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.
Luke says
This recipe was quite good and easy to make! I also love how healthy the ingredients are.
As others have mentioned I needed to bake this far longer than listed - for me 50 minutes covered + 15 uncovered got the desired result
Alexis Joseph says
Glad you loved it! It's good to know that the cooking time depends on the noodles as my store brand whole wheat noodles take 30 minutes. Thanks for the feedback, Luke!
Maclean Nash says
I was bit skeptical going into this recipe because:
1) I've never made lasagna before and quite honestly, it intimated me.
2) I've never made a dupe of ricotta before and thought it could go one of two ways.
But, your recipes have never let me down before so I went for it!
And...WOW! I am so glad I did (and so is my BF).
While making the "cheese" I tasted it and was blown away because it was so incredibly tasty and it did look like ricotta! I will be making that again just to have on hand and use as a spread.
The final product was DELICIOUS and everything you want a lasagna to be!
I even used GF noodles and when I said they were the best GF noodles Ive had, my boyfriend said, "This is vegan AND gluten free?! I would never have guessed!".
Another winner from Alexis! Thank you so much, I wish I had made this sooner!
Alexis Joseph says
That's the ultimate compliment! I really appreciate your thoughtful comment and for giving this a try. Enjoy the leftovers!
Callie says
My picky meat-eating roommate said, "It's scary how good it is." I did sub Lightlife beef crumbles for the vegetables. Thank you!
Alexis Joseph says
Hahaha I love that. Cheers to impressing the roomie!
Camil says
Omg girl, this is bomb! It's so delicious! Looks gorgeous too! My husband thinks it's divine. I've made it twice and it's so easy! I don't even bother boiling the noodles or coming the vegetables to save time cuz it'll all go in the oven. I'm a new vegan and this is an excellent super easy recipe. What brand of lasagna noodle did you use for the one in your picture?
Alexis Joseph says
You made my day! I'm thrilled that you loved it 🙂 They're whole wheat store brand lasagna noodles from Kroger!
Susan Dubose says
Definitely going to try this recipe this weekend! Would I be able to use regular lasagna noodles instead of spinach lasagna sheets?
Alexis Joseph says
Hi! I'm not sure what you mean by spinach lasagna sheets versus noodles? The recipe calls for regular lasagna noodles.
Madison says
Just made this tonight!! So good!! Will definitely be making again. I put mushrooms only on 1 half because my husband doesn't like them. So we had his & hers halves! I think this is a dish my meat and dairy eating family members will like as well!
Alexis Joseph says
So glad you made it your own, thanks Madison!
Melissa says
I love a good and healthy lasagna recipe. I'm excited to make this at home! I would recommend adding some minced garlic to the lasagna mix too.
Tristan A Black says
This recipe is crazy good. I had it at a dinner party and got the recipe. Then I made it for my meat-eating Italian husband and he loves it! Ate it for leftovers for days! I added spice and peas (cuz I had them). I also use this cheese mixture to top pizzas and other foods. Way better and healthier than fake cheeses.
Alexis Joseph says
Heck yes! Thank you so much for your kind comment, Tristan.
Chae says
So so good—cheese is creamy & delicious
Alexis Joseph says
Hooray! Thanks, Chase 🙂
Audrey says
This really is the BEST vegan lasagna. I follow the recipe pretty loosely but the tofu ricotta is absolutely amazing and mind blowing every time. My boyfriend is not vegan and his favorite dish is lasagna and he is totally sold on this version. He likes it just about as much as a regular dairy lasagna. He’s not huge on veggies in his lasagna so I just grate a couple zucchini and sauté until soft and use that instead of the whole veg mix. Would work well for kids too, you can barely tell it’s there! I love how sneakily healthy and protein packed this recipe is.
Alexis Joseph says
You da best!! I love the idea of grated lasagna here so you barely know it's there. Cheers to lasagna night!!
Tina says
This is my go to lasagna recipe. It is simply awesome and not difficult to make. I usually put more zucchini, mushrooms, peas and Sautéed with a whole bunch of raw baby spinach but I don’t have any little kids (however I do have adult kids...) at home and our diet is plant based. No animal produc.ts. Thank you for posting this recipe!
