Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Dairy Free

The BEST Vegan Lasagna

By Erin · October 7, 2019 · Updated October 3, 2021 · 8 Comments

Jump to Recipe Jump to Video Print Recipe
  • Share
  • Tweet
Dairy FreeVeganVegetarian

This is the BEST Vegan Lasagna you'll ever eat! It comes together in under an hour, and is filled with flavor and protein. Cooked lasagna noodles topped with delicious tofu ricotta, spinach and your favorite marinara sauce, along with a little vegan mozzarella cheese. 

a casserole dish of cooked vegan lasagna

Yes it's true, vegan lasagna is the only lasagna I'll be eating from here on out!

To me, lasagna is a holiday food (anyone else?!), but this vegan lasagna is one that I'll be making again and again. It's full of flavor and protein thanks to the tofu, and is super easy to prepare.

Growing up, my mom always made me my favorite meal on my birthday, and believe it or not, that meal was almost always lasagna. Pasta layered with ricotta and marinara sauce? Yes please! These days, my stomach can't handle regular ricotta cheese, so I use tofu ricotta instead. If you haven't tried it, you must. I know that "tofu ricotta" doesn't exactly sound amazing, but it definitely is I promise.

WHY THIS VEGAN LASAGNA IS THE BEST

  • It's VEGAN, so it's family-friendly. Every family has different dietary needs, and this lasagna is perfect for everyone.
  • The tofu ricotta is so delicious, you'll want to eat it with your fingers.
  • It uses store-bought marinara sauce, so you can use your favorite kind! I'm partial to this arrabbiata sauce.

a pan of lasagna

HOW TO MAKE VEGAN LASAGNA

Cook the noodles: While you're making the ricotta, cook the noodles over the stove as you normally would.

Make the tofu ricotta: Add the cashews to your food processor and pulse for 30 seconds or so before adding in the rest of the ingredients. I like to do this while the food processor is running; with the motor on, add the tofu, garlic, lemon juice, olive oil, nutritional yeast, and spices until they all come together. The result should be a ricotta-like texture that tastes delicious!

HOW TO LAYER LASAGNA

Once the lasagna noodles are cooked and the tofu ricotta is made, layer everything in a 9x13 baking pan.

  1. Add ½ cup of the marinara sauce onto the bottom of the dish.
  2. Place 3 lasagna noodles on top.
  3. Add some of the tofu ricotta. If the ricotta is too thick to spread, add a little bit of water to it.
  4. Sprinkle a handful of spinach on top.
  5. Pour 1 cup of marinara sauce on top of that, before repeating the whole process two more times.

step-by-step instructions on how to make lasagna

HOW TO FREEZE LASAGNA

If you want to freeze the whole pan, wait until it cools completely before covering it and placing it directly into the freezer. Be sure to let it defrost in the refrigerator for 24 hours before reheating. Alternatively, you can slice the lasagna into portions and place them into freezer-safe bags.

HOW TO REHEAT LASAGNA

Oven method: Do NOT place frozen lasagna directly into the oven; be sure to defrost it in the refrigerator first. Heat the oven to 350° and heat the lasagna for 20-30 minutes.

Microwave method: If you're ok with using the microwave, this method is faster. Simply place however many pieces of lasagna you're planning on eating onto a microwave-safe plate and microwaving it for 1-2 minutes.

a slice of lasagna

TRY THESE OTHER DELICIOUS VEGAN RECIPES

  • Crispy Baked Tofu
  • Roasted Red Pepper Pasta
  • Vegan Tomato Soup
a casserole dish of cooked vegan lasagna

The BEST Vegan Lasagna

This is the BEST Vegan Lasagna you'll ever eat! It comes together in under an hour, and is filled with flavor and protein. This is the BEST Vegan Lasagna you'll ever eat! It comes together in under an hour, and is filled with flavor and protein.
5 from 3 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 9 slices
Author: Erin

