With hundreds of 5-star ratings, this easy Vegan Lasagna recipe really is the best ever. Life-changing hummus tofu ricotta makes it taste just like classic cheesy lasagna! Each slice packs 20g of protein. It's kid-friendly and a favorite with all eaters, vegan or not. One of the most popular recipes on my site!
I tell you no lie when I say this is the best vegan lasagna recipe on the internet. Reader Penny in the comment section says, "Not just the best vegan lasagna ever, but the best lasagna ever. Even my husband who swears he hates tofu raved about it."
It's no surprise that this is one of the most popular recipes on my blog and my personal favorite! It's uncanny and quite shocking how much the tofu ricotta tastes like actual ricotta. You must try it in my vegan stuffed shells and vegan lasagna soup, too!
Case in point: out of all my vegan recipes, my meat and potato loving husband requests this one on repeat. Every time I make it everyone asks for the recipe.
- How to make vegan lasagna
- Key ingredients
- Tips for success
- Is vegan lasagna healthy?
- Can I use no boil noodles?
- Can I make this gluten free?
- Why let lasagna rest?
- Does it freeze well?
- How to reheat
- Can I make it in advance?
- More vegan Italian-inspired dishes
How to make vegan lasagna with the best ricotta
This is one those "there's no way in heck that's vegan" moments. But it is! The tofu ricotta made with hummus (no cashews!) totally sets this apart from all the rest. It adds amazing creaminess plus a protein boost. And it's even better on day two!
- First, boil your noodles according to the package directions, then drain and set aside. If using no-boil noodles, you can skip this step.
- Meanwhile, press your tofu to make the tofu ricotta until crumbly.
- Mix together hummus, pressed tofu, garlic powder, and salt.
- Sauté any vegetables you're using until softened.
- Add 1 cup of marinara sauce to the baking dish, just enough to cover the bottom.
- Layer 4 noodles on top of sauce and cover with a handful of vegetables and ricotta.
- Repeat until you have 3 layers. Cover with foil and bake for 30 minutes, until noodles are softened. Let it sit for 15 minutes then slice and devour!
Key ingredients
- Lasagna: You can use regular noodles and boil before assembling or no-boil noodles. Whole wheat, regular, or gluten free work great.
- Marinara sauce: True story, I use an entire 40oz jar of my favorite Rao's marinara or Kirkland brand from Costco. I love sauce! Two 25oz jars also work. The key is to use a high quality sauce with amazing flavor. I look for San Marzano tomatoes, extra virgin olive oil, and onions as the main ingredients versus tomato paste or puree. No added sugar is a bonus!
- Extra firm tofu: This is key for ricotta texture and creaminess. Make sure it's drained of water and pressed. There isn't a substitute here!
- Garlic hummus: I love the flavor of garlic hummus, but class flavored hummus works great too. This makes the ricotta nice and creamy and adds great flavor.
- Vegetables: Mushrooms, spinach, zucchini, peppers, broccoli, shredded carrots, peas...any of your favorite veggies work well here! Just be sure to cook them down so the lasagna isn't watered down. Basil is optional in the ricotta but I love the depth it adds.
- Nutritional yeast: This is important for cheesy flavor and really helps this taste like "regular" lasagna!
- Garlic: I use garlic powder for ease but you could also sauté 3 cloves of fresh garlic and addd to the veggies instead.
- Salt: For rounded out flavor.
Tips for success
- Use a delicious sauce: Make sure to use a high quality sauce that you love the taste of for best results. It makes a big difference in the flavor!
- Season to taste: Make it your own by adding Italian seasoning, red pepper flakes, or fennel seeds. Tofu is an amazing canvas for extra flavor! (Though if your sauce tastes great as is, this won't be necessary!)
- Press tofu: You don't want extra liquid from the tofu making the lasagna watery. If you don't own a tofu press, you can wrap tofu in a kitchen towel (or paper towels) and place books on top to drain the water out. I usually drain it for about 20 minutes.
- Cook vegetables well: We don't want any extra water from the veggies, so be sure not to add them raw and instead cook them down first.
- Don't skip the nutritional yeast: It may be tempting to omit this if you haven't heard of it, but this adds important cheesy flavor to mimic ricotta. It's affordable and you can find it any grocery store!
Is vegan lasagna healthy?
This Dietitian says you bet! This recipe is loaded with nutrition and is super filling. It is far lower in fat and calories and higher in protein and fiber than traditional lasagna. It packs whole grains, protein, and healthy fats all in one stellar vegetarian meal.