Alexis Joseph says
I love your additions! Thanks a ton for reviewing, Tina!
Kim Lippy says
Tina I love your idea of using fresh spinach. Based on your experience and the cooking time required, could we get away with using just fresh spinach vs sautéed?
Diana says
This recipe was so quick and so delicious 🤩 my housemates loved it and everyone kept asking me for the recipe 👏🏽
Alexis Joseph says
That's the ultimate compliment! So glad to hear it. Thanks, Diana!
Hannah says
Amaaaaaazing! Can not believe how tasty this is.
I made my own variation of the veggies and included mushroom, zucchini, eggplant, cauliflower, pumpkin and fresh spinach. I also made homemade hummus.
It turned out fantastic. Can’t wait to share it with friends 🙂
Thank you!!
Hannah says
Won’t be able to forget this recipe for the rest of my life!
Alex says
This is the first time I've ever commented on a recipe. But this recipe is outstanding-- for the first time ever, both my incredibly picky carnivorous mother and my extremely picky vegan father LOVED a dish I cooked. It's delicious, thank you!
Alexis Joseph says
OMG best comment ever! I really appreciate you letting me know, Alex. Lasagna for the win!
Aurora says
This recipe is AMAZING! The vegan ricotta is so incredible I seriously cannot believe it. Whether you are lactose intolerant, vegan, veggie, or just a regular ol' omnivore, you should give it a go.
Alexis Joseph says
Thank you tons, Aurora! That means so much to me 🙂
Sandy says
My husband and I love Lasagna and are going vegetarian but he's not found a tofu he likes at all - until this recipe! It is our favorite by far.
Many thanks!
Alexis Joseph says
Wonderful! Tofu is tough but it's delish in this ricotta 🙂 Glad it was hubby approved.
Natalie Fox says
This is shockingly good! Whenever I make it, non vegans love it and don’t believe me that it’s vegan.
They say “how is it vegan when it has ricotta cheese?” Lol.
Alexis Joseph says
I love it!! HAHAHAH amazing. Thanks, Natalie!
Chantal says
Love. This. Recipe. It’s a solid fav that I keep coming back to.
Alexis Joseph says
Amazing!! Thank you, Chantal!
Kirsten says
This was delicious!
Shipra says
I made this oil-free as well. My husband loved it. The ricotta tofu had a great texture! I added dried basil and oregano to my ricotta and that worked well, too.
Alexis Joseph says
Thanks so much for letting me know, Shipra!
Hannah AKA eatwelllivebalanced says
This recipe is absolutely incredible!! I have made it 4 times already, and I am not sure I will ever get sick of it. It is easy to make and is definitely a crowd pleaser. My cheese loving family members could not stop talking about it lol. Highly recommend!
Alexis Joseph says
Your comment made my day! Love that it was such a crowd pleaser for you. Thanks, Hannah!
Cody Yelton says
So delicious and easy.
Alexis Joseph says
Yay, thanks Cody!
Joannie says
Hi Alexis,
I have made this numerous times.....it is absolutely delicious. Everyone who tries it raves about it (and of course a I share the recipe). I love the fact it has hummus and tofu in it....win-win ❤️
I do add any veg I have which just adds to the deliciousness.
Due to the corona virus, I am making this today and freezing in portions. Stay safe everyone ❤️
Thank you.
JP
Alexis Joseph says
Your sweet comment made my day. Thanks for being a bright light, Joannie!
Patrick says
Excited to try this! We love the cashew Alfredo sauce in your cookbook, so think this will be delicious!
S says
Please provide print options .
Alexis Joseph says
My recipe card reverted back and it seems the print option went with it. Looking into this!
Califa says
This recipe is a game-changer. It is quick to make and honestly, it IS the best I have ever had.
Alexis Joseph says
That's what I love to hear!!
Lauren says
My husband and I were both completely skeptical about this vegan ricotta. But, since we started preparing kosher meals at home, I was excited to try it. We were both SHOCKED at how realistic the ricotta was!! He has been savoring every scrap of the leftovers. Cannot wait to make again!!
Alexis Joseph says
Wow, what a compliment! It's pretty wild how much it resembles ricotta, right?!