Ingredients

  • 9 lasagna noodles
  • 3 cups spinach
  • 4 cups marinara sauce

for the tofu ricotta

  • 1 cup raw cashews soaked
  • 1 block firm tofu pressed
  • ½ cup nutritional yeast
  • 1 garlic clove
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • pinch black pepper

vegan mozzarella for topping

    Instructions

    • Preheat oven to 350°.
    • Cook lasagna noodles in a large pot over the stove. Once they're done, drain the noodles and run cold water over them so they don't stick together and/or tear.
    • While the noodles are cooking, make the tofu ricotta. Add all ricotta ingredients EXCEPT the tofu to a food processor and pulse for 30 seconds. Then, with the processor still on, add the tofu in a little bit at a time and pulse until the mixture is smooth and similar to the texture of ricotta.
    • Next, layer the lasagna. Add ½ cup marinara to the bottom of a 9x13 baking dish, then place 3 cooked lasagna noodles on top. Spread a few dollops of ricotta on top of the noodles*, then add 1 cup spinach over that, and 1 cup marinara on top of the spinach. Repeat this process 2 more times.
    • Cover the baking dish with foil and bake the lasagna for 15 minutes.
    • While the lasagna is baking, make the vegan mozzarella.
    • Remove lasagna from the oven, add the mozzarella cheese on top, then bake lasagna for 5 more minutes.
    • Wait a few minutes for lasagna to cool, then slice into 9 pieces and serve.
    • Enjoy!

    Video

    Notes

    *If ricotta seems too thick, add a few tablespoons of water to it so it's easier to spread. 

    Nutrition

    Calories: 273kcal | Carbohydrates: 34g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Sodium: 713mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1415IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 3mg
    Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
    « Instant Pot Spaghetti Squash
    Pumpkin Pie Overnight Oats »

    About Erin

    Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

    Reader Interactions

    Comments

    1. Dana says

      November 28, 2020 at 8:12 pm

      This ricotta was amazing. I did use a little less nutritional yeast because of the reviews. I could have used the full amount I am sure just fine but cutting back by 25% worked well. I found that with the noodles I used I had to cook for an extra 10 minutes.

      Reply
    2. Jody says

      August 23, 2020 at 2:35 pm

      I LOVED this recipe! The nutritional yeast blended right in and didn't stand out at all. I added squash and zucchini, and next time I think I will add even more veggies but I loved the ricotta and the basic recipe is wonderful! Thank you!

      Reply
    3. Tal says

      July 20, 2020 at 8:56 am

      5 stars
      The tofu ricotta is so good! I added only half of the recommended nutritional yeast. When it’s all blended together, the ricotta tastes pretty good, but then you bake it with everything else and it’s incredible. My friend shared the recipe with me and she recommended adding squash and zucchini (which I baked before adding to the lasagna). Delicious! I’ve made this three times now!

      Reply
      • Erin says

        July 20, 2020 at 9:13 am

        Thanks for the comment, Tal -- so glad you like the recipe!

        Reply
    4. Rachel Hardie says

      July 16, 2020 at 2:55 am

      An ungodly amount of nutritional yeast, completely overpowered the cheese.

      Reply
      • Erin says

        July 17, 2020 at 6:55 am

        Hi Rachel -- sorry you feel that way. It does sound like a lot, but for the amount of "cheese" used in lasagna, it really isn't. Plus, the nutritional yeast is what gives it flavor; otherwise, it just tastes like cashews.

        Reply
    5. Alexandra Shytsman says

      October 14, 2019 at 3:44 pm

      I usually make my ricotta with just cashews but the tofu seems to make it really creamy... I'm gonna have to try this!

      Reply
      • Erin says

        October 14, 2019 at 4:33 pm

        It definitely does! Let me know if you try it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    girl in kitchen

    Hi, I'm Erin!

    I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

    Seasonal Picks

    bowl filled with lettuce, ground beef, sweet potato, tomato and pickles

    Burger Bowl (Paleo, Whole30)

    bowl with lemon orzo salad beside a small dish of chopped fresh basil

    Lemon Orzo Salad

    flakey baked cod in a baking dish with tomatoes, onion and olives

    Baked Mediterranean Cod

    chicken topped with tomatoes and melted mozzarella cheese

    Baked Caprese Chicken

    Popular Recipes

    pasta, peas and sausage in a skillet

    Italian Chicken Sausage Pasta

    bowl with ground pork and vegetables

    Banh Mi Bowl (Paleo, Whole30)

    a bowl of pasta with lentils and red sauce

    Lentil Bolognese Recipe (Vegan + Gluten Free)

    sweet potato brownies

    Flourless Sweet Potato Brownies

    dog eating cake

    Mini Dog Birthday Cake

    Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

    Caramelized Onion Spaghetti Squash

    As Featured On

    Footer

    • Contact
    • Privacy

    Copyright© 2022 | The Almond Eater. Site Credit

    • Facebook
    • Instagram
    • Pinterest
    • Twitter