With hundreds of 5-star ratings and rave reviews, this foolproof 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!

Are you ready to have your socks knocked off? I tell you no lie when I say this is the most beloved and most filling vegan lasagna on the internet. The search stops here, my friends!
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." --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." --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!" --Rachel
"I have made this lasagna 4 times now and my family loves it. They are not even vegan! My husband always asks me to make it. Love it! Thanks for the recipe!" --Sherry
It's no surprise that this is one of the most popular recipes on my blog and my personal fave! It's legit 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!
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.
The low down on ingredients

- Lasagna: You can use regular noodles and boil before assembling or no-boil noodles. Whole wheat, regular, or gluten free work great. For a no noodle option, check out my Zucchini Lasagna!
- 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...I've made this a million times with a slew of veggies and with no veg. 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.
Let's make it!

Boil those noods! Then add pressed tofu, hummus, garlic powder, and salt to a bowl.

Mix well to form ricotta.

Sauté veggies. Layer marinara, noodles, vegetables and ricotta.

Top with more marinara and noodles (pictured are no-boil).

Layer with remaining veggies, ricotta, and a final layer of noodles and sauce.

Bake until noodles are cooked, let it rest, then devour!
Tips to make it an all-star dish
- Use a ridiculously delish sauce: Make sure to use a high quality sauce like Rao's that you love the taste of for best results. I look for extra virgin olive oil and onions near the top of the list and no added sugar. It makes a big difference in the flavor!
- 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.
- Cook it long enough: If your noodles seem to hard after 30 minutes, simply keep baking until they're al dente since ovens and noodles vary.
- 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!
Bonus points...it's super healthy!
This dietitian is so proud. We're talkin' 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. But wait, there's more!
- 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.

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.
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.

