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.
PrintHomemade 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
- 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.
Catherine says
Oh my gosh! I am lactose intolerant and have mourned the loss of lasagna in my life for so long. I am happy to say that this recipe is absolutely DELICIOUS! I was nervous that my 12-year-old son and my husband would turn their noses up at a lasagna without gooey cheese, but they scarfed it down happily. I've made this twice now with a homemade marinara and roasted zucchini, squash, red peppers, and red onion -- and yum! Thank you, Alexis, for bringing lasagna joy back to my life!
Alexis Joseph says
How amazing that they scarfed it down! And SO thrilled to have you eating yummy lasagna again yay! Thanks so much for the thoughtful review, Catherine. Check out the lasagna soup, too!
Sarah says
I haven’t made lasagna in years but I had been craving it lately, so I searched for a vegan version and found this one. The positive reviews are spot on - this is delicious and both vegan me and omni husband loved it! I did brown a package of Trader Joe’s soyrizo to add, but other than that followed the recipe. I considered adding shredded vegan cheese but am so happy I didn’t - it didn’t need it. I can’t wait to get more tofu so I can make this again!
Alexis Joseph says
Yayyy! My omni husband also loved it 🙂 Soyrizo sounds sooo good here. Thanks Sarah!!
Ann vanover says
Made it on Christmas. Delicious!! Used zucchini, mushrooms
onions, and broccoli ! Served with roasted brussel sprouts and fresh baked sourdough. Non vegans were shocked how good it was
Alexis Joseph says
Hooray, thanks Ann! Homemade sourdough sounds beyond amazing. I need to try this with broccoli next time!
Ethan says
Made two of these for Christmas eve dinner, one gluten free with brown rice noodles. Used mushrooms, spinach and zucchini. Everyone raved about it. My mom came to me later and said "I thought you were making them vegan". She couldn't believe the ricotta was plant based. Success!
Alexis Joseph says
How crazy! That's the ultimate compliment. I'm so honored it made the Christmas table Ethan, thank you for letting me know!
Kim says
My boss made this for a work party. It was delicious. I will be making this for Christmas dinner.
Alexis Joseph says
Best news ever, thank you Kim!
Kim says
Betty says
Thank you! Can't wait to make this for the holiday dinner!
Betty says
Is it okay to make with the no bake lasagna 3 days before serving? Then the morning of bake it?
Alexis Joseph says
Hey Betty! I wouldn't make it more than one day in advance. "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"
Janet Laytham says
I’ve been making this lasagna since I became vegan 7 years ago. I love it and so does my family. My sons wanted me to make it for Christmas Eve dinner! Of course I will😊
Thank you for this delicious and healthy recipe. BTW, I use whole wheat lasagna noodles.
Alexis Joseph says
Wow, what a compliment! That means the world, Janet. Happy holidays!
Nadine says
I admit I was hesitant about hummus in lasagna, but reviews were all great so I decided to go for it. I made this for Thanksgiving, added spinach, mushrooms, and shredded carrots and it was a huge hit, even with the omnivores. Absolutely the BEST lasagna, vegan or otherwise!
Alexis Joseph says
You made my day, Nadine! Shredded carrots are such a good idea, I'm gonna try that next time!
Jennifer Harris says
I made this recipe for my husband's birthday - We've been PBD / Vegan for the past 5 months and it's always fun to try new recipes - This was a total HIT! I never liked Ricotta in my Lasagn'a's before PBD- but now I'm floored by how tasty this one is. Great Recipe!!!
Alexis Joseph says
You made my day, thank you tons for the kind review Jennifer!!
Janhavi says
This is such a great recipe! I made a slight error and purchased only 1 pack of tofu instead of 2. However, I am not vegan (but vegetarian) so I ended up adding some cheese along with it. It still tasted great!!! My husband who is neither vegetarian/vegan also ended up devouring it.
Definitely a keeper, thank you for sharing it!
Alexis Joseph says
That's the best news, thank you so much for your kind review!
Lois Summey says
I made this for dinner tonight - super yummy. The only variation, I added vegan “feisty” crumbles to the marinara. Hubby (not vegan) also loved it. Will definitely be making this again- and again.
Alexis Joseph says
Oh yum, sounds so good! Thank you, Lois!
Susan says
I am so intrigued by your tofu ricotta recipe. Sorry, I'm not really following the rest of your recipe, which sounds wonderful and I will try it later on, but I have a lovely butternut squash from the garden that is begging to be a lasagna layer. So I've oven roasted squash, zucchini and king mushrooms that I will layer with your ricotta, spinach and a romescu-ish sauce, also from the garden. I'm also feeding a couple of full-on carnivores so I'm adding some veg ground round to the sauce. Still deciding if I want to top it with bechamel. Tofu is in the press and I'm almost ready to construct dinner. I'm excited!