- B vitamins: Nutritional yeast a good source of environmentally sustainable protein and energizing B vitamins, notably B12, which is great for vegans as B12 is only found in animal products and fortified plant products.
- Protein: One slice (for 9 servings) has a nearly 20 grams of plant protein.
- Fiber: Each slice has almost 7 grams of fiber to help you stay fuller for longer.
- Calcium: Tofu is an excellent source of calcium.
- Potassium: Tomato sauce is loaded with potassium and is an affordable way to boost vitamin intake! and filling fiber from the veggies and whole grain noodles. Plant-powered protein, oodles of veggies, and healthy fats---gang's all here.
Can I use no boil noodles?
Yes! In fact, I used no boil noodles in these photos. Sometimes I'll use whole grain lasagna noodles that I boil just until al dente, but you can definitely use oven ready noodles to save time and skip boiling.
Can I make this gluten free?
Yes, I do all the time! Just use gluten free noodles like this brown rice pasta or this green lentil one for extra protein and to make it grain free.
Why let lasagna rest?
Letting the lasagna sit once it comes out of the oven before serving helps the flavors come together and helps it hold together when you dig in. I know it's tough, but try to wait 15 or ideally 20 minutes before eating!
Does lasagna freeze well?
Yes! Freeze the cooked and cooled lasagna tightly wrapped with foil for up to 3 months. You can also bag individual portions and freeze for single servings. This recipe is great for new moms!
You can also freeze the pan of uncooked lasagna, then when you're ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.
To store: Lasagna will keep in the refrigerator for up to 5 days.
How to reheat
Reheat refrigerated leftovers in the microwave for one to two minutes, or until hot.
Reheat from frozen by letting it defrost in the refrigerator overnight and baking the next day. Note that it may take longer to bake depending on how thawed it is.
Can I make it in advance?
For sure! You can make this up to one day in advance. Simply assemble the lasagna per the recipe. Instead of baking, wrap tightly with foil and refrigerate until ready to bake the next day. If possible, remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature before baking.
More vegan Italian-inspired dishes
Please let me know how this vegan lasagna turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.
Click here to see the step-by-step web story instructions for this recipe!
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Homemade Vegan Lasagna with Tofu Ricotta
- 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
For the lasagna:
- 12 lasagna noodles (regular, whole grain, gluten free, and no boil all work)
- 1 tbsp extra virgin olive oil
- Optional: 1 chopped zucchini, 8oz sliced mushrooms, 2 cups spinach
- 2-24oz jars marinara sauce (feel free to use less, but I like mine saucy!)
For the tofu ricotta:
- 2-14oz pkg extra firm tofu, drained and pressed
- 1 10oz tub roasted garlic hummus (1 heaping cup)
- ½ cup nutritional yeast
- 1 tsp fine sea salt
- 1 tsp garlic powder
- Optional: ¼ cup fresh basil, finely chopped
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.
- 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.
- Crumble pressed tofu into a medium mixing bowl. Add hummus, nutritional yeast, salt, garlic powder, and basil if using. Use your hands to combine until it resembles creamy 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 love using this brown rice pasta or this green lentil one.
FREEZE: Freeze cooked lasagna tightly wrapped with foil for up to 3 months. You can also freeze tightly wrapped individual portions and reheat from frozen in the microwave. You can freeze the pan of uncooked lasagna as well, then when you're ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.
Keywords: vegan lasagna
Caroline says
This recipe was so delicious and satisfied my major pasta cravings! I halved the recipe and it still worked great. Thanks for a great recipe!
★★★★★
Alexis Joseph says
Sweet! It makes a LOT so glad to know you successfully cut it in half!
Lauren says
This is absolutely delicious! I’ve made it twice and everyone loves it. The only thing I’d mention though is it definitely takes longer than 15 mins to prep this! Both times it took me a solid hour of work before putting it in the oven. Def worth it because it’s delicious, but just thought people should know!
★★★★★
Alexis Joseph says
So glad you loved it!
Shelby says
Is there a mistake in the amount of sauce needed? 1 1/2 cups x 3 = 4 1/2 cups. Thanks!
Alexis Joseph says
Nope! I go heavy with sauce, but you can use as much or as little as you'd like!
Julie uwu says
So delicious! I appreciate this recipe so much as someone with lactose intolerance. The rest of my family also loved it. I think I would add more veggies for my personal preference. I even froze some pieces since the recipe does make a lot and they reheated perfectly. Overall, love the recipe and after making it the first time I think it is a relatively simple dish to make again in the near future!
