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.
Penny says
Not just the best vegan lasagna ever, but the best Lasagna ever. Even my husband who swears he hates tofu raved about it. I made it as directed, except I used fresh homemade pasta in place of the whole wheat noodles-FABULOUS! Thanks for sharing
Alexis Joseph says
Fresh homemade pasta?! You are amazing!!
Maple says
I made this for Rosh Hashanah and it was SUPER delicious and it is the best vegan lasagna we have and best thing is, no nuts! definitely a keeper 🙂 I did not use mushrooms and peas and made my own marinara sauce using whole Italian tomatoes in a tin, crushed by hands and cooked the sauce with the usual suspect spices for total 8 minutes. Thank you for sharing this!
Alexis Joseph says
Mmmm homemade marinara sounds fantastic. Thanks for the feedback, Maple!
Talita says
Can I use eggplant instead of mushroom?
Alexis Joseph says
If you cook it down really well first so it's tender, sure!
Rose says
Thanks for this lovely recipe. I did it twice and both times it was a success. I didn't have hummus the second time so I replaced with a bit of almond puree. And it worked 🙂
I also did the marinara sauce myself which took me a bit of more time but it worths it ! I cooked for my sister and her husband who are not vegan, nor vegetarian and usually eat meat in almost every meal and they did appreciate, which is super encouraging, having positive feedbacks from non-vegan people, and start to open up their minds to this whole new world !
Alexis says
Thanks for sharing, Rose! That's great that almond pulp worked, too. Cheers!
Chelsea says
So excited to make this! I am new to using tofu though. I know there's all sorts of variations of it..firm, extra firm etc. Which one do you use for this recipe?
Alexis says
Extra firm, per the recipe! Pressing the tofu is key. Enjoy 🙂
Amelia says
This was the very first vegan recipe I ever attempted, it was delicious. I made it for a vegan I had just started dating at the time. We got married a year later, I still think the is the recipe that sealed the deal! I make it for him once a year, only on his birthday. I want it to remain special...
Alexis says
Thank you so much, Amelia! That is the best feedback 🙂 Love to hear this!
Christina says
This is possibly the most delicious lasagna that I have ever made! OMG! I have two neices that are vegan and I made it for them. My hubby didn't even realize there was no meat in it and that there was tofu! He is lactose intolerant and thought he was eating cheese. He was so thrilled it was different than what I usually make, he didn't care. Now this is the only one I'm allowed to make! lol! Thank you so much for sharing with us 🙂
Alexis says
Best news ever!! The ultimate compliment when a carnivore can't get enough 🙂
Jeanne Hayden says
can I make the vegan lasagna ahead of time and bake later?
Alexis says
I haven't tried it so I'm not sure, sorry!
Tiffany says
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.
Alexis says
Sorry, I don't have a store!
Amanda says
Is the 10 cups of marinara a mistake or correct? That sounds like way too much.
Alexis says
Nope, it's correct! But you can use less for sure This make A LOT and with all the layers, the sauce goes quick. Totally depends on your preference, though!
Mitali says
I recently made this for the first time and it was so yummy, thank you! My question though is how long do you usually leave your tofu in the press? I have the same one as you and it works great, I'm just not sure how long to leave it in there. Thank you again for all your wonderful recipes!
hummusapien says
I do it for like 20-30 min or however long I have time!
Alexis says
Awww the ultimate compliment! Thank you TONS for the wonderful feedback and star rating, Joanne.
Joanne Graves says
I made this last week and took it church knowing I'd be able to bring most of it home to freeze since my husband and I are the only non animal eaters. And I was wrong. Everyone loved it! A week later, we're celebrating my husband's birthday and he requested? You guessed it! But I forgot to pin the recipe. I'm just so glad I found it again. Thank you for this amazing recipe. Everything about it is spectacular!
Neely says
I have no words because my mouth is full with this AMAZING lasagna! ?????
Alexis says
Best compliment ever!
Katelyn says
This was an incredible recipe. Such simple ingredients but so flavorful. I’ve been trying to eat more plant based and with recipes like this it makes it so easy!!
Patti says
I made this about one year ago and absolutely loved it. I was so happy when I searched for it again and found it! I will not misplace this recipe again! Delicious!
Lindsay says
Made this for dinner tonight, and it was amazing! Who would have thought tofu and hummus make an insane ricotta! Even Omni husband liked it!
Rebecca says
Thank you so much for this recipe! I found it hunting for healthy recipes because my boyfriend wants to learn more about cooking and making me good food (I'm a foodie veggie and he's a "totally doesn't care as long as it's edible" omnivore). He decided to make it as a Valentine's Day dinner. He made it completely without guidance, he even shooed me out of the kitchen! It's been a huge hit for everyone in the house, veggie and omi alike. I've not had a lot of luck with cheese replacements but the tofu really works for a very similar element. We'll definitely be repeating this one! <3
Tiny Servicing says
I appreciate your well thought out info.