Margaret says
Sounds delicious. I'm going to make it soon. I don't know why you listed it as having any cholesterol in your nutrition information though; since it is vegan it has zero cholesterol.
Alexis Joseph says
Good catch! I use an online nutrition calculator--no idea how it spit that out given the ingredients, but I'll update to be zero. Thanks!
Susan C McClarnon says
I like things spicy so I used the recipe for homemade marina sauce from minimalist baker It was great!
Alexis Joseph says
What a great idea!
Looking For Balance says
Great recipe, was a hit with the kids! Question, do you think wilted kale would work in place of spinach or do you think it would be too bitter/fibrous? Thanks for your thoughts!
Alexis Joseph says
Hi there! I think kale would work, but maybe use a bit less.
Erika says
This was REALLY good! The whole family (who aren’t vegan) ate it up! The only modification is that I didn’t have lemon zest. I am excited for the leftovers!
Alexis Joseph says
Wonderful! Did you see lemon zest somewhere??
Judi says
Instead of the 12 oz of frozen spinach, I'm going to try the pulp from my juicer--kale, spinach, & parsley. I'll let you know how it turns out!
Alexis Joseph says
Wonderful, please do!
Kim Lippy says
Judi, I'm MOST interested to know how the pulp from your juicer--kale, spinach, & parsley.
Haydon says
This is an awesome recipe! I made It for my family and they all loved it as well! It’s so simple too.
Alexis Joseph says
Thank you tons, Haydon!
Melissa says
I made this dish about 6-8 times now, it's been a family favorite and my carnivorous family members look forward to it each time. The tofu ricotta is fantastic!
Alexis Joseph says
That's what I'm talking about!! Thank you, Melissa!
Teresa says
I’m so excited to make this but do I have to use frozen spinach or can I use fresh? If so, how much should I use? Thanks!
Alexis Joseph says
I use fresh spinach! If you use frozen, you can eyeball it but be sure all the water is squeezed out.
Kim Lippy says
Alexis you say you use fresh spinach in this recipe (which we love!). Do you think it is necessary to Sautee the spinach before adding it to the recipe?
Alexis says
Yes, I always sauté all the veggies together to get the water out!
CB says
I have never written a public post before but this recipe was so good, I felt compelled. Just started plant based eating and this is my first recipe using tofu. The lasagna was absolutely delicious! And I found the longer I let it sit, the more flavorful it was! Just want to say thank you so much for an easy and delicious recipe! Never knew meatless could taste so good. Looking forward to making it again!!!
Alexis Joseph says
Thank you TONS for the glowing review, CB! That makes me so happy 🙂 Let me know if you try anything else on the site!
Keri says
the BEST vegan lasagne! My 18 month old helps me crumble the tofu and stir in the hummus and then we all clear our plates of it - so delicious!!
Alexis Joseph says
Heck yes! Thanks so much for the glowing review, Keri 🙂
Amber says
The BEST lasagna. I have made this for all my family members and they all love it.
Alexis Joseph says
Awww that's the ultimate compliment! Thanks so much, Amber.
Becca Fox TN says
SO DANG GOOD! Believe the gazillion 5-star ratings! I was not expecting this recipe to be good - it is so different from any way I've made lasagna in the past. Now that we are primarily dairy free though, I have been missing lasagna! I might never make the "normal" kind again - this one was SO good! I also used gluten free lasagna noodles from Palmini!
Alexis Joseph says
WOWZA!! Your review made me smile from ear to ear, Becca. I'm so glad the GF noodles worked well for you, too! Happy eating 🙂
Alexis Joseph says
Isn't it the best? Thanks, Sara!
Angela says
This recipe was EXCELLENT. I added a little bit of red pepper flakes to my mushroom/zucchini/spinach mix, I drained some of the liquid from my veggies through a strainer and I added just a little no cheese on the top of the finished meal. This is the first recipe that I've ever used tofu in. I am astonished at how much the tofu tasted like ricotta. ..seriously. it was a beautiful meal with many textures and tastes. So happy I took the time to prepare..
Thank you!!
Alexis Joseph says
Thank you so much, Angela! Hopefully you're eager to experiment more with tofu now 🙂 Next time if you're up for it, I'd be super grateful if you could leave a star rating ti encourage others to make the recipe, too. Cheers!