★★★★★
Alexis Joseph says
Wonderful, I'm thrilled that you and your family loved it, Julie! Thanks for the kind review.
Sarah Koefod says
So good we made an extra dish and froze it!! My family in Texas is trying new vegan recipes since I recently started eating vegan and they all loved it! They have about 5 freezers full of meat so if they loved it you will too haha
★★★★★
Alexis Joseph says
I love it, so amazing! Thanks for letting me know the fam loved it 🙂
Susan Blocher says
This lasagna exceeded my expectations, especially the 'ricotta cheese'! We will be making this a regular dinner option from now on!
★★★★★
Lisa says
Absolutely delicious! Cheesy and creamy – this has blown my mind how good vegan food can be. Also, it was a simple recipe. Very easy to follow. Thank you for your recipe!
★★★★★
Alexis Joseph says
Love that! I'm thrilled you're a fan, Lisa 🙂
Emily Stimpson says
Woww! so good
★★★★★
Alexis Joseph says
Thanks so much, Emily!
Blanche says
I have been preparing this recipe with a few veggie changes and it is always a success. Thanksgiving, Christmas, B’earthday party and my wedding reception this past Saturday! The veggies I use are roasted red bell pepper, mushrooms and kale. Everything else is the same. Meat eaters like it and vegan/ vegetarian friends and family appreciate something other than salad and veggie burgers! Thank you so much for this recipe.
Alexis Joseph says
Love it! Adding mushrooms is so fabulous. I feel you on the variety! If you'd be up for leaving a star rating with your review next time, I'd be so grateful! It helps other find my recipes 🙂
Kat says
it looks truly delicious! i will have to make hummus ricotta very very soon!
★★★★★
Alexis Joseph says
Thanks friend!! I hope you love it!!
Mark Adams says
Amazing! Enough said.
★★★★★
Alexis Joseph says
Thank you so much, Mark!
Brad Scott says
My new favorite lasagna recipe! Fabulous. Who knew hummus would be so good in lasagna? I use edamame instead of the peas.
★★★★★
Alexis Joseph says
Woop! Thanks so much for the review, Brad!
Diogo Nardelli Siebert says
Please write down the recipes in the metric system also (grams, Celcius, ml).
Kaili V says
Wow! This was excellent and so easy to make. Like some others, I baked for 50 min at 375 and it came out bubbly and perfect. We will make again for sure. So glad I found you!
★★★★★
Alexis Joseph says
Wonderful, you made my day! Thrilled you loved it, Kaili 🙂
Patti Martin says
So yummy delicious! I've made it over and over; it's become my go to recipe for a special family dinner.
★★★★★
Alexis Joseph says
I'm so glad to hear that, thanks Patti!
Lori says
So glad it turned out great! Thanks so much for sharing your recipe!
Alexis Joseph says
Yay!
Callie says
Awesome recipe! It’s the best vegan lasagna I’ve ever had. So easy to make and tastes wonderful!
★★★★★
Alexis Joseph says
You made my day, thank you Callie!
Erica says
I never review recipes. But this one was GLORIOUS! We are starting a journey to eating primarily plant-based foods, so this was my first attempt at vegan lasagna.
My entire family loved it (including my 2 and 3 year old daughters who scarfed it down and asked for seconds). We served it with toasted sourdough bread on the side w/ vegan butter.
I made it pretty much exactly as the instructions stated, but added extra garlic since we are big garlic fans. It was perfect.
This will be on our weekly dinner rotation from now on! Thanks for a stellar recipe!
★★★★★
Alexis Joseph says
Awww I am so, so excited that the whole family loved it! You must try this lasagna soup, too 🙂 Thanks for the review, Erica!
Amanda Jovanovich says
I am addicted to this lasagna!! So good!
★★★★★
Alexis Joseph says
Hahaha me too! Love it! Thanks so much for the review.
Carl says
Just made this for the family and it was a definite crowd pleaser. Personally, there are very few vegan cheeses that I enjoy. That being said, I was pleasantly surprised at the flavor if this dish.
Highly recommend!!!
★★★★★
Alexis Joseph says
I'm so happy to hear this was a crowd pleaser for you. Thanks for the review, Carl!
