Vegan Lasagna with Tofu Ricotta

A delicious vegan lasagna with tofu ricotta. The ultimate vegan comfort food. This lasagna is high in protein and made with only 10 basic ingredients.

Looking for the best vegan comfort food? I have the perfect recipe for you! This vegan lasagna is easy, delicious, nutritious and comforting.

I can’t think of a better dish to enjoy on a cold winter day. Make it on the weekend for a delicious family dinner, serve it as a vegan option at your holiday table or enjoy it as a quick(ish) weeknight dinner.

Vegan Lasagna Ingredient Notes:

Pasta: I used whole wheat lasagna noodles. Feel free to use other types, but note that this recipe wasn’t tested with “no-boil/oven-ready” lasagna noodles.
Marinara sauce: I used store-bought marinara sauce for a more convenient option.
Tofu ricotta: This is the easy tofu ricotta recipe that I use. You’ll need tofu, lemon juice, oil, nutritional yeast, garlic and salt.
Baby spinach: For the tofu ricotta layer. You can technically skip this if you don’t have any spinach on hand.
Vegan parmesan: I use a simple homemade vegan parmesan recipe, which uses cashews, garlic, nutritional yeast and salt.

How to Make Vegan Lasagna:

There are a few steps to this recipe, but trust me, it’s a lot easier than it sounds! Here’s what you need to do.

Make Vegan Parmesan
First, you start by making a 3-ingredient vegan parmesan. Just add cashews, nutritional yeast, garlic and salt to a food processor or blender. Pulse a few times and you have vegan parmesan! It takes less than 5 minutes.
Make Vegan Tofu Ricotta
Second, make the vegan tofu ricotta. I use this recipe, which is made with tofu, lemon juice, garlic, oil, salt and nutritional yeast. Just blend all the ingredients together and that’s it! Use the same food processor that you used for the parmesan (there’s no need to clean it in between).
Assemble the Lasagna
Finally, assemble your lasagna. Start by adding a layer of sauce at the bottom. Add a layer of cooked noodles, followed by half of the ricotta. Next, add another layer of noodles and a layer of sauce. Finish with another layer of noodles, the other half of ricotta and a final layer of noodles. Top with the remaining sauce and a generous sprinkle of vegan parmesan.
Bake
Bake for 30 minutes and you’re done!

Vegan Lasagna FAQ:

Can I Use Store-Bought Vegan Cheese?

Yes! To save one step, you can top the lasagna with store-bought vegan cheese instead of vegan parmesan.

Can I Make this Recipe Nut-Free?

Yes, for a nut-free option, try making the parmesan with sunflower seeds or pumpkin seeds instead of cashews.

Can I Make this Recipe Ahead of Time?

Yes! For a make-ahead option, prepare the entire recipe, but don’t bake it. Once you’re ready to eat it, remove it from the fridge while the oven preheats. Bake following the recipe instructions.

More Notes on the Recipe:

This recipe uses store-bought marinara sauce for convenience. If you prefer making it from scratch, use your favorite recipe!
Feel free to add extra flavors, such as mixing some Italian spices to the marinara sauce or extra garlic to the tofu ricotta.
This recipe serves 6 larger portions or 8 smaller portions.

More Vegan Pasta Dishes:

Vegan Lasagna with Tofu Ricotta

A delicious vegan lasagna with tofu ricotta. The ultimate vegan comfort food. This lasagna is high in protein and made with only 10 basic ingredients.

Course Main Course

Cuisine vegan

Prep Time 20

Cook Time 30

Total Time 50

Servings 6

Ingredients

12 lasagna noodles (about 3/4 of a 375g pack)
1 jar (650ml) vegan marinara sauce (or your favorite pasta sauce)
1 batch vegan tofu ricotta
2 small handfuls baby spinach

Vegan Parmesan

1 cup cashews, raw or dry roasted, unsalted
1 medium garlic clove
3 tablespoons nutritional yeast
1/2 teaspoon salt

Instructions

Preheat the oven to 350F.
Start by making the vegan parmesan. In a food processor or blender, add the cashews, garlic, nutritional yeast and salt. Pulse a few times until you get a fine crumb. Set aside.
Prepare the tofu ricotta. Set aside.
Cook the noodles according to the package's instructions, until al dente.
Assemble the lasagna: Spread 1 scant cup of marinara sauce at the bottom of a 8" x 11" (2L) casserole dish. Add 1 layer of lasagna noodles (I used 3 noodles per layer). Next, spread half of the vegan ricotta. It doesn't have to be perfectly spread. Top with 1 small handful of spinach. Add a second layer of lasagna noodles, then spread 1 scant cup of marinara sauce. Add a third layer of lasagna noodles, followed by the other half of the ricotta. Add another small handful of spinach. Finally, add one last layer of lasagna noodles and top it with the remaining marinara sauce.
Sprinkle with a generous amount of vegan parmesan on top. If you have leftover vegan parmesan, store it in the fridge in an airtight container and use it in salads, casseroles, pasta, etc.
Cover the lasagna with aluminum foil and bake for 30 minutes at 350F.
Remove from the oven and let it cool for 5-10 minutes before serving.

If you make this vegan lasagna, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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View Comments

Olivia says:

2020-11-06 at 9:28 pm

Hi Caroline!

I'm so exited to try this recipe!!! :o

The only 'problem' is that I don't digest cashews really well. Is there another way to make the parmezan?
I can switch the noodles for gluten-free so maybe there is a solution for the parmezan too. If not, no problem either, I'll make it without :)
I'm also thinking about making my own marinara sauce?

Thanks
xxxx
- Nourished by Caroline says:
  
  2020-11-06 at 10:00 pm
  
  Hi Olivia! I hope you'll love the recipe! What I recommend doing is using toasted or raw pumpkin seeds instead of cashews in the vegan parmesan. It's still delicious! Sunflower seeds would also work. As for the marinara sauce, you can absolutely make your own using your favorite recipe. I unfortunately don't have a marinara sauce recipe at this time, but there are many great ones out there. I hope this helps! :)
Franny says:

2022-06-05 at 7:08 pm

Hi Caroline! This recipe is fantastic. I have been craving vegan lasagna with tofu ricotta, and your version really hit the spot! Easy to make and super delicious. I followed the recipe as written, except I didn't make the parmesan - rather, I used prepared Violife vegan parm and added Follow Your Heart shredded vegan mozzarella. Yum, yum! Plus we have leftovers!!! Thanks so much for a keeper recipe! This is my first time cooking with you and I look forward to checking out your site. Hugs, Franny in California
- Nourished by Caroline says:
  
  2022-06-20 at 8:21 am
  
  Thank you so much Franny! I'm so happy that you enjoyed the recipe. I'm sure it was delicious with the Violife parm and mozzarella. And it's always great to have leftovers. I hope you'll enjoy my other recipes as well if you try them! :)
Noelle says:

2022-07-15 at 4:50 pm

Love this super easy and delicious recipe Caroline! I use your recipe now to make vegan lasagna.
- Nourished by Caroline says:
  
  2022-07-18 at 9:48 am
  
  Thank you so much Noelle! I'm happy you love the recipe. :)
Mia says:

2022-11-02 at 10:37 am

How much protein in 1 serving?
- Nourished by Caroline says:
  
  2022-11-02 at 10:53 am
  
  Hi Mia, the recipe has approximately 23g of protein per serving.