The BEST Vegan Lasagna Recipe

If you’re craving something hearty, classic, and kid-approved, you can’t beat this vegan lasagna recipe with tofu ricotta.

Between the tangy marinara sauce, herb and nutritional yeast-infused tofu ricotta, and vegan mozzarella, you won’t miss the meat one bit!

The Best Vegan Lasagna With Tofu Ricotta and Vegan Mozzarella

Just because you don’t eat meat doesn’t mean you can’t enjoy something filling and cheesy.

And thanks to a clever vegan ricotta recipe and dairy-free mozzarella, this vegan lasagna is better than ever.

I use regular lasagna noodles, so it’s more like a traditional recipe. But feel free to use gluten-free noodles or veggie noodles.

If you do use veggie noodles, like zucchini, be sure to cut them pretty thin and salt them for about 15 minutes. That’ll draw out the excess water and prevent the lasagna from being watery.

Another option is grilling the veggies first, so they’re drier.

Also, go ahead and use other veggies if you like. I’ve kept it classic with onion, carrot, and zucchini, but you could add sweet potato, mushrooms, corn, sundried tomatoes, etc. Go nuts!

How To Make the Best Vegan Lasagna With Tofu Ricotta

This recipe is enough for 6-8 portions. You’ll need a 9x13 ­inch baking dish.


  • 12 Lasagna Noodles
  • 2 tablespoons of Olive Oil
  • 1/2 large Yellow Onion
  • 1 Carrot
  • 1 small Zucchini
  • 4 cloves Garlic
  • 180 grams of Fresh Spinach (about 6 ounces)
  • 2 16-ounce blocks of Extra-Firm Tofu
  • 60 ml of Dairy-Free Milk (1/4 cup)
  • 2 tablespoons of Fresh Lemon Juice
  • 1 teaspoon of Dried Basil
  • 2 teaspoons of Salt
  • 2 teaspoons of Nutritional Yeast
  • 1125 grams / 5 cups / 40 ounces Marinara Sauce
  • 200 grams of Vegan Mozzarella (1 cup)


  1. Preheat the oven to 350°F/175°C and grease the baking dish.
  2. Boil a large pot of water with a good pinch of salt and add the noodles. Cook until al dente per the package instructions. 
  3. Drain the noodles and rinse with cold water, then set aside.
  4. Press the tofu block in paper towels to remove the excess water, then cut it into cubes. Set aside.
  5. Dice the onion, carrot, and zuccini. Mince the garlic.
  6. Heat olive oil or cooking spray over medium heat in a large skillet. Add the onion, carrot, and zucchini and cook for five minutes until tender. 
  7. Add the garlic and cook for another couple of minutes.
  8. Take the skillet off the heat, add the spinach, stir everything together, then cover the pot to steam. Set aside.
  9. Put the cubed, dried tofu, milk, lemon juice, basil, nutritional yeast, and salt into a blender or food processor. Pulse to combine.
  10. Scrape the sides of the container and keep pulsing until the tofu is in small crumbles and the mixture looks like ricotta.
  11. Pour the tofu mixture into the cooled skillet and mix with the veggies.
  12. Spread about 200 grams of marinara sauce over the greased baking dish.
  13. Layer four cooled lasagna noodles over the sauce, overlapping slightly.
  14. Spread half of the veggie/ricotta mixture over the noodles.
  15. Sprinkle half of the vegan mozzarella over the ricotta layer.
  16. Next, spread 200 grams of marinara, followed by four more lasagna noodles.
  17. Spread the other half of the tofu over the noodles, followed by 200 grams of sauce and the last four lasagna noodles.
  18. Finish with the rest of the marinara sauce, and cover the whole top (you shouldn’t see any pasta noodles).
  19. Cover with foil and bake for 30 minutes.
  20. Take the dish out of the oven and remove the foil. Sprinkle the other half of the mozzarella over the top and bake for another 15 minutes until golden and bubbly.
  21. Serve and enjoy!

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