Alexis Joseph says
That sounds delicious! You know, I've really been wanting to post a fall lasagna of sorts with the tofu ricotta and a cream sauce so let me know how it turns out!
Susan says
It was absolutely wonderful! I was very happy with the faux ricotta. I used my own homemade hummus and added a head of roasted garlic with the tofu. Adding the garlic powder took it up a notch. Next time I will use a thicker sauce or thicker slices of squash - some pieces held together better than others when cut and served. I was considering topping it with a bechamel sauce, but honestly I didn't have any more space in my pan without it overflowing. This is a keeper - thanks!
Alexis Joseph says
Yummmm nothing better than homemade hummus and roasted garlic!
Kim DG says
Made this recipe more times than you can count while pregnant because the cravings for it would not stop! Incredible recipe, and I'm sure people could tweak or modify as desired and it would still be just as YUM! You need to try this today!
Alexis Joseph says
Awww thank you so much Kim, you made my night. And I so feel you on the lasagna pregnancy cravings coming in strong!
Donna Mcintyre says
I mistakenly put in 1 cup nutritional yeast. Will this spoil the taste if the ricotta
Alexis Joseph, MS, RD says
It will taste extra cheesy! You can taste it unbaked and see if it's too much?
SanMc says
I made this lasagna and froze it in the baking dish. Three days later, baked it after defrost in refrig. The entire family loved it, even the non-vegan family members. Delicious !!!!!!
Made a green lettuce salad, fresh corn on the cob and baguette bread.
Thanks so much for sharing such an amazing recipe.
Alexis Joseph says
Wow that sounds like the BEST dinner! And I'm thrilled it froze so well. Thanks so much!
SanMc says
Do you use yellow squash or zucchini squash? Recipe states zucchini but your picture at the top has yellow. Which is best ?
Alexis Joseph says
Either one works great, I've used both many times!
SanMc says
Thank you for your reply .
I made the lasagna today and put it in freezer. Cooking it this weekend for vegan family member.
It looks good.
Melissa says
Hi! It looks great! Question ... I make an oil-free, tahini-free garlic hummus. It's yummy! Would that work in this recipe or does it count on the oil and fat you find in regular hummus? Thanks!
Alexis Joseph says
Hey Melissa! Hmmm I can't say for certain as I've only tested it with hummus containing oil and tahini. But if you love the flavor on its own and it's creamy, I think you'll be ok! The fat does add that creaminess that traditional ricotta has. I hope that's helpful and let me know how it goes!
Angel ✨ says
Absolutely DELICIOUS! I made this wonderful lasagna for dinner tonight and it turned out a marvellous lasagna! Would love to share my photo with you too!
Alexis Joseph says
Fabulous, thank you so much! I'd love to see, you can DM my on instagram @hummusapien 🙂
JoAnn says
I cant wait to make this, my niece just sent this recipe to me. What size baking dish for a single batch
9x9 or 9x13? Thank you
Alexis Joseph says
Great, can't wait to hear what you think! See step 5, 9x13 in pan!
Yolanda Quimby says
Can I use the vaccum packed high protein tofu and do I still need to press it if I do?
Alexis Joseph says
Yes, that tofu should work! If it’s packed in water, it needs to be pressed so the ricotta isn’t watery. I can’t say for sure without seeing it but maybe press it and confirm there isn’t excess water. Enjoy!
Jamie D says
I made this recipe last weekend, my cousin cooked for our family on vacation and shared your recipe with me. This is delicious, I love lasagna and forgot all about it…. I am making it for vacation this week, I wonder how best to freeze. I think cook then freeze? Also the tofu press is amazing.
Alexis Joseph says
Hi there! Yep check out this freezing section from the post:
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.
Rashidah Nadirah Shakir says
This must be my third time thanking you for the delicious recipe. Every time I serve it, i must thank you again because it was your idea. Everyone I cook this for, raves---carnivores and vegetarians alike! Splendid!!
Alexis Joseph says
Best news ever, thank you so much!!
Elizabeth says
Yeah, this is amazing. It's better to me left over. My kids are picky eaters and actually tried it, but there is a bitter-ish aftertaste that made them say yuck. I can't pinpoint where the bitter taste is coming from. My thought is the hummus? Or maybe the nutritional yeast? If you have any ideas, I'd love to hear them.
Alexis Joseph says
Thanks so much, Elizabeth! I agree it gets better with age, like a fine wine haha. Did you use zucchini? I do find sometimes that can have a bitter aftertaste so I wonder if it's that?
Lisa Weaver says
I meant to say tofu not cocoa!
