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
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!
Sidnee says
Okay I've made this about a dozen times now, so I figured I just HAD to leave a review. Hands down the BEST vegan lasagna recipe I've found. I make a vegan gooey cheese sauce that I coat on top and it is truly to die for. The tofu ricotta is just perfect. Thank you thank you thank you!!
★★★★★
Alexis Joseph says
You made my day!! Thanks a ton, Sidnee 🙂
Kim Lippy says
Sidnee would you pls share your vegan gooey cheese sauce? That sounds YUMMY. I agree, that is probably the ONLY thing I would add to this recipe!!
★★★★★
Andie Davis says
I do not like the texture of tofu. Any way to get around this? Tofu takes on the flavor of any dish it is cooked in so that is not the problem. It's the texture for me.
Alexis Joseph says
Hey there! The tofu is the base of the ricotta so there isn't a sub for this recipe. If you like the texture of ricotta, you'll be good!
Chandra says
The peas aren’t in the ingredients list?
★★★★★
Alexis Joseph says
Hi Chandra! I updated this recipe to remove the peas to simplify!
Andrea Simpson says
This dish looks great but has a lot of sodium per serving. Do you really need the salt in the tofu ricotta?
Sarah says
This is hands down the best recipe!! Your tofu ricotta is my go-to now, and the only one I use! This freezes well, and is such a staple in our household. Thanks for the delicious recipe!!
★★★★★
Alexis Joseph says
Love that it freezes well, too! Thanks a ton for the lovely review, Sarah.
DONNA says
Amazing recipe. My husband couldn't believe there was no cheese. I used only 1 block of tofu with about 8 ounces of hummus. Also substituted pesto sauce for basil and left out spinach. Grated zucchini right into casserole. So delicious!! We are gluten free and used the Jovial 9 ounce box of lasagna which worked better with 1 block tofu. Thanks for creating a great recipe. I will be saving this one for sure.
★★★★★
Alexis Joseph says
I'm so glad it worked with those changes! I love pesto so that sounds awesome. Thanks, Donna!
Neil Cain says
Love the flavor of this! It's a hit in our combo vegan/vegetarian household.
The listed prep time of "15 minutes" is completely ridiculous and anyone who makes this recipe for the first time should prepare to spend 30-40 minutes (assuming you have most of the ingredients ready). There's just no way anyone could do this in 15 minutes. I'd even be willing to put money on this fact. You have to wait for a large pot of water to boil, then cook the noodles, then assemble the dish, while sauteing vegetables and while making a ricotta-like mixture.
★★★★★
Alexis Joseph says
So glad you loved this, Neil! I agree on the prep time--this is an older recipe and that update is definitely needed. I will go adjust!
Jen says
Delicious! And easy. I never make lasagna. I always think of it as such a chore. I actually had fun making this. Mixing up the “ricotta” with my hands and layering all of the components. I did not use peas, but did add some cooked carrot slices. I will double the amount of mushrooms next time I make it. And, sorry, but I did do melted vegan mozzarella on top. Had to! I feel like most of the comments say that this lasagna is good or better the next day. I think it’s significantly better the next day! I will actually bake it the day before next time. We can reheat individual portions in the microwave pretty quick. Unless you have any other suggestions? Thank you so much for the great recipe!
★★★★★
Alexis Joseph says
Hahah I totally get that! I reheat it in the microwave, too. So glad you loved it, Jen!
Monika says
Kudos to you for coming up with an this amazing recipe. I’m somewhere between a pescatarian and a vegetarian and don’t/ can’t eat dairy. I like to try different health and tasty options and glad I found this recipe. This was easy to make and delicious! My brother ..the vegan loved it , but so did my meat eating husband and son.
I added some vegan mozzarella, but probably didn’t need it.
I haven’ tried any other vegan lasagna recipients.. but no need to this one is the best!
★★★★★
Alexis Joseph says
That means SO much, Monika. Thank you tons for your kind words!!
Max G says
This is without doubt the best lasagna I’ve ever had!! Just made it for a third time!! Question, when freezing it & thawing out in fridge, how should you rebake it?? Same process as the first time? Thank you!!!
★★★★★
Alexis says
Fabulous!! Yep, just bake it the same 🙂
Emily Green says
If I could give this recipe 10 stars, I would. I've been vegan for years and years and have tried SO many lasagna recipes and they always turn out bland. Since I found this recipe I've probably made it like 14 times! I always double the recipe to make 2 so I can eat one and give the other to a friend (or freeze it for yourself!.) I cannot emphasize how insanely flavorful and delicious this recipe is. Its genius!! The garlic hummus is such an unexpected but smart ingredient that really makes it!
★★★★★
Alexis Joseph says
Hahahaha 14 times?! That may be even more than me, AMAZING!! Your review made my day, thank you so much Emily. I'm overjoyed that you love this so much! You must try my Lasagna Soup, too 🙂
Rachel says
This really is the best vegan lasagna. I have shared it with friends and everyone loves it. I always mix up the veggies I put in it and make it gluten free and it turns out fantastic.