Alexis says
Hi! You can use no-boil noodles that don't require cooking but if they're regular lasagna noodles, they definitely need to be cooked ahead of time. Enjoy!
lucy says
made this for my vegan son last christmas and he LOVED it. thank . you! quick quest..
want to make it ahead of time this year .. can I freeze it??
Alexis says
Yay!! I’ve never frozen it so I’m not sure :/
Katy M says
I did this for my son's student film crew, I also made a meat lasagne too. some of the crew had both lasagnes and declared this one to be better than the meat one! It tastes so full, you do not miss the meat or the cheese, it is delicious!
Alexis says
That is the ultimate compliment!! Thanks SO much! If you could leave a star rating I’d be so grateful 🙂
Kaley says
I just stopped by to say that this lasagna is INCREDIBLE! I'm about to make it for the second time to serve at Thanksgiving; the last time I made it my family raved about it, and I was in love from first bite! Thank you for the great recipe ?
Alexis says
Thank you so much! If you could leave a star rating I’d be so grateful 🙂
Carrie Smith says
This was outstanding!! Even my picky four year old loved it! I skipped the peas (personal preference) and cooked it about 15 minutes longer than called for in the recipe, and it was perfect. I will absolutely be making the again.
Alexis says
I’ve never tried it—I think the tofu ricotta is the star of the recipe 🙂 but any ricotta with dairy or without I’d assume would work fine.
Allison says
I want to try making this, however I am curious if its possible to make it by using Kite Hill's Ricotta which is dairy free
Seonaid Whitefield says
This recipe surprised me. I wasn’t sure how the tofu would be, I’m newly whole food plant based and not always sure about the tofu. My husband who isn’t eating this way, but eats the same meals most nights, said this was awesome, better than other veggie lasagna’s he had tried. I didn’t read through all the comments, but can this be frozen for later after cooking? It just makes so much, and there’s just the 2 of us, but if we could freeze it, I’d have a night without cooking! 🙂
Alexis says
Ive never frozen it but honestly I freeze anything and everything so give it a go! Hope it works!
Celeste Garcia~Lopez says
Hey Alexis, I was kind of wondering because I noticed a comment about you chatting about calories with a different reader. The reader asked about a discrepancy in calorie calculation, which you seemed to be encouraging counting every calorie in an obviously healthful recipe. She said, "If it's 220 then it'll leave room for seconds." Last I checked, IE principles dictate that your internal hunger cues command you to stop, not a silly number. I'd appreciate you shedding some light on this seemingly disordered behavior.
P.S. I hope it does't feel judgemental--I'm a big fan of yours and am honestly just confused.& I LOOOOVE this recipe. Tastes like the real deal!! 🙂
Best, Celeste
Alexis says
Hey there, Celeste. I'm guessing the comment you're referring to wasn't recent? I wrote that post over 2 years ago, well before I transitioned to promoting intuitive eating in 2017.
After I made the shift, I went through my popular posts, including the lasagna, and not only deleted the nutrition information from the recipe (which is something I used to calculate for readers and now don't even though I get asked to provide that info weekly), but also removed verbiage about calories and the like that used to be in the post. If you read any of my content over the last year on the blog or social media, you'd see that I never talk about calories let alone "encourage every calorie" as my goal is to help people find joy in food and heal their relationship with food. I do my best, but I'm not perfect! Hope this helps 🙂
Kenneth Cracknell says
I am a meat eater and I really liked this meal. My wife is a vegetarian and loved it. Thanks a lot !
Alexis says
So glad. My meat-eating boyfriend loves it too!
Emma F says
Hi there!! I was wondering - if you’ve tried this recipe with uncooked lasagne sheets? Or is cooking them before using them totally necessary?
Thanks!
Alexis says
Hi! You can use no-boil noodles that don't require cooking but if they're regular lasagna noodles, they definitely need to be cooked ahead of time. Enjoy!
Megan says
I just made this. It's pretty good.
Alexis says
I’m not vegan either but it’s just too good! Thanks, Beth 🙂
Beth Zaring says
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!
Cathie says
I love this recipe! So easy, and turns out great every time! My family requests it often, and I feel like a hero!
Brenda says
I NEVER comment on recipes.... And have made so MANY recipes that I would NEVER repeat, because they were disgusting....... I was starting to get discouraged with this way of eating...… BUT THIS LASAGNA ROCKED OUR WORLD!!!!!! I just had to follow you and THANK YOU for a meal I will be making over and over again!!!! I was beginning to think it wasn't possible to have a delicious one dish meal which I LOVE to make in the mornings and eat for dinner... It was SERIOSLY DELICIOUS... Thank you again!!! I cant wait to scour your site for more yummy recipes to try!!!!!!
Alexis says
Awwww your comment made my day! Thank YOU so much, Brenda!
Cassie Autumn Tran says
Oh this looks PERFECT. I used to ADORE lasagna as a kid. I miss it now, so I can remake it again with this recipe!