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
Homemade Vegan Lasagna with Tofu Ricotta
- Prep Time: 35 mins
- Cook Time: 30 mins
- Total Time: 1 hour 5 mins
- Yield: 9 pieces
- 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.
Mollie says
Holy moly. This was so so good. My husband will not touch tofu usually, but he enjoyed this so much! And it was surprisingly easy to throw together!
Dale Moman says
This lasagna is awesome! My entire family loved it. Two of us are vegan and two are not. Will definitely be on our meal list of favorites!
Alexis Joseph says
Heck yes, thanks Dale!
Chanda says
This is the yummiest lasagna I've ever made. I absolutely love giving it to my kid and his friends...who hate vegetables...and seeing the looks on their faces after I tell them its vegan. Best thing is that it's also super easy to make. Thank you!
Randi says
I figured since I've made this recipe a million times now I should write a review 🙂 This is my "go-to" for when I have non-vegans over for dunner, or if I'm making dinner for another family bc mom is busy bc of what ever reason (sick kids etc). Super easy and you can use any veggie you like! I have used a combination of, eggplant, mushrooms, squash, zuchinni, spinach. You can add some vegan crumble if you like too! I've made it with edamame lasagna noodles as well as regular noodles. The tofu ricotta is easy and you can use it in many things, stuffed shells etc. You can melt vegan mozzarella on top and parm too! Anyways, such a great recipe!!! Thanks again!!
Alexis Joseph says
Ohhhh I need to try with eggplant! Thanks for your awesome feedback, Randi!
Stacey Baker says
OMG, this is THE BEST lasagna ever!
Had I known about this before I went vegan, I'd have been eating it long ago.
You DEFINITELY need to make this!
Now if anyone asks about lasagna, I give them this link.
(The first time I made this was July 2018, but have never left a comment... although I do post on IG with credits.)
Alexis Joseph says
You're the best Stacey, thank you soooo much!!!
Joan Reding says
I make this a lot but I don’t think I have ever left a comment. I sometimes add vegan mozzarella on top but it is still delicious without it. A crowd pleaser for sure!!
Alexis Joseph says
Fabulous, thank you so much for letting me know Joan!
Sheri says
Making this again after enjoying it previously. For a topping that adds some nice texture, I like using crumbled walnuts mixed with nutritional yeast and a bit of salt. Also added some lime juice to the ricotta for a bit of zing. Many thanks for the recipe. 🙂
Alexis Joseph says
Ohhh that sounds absolutely perfect!
Abby says
This recipe was absolutely delicious, and SO easy to make! Highly recommend (and this is coming from an avid meat-eater).
Morgan says
This has become a classic go-to in my cookbook!
Alexis Joseph says
Yayyyy thanks so much, Morgan!
Marni says
My guests and hubs could not stop RAVING about this. Though we are all vegans, we agreed that no meat eater would think there's not cheese in the recipe. The tofu mix was so good that I snacked on it while the noodles were cooking. We did melt some Follow your heart vegan mozzarella on top after the 30 minute cook time.... was just the "t*ts!!to!!! We've got lunch for several days! Can't wait to eat it again!
Alexis Joseph says
Ahhhh you made my day! Thanks SO much for the wonderful review, Marni 🙂
Rachel says
Can't wait to try this!! Store-bought vegan ricotta is so crazy expensive that I never make lasagna :(. You just changed my life!
Alexis Joseph says
Yessss so excited!
Joanne says
Our absolute favorite lasagna, and my husband's favorite meal of all! Not only is it super flavorful, it's also incredibly easy and comes together super quick. Thanks, Alexis.
Alexis Joseph says
You're the best, thanks so much Joanne!
Jill says
Made this tonight with a couple tweaks, my husband said it was one of his favourite meals I’ve made!
Alexis Joseph says
Best compliment ever!!
Christa says
My friend made this for me a few years back and I’m finally going to try it myself with gluten free noodles. I remember it being delicious! Quick question - how is the estimated sodium content so high? It doesn’t seem like anything has sodium except for what is added.
Thanks!
Alexis Joseph says
The marinara sauce and hummus have a good amount of sodium! The nutrition is always an estimate, keep in mind as it will depend on the specific brands you use.
Jean says
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. Can't wait for my next dinner party. Thank you so much for this wonderful recipe.
Alexis Joseph says
That is the ultimate compliment, thank you TONS Jean!!
Vicki Johnson says
This Vegan Lasagna is absolutely amazing! I made it for a family birthday gathering and everyone loved it. My son is allergic to mushrooms so I substituted chopped green & red peppers. This is actually the best lasagna I've had...ever...vegan or meat-based. I will definitely be making this again. Thanks so much for the fabulous recipe!
Alexis Joseph says
Mmmm I love the pepper substitution! Thank you so much for taking the time to write such a thoughtful review, Vicki. It means so much!
Dayna says
Can you not boil the noodles before and just assemble and bake, but for longer? I usually make non vegan lasagna without boiling the noodles first and then it cooks for an hour and I add extra sauce so that it helps cook the noodles and doesn't soak everything up since the noodles are basically "raw" to start....
