Go Back
Vegan lasagne

Vegan Lasagne

Liyana
This Vegan Lasagne is a rich, hearty, and completely plant-based twist on the classic comfort dish. Layered with savory vegetable marinara, creamy tofu ricotta, and tender pasta, this dairy-free and meat-free lasagne bakes up bubbly and satisfying. Perfect for family dinners, meal prep, or holiday gatherings, this vegan lasagne recipe is cozy, flavorful, and crowd-friendly.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 8 servings

Ingredients
  

  • Lasagne Layers:
  • 12 lasagne noodles regular or oven-ready
  • 1 jar 24 oz marinara sauce
  • 2 cups fresh spinach or frozen, drained well
  • 1 zucchini diced
  • 1 cup mushrooms chopped
  • 1 small onion diced
  • 1 tablespoon olive oil
  • Vegan Ricotta:
  • 1 block 14–16 oz firm tofu, drained well
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional Topping:
  • Vegan mozzarella
  • Fresh parsley for garnish

Instructions
 

  • Preheat & Prep
  • Preheat oven to 375°F (190°C).
  • Cook lasagne noodles according to package directions if not oven-ready.
  • Lightly grease a 9x13-inch baking dish.
  • Prepare the Vegetable Sauce
  • Heat olive oil in a large skillet over medium heat.
  • Add onion and cook 3–4 minutes until softened.
  • Stir in mushrooms and zucchini; cook until softened and moisture evaporates.
  • Add marinara sauce and simmer 5 minutes.
  • Stir in spinach and cook until wilted (or heated through if frozen).
  • Remove from heat.
  • Make the Vegan Ricotta
  • In a food processor, combine tofu, nutritional yeast, lemon juice, oregano, basil, garlic powder, salt, and pepper.
  • Blend until creamy but slightly textured.
  • Taste and adjust seasoning as needed.
  • Assemble the Lasagne
  • Spread a thin layer of sauce in the baking dish.
  • Add a layer of noodles.
  • Spread a layer of tofu ricotta.
  • Add vegetable sauce.
  • Repeat layers.
  • Finish with noodles and remaining sauce on top.
  • Optional: Sprinkle with vegan mozzarella.
  • Bake
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake 10–15 minutes more until bubbly and lightly golden.
  • Let rest 10–15 minutes before slicing.

Notes

  • Drain tofu thoroughly to prevent watery layers.
  • Avoid overcooking noodles—they soften more while baking.
  • Let lasagne rest before slicing for clean layers.
  • Cover loosely with foil if top browns too quickly.
  • Freezes well before or after baking.
Keyword Vegan Lasagne