Lisa Weaver says
I have made this recipe one time and it was wonderful! I am making it again tomorrow but I can't remember what kind of tofu I used. I recently made a tofu quiche with some cocoa that we have been purchasing. And it did not turn out well and I think it may have been the tofu. Can you recommend a good tofu? Do you recommend using silken tofu or regular tofu? I'm afraid to try it again with the tofu that I have and I can't remember what kind I used the first time.
Alexis Joseph says
Hey Lisa! I'm so glad you loved it. You want extra firm tofu. You don't want silken tofu, that's very soft and better for things like puddings or dressings. Enjoy!
Lindsay says
I made this according to the recipe with no boil noodles. The noodles were crunchy and the lasagna was super watery. I followed the recipe to a T, including pressing the tofu- any ideas what went wrong? It has so many positive reviews I figure it has to be operator error.
Alexis Joseph says
I'm so sorry to hear that, Lindsay! I do find the lasagna takes longer with no boil noodles. I typically rely on the package directions for guidance, and it usually says 45-55 minutes. Since the noodles weren't cooked, they didn't absorb the liquid hence watery lasagna. I'd keep baking it covered until noodles are soft. You can also even boil the no boil noodles for a few minutes to cut down cooking time (I've done this), although I know that's a pain. I hope this helps!
Anne J says
Delicious! I've made it twice. Leftovers are addictive!
Alexis Joseph says
Heck yes, thanks Anne!
Risaye says
Okay listen.
You should have NOT posted this for free!!! I would have PAID to eat this. It is sooooooo good. Thank you so much for sharing. I'm gonna print thus before you realize your mistake and start charging for this! Yum!
Alexis Joseph says
Hahhaha this is the best comment ever. Thank you tons, Risaye!!
Tina says
OMG! I made this and it was the best lasagna we have ever had. I made it as written and it was absolutely delicious! Thank you for such an amazing dish. I’ll be looking into your other recipes for sure!
Alexis Joseph says
Amazing, I'm absolutely thrilled it was a hit, Tina!
Nadine says
Outstanding! I made this to bring to a dinner party where no one but I was vegan and it got rave reviews. I was hoping yo take leftovers home for lunch the next day but the host asked to keep the small amount left. Love being able to show people that vegans enjoy wonderful tasting food. Will definitely be making this a regular meal in our home.
Lisa says
Delicious! Thank you!
Stephanie says
Oh my goodness! So good! This is the best lasagna I have had. Thanks for the great meal!
Laurie says
Outstanding recipe! My family loved it!
Alexis Joseph says
Yayy thanks so much, Laurie!
Matt says
Hi, if I wanted to substitute chopped peppers and broccoli for the zucchini and mushrooms, do you have a recommended amount I should use of those? I wasn't sure if I could just directly convert the amounts or if I should use more/less. Also, would you recommend changes to any of the cooking times on the skillet or in the oven?
Thanks!
Matt
Alexis Joseph says
Hi! Those should work fine in the same amounts! You just want to cook them until the water is gone and they're somewhat tender. Enjoy!
Kathy says
I made this for Christmas and I can't believe how good it was. The tofu ricotta is outstanding. I have one in the family who doesn't like mushrooms, so I substituted a summer yellow squash and 1/2 a small red onion, all cooked with the zucchini and 3 cups of spinach instead of 2. I also used more sauce as Alexis likes: One 32-ounce Rao's and one 24-ounce Barilla marinara. I especially doubled up on the top so my dry noodles would soften. I threw a little vegan mozzarella shreds on top for looks only. It's not needed but looked pretty. Today is the second day and the flavor might be even better than yesterday--hard to say since so little of it is left. Thank you for this fantastic recipe.
Alexis Joseph says
Yayyy!! Those veggies sound delish. And yum to extra sauce! Thanks for the glowing review, Kathy--it means so much.
Danielle says
I use the tofu ricotta recipe from this lasagna, but I make my lasagna noodles free. I slice zucchini and eggplant into 1/4 inch rounds. I bake them in the oven at 375 for about 10 minutes each side. I proceed to layer sauce, zucchini slices, tofu ricotta, and vegan parm (from Miminalist baker). I do that layering 2-3 times alternating between the zucchini and the eggplant. I don't miss the noodles at all. I like adding the hummus in the tofu ricotta. Thanks for the idea!
Alexis Joseph says
Perfect, such a fun idea to eat more veggies!
Theresa MacDougall says
I just made this recipe for the second time! I LOVE IT! It’s easy. I doubled the mushrooms though and added a bit of vegan mozzarella to the top.
Alexis Joseph says
I'm here for the double shrooms!!
Stephanie says
I want to thank you for this recipe! The tofu ricotta is amazing. My parents came back for 3rd helpings. I am so happy that the first vegan lasagna recipe I ever tried was a complete hit!
Alexis Joseph says
Third helping?? That's so awesome!
