think Trader Joe’s has one! If you can’t find one, I’d make your own at hummus at home with chickpeas, olive oil, lemon, garlic, and salt ?
Alma says
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.
Alexis says
Mmmmm that sounds amazing!
Bradley says
We have gluten and casein allergies so my wife suggested polenta. I cut it supper thin and layered it like the noodles. I made a meat sauce (we have no allergies to that) but layered in artichoke. Peas. Mushroom. Spinach. And zucchini). It was badass. My 14 yr old son wants me to make it every week now. Punched up the spices a bit too. More garlic and I ground the fennel seed but basically the same.
Rebecca Juliani says
Thank you for this recipe!! I haven't made lasagna in years but this one looked totally do-able. I included riced broccoli instead of peas & added some balsamic to the veggies while sauteing.
Monique says
WOW! This recipe is.....LIFE!!!! I have tried so many ricotta recipes and they all seem to have a funny taste. This one was just simply amazing! THANK YOU SOOO MUCH
Alexis says
Hooray for no knife skills! I'm so happy to hear you loved it.
Alexis says
Wow--how awesome is that story? I'm so glad you and your step daughter can bond over this yumminess!
Alexis says
Yesssss hooray for no more failures!
Alexis says
I'd say it could last up to a week--the nose knows, as I always say 🙂
Alexis says
Omg that sounds so good! Thank you so much!
Alexis says
You’re so welcome! We make it ALLLLL THE TIME.
Jillian says
I actually halved this for my mom and I and wow...I'm mad I took so long to finally make it. It's amazing! I loved the tofu ricotta in your baked spaghetti recipe. II'm not vegan, but it's incredibly convincing and we both loved how light (but filling) this recipe is. I use Rao's Roasted Garlic sauce. Yum! Thanks so much for the recipe--I will definitely be making this again!
Alexis says
Mmmmm so delish, right?!
Diana M says
As a nutrition grad student, I absolutely loved reading your respectful yet informative and evidence backed response. Especially in this day and age of our country, it is so important that we use our nutritional knowledge powers for good and for proper and respectful education. This was a 5 star response in that! Thank you for helping to show me a positive way to put that while still remaining firm in the science and not in the drama. I appreciated reading this!
Also, I can't WAIT to make this lasagna this week!!! At my food service rotation today, everyone taste tested a delicious smelling lasagna so I have been craving a vegan version ever since. Nom!
Chelsy says
How long is this good in fridge for, do you think?
Jennifer says
I've been a vegan for several years now, vegetarian even longer. I've probably made this recipe at least 10 times now and thought I would post a thank you for creating such a fabulous lasagna. It really is so good. I tweak it by adding minced garlic into the oil before cooking the mushrooms and zucchini. Also, I add a big handful of sliced Calmata olives into the ricotta. It's a family favorite!
Nicholas Kulik says
This just changed my life! I’m obsessed.
Alexis says
Best comment ever! Thank you so much!
Tracey says
This lasagna was amazing!!! The ricotta cheese mixture is genius! Could not tell the difference and so yummy! I used spicey hummus and it really gave it a nice flavor. Also I sauteed onions and garlic with my veggies, used broccoli instead of peas, and added some pesto to my marinara sauce and it tasted soooooo good! Will definitely be making this again!
Alexis says
Ohhhh spicy hummus, what an amazing idea!
Karen says
OMG! I made this for dinner last night. It is AMAZING!!! So glad it makes a huge dish because I want to eat this every day LOL!!
Definitely going on my rotation list! Thanks for sharing 🙂
Alexis says
The best part is all the leftovers 🙂
Paula says
I've tried vegan recipes and failed so many times. Finally found one that hasn't failed!! Deeeelicioussss!! Thank you for posting this!
Cathie Burgess says
Delicious, easy recipe... I love that the knife skill requirement approaches zero! It is a busy dish to prepare, but reheats really well if you make ahead too. I'll be making this again (and again)!
Marty says
I’m a confirmed carnivore and hunter, but I’ve travelled alot and come from a long line of chefs, so love all kinds of food.
My recently acquired step-daughter is vegetarian but, like many teenagers, thinks that means you can just eat peanut butter and ramen noodles. I’ve been trying to teach her to cook healthy vegetarian, at least. When she brought me this recipe I was happy to help her make it.
All I can say is “WOW”. It’s that good. We just made our second batch tonight.
We made a couple slight modifications - added some textured vegetable protein to the tofu/hummus mix for a meatier texture (and more protein), sliced the zucchini and mushrooms on a mandolin (makes for better layering) and I found the 30 min. cook time left the zuchini undercooked. 45-50 was much better.
Thanks for a great recipe! I’ve shared it with a number of colleagues and friends.
Spanish dictionary says
This recipe will please any carnivore!!!
Krista says
This is the third time I've made this lasagna and it is so fantastic. My whole family loves it. My meat loving teenage sons love it. It is comfort food but you feel light and healthy afterwards. Thanks for a great recipe!
Caitlin Louisa says
This lasagna is now a staple in our house. My mom made it for my husband and I a few months ago - we were instantly hooked. My husband says it's the best vegan recipe that I make (THANKS TO YOU). I have shared the recipe with my coworkers and they all love it as well. Thank you for the beautiful, incredibly delicous vegan recipe <3
Alexis says
You're so kind, Caitlin! That means so much to me. Thank you!
Cait says
Should you squeeze out all of the liquid from the frozen spinach and tofu first?
Melissa says
Can you make and bake ahead, stick in fridge, and reheat for dinner party 2 days later without compromising on taste and flavor ?
Brita says
Yes! I think it actually tastes better the next day.
Nessa says
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.
Alexis Joseph says
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!
