Vegan Lasagna

This vegan lasagna recipe is a hearty, comforting meal that everyone can enjoy! It is completely plant-based, vegan friendly and dairy free.

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Lasagna is classic comfort food! And although this version is completely plant based, it contains a whopping 21 grams of protein per serving.

Side note: If you are looking for more of an omnivore lasagna recipe, check out my lazy lasagna, or my healthy lasagna soup.

How to make vegan lasagna

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this vegan lasagna recipe, you will need the following:

• extra firm tofu
• lemon juice
• garlic
• shallot
• olive oil
• nutritional yeast seasoning
• Italian seasoning
• salt and pepper
• lasagna noodles
• onion
• carrots
• mushrooms
• zucchini
• spinach
• marinara – store-bought or homemade
• basil or parsley for optional garnish

Making vegan lasagna

After you have cooked the lasagna noodles, rinse them under cold water and layer them out onto a baking sheet to cool. You can spray the baking sheet with cooking spray to prevent the noodles from sticking to the pan. Set aside.

Make the ricotta – Place all of the ricotta ingredients into a high speed blender or food processor and blend or process on high until a smooth, still slightly chunky ricotta mixture forms.

Taste and adjust with more salt and pepper if needed. Transfer mixture to a bowl and set aside.

Heat a skillet on the stovetop to medium heat and add the oil. Once the oil is hot, add in the onions, carrots, zucchini, mushrooms and garlic and toss and cook until the mushrooms are starting to brown and the onions, zucchini and carrots are soft.

Season the veggies with salt and pepper, toss and then add in the spinach and toss and cook it with the veggies until it is wilted.

Remove the pan from the heat and let the veggies cool for a few minutes.

Preheat the oven to 375 degrees F and spray a 9×13 baking dish (Amazon affiliate link) with cooking spray.

Spread ⅓ cup of the marinara sauce in the bottom of the pan. Then lay 3-4 lasagna noodles on top of the sauce. Top with ⅓ cup more sauce, ¼ of the ricotta.

Then add about 1/3 of the veggies.

Repeat the layers until you have 3 layers. Top the final layer with 3-4 lasagna noodles and the remaining ricotta and sauce.

You could absolutely top with your favorite vegan mozzarella, if you wish. We actually prefer it plain.

Cover and cook in the preheated oven for 30-40 minutes. Remove, let cool, top with fresh chopped basil leaves, slice and enjoy!

Storage and leftovers

How long does vegan lasagna last in the fridge? About 3 to 5 days, in a covered container. As always, use common sense. If something looks or smells bad, do not eat it. But we enjoy ours for about 5 days after making it.

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Vegan Lasagna Recipe

This vegan lasagna recipe is a hearty, comforting meal that everyone can enjoy! It is completely plant-based, vegan friendly and dairy free.

Course Main Course

Cuisine American, Italian, Vegan

Keyword vegan lasagna, vegan lasagna recipe

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6 to 8

Calories 467 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the tofu ricotta

• 14 ounces extra firm tofu
• 3 tablespoons lemon juice
• 2 cloves of garlic – peeled and minced
• 1 shallot – peeled and minced
• 2 tablespoons olive oil
• 2 tablespoons nutritional yeast seasoning
• 1 teaspoon italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the lasagna

• 16 ounces lasagna noodles – 1 package, cooked according to package instructions
• 2 tablespoons olive oil
• 3 cloves of garlic – peeled and minced
• ½ yellow onion – peeled and sliced thin
• 2 carrots – peeled and diced
• 1 cup sliced mushrooms
• 1 medium zucchini – diced
• 5 ounces fresh spinach
• 5-6 cups marinara – store-bought or homemade
• Fresh chopped basil – optional for serving

Instructions

1. After you have cooked the lasagna noodles, rinse them under cold water and layer them out onto a baking sheet to cool. You can spray the baking sheet with cooking spray to prevent the noodles from sticking to the pan. Set aside.
2. Make the ricotta – Place all of the ricotta ingredients into a high speed blender or food processor and blend or process on high until a smooth, still slightly chunky ricotta mixture forms. Taste and adjust with more salt and pepper if needed. Transfer mixture to a bowl and set aside.
3. Heat a skillet on the stovetop to medium heat and add the oil. Once the oil is hot, add in the onions, carrots, zucchini, mushrooms and garlic and toss and cook until the mushrooms are starting to brown and the onions, zucchini and carrots are soft. Season the veggies with salt and pepper, toss and then add in the spinach and toss and cook it with the veggies until it is wilted. Remove the pan from the heat and let the veggies cool for a few minutes.
4. Preheat the oven to 375 degrees F and spray a 9×13 baking dish with cooking spray. Spread ⅓ cup of the marinara sauce in the bottom of the pan. Then lay 3-4 lasagna noodles on top of the sauce. Top with ⅓ cup more sauce, ¼ of the ricotta, then ⅓ of the veggies. Repeat the layers until you have 3 layers. Top the final layer with 3-4 lasagna noodles and the remaining ricotta and sauce.
5. Cover and cook in the preheated oven for 30-40 minutes. Remove, let cool, top with fresh chopped basil leaves, slice and enjoy!

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Vegan Lasagna Recipe

Amount Per Serving

Calories 467 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Sodium 1247mg54%

Potassium 1254mg36%

Carbohydrates 76g25%

Fiber 5g21%

Sugar 11g12%

Protein 21g42%

Vitamin A 6569IU131%

Vitamin C 33mg40%

Calcium 130mg13%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.