With hundreds of 5-star ratings and rave reviews, this tested and perfected Vegan Lasagna recipe really is the best ever. Life-changing hummus tofu ricotta makes it taste just like classic cheesy lasagna! Did I mention it's healthy, too? Each slice packs 20g of protein and 7g fiber. 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 vegan lasagna recipe on the internet. The search stops here!
It's uncanny and quite shocking honestly how much this recipe tastes like the regular, cheese-laden version. The tofu ricotta legit tastes like actual ricotta! Sorcery, I tell you. 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.
Raving 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." --Reader 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." --Reader 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!" --Reader Rachel
Notes from recipe testing
- Lasagna: I've made this recipe 100 times, so believe me when I say I've tested every noodle under the sun. Regular noodles that you boil beforehand taste best in my opinion. That said, I've made it with no boil in a pinch (it does take longer to cook). I've even tested this recipe with whole wheat and gluten free lasagna and they ALL work great (again, with adjusted baking times as needed).
- Marinara sauce: True story, I developed this recipe using an entire 40oz jar of my favorite Rao's marinara or Kirkland brand from Costco. I LOVE sauce! (Two 25oz jars also work.) It was clear in testing that using a high quality sauce with amazing flavor makes all the difference in the end product tasting 10/10. I look for tomatoes, extra virgin olive oil, and onions as the main ingredients versus tomato paste or puree. No added sugar is another sign of quality, since it's used to make up for flavorless tomatoes.
- Extra firm tofu: When I was creating this recipe, I knew I wanted high protein tofu as the star so this lasagna is actually filling and healthy! It's essential to mimic the creamy ricotta texture. Make sure it's drained of water and pressed. There isn't a substitute here!
- Garlic hummus: My secret weapon to mask the tofu flavor and add creaminess without a ton of far. I love the flavor of garlic hummus here for another level of flavor.
- Nutritional yeast: This is critical for cheesy flavor and really helps this taste like "regular" lasagna! When I tested the ricotta without it, it fell flat. Don't skip it!
Let's make it!
Tips to make it an all-star dish
- 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. I've tested it, and it's a watery mess!
- Cook it long enough: If your noodles seem to hard after 30 minutes (which is common for no-boil), simply keep baking until they're al dente since ovens and noodles vary. I like to poke them with a fork to make sure they're done.
- 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!
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.
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
Vegan Lasagna with Tofu Ricotta (restaurant-worthy!)
- 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.
Lana says
So delicious, I couldn’t wait to make it again. Thank you so much.
Alexis Joseph, MS, RD says
YAYYY thanks so much, Lana!
Alexis Joseph, MS, RD says
WOOT WOOT! Thanks, Lana!
Elizabeth Skonicki says
I can't wait to try your vegan tofu lasagna. How can I make it lower sodium for a heart healthy diet?
Alexis Joseph, MS, RD says
Hi! You could look for a lower sodium marinara and hummus and/or reduce the salt in the tofu ricotta (like 1/2 tsp instead of 1 tsp).
Robin Scianna says
I LOVE THIS RECIPE!!!!! This, along with your tofu ricotta, is better than 5 stars! It’s my base recipe anytime I make lasagna. I use different veggies depending on our season here in TN. I sprinkle vegan mozzarella cheese to each layer and the last layer, and then sprinkle nutritional yeast on the top.
My family loves when I tell them we’re having lasagna!
Alexis Joseph, MS, RD says
This made me so smile so big, yayy thank you Robin! And how awesome that your fam loves it just as much 🙂 Thanks a ton for the kind review!
Gloria Daigler says
Best lasagna ever *****
I do not think my friends will believe it is vegan. I made it and I am having trouble believing it is vegan. My first vegan dish. Gloria Daigler
My daughter was vegetarian for 25 yrs and now is vegan.
At 79 I am learning a new way to eat. Dec. 9th 2025 thank you.
Alexis Joseph, MS, RD says
Yayyy I'm so thrilled to hear this, Gloria! You'll have to check out all my other vegan recipes 🙂 Also to select 5 stars just click the 5 star symbols below where it says "recipe rating."
Kate says
Not vegan but looking for more plant proteins in my life. This is SO good, easy to make, and the leftovers are somehow even better! Made for a large group and it was a total crowd pleaser!
Alexis Joseph, MS, RD says
Yess what I love to hear! Thank you, Kate!