Sania Saeed says
I made this yesterday. It was absolutely sensational. I need to make more because it finished faster than I anticipated. Such a great recipe. The only parts where I deviated: added a bit more tofu. I'm Aussie so we go by grams/kg. I added 1 kg of extra firm tofu. I didn't press it - there was a bit of "juice" at the bottm of the pasta dish, but everybody ate it juice and all. I'm planning on making this again...and again 🙂
★★★★★
Alexis Joseph says
SO glad you liked it!
Maya says
Reasons to read and believe my review:
1. Lasagna is one of my most favorite dishes, and in general I love Italian food.
2. My mom's homemade lasagna is the best I have ever tasted, and I eat out quite a bit and also grew up in an all Italian neighborhood in Brooklyn and have tasted secret family lasagna recipes.
3. When I first turned vegan, my friends were flabbergasted because they could not picture me in their minds without me holding a brick of cheese in both hands. Hello, my name is (blank) and I am a cheese addict.
Review:
1. This lasagna recipe tastes like the real thing. It tastes like ricotta cheese. I know this statement is not powerful when read in your mind, so say it out loud. THIS TASTES LIKE REAL RICOTTA CHEESE. I'm just absolutely shocked. I have not found any recipe that can mimic the FEEL of cheese, but this one nailed ricotta. NAILED IT!!!!
2. This recipe is damn good. Sooooo flavorful! Corona forced me to learn to cook, so still a newbie, but even I couldn't mess this up. I've had trouble with figuring out the right amount of seasoning when I cook, sometimes its too much sometimes its not enough. I have no idea how to eyeball it. This recipe is SO PREFECT with its seasonings amounts. I wish I had a more robust vocabulary to truly explain how phenomenal it tastes.
3. This is really really really filling. I'm a girl, average height and weight, sometimes above average appetite. If I'm really hungry, I'll have 2 pieces. If I'm really hungry and want to be a fat ass, I'll put 3 pieces on my plate, feel uncomfortably full about 2.5 pieces in, and then hate myself after i finish the remaining half piece. I had leftovers for almost a week. This can be good if you hate to cook, but if you prefer multiple meals a week, try halving the recipe.
Things I would change:
1. I had to bake in the oven for 45 min instead of 30. At 30 min, the middle came out warm but not hot. Not necessarily a bad thing, I personally like cold food, especially leftovers.
2. Use half the ricotta mix and add more veggies. I need to incorporate more veggies in my life and what better way than to drench them in sauce and (plant-based) cheese, then wrap them in carbs for good measure. The only reason I would use only half the ricotta mixture is because the lasagna would be huge and overflow from the pan. Also, I'd have leftovers for a month.
3. Instead of using garlic powder in the ricotta, I want to try sauteing 3-4 large gloves and adding that in instead.
Extra info:
1. I reheat leftovers in the oven instead of microwave. Pop it in a small oven safe dish, cover in foil, bake at 400 degrees for 40-45 min. And my lasagna is always stored in the fridge, not freezer.
2. For those who don't know how to drain tofu, because I sure didn't when I went about making this dish, let me save you time and energy in researching and you-tubing. i created a tofu towel sandwich for each tofu block, so in order it went (dish towel -> paper towel -> tofu <- paper towel <- dish towel). Take your tofu towel sandwich and place it on the kitchen counter or on a plate (use kitchen counter for easy wipe down and less dishes). Put a plate or cutting board on top of tofu towel sandwich, then put 3 cans of whatever canned foods (~15 ounces per can) on EACH of the tofu blocks. So this recipe calls for 2 blocks of tofu, you'll need 6 cans in total, or maybe you have weights at home or books of anything heavy. As long as its 2-3 lbs per tofu block. Leave sitting for 30 min up to 2 hours. Voila, drained and pressed tofu.
3. I added a tablespoon of olive oil to the boiling water for the noodles to keep them from sticking together and then ripping. Worked like a charm.
I still think my mom's recipe is better, but I'm biased because I love my mom.
★★★★★
Alexis Joseph says
Maya, kudos to you for challenging yourself and learning to cook AND giving quite possible the best review ever of this lasagna. Thank you! I started this blog as a resource for approachable recipes that anyone could cook, so people could get back to food being fun again versus stressful. So the fact that this lasagna has been that kind of recipe to you brings me SO much joy. If it makes you feel better, I ALWAYS have two pieces, and it's always paired with homemade garlic bread. Gotta do it right! "Wrap them in carbs for good measure"--my favorite part. Thank you again for the lovely words and for making me smile. Once it's not 90 degrees out, you should try my vegan lasagna soup 🙂
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?!