Lisa Mihalcin says
This is so delicious and even great warmed up the next day. I would however add more of the veggies and cut down on the tofu slightly to make a nice balance.
Dave says
Hello Alexis,
First, thank you so much for sharing this recipe. I've been looking for a good vegan lasagna. I'm not a vegetarian but my wife is allergic to dairy and doesn't like the fake-cheese substitutes I've used previously. Cashew cream, a staple in so many vegan lasagnas, is also out due to allergies in one of my kids.
I love love love this recipe. I don't even know what to say. I made it for the first time last night. My kids thought I was crazy when they watched me make the tofu ricotta. But they eagerly gobbled it down once I put the finished product on the table.
We have leftovers for tonight. I don't even like leftovers, but right now I am sneaking a "bonus" slice for myself before dinner (sorry family!). I will be sad when our lasagna pan is empty after Tuesday night dinner.
I have a question for you: I don't have a big repertoire of "go- to" vegan recipes. Your lasagna is going to the top of the list. Can you kindly tell me what are some other good "gateway" recipes for non-vegans on your blog?
Thanks!
Candy says
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!
Rachel says
Did you bake it before freezing it?
Ellen says
One of my favorite vegan recipes. Even when I was eating dairy I avoided making lasagna because all that cheese is really expensive (I live in NYC). This is super-delicious. I'm posting because last night a friend who's staying with us wanted to cook us dinner and I requested this recipe - he's a meat-a-holic and I think it opened his eyes a little bit to the possibilities of vegan cooking. Thanks for sharing!
TARA MCMEANS says
Even the non-vegans loved this recipe at my night-before-Earth-Day Green Dinner! Thank you so much! I'm not vegan, but I've wanted to master a few very satisfying vegan dishes so my vegan friends can easily be included at dinner gatherings. Not being experienced at cooking with tofu, I wish you would have mentioned that THE PRESSING AND DRAINING OF TOFU IS NOT INCLUDED IN THE PREP TIME! Good thing I prepped the veggie mixture and the 'ricotta' the night before. Assembling the lasagna took about 15 minutes the night of the dinner, so it all worked out - all the time was worth it. I'm anxious to see how the portion I froze holds up once defrosted. I'll let you know!
Alexis says
So glad you liked it, Tara! I usually drain and press for about 20 minutes while I get the other ingredients out and sauté the veggies. Even if you press it between paper towels for a couple minutes, it’ll still turn out just fine. Shouldn’t add to the prep time very much!
Lynn says
Yummly lists 1 pkg tofu but your recipe says 2. I’m confused.
Daughter loves it but not sure which qty is right.
Elizabeth says
Dear Alexis,
In the ingredients there is stated that I need from 2 to 14 oz tofu. The amount depends on what?
Alexis says
It means 2 packages of tofu, so about 28oz total.
Baylie says
This lasagna was delicious!!! It was also very straight forward to make for a lasagna! Absolutely loved it and my meat eating husband really enjoyed it too. I followed the recipe exactly and used whole grain rice noodles (cooked them slightly beforehand). I also used lots of sauce per the suggestion!
Not in the recipe, but I topped the lasagna with earth island "mozzarella cheez" and while not overly healthy, it was a delish addition!!!!
Thanks for this recipe that I will absolutely use again!
Alexis says
Yessss thanks so much, Baylie! If you’d be so kind as to leave a star rating I’d be so grateful. Thanks for commenting!
A says
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
Valerie says
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
Alexis Joseph says
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!
Janice says
I made half the recipe, and had to cook it for longer.
CARMEN says
Yes same here I had to bake it longer, I increased the oven temp to 375 for another 30 minutes.
Denise says
This was simply amazing. I prepared exactly as written omitting the peas (didn't have) and adding lots of fresh basil to the cheese mixture. Surpassed my expectations and will keep on my regular rotation. Not worried about freezing any of it...I'll eat it till is gone. 🙂 Thanks for a great & simple recipe.
Alexis says
SO FABULOUS! I'm obsessed 🙂
Alexis says
That is SO AWESOME!!
Beatrice Perkins says
I made this last night for my boyfriend and kids. They loved it and actually opted to eat it instead of the meat version he had bought from the supermarket. This is THE FIRST TIME I have ever made tofu taste good!!! (and I've been meat free for over 30 years). I'm excited. Proud, and ready for the next venture. I didn't make the sauce from scratch, because I was in a hurry, but even with jarred sauce (which I drained the liquid from) this was a hit. Today = leftovers for lunch!
Alexis says
Wahoo! Best news ever!! So happy it made all your wildest lasagna dreams come true.
Michelle says
Holy sh$%#, this is awesome! I have missed lasagna so much, and always so afraid to try a vegan version. But this is quick, vegan and amazing!! I don't know how you did it, but thank you! This is now my one and only. It absolutely rivals a meat version or any vegetarian version, no cheese needed!