Amy says
I've been making this recipe for years and just getting to add a review! First of all, as everyone has said-- it's a hit with meat-eaters and vegan alike! The last few times, I've opted for red peppers and broccoli for the veggies and its been sooo delicious! Thanks for making this recipe-- its been a part of my family meals for years:)
Marie Fauvel says
I was worried because the tofu ricotta came out lumpy but once cooked it was fine and very delicious. As others have said, even non vegans loved it. This recipe is a keeper. Thank you.
Alexis Joseph, MS, RD says
Amazing, thanks Marie! You're correct that the tofu ricotta is a lumpy texture 🙂
Marie Fauvel says
From all the comments I am looking forward to trying this recipe, it sounds amazing. I am going to make for friends who are vegans. I have to make the day before and wondering if I should reheat it in microwave or in the oven. Thank you
Alexis Joseph, MS, RD says
Hey! I’d cover it with a bit more sauce on top if you have extra (for moisture) then cover with foil and bake at 350F for about 30 min, till warmed through. Or microwave individual servings if you want it faster, up to you. Enjoy!
Marie Fauvel says
I did it last night and will cook tonight but the tofu ricotta was not smooth but lumpy. I followed recipe and pressed tofu. I hope it will taste good anyway. Don't mind if sloppy as long as it's good.
Alexis Joseph, MS, RD says
Itis supposed to be lumpy since we’re crumbling by hand. If you wanted it smooth you’d need to puree it in the food processor but that isn’t necessary for the lasagna.
Linda Johnson says
I'm really intrigued by this recipe, particularly the tofu ricotta. Could zucchini be substituted for the noodles treating them the same as in your zucchini and cottage cheese lasagna?
Alexis Joseph, MS, RD says
I haven’t tested it so I can’t say for certain but worth a shot! Lmk if you try 🙂
Nicole says
This is the best tofu ricotta ever!!! And it's so easy when you can just throw in a tub of garlic hummus and mix with your hands (instead of some recipes where you have to put nuts and stuff in a blender). I did add some lemon juice and black pepper. Even my carnivore friends LOVED the dish.
My one big note that I want to leave is that 350 degrees for 30 minutes was nowhere near enough time to cook the no-boil noodles. I would recommend following the directions from the box of noodles, which say 375 (covered in foil) for 45 minutes plus 10 minutes uncovered (to get the top crispy and bubbly). Maybe if you want it to cook faster, you could do the boiled noodles. I will try that next time.
Alexis Joseph, MS, RD says
So thrilled you love it! Yes, no boil noodles can take way longer and even have times that vary a lot between brands. Lemon sounds so delish, thank you for tour kind review!!
Charles N says
Love this recipe. I use low sodium marinara and sautè the veggies in water to make this dish super healthy. I used a quarter tsp of sea salt in the tofu ricotta. Might even leave that out next time. I have excellent blood pressure on no meds and want to keep it that way!
Alexis Joseph, MS, RD says
So glad you made it your own, Charles! Thank you for the kind review!
Paula says
Yummy! Perfect! Will make it again!
I couldn't find lasagna noodles, so subbed rigatoni and made this into a baked ziti type dish. Also subbed out zucchini for broccoli I had in the fridge.
The star of the dish was definitely the tofu ricotta!
Alexis Joseph, MS, RD says
Ohhh so smart to sub ziti, love it!!
Jennifer Albanese says
Awesome recipe, made it today for Easter dinner, will be making this alot, thank you!
Alexis Joseph, MS, RD says
So glad to hear it, thank you!
Rashidah Nadirah Shakir says
Back again to say how much I love making this dish! I use around 13 noodles and lots of sauce as noted in the recipe. I do stretch my sauce a bit with homemade stock from my freezer. I love the faux ricotta. It feels so indulgent without the calories or fat. Kids and adults, meat eaters and vegetarians (or vegans depending on the topping--real or faux mozzarella). It is 100% a WINNER! thank you!
Alexis Joseph, MS, RD says
Awww this is the best ever! I love so much his you make it your own. Thank you for your thoughtful comment, Rashidah!
Cara Tegler says
I have made this SOOOO many times, always a hit!
Alexis Joseph, MS, RD says
Yayyy I’m so glad, thanks so much Cara!
Ramona says
Hi Alexis,
What sorcery is this? LOL! I cannot believe how delicious this lasagna is. I was suspicious of the ricotta because I could taste the hummus before baking--but the end product tasted like cheese. I baked this for my family without disclosing that is was dairy-free, and no one noticed. They loved it! Thank you for sharing your recipe!