Janell says
We agree with your hubby! I always make your Hummus Ricotta for all my pasta dishes that call for ricotta! Thank you for a great recipe.
Alexis Joseph says
WAhoooo!
Angenette Frink says
Seriously?!! This vegan lasagne is AMAZING! If I don’t put this away now I’m afraid my husband and I will gobble it up in one sitting 😆 Thanks so much for creating this recipe!
Alexis Joseph says
Hhaahah that is amazing. Looks like you better make a double batch next time! Thanks so much, Angenette.
Emilia says
This has become my go-to lasagna recipe. So hearty and delicious!!
Alexis Joseph says
Amazing, thank you for letting me know you love it, Emilia!
Susan says
This recipe is WONDERFUL! I make it with regular lasagna noodles and sadly skip the mushrooms because there are no fans in the house besides me. The first time I made it I didn't notice that it should be covered with foil before baking, but it was still fine - maybe better, less watery than the second time? Will cover it for the last part of baking the next time - and there will be a next time. This recipe provides all of the satisfaction of lasagna without the heaviness of cheese. Delicious.
Alexis Joseph says
Good call about the foil! I'm thrilled this has become a staple for ya, Susan 🙂
Jordan says
Best vegan lasagna!! I have made it for many holidays and gatherings. Everyone loves it and many ask for the recipe!
Alexis Joseph says
That's the best news ever, Jordan! I so appreciate you making and sharing them 🙂
Maria says
The recipe name says it all! This truly is the best vegan lasagna. I've made it several times now and it's always a hit. It makes great leftovers, too!!
Alexis Joseph says
You made my day, thank you tons for letting me know this was a hit, Maria!
Kristine says
This is our go to lasagna recipe now! It is so good. We make it for special occasions and holidays meals. Thank you so much for this recipe!! Can't wait to try the lasagna soup!
Alexis Joseph says
Yayyy!!!!
Toby says
Made this last year for a vegan Thanksgiving guest. I was astonished by how delicious it was. Repeating it this year, it was that good.
Alexis Joseph says
Thanks a ton, Toby!
Katie Daniels says
I’ve been vegan for over seven years, which means I’ve tried a lot of lasagna recipes. This one is by far the absolute best! Everybody loves it, even meat eaters.
Joan Reding says
I make this a lot! My meat-eating family and vegan friends alike rave about it! So delicious! I use Barilla gluten free oven-ready lasagna when I make it gluten-free
Joan Reding says
I make this a lot!! My meat-eating guests as well as vegan friends, rave about it. So delicious!
Kim Lippy says
1st, I'm MOST grateful for this recipe and its creator. We were the recipients of a tray of this from the lasagnalove.org movement on 8-15-21. It was absolutely the BEST vegan recipe we’ve ever had. I'm also grateful for those that took the time to mention how they "individualized" it. I have read down all 5 years/715 comments. This is a conglomeration of what readers said. Whether they are accurate or not, I do not know. Just sharing. "Trader Joe's Roasted Eggplant Hummus works well. If you are not an oil user, water sauté the veggies in a non-stick pan or par-cook them in the microwave or grill them. Eggplant can be substituted for zucchini or used in conjunction with. You can add/substitute whatever additional veggies you like, such as grated carrots, bell peppers, riced broccoli, onions, artichoke and even pumpkin. You can’t have too many mushrooms in this recipe. MUCH better if baked the day before and reheated before serving. I make a vegan gooey cheese sauce (or mushroom cream sauce) that I coat on top. Readers suggest adding a LOT more Italian seasonings, a teaspoon of ground fennel and heat (cayenne pepper, etc.). 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. Double the recipe to make 2 so I can eat one and give the other to a friend. Tofu can be used w/out pressing for added liquid. Try sautéing 3-4 large gloves and adding that in in place of or in addition to the garlic powder. I added a tablespoon of olive oil to the boiling water for the noodles to keep them from sticking together and then ripping. Can use sautéed fresh baby spinach in place of frozen. Or use pulp from your juicer--kale, spinach, & parsley. Press tofu for ~ 20-30 min or however long you have time! You CAN use no-boil noodles. Feel free to add in veggie-beef crumbles for more protein and a more meat like texture. Substitute for store bought marinara sauce: tomato sauce, diced Italian tomatoes, a bit of tomato paste and a cup of TVP. Put a whole head of roasted garlic in the "ricotta" mixture. If you have access to a dehydrator, dehydrate your veggies before making this. That way they soak up the sauce much better. Anyone who makes this recipe for the first time should prepare to spend 30-40 minutes (assuming you have most of the ingredients ready). I baked for 50 min at 375 and it came out bubbly and perfect. 50 minutes covered + 15 uncovered got the desired result."
Alexis says
How amazing, thank you for compiling these! My best advice is to use a high quality marinara sauce made with whole tomatoes (not tomato puree/paste), extra virgin olive oil, and onions. It makes the flavor so divine! Thanks again for taking the time, Kim.