Stacy says
Can you prep this the day before, put it in the refrigerator, and just pop it in the oven the next day? This is on our Christmas menu this year, so I'm hoping I can prep it on Christmas Eve!
Hanna says
Hi!
I’m super excited to give this recipe a try! I’m usually super busy so do you think this could work in a slow cooker?
Alexis says
I have nooo idea sorry, never tried it!
Mel says
"It's pretty damn close to ricotta" says my meat and dairy loving husband.. So good! Used artichoke hearts, spinach, broccoli, and mushrooms and it turned out fantastic! (Also used a LOT of sauce haha) great recipe!
Valerie says
I wish someone could answer this question. I love this lasagna recipe and would love to add it to my Thanksgiving table. Anyone?
Alexis says
Hey Valerie! I’ve never tried freezing it but I’m guessing it could work? You’d of course have to cook it longer. I’d do some googling and if you find other people freezing lasagnas, you should be fine. My only concern is the ricotta drying out since tofu looses moisture when frozen.
Deena says
I’ve made this twice already (with some of my own variations!) and the family loves it! I’m the only vegan in the household so when I cook something they love AND it’s vegan it’s a double win for me! I would like to say that I have a large amount of the tofu mixture left. I tried using more of it the second time I made it but still ended up with a large amount left. I’d recommend only using one package of the tofu and not 2. That being said, do you think it’s possible to freeze the reminding tofu for future use? I made it on Tues and will be making another lasagna next Saturday (11days) so I assume it won’t be good anymore if keptnin fridge. I’m not sure if it will get too watery if I freeze and then thaw. Suggestions?
Barbara Treacy says
I made this tonight! Easy and absolutely delicious! Thank you so much for this wonderful recipe! I used mushrooms and spinach for my vegetables 🙂
Jackie says
Wonderful recipe!! 10/10!
Alexis says
Thank you so much!!
Vivian Silvestri says
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?
Jen says
I have same question.
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.
John says
Ya same question,”DID YOU BAKE IT BEFORE YOU FROZE IT”
Kim says
LOVE this recipe. I added grated carrots and chopped green pepper, since I had them on hand. My husband (carnivore) enjoyed it and had a second helping. He said he does not usually like ricotta cheese, but liked this kind. I only told him after he finished that it was tofu. 😉
Alexis says
Yayyy! This is amazing! The ultimate compliment 🙂
Alexis says
Hey there! If you use no boil noodles, the cook time will be a lot shorter. Hope that helps!
Alexis says
Mmmm roasted red peppers sound fantastic. Can't wait to try that!
Rain says
Wow, and I mean WOW. I'm not vegan, but I'm highly lactose-intolerant and can't have ricotta or mozzarella. I've missed lasagna dearly, so I decided to give this recipe a shot and I can't believe how delicious it is! Thank you for bringing lasagna back into my life.
Alexis says
Awww thanks so much! I'm thrilled you have a lasagna you can enjoy again 🙂
Lisa says
I've made this twice in the past 2 weeks. Once as a tester for my husband. I asked him to guess what the "ricotta" mixture was substituted for. He never guessed it was hummus and tofu. He like it so much, he suggested I make it for a dinner party we had last night. I added roasted peppers to the veggie layer. Super good! Thanks for the awesome recipes!
Mackenzie says
Let me just preface this by saying- I absolutely hate lasagna. But my meat-eater boyfriend was craving it for dinner so I decided to try it. When searching for recipes, this one was the most appetizing looking and easiest to prepare. OMG it was SO good!!!! He looked at me and said this was the best meal I've ever made him (he's not a fan of nooch, but didn't even notice it) It wasn't soggy like most lasagnas can be and had a great variety of textures. I will definitely be making this again- we both went in for seconds. SO GOOD!!!
Alexis says
Amazing! The problem will online nutrition calculators is that they'll all split out different numbers. You have to put in exact ingredients and check that they're accurate. Some entries for 1/2 cup oats say 150 calories, and some say 300 calories--you really have to check for accuracy! Hope this helps 🙂
Alexis says
So glad!!
Tammeah Biddell says
Oh my god. The BEST lasagne I've ever had. Love this recipe so much. Tonight I'm making it for my non vegan father and i just no he's gonna love it..
Kristen Crawford says
This is the first time I've ever made lasagna of any type in my life. Everyone in my family loved it--including me! Even my two year old started eating and said "I like it, Mommy." The only thing I'm wondering about is when I put all the recipe ingredients in my fitness pal (for 15 servings because I did smaller pieces), it spit out 368 calories per serving. What am I doing wrong? I hope yours is right because 220 cals even leaves room for seconds 😉
Nichole says
How about I seriously cannot stop eating the ricotta as I'm making it. Even my meat eating gremlins keep taking spoonfuls. Can't wait to dig into this ?
Marie says
This lasagna recipe looks amazing! Planning to make this for our friends who are coming over after church on Sunday. Would it be possible to prep it and cook it in the slow cooker in the morning while we're out of the house? Excited to check out the rest of your recipes!!!
Kathy says
Absolutely amazing! Made it last night for the fam (2 vegans, 1 vegetarian,2 meat eaters) and we all had clean plates! That vegan ricotta will be on my go to list from here on. I had some left over and actually going to try as a hot dip at todays pool party! Thanks- you have a new fan with me- going to subscribe to you blog!
Kyley says
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.
Maggie says
This looks amazing, I will definitely be making this soon! Question: can you use no-boil noodles? I've never made vegan lasagna, so just wondering if they will work the same without the moisture from ricotta . Thanks!
Amanda Delgadillo says
I made the lasagna last night next to the traditional lasagna for my ultimate meat eating family. I was not disappointed! I switched out the noodles for eggplant. I have been a vegan for a total of 4 days? This is a great recipe for those who miss cheese. I didn't even regret not eating the traditional dish!