Alexis Joseph, MS, RD says
YAYYY isn't it so crazy? I'm thrilled you loved it, Ramona! Sorcery is right 😉
Mary Ann says
I am not a vegan but am looking for recipes that will help lower my cholesterol. I made your recipe for vegan lasagna and my husband and I loved it. Thank you so much for having it on your website. Do you have a cookbook yet? So glad I made this for dinner!
Alexis Joseph, MS, RD says
Thank you Mary Ann! I don’t have a cookbook but that’s such a compliment 🙂
Amelia says
I cooked and froze a lasagna for my friend, what instructions should I give them for eating it? can they move it to the fridge to thaw and then just microwave one piece at a time?
(btw - obsessed with this recipe!! I've made it at least a couple dozen times since a friend showed me the recipe!)
Alexis Joseph, MS, RD says
Yay, thanks Amelia! Is it sliced into pieces? If so, they could thaw overnight then microwave (or microwave from frozen). If it's the whole thing frozen, I'd thaw overnight in the fridge, let it come to room temp for 30 min, then bake in the oven at 350F until warmed through (or microwave pieces once it's thawed).
Ann says
Recipe has no quantities for tofu or hummus. I am assuming one container of hummus ( pretty standard at my store). But i don't buy tofu very often. ??
Alexis Joseph, MS, RD says
Hey Ann, click the sub-recipe for tofu ricotta linked in the recipe card and all the quantities are there. Pasting them here as well:
-2 14oz blocks extra firm or firm tofu, drained and pressed, 1 10oz tub roasted garlic hummus (or regular hummus), ½ cup nutritional yeast, 1 tsp fine sea salt, 1 tsp garlic powder
Carole says
We loved this recipe. I used Rao
Sauce.
Alexis Joseph, MS, RD says
Yayyyy Rao’s is my fave, thank you!
Alexis Joseph, MS, RD says
Ohhhh I like you! Thank you for teaching me how to spell that word 😂 adding miso is genius!!
Marina Zurkow says
I have no idea how to spell that word but this spelling looks like what it sounds like
zory Del Campo says
I will try, looks deliiiiicious!!!
Congratulations for your new baby~!!!
I love the new presentation, great job!!!
Alexis Joseph, MS, RD says
Thank you!!
Ron says
I've been making this for my family during the holidays for years at this point. Just wanted to say thank you 😊
Alexis Joseph, MS, RD says
Awwww thank YOU for letting me know!! You made my day 🙂
Lorri says
Quick question- does the nutritional yeast get mixed in with tofu and hummus to make the Tofu ricotta? I didn't see where the nutritional yeast comes in -- in the directions. Thank you!
Alexis Joseph, MS, RD says
Yes that’s correct, with the rest of the ricotta ingredients. Enjoy 🙂
Monte Penner, M.D. says
I really like the recipe and am a firm believer in the benefits of a vegan diet. I have been a member of PCRM (Physician's Committee for Responsible Medicine) led by Dr. Neal Barnard for over 20 years and the data keeps mounting that moving towards a vegan diet is healthier!
Alexis Joseph, MS, RD says
Glad you liked it, Monte!
Anna says
AMAZING lasagna! Everyone loved it - even those who don't like vegetables or vegetarian food!
Alexis Joseph, MS, RD says
Wow I’m so glad!!
Alexis Joseph, MS, RD says
Not a dumb question! You still want to cook it to release the water so the lasagna isn’t watery. Enjoy!
Shannon says
Thank you so much for such a quick response! And thank you for answering my question. I will make this for Christmas dinner and then I will let you know how it went
Alexis Joseph, MS, RD says
Wonderful!
mom of teens says
AH-maz-ing! Made this for a vegan family member and it is soooo good. I am an Omnivore and love it too. Cant tell its vegan.
Pretty easy. I made the recipe but added dried parsley to the tofu ricotta. I also added shredded vegan cheese to the top. Saving this recipe.
Alexis Joseph, MS, RD says
The ultimate compliment, thanks SO much for letting me know!
Heidi Pavlich says
This lasagna was unbelievably delicious and a bonus that it's healthy! I will be proud to serve this to my non-vegan friends and family. Thank you!