Geneva Ayte says
Great recipe. One important fact, though: Some oven-ready (no-boil) lasagna noodles contain EGGS. So vegans would want to check the label carefully.
Alexis Joseph says
Oh interesting, I've never seen eggs in lasagna! Good to know. Thanks for the review!
Geneva Ayte says
Traditional lasagna calls for beating raw egg into the ricotta to get it to firm up. I know this from my childhood in an Italian-American household! 🙂
Fast forward to adulthood:
This is from the label from Barilla oven-ready:
"INGREDIENTS: SEMOLINA (WHEAT), DURHAM WHEAT, FLOUR, EGGS"
As I said, your recipe is great! I use it regularly as a matter of fact. But because I try to keep strictly vegan, I peruse labels. As the result, I am using DeLallo whole wheat, oven-ready lasagna noodles which is simply made of whole wheat semolina. (The "may" warning on eggs and soy is there owing to the equipment used; I am sure you are familiar with this.) Keep up the excellent culinary work. You have a gift!
Alexis Joseph says
Ahh good to know, thanks for the tip and for your kind words Geneva! I'm gonna keep an eye out for that DeLallo one 🙂
Cindi says
I plan on making this meal this week. Is it really 2 14 oz blocks of tofu or just 1. Thank you
Alexis Joseph says
It is 2.
Kathleen Tol says
Is there a substitute for tofu in this recipe? We are on a very strict diet - no sugar, no meat, no processed foods, no soy, no dairy unless it has active cultures…my husband probably shouldn’t eat spinach because he has calcium oxalate kidney stones - it is difficult - the foods on the plant-based cancer diet are the opposite of the foods on the calcium oxalate kidney stone diet - the urologist told him not to eat anything green…
Alexis Joseph says
Unfortunately since it's the base of the ricotta, tofu is essential. I know certain diets can be so tough with recipes. If you can do cashews, I've seen some vegan lasagnas with cashews online that may be worth a shot!
Gina says
Oh. My. Goodness! I made this to take to a potluck for those of us who cannot have meat, dairy, or gluten. Everyone who ate it said it was by far the best lasagne they've EVER had, and I agree with them. This is now my go-to lasagne and I have no fear at all about serving it to meat eaters. Thank you so much!!
Alexis Joseph says
You're the best, thank you SO much for the kind review, Gina!!
Carla says
Made this tonight and it is delicious! I was worried that it would be too much tofu ricotta but nope! It was perfect. I am sure I could serve it to my non-vegan family members and they wouldn't know the difference. I only added spinach as my veggies sauteed with some onions. Thanks so much.
Alexis Joseph says
Ohhh that sounds perfect. Thank you for letting me know, Carla!
Sue says
I forgot to add, it was delicious the next day, freezes great!!
Sue says
I have made the vegan lasagna twice. Once as a test run for my husband and I, we are not vegan, but working towards being more plant-based. The second time for my guests that were vegans. This will be my go to lasagna from now on. We were really impressed with the tofu ricotta!
I used yellow lentil and brown rice gluten free no boil noodles - I did follow the baking instructions on the box for the noodles as it is a higher temperature oven and it turned out great. I used one 24 ounce jar of a cheap marinara and one 32 ounce jar of Rao’s Arrabitta marinara, it has a little spicy kick. For the vegetables I roasted thin sliced zucchini and carrots. I would highly recommend this recipe!!
Alexis Joseph says
So smart to mix marinaras, I do that sometimes too! Aren't those lentil noodles awesome? I'm so glad this is a keeper for ya!
Chloe says
I made this recipe a few years ago and my (non-vegan) boyfriend has been asking me to make us a vegan lasagna for weeks so I found the recipe again. It’s super easy and came out incredibly. He was raving all night and again this morning as he ate it cold straight out of the dish! Will definitely be keeping this recipe to make again.
Alexis Joseph says
Hooray! So glad this was a hit for you and your boyfriend, Chloe!
Lisa K says
Wow! Outstanding! I added one crumbled Impossible sausage to the veggie mixture and a a sprinkle of vegan mozzarella on top. Delicious! I'll be making it again with different veggies.
Sidenote, I kept telling my carnivore husband and son that they could try it but probably wouldn't like it (a little reverse psychology, heh). My son insisted on tasting it and ended up eating a whole piece. "Mom, this is really good!" That's all a mom needs to hear.
Thank you for sharing this recipe!
Rashidah says
I am making this for at least the 10th time. Crowd pleaser every time. It takes me about an hour to prep and get in the oven (I boil my noodles), but it is so worth it. Thank you!
Alexis Joseph says
Hooray for being a crowd pleaser! Thanks so much, Rashida 🙂
Dylan says
One of my go-to recipes! I make this so often and am never disappointed!
Alexis Joseph says
Yayyyy thanks so much, Dyl!