Debra says
Alexis, thank-you so much for sharing this AMAZING recipe! OMG! I just made it and had to have a piece as soon as it came out of the oven even though I just ate lunch. It is fantabulous!, I didn't change a thing. Do you know if if freezes well?
Thank-you, thank-you!
Alexis Joseph says
I'm so glad! I've never frozen it, but let me know if you do. Enjoy!
Alexis Joseph says
Hey again Debra! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
Susan F says
We were blown away by this recipe. I made it for Christmas Eve dinner with my vegan friends and one of them had 4 servings (he initially didn't trust me that there was such a thing)! Very flavorful, and easy to make. The combination of tofu and hummus was a good match for ricotta. I would add a little more seasoning next round but other than that, perfect...even with my meat eating family members!
Alexis Joseph says
Epic! I'm so thrilled that this dish made your Christmas Eve menu and that everyone loved it. How special!!
Alexis Joseph says
Hey again Susan! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
Nancy Rexwinkel says
I am definitely going to try this recipe! I also wonder about freezing it to use as a make ahead dish. With so many people asking this question over the years, wouldn't it be a good idea to try freezing it both before and after baking so you can provide an answer in your blog? I know that I would appreciate the information!
Alexis Joseph says
Hope you love it, Nancy! I wish I had the time to test freezing all my recipes but unfortunately I don't. That said, I freeze pretty much everything (post bake) and typically it's fine 🙂
Gretchen says
O.M.G! I've made lots of tofu ricottas, but was intrigued by all the amazing reviews so I gave it a shot. WOOOW!! Hubby, who rarely finishes a big plate, ate THREE and helped finish the kids' plates! I mean licked clean! I ate more than I care to admit, and it barely lasted through lunch the next day... I made my own hummus, sauce, and noodles, then topped with cashew cream sauce. Used all of the veg we had on hand-carrots, broccoli, zucchini, spinach, mushrooms, and onion. This will definitely be in our rotation! This is one of our top 5 dishes, and best lasagna EVER!! It's up there with my award winning tofu enchiladas that everybody begs me to make every holiday/get-together! Thank you so much for a new favorite!!
Alexis Joseph says
Yessss! Your comment made my night, Gretchen! I'm seriously so pumped about how much you loved it! Thanks so much for taking the time to let me know, and may there be many more joyous lasagna night in your future! XO
Alexis Joseph says
Hey again Gretchen! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
Julia H says
OMG. This is amazing. I have made it twice already. I am vegan, my husband is not. He will try what I make (usually). He requested me to leave the peas out (and neither of us like mushrooms)
He has his own "rating system" for things I make. "Eh, it's ok.", "I'd try it again" and "This is COMPANY good!!!" Well, he said company good! (and he hates hummus!) His Dad even loved it. Awesome recipe. Turns out great every time! Freezes great to heat up later also.
Alexis Joseph says
Awwww I'm so thrilled! NOTHIN' like company good 🙂 You've got a keeper, Julia! Thanks a ton for sharing the love and letting me know. XO
Nina says
Our family LOVES this recipe! Thank you! Our little "edits" are ... we use gluten-free lasagne noodles (our youngest has celiac)... I use 2 zucchini, a whole 10oz bag of frozen peas, and 10 oz of fresh baby spinach, wilted in at the end. You cannot have too many veggies packed into this yummy dinner! I'm also very generous with the fresh basil.
Alexis Joseph says
Mmmmm love those edits! And I totally agree about fresh basil...the more the merrier. Thanks for the review, Nina!
Pei says
This is the best vegan lasagna recipe ever! My non-vegan family asked for it during holidays. I did notice that the tofu ricotta does not get heated through in 30 min and if it doesn't it smelled like it would go bad quickly the next day. I just leave it in the oven for 1 hr and it is fine.
Alexis Joseph says
Thanks for the feedback, Pei! I've never had an issue with tofu not heating through or the odd smell but glad you did what worked for ya!
Tamara says
I used your ricotta to fill pasta shells and served for dinner! My husband loved it and had me make it for his friends at work and my sister who is not a vegan said she liked tofu ricotta better than real ricotta!! Haha yes!
Alexis Joseph says
Love it!