Alexis Joseph, MS, RD says
Ahhh my thoughts exactly, Heidi! Thank you so much 😍
Karen Sottosanto says
Very tasty and love the clean ingredients. My husband keeps telling me how much he enjoyed it. I will use more veggies and less hummus ricotta next time so its lighter. There are so many more recipes on your site I plan on trying. Thank you!!
Alexis Joseph, MS, RD says
Aww love hearing how much your husband enjoyed it! I really appreciate you sharing how you made it your own. Thanks, Karen!
Polly Cooper says
Delicious recipe I saw this after making my Mum your lovely carrot cake recipe with frosting!! Yummy. The vegan lasagne is a great recipe first time trying today with homemade hummus / tofu mix delicious !!!! Thank you 🙂 🙂 🙂
Alexis Joseph, MS, RD says
Fabulous, those are two of my favorite recipes! Thanks, Polly!
Rana O says
I have been making your recipe for quite a few years now. Even non-vegans love it! I always do something different with the veggies and I make my own sauce.
I am so grateful for this recipe! It’s so good! And the best out there ❤️
Alexis Joseph, MS, RD says
You made my day, thank you so much Rana!
Nadine says
The absolute best lasagna, vegan or otherwise, out there!! I have made this too many times to count and it continues to be one of the most requested dinners by my family. Thank you for making such a delicious alternative to traditional lasagna.
Alexis Joseph, MS, RD says
Wow, thank you for such a glowing review, Nadine!
Cynthia Ridgell says
This recipe is outstanding. Although I made mine a bit unhealthy. I added vegan Parmesan to the ricotta and added Vegan Mozzarella to the top. It’s a hit in my house.
Alexis Joseph, MS, RD says
Sounds perfectly healthy to me 🙂 Thanks so much for the rave review, Cynthia!
Sherry says
I have made this lasagna about 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!
Alexis Joseph, MS, RD says
Best news ever, thanks Sherry!
Kara says
Amazing!! I have made several times, and it is one of the only things that my husband requests. My non-vegan son gives it high marks. And it's really easy.
Alexis Joseph, MS, RD says
Love the non-vegan praise, thanks so much Kara!
Mary Murphy says
So good I’m making for all my omnivores. I did add a layover of vegan mozzarella on top. I will add a little more vegetables next time. Thanks for the delicious easy recipe.
Alexis Joseph, MS, RD says
Fabulous, thanks so much Mary!
Debbie says
If I use fresh spinach do I cook it with the other veggies? I’m making it tonight.
Alexis Joseph, MS, RD says
Yep, that's all outlined in step 3.
Debbie says
If I use fresh spinach should it still be 12 ounces? Will it be as good?
Alexis Joseph, MS, RD says
Hey Debbie, no just use 2 cups of fresh spinach! 12oz would be way too much!
Jen says
Great recipe! You may note with readers that no boil noodles may require a higher temperature, or longer time (foil helps to cook them more efficiently as well). I had to do this with mine. These very much exceeded my expectations. Definitely a keeper recipe
Alexis Joseph, MS, RD says
Thank you, Jen! I do find lately no-boil noodles take longer and I also find it varies with the brand. Thanks so much for your comment!
Erin says
This was so good! I'm not that into lasagna and also not a vegan so it took me a while to try it and I am so glad I finally did. It was much easier to make than I expected and really, really good. Also makes enough for leftovers, which is the best. My husband and I were both fans and we definitely plan to make frequently!
Alexis Joseph, MS, RD says
This is the best news, Erin! I have to agree--I'm not obsessed with lasagna and not vegan (same with husband) but we both crave it. Thanks for you comment!
Kim says
Amazing, definitely recommend this recipe.
Alexis Joseph says
Thank you Kim!
Gina says
This is by far the BEST vegan lasagne I've tried and it's now the only one I make. I've fed it to family and friends and they always rave about it. I often add a TVP ground "beef" and usually make my own sauce, just because my people like it that way
Alexis Joseph says
You made my day, Gina! Love the ground beef addition. Thank you so much!
Brian says
I made this for Easter this year and it was very easy to make and tasted very good. The tofu-based ricotta was better than expected.
Alexis Joseph says
Divine, thanks so much Brian!
Deby says
I used Kite Hill non dairy ricotta instead of making the tofu ricotta. It turn out very well and my family loved it. Thanks for the recipe.
Alexis Joseph says
I'm thrilled to hear it, thank you Deby!
Jenny says
Nothing compares to this vegan lasagne recipe!!!!