Alexis Joseph says
Wonderful, thank you tons Rachel!!
Jordan says
LOVE this recipe! My family usually shys away from any vegan dishes but they loved this dish! It is our go to meal for holidays and family gatherings!
★★★★★
Alexis Joseph says
So glad, thank you Jordan!!
Brea says
This was our fourth time making this lasagna! It is so good each time.
This year for Christmas, I (like so many), was unable to travel to be with my family. Our tradition growing up was Christmas Eve lasagna. Delicious- and not vegan. My partner and I made this tonight to start out own Christmas lasagna tradition and it was so fantastic, and I loved that it was plant based. Thank you for sharing!!!
★★★★★
Alexis Joseph says
Awwww you made my day, Brea! So sweet that this has become a tradition 🙂 Happy holidays!!
Amber E Kenyon says
Ok, I was really sad to give up dairy because cheese was life for me. I did it, and this lasagna is AS good, if not BETTER than regular lasagna. My 5 year old picky eater LOVED it too, I've made it three times because it is so good as leftovers as well. We left the zucchini out, but that's the only modification I made. I diced the mushrooms up extra tiny to hide them, and of course used a LOT of sauce. So freaking good!
★★★★★
Alexis Joseph says
Yessss! How amazing that your little one loves it, too?! Sooo glad!! Thanks, Amber 🙂
Danielle Duffy says
So glad I found this recipe! I added beyond meat to jarred marinara sauce and wow what a great vegan dish. I didn’t even wish it had dairy cheese on top, the one thing I miss... will be adding this to my monthly rotation. Superb!
★★★★★
Alexis Joseph says
Wonderful, I love this Danielle!
Brooke P says
So good. Currently pregnant and I’m just not feeling meat, so I was looking for something with a good amount of protein that I could stomach in the first trimester. I made this and it’s about the only protein/veggie combo that my stomach likes! Bonus, my husband also enjoys it.
★★★★★
Alexis Joseph says
SO glad it's hubby approved, too 🙂 I hope you start to feel better and CONGRATS!
Sarah E. says
So so so so good! The only problem I ran into was the top layer of noodles. I used the no boil kind and after the 30 mins were up they had absorbed all of the liquid on top, and were still pretty hard. Easy fix, threw some tomato sauce and Italian seasoning on the top and cooked it for 15 more minutes and it was perfect!!! Love love love this recipe. The best part was that I got my picky daughter to eat tofu happily!
★★★★★
Alexis Joseph says
Nice! Glad you got it to work out with the no-boil noodles 🙂
Kim Lippy says
Would love for you to pls add specific instructions as an addendum for pre-cooked dry noodles.
★★★★★
Alexis says
I will add to my list to make this with no-boil noodles and let you know! Thanks, Kim!
Sara says
Our whole family loved this! 🙂 I’ll definitely be making it again!
★★★★★
Alexis Joseph says
Yayyy thanks, Sara!
Allyson says
I have made this many times & it is the best lasagna I have ever had! This time how ever I forgot the second package of tofu! Is there any way i can add it after it’s all been made?
★★★★★
Alexis Joseph says
Great!! Thanks so much, Allyson. Unfortunately not since it would have to be mixed with the other ricotta ingredients :/ You can just halve the recipe and make it in an 8x8inch baking dish!
Jerrika says
Hi where did you get your frozen spinach? Also i'm excited to try this!
Alexis Joseph says
You can get frozen spinach anywhere! Kroger, TJ's, Whole Foods, etc. Just look for the loose kind in the bag versus the compact box kind.
Tina says
Made this for dinner last night and it was a hit with the family. Definitely a keeper! Thank you so much for this wonderfully easy to make recipe.
★★★★★
Alexis Joseph says
Wonderful--thanks a ton for letting me know the fam loved it, Tina!
Adriana says
Amazing. Winning recipe in this picky lasagna eating house!
★★★★★
Alexis Joseph says
Heck yes, thanks Adriana!
Tamara says
Just made this last night and it’s seriously the best vegan lasagne ever! I’m the only vegan in the family but everyone was raving about the recipe 🙌🏻 My favorite thing about the lasagne: the hummus tofu ricotta. It’s divine!
★★★★★
Alexis Joseph says
Heck yes, thank you SO much Tamara!
Doris McCadney Mills says
I not made this vegan lasagna yet but I want to and it sounds like it will be good send me more vegan recipes please
Heidi says
Everyone loved this including my 7 & 10-year-old who can occasionally be picky about food. Will be making again. Also, we used Tinkyada Pasta Joy Brown Rice Pasta and it turned out great.
★★★★★
Alexis Joseph says
That pasta is so great! Thanks a ton for letting me know, Heidi.
SincerelyB says
I've made this lasagna numerous times. It's always a big hit. My father actually asks me to make him a whole one he can freeze and put in his freezer occasionally when he misses it. My husband loves this lasagna as well. It's also a mammoth of a lasagna and so it's perfect to feed a grouo?!
★★★★★
Alexis Joseph says
Awwww you made my day! So glad to know it freezes well, too!