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!
- 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?
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.Print
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!
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:
- 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.
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