Charlotte says
I want to try this but am not able to eat garlic. I can eat garlic infused oils. Could I use regular hummus and maybe add the oil in? Thoughts on things I could try?
Thanks!
Alexis says
Yes regular hummus works just fine, no need to use garlic!
Kelly says
This looks so delicious! Can't wait to try. Have also printed up "Crispy Baked Tofu Nuggets" recipe of yours to try.
One suggestion though....is there any way for you to change your text color to all black in your recipes? The gray ingredients, instructions, etc. are hard to read when printed out in gray. It might be my printer.... but I can read the title, headers which are in black just fine.
Thanks for sharing the awesome recipes!
merrill says
I have made this lasagna multiple times. It is fantastic! As I do not use oil I left the oil out and water sautéed the veggies - - - and it is great! I recently had to make this without the nutritional yeast - and it still came out perfect! I just added some extra herbs and spices to give extra flavor. (My preference is to use Trader Joe's Roasted Eggplant Hummus - Yum!)
Alexis says
Wonderful!! I'm thrilled that it works without the nutritional yeast for ya 🙂 And YUM to eggplant hummus!!
Jillian says
The name isn’t lying. I made this recipe on a whim during COVID and it has become a go to for get together, holidays, etc. Even my meat loving family members enjoyed it. Don’t sleep on this one.
Alexis says
Yayyyy! I just made this for dinner tonight and I can't wait 🙂
Kirsten says
Delicious! I’ve made this several times and am never nervous about serving to our non-vegan friends and family!
Alexis says
That is the ultimate compliment!!
Ashley Gish says
Vegan or not this is my go-to lasagna recipe!! And it’s a serious crowd pleaser. My whole family is obsessed 😍
Alexis says
Yayyyy thanks a bunch for your sweet review, Ashley. That means so much!
Kit Yoon says
This is the best vegan lasagna I have ever made. The whole family loved it as well. Thanks for sharing! It will be on regular rotation in our home!
xoxo
Alexis says
Eeee thanks a million, Kit!!
Emily says
Can you make this in a crockpot?
Alexis says
Hey! I have no idea as I've never tried this in a Crockpot, sorry! Let me know if you try it. Cheers!
Jessica says
I really should leave a 5 star rating since I've made this lasagne countless times. I have please many non-vegan crowds with this dish. It is so delicious, made from simple and inexpensive ingredients, and goes a long way. Absolutely love it!
Alexis says
You made my day with this comment, Jessica! Thanks a ton!
Nicky Tamberrino says
Husband and I both agree it's the best lasagna I've ever made!
Alexis says
You're the best, thanks Nicky!!
Liz says
I haven't made lasagne since going vegan 2 years ago. This was so simple to make but better yet, sooo delicious. My meat eating husband, 2 & 4 year olds loved it too!
Alexis says
Woot woooot!
Anne says
I am going to make this lasagna. Can cut it in half?
Alexis says
Sure! You can make it in an 8x8 inch dish if you'd like.
Buster Hinojosa says
So good and easy
Alexis says
Thanks a ton, Buster!
Vicki says
This was hands down the best vegan lasagna recipe I’ve ever tried. I love that there is no meat substitute in there and also that I didn’t have to go out and buy vegan cheese. The tofu worked perfectly. All 6 of my family devoured it 👌
Alexis Joseph says
You made my day, Vicki!!
Amanda says
Only vegan lasagna I'll make! So divine!
Alexis Joseph says
YESSS!! Thanks, Amanda 🙂
Dani says
The BEST vegan lasagna I’ve ever made. Tastes just like the real thing but better! I love a good ricotta cheese so the fact that I can barely tell I’m missing it in this is FABULOUS. Thanks alexis this will be a family go to.
Alexis Joseph says
HECK YES!! Thanks, Dani!!
Rachel says
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 and we love using Rao marinara sauce in it. If I could eat this every week, I'd be one happy gal!
Alexis Joseph says
Awww that is the best! I really appreciate your sweet comment, Rachel!
Caleb says
I made this today and it was so easy and so delicious!
REALLY impressed -- perfect dish to win over the non-vegan friends.
Thank you!
🙂
Alexis Joseph says
So glad you loved this, Caleb! If you'd be up for leaving a star rating with your review next time that would be SO awesome!
Alan says
I made it and the raves are true! I do have a few comments:
1. It's delicious
2. It's heavy. Since I have to dairy, I haven't eaten anything so heavy in a long time. It's really really heavy.
3. I'm going to try it with half the ricotta and add riced cauliflower and peas and see if that lightens it.
Thank you for the recipe!
Alexis Joseph says
Hey, Alan! I'm sorry you thought it was heavy. Since the ricotta is just hummus and tofu, it's actually very light nutritionally speaking, but I totally understand if the texture seems heavy. I'm not sure riced cauliflower would have the same effect, however. Hope you enjoy!
Marie says
Hello, this recipe looks amazing. Can you substitute eggplant for the zucchini?
Alexis Joseph says
Hi there! That should work just fine. Any veggie is great as long as you sauté the water out. Hope you love it!
Emily Phillips says
Shockingly good
Alexis Joseph says
Thank you so much, Erin!!
Rachel says
This was absolutely delicious! We will definitely make again
Alexis Joseph says
Amazing. Thanks for taking the time to review it, Rachel!