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, sun-dried tomatoes, etc. Go nuts!
How To Make the Best Vegan Lasagna With Tofu Ricotta
This recipe is enough for 6-8 portions and you’ll need a 9x13 inch baking dish.
- Lasagna Noodles
- Olive Oil
- Yellow Onion, Carrot, Zucchini
- Fresh Spinach
- Extra-Firm Tofu
- Dairy-Free Milk
- Fresh Lemon Juice
- Dried Basil, Salt, Nutritional Yeast
- Marinara Sauce
- Vegan Mozzarella
- Preheat the oven to 350°F/175°C and grease the baking dish.
- Cook the noodles to al dente, rinse them with cold water, and set them aside.
- Press the tofu block, then cut it into cubes.
- Dice the veggies and mince the garlic. Then cook in a skillet until tender.
- Add the spinach then leave to cool slightly.
- Blend the tofu with the milk, lemon juice, basil, nutritional yeast, and salt.
- Mix the vegan ricotta with the veggies.
- Assemble the lasagna in the following order: marinara sauce, noodles, veggie/ricotta mix, mozzarella.
- Repeat the layers, ending with the marinara sauce, then bake for 30 minutes.
- Add extra mozzarella and bake for another 15 minutes.
- Let it rest for 10 minutes, then serve and enjoy!
Homemade Marinara Sauce with Hidden Veggies
Store-bought sauces are totally fine if you want something quick and easy. But if you have the time, I highly recommend making your own.
Not only can you better control the flavor (and salt and sugar contents), but you can also sneak in some veggies without anyone knowing.
Here’s my go-to recipe for marinara sauce with hidden vegetables:
- 1 large onion, diced
- 4-5 cloves garlic, minced
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 medium red or orange bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes (optional, for texture)
- 1 can (6 oz) tomato paste
- 1/4 cup olive oil
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1-2 tablespoons sugar or agave
- Prep the Veggies: Dice, mince, and grate the veggies. The finer they are, the more hidden they’ll be!
- Sauté the Base: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
- Add Hidden Veggies: Mix in the carrot, zucchini, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until they’re soft.
- Tomatoes and Paste: Add the crushed tomatoes to the pot. If you like it chunky, add the diced tomatoes, too. Stir in the tomato paste and mix until well combined.
- Season: Add herbs, spices, and sugar, then taste and add more as needed.
- Simmer: Reduce the heat to low and let the sauce simmer for about 30 minutes. If you have more time, letting it simmer for an hour or more will deepen the flavor.
- Adjust and Sweeten: Taste the sauce again and add more herbs and spices as needed.
What to Serve with Vegan Lasagna
So you have a big dish loaded with bubbly, delicious vegan lasagna.
Sure, you could serve it alone and call it a day. Or you could add one of these tasty sides!
- Kale Caesar Salad: Make a vegan Caesar dressing with tahini, lemon juice, and nutritional yeast. Toss it with chopped kale, croutons, and a sprinkle of vegan Parmesan.
- Caprese Salad: Use vegan mozzarella, fresh tomatoes, and basil leaves. Drizzle with balsamic glaze and olive oil.
- Quinoa Salad: A mix of cooked quinoa, diced veggies (like bell peppers, cucumbers, and tomatoes), and a simple lemon-tahini dressing.
- Roasted Vegetables: A medley of seasonal vegetables like carrots, Brussels sprouts, and sweet potatoes roasted with olive oil, salt, and herbs.
- Steamed Asparagus: Lightly steamed asparagus spears drizzled with lemon juice and sprinkled with garlic powder and nutritional yeast.
- Garlic Sautéed Spinach: Sauté spinach in olive oil and minced garlic.
- Vegan Garlic Bread: Use vegan butter, minced garlic, and a sprinkle of parsley on a baguette, then bake until crispy and golden.
- Focaccia: Make a vegan version using olive oil and herbs like rosemary and thyme for a flavorful, aromatic bread.
- Couscous with Roasted Vegetables: Fluffy couscous with a mix of roasted zucchini, bell peppers, and cherry tomatoes.
- Rice Pilaf: Make a vegan version using vegetable broth, onions, and a variety of spices to add flavor and richness.
The BEST Vegan Lasagna Recipe
- 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)
- Preheat the oven to 350°F/175°C and grease the baking dish.
- Boil a large pot of water with a good pinch of salt and add the noodles. Cook until al dente per the package instructions.
- Drain the noodles and rinse with cold water, then set aside.
- Press the tofu block in paper towels to remove the excess water, then cut it into cubes. Set aside.
- Dice the onion, carrot, and zuccini. Mince the garlic.
- 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.
- Add the garlic and cook for another couple of minutes.
- Take the skillet off the heat, add the spinach, stir everything together, then cover the pot to steam. Set aside.
- Put the cubed, dried tofu, milk, lemon juice, basil, nutritional yeast, and salt into a blender or food processor. Pulse to combine.
- Scrape the sides of the container and keep pulsing until the tofu is in small crumbles and the mixture looks like ricotta.
- Pour the tofu mixture into the cooled skillet and mix with the veggies.
- Spread about 200 grams of marinara sauce over the greased baking dish.
- Layer four cooled lasagna noodles over the sauce, overlapping slightly.
- Spread half of the veggie/ricotta mixture over the noodles.
- Sprinkle half of the vegan mozzarella over the ricotta layer.
- Next, spread 200 grams of marinara, followed by four more lasagna noodles.
- Spread the other half of the tofu over the noodles, followed by 200 grams of sauce and the last four lasagna noodles.
- Finish with the rest of the marinara sauce, and cover the whole top (you shouldn’t see any pasta noodles).
- Cover with foil and bake for 30 minutes.
- 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.
- Serve and enjoy!