Vegan Lasagna
This is the best vegan lasagna recipe because it’s made with vegan ricotta and no-boil noodles. This meatless lasagna is a vegan Italian casserole made with only 10 ingredients. Enjoy it as your next delicious vegan dinner.
Believe it or not, I never had lasagna until I was in my early 20s. I wasn’t a very adventurous eater as a child. All those layers of things I didn’t understand, well, it didn’t look appealing to me.
Now I love all these lasagna, including Vegan Lasagna Soup! Besides, pasta dishes are a great excuse to have Vegan Breadsticks and a Vegan Caesar Salad on the side. And if you like more sauce for dipping those breadsticks, be sure to have this tasty Vegan Ricotta ready.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Ricotta — You’ll need tofu, raw cashews, nutritional yeast flakes, a garlic clove, and salt to make this vegan ricotta.
- Vegan mozzarella — We’ll add vegan mozzarella to the ricotta and the lasagna. The best vegan cheese for lasagna, in my opinion, is made with either Daiya mozzarella shreds (paid link) or Follow Your Heart mozzarella shreds (paid link).
- Pasta sauce — Use your favorite marinara sauce. The trick to making a no-boil lasagna is using lots of red sauce to make sure those noodles are saturated.
- Veggie crumbles — You can make homemade beefless ground beef or use storebought.
- Lasagna noodles — I recommend using no-boil lasagna noodles, but I have used regular ones and not boiled them. It works great! Here are some great tips on using no-boil lasagna noodles.
Baked Vegan Lasagna
There is nothing quite like the aroma of freshly-baked lasagna from the oven. We love making this recipe for vegan lasagna because we usually end up with lots of leftovers we can eat throughout the week.
You can also make this lasagna and freeze it, which makes it a perfect dish for parties. Because making things ahead of time makes the day of the party so much easier.
To reheat frozen lasagna, transfer it to the fridge overnight to thaw. Then transfer it to a baking dish and place it in a heated oven. Bake until its heated through.
What to Serve with Vegan Lasagna
You need some great side dishes to serve with this vegan lasagna recipe. Here are some favorites:
- This Vegan Broccoli Salad is great any time of year
- The low carb Cauliflower Salad is so good
- Keep it simple with this easy Vegan Pasta Salad
- When it comes to bread, this Vegan Garlic Bread is best
- Of course, homemade Sweet Potato Rolls are pretty great too
More Pasta Dishes
If you love this vegan lasagna recipe, you’re going to want more vegan lasagna recipes such as this vegan zucchini lasagna. For even more pasta dishes, here are my favorites:
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Vegan Vegetable Lasagna
Ingredients
Vegan Ricotta Cheese
- 15 oz extra firm tofu
- ½ cup raw cashews, soaked (see notes)
- ¼ cup nutritional yeast flakes
- 1 teaspoon salt
- 1 clove garlic, peeled
- 3 tablespoons lemon juice
- 3 cups vegan mozzarella, divided
Vegan Lasange
- 5 cups pasta sauce
- 2 cups veggie crumbles
- 8 oz no-boil lasagna noodles*
Instructions
- Heat oven to 350°F/175°C. Spray a 9×13 baking dish with cooking spray.
For the Vegan Ricotta Cheese:
- Combine tofu, soaked cashews, nutritional yeast flakes, salt, and garlic in a food processor. Pulse until smooth. Add the lemon juice until you achieve a spreadable consistency. Add 1 cup vegan mozzarella shreds and give it one or two more pulses to combine. Set aside.
For the Vegan Lasagne:
- In a large bowl, add the marinara and veggie crumbles. Stir to combine.
- Pour one cup of prepared marinara sauce into the bottom of a 9×13 baking pan. Arrange 3 lasagna noodles on top of the sauce. Pour 1 cup of sauce over the noodles.
- Spread half of the vegan ricotta filling over the sauce-covered noodles.
- Repeat another layer of lasagna noodles, sauce, and vegan ricotta filling.
- Finish with one more layer of lasagna noodles, topped with the remaining sauce. Sprinkle remaining mozzarella shreds over the top.
- Tear off a piece of aluminum foil large enough to cover your baking dish. Spray the bottom side of the foil with vegetable cooking spray so it doesn’t stick to the cheese. Cover the baking dish with a prepared foil sheet, crimping the edges around the sides of the pan. Bake covered for 45 minutes.
- Use tongs to carefully remove the foil and bake for another 15 minutes uncovered.
- Remove from oven and allow to cool for several minutes before serving.
- Storage: You can store this in the fridge for 3 to 5 days, or freeze the finished lasagna and store it for up to 2 months.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2023.
I made this delicious recipe tonight. I did not have vegan crumbles, so I used shredded onions and carrots as filler instead. No other changes. It turned out great. Pretty easy, too. I have made much more complicated lasagna recipes in the past. I really liked using the beets and tofu. Thank you