Best Vegan Lasagna with Vegan Ricotta is a classic pasta dish transformed into a delicious vegetarian dinner. This vegan Italian recipe uses only 10 ingredients, no-boil lasagna noodles, and a cheesy dairy-free ricotta filling for lots of flavor! Enjoy this easy vegan lasagna recipe as your next delicious vegan dinner!
You could refer to this as a tofu lasagna because to make that delicious vegan ricotta, I use tofu. It works because tofu takes on the flavors of the things its cooked with and when we add cheesy nutritional yeast flakes, garlic powder, and more seasonings, it takes on the flavor of ricotta!
Vegetarian Lasagna Recipes
Look how simple this vegetarian lasagna recipe is! There’s only a few ingredients, ten to be exact.
The layers involved include the following:
- A red sauce (what we call it in the Midwest) infused with veggie crumbles
- No boil lasagna noodles
- A cheesy, tofu ricotta lasagna filling
- Vegan mozzarella shreds
Repeat these layers (or even add a few of your own) to create your own delicious, vegan lasagna recipes.
Here are some great tips on using no boil lasagna noodles.
I don’t know who figured out no-boil lasagna noodles, but I would like to give them some kind of award. It has transformed the whole lasagna-making process for me. And, really, it’s not as if boiling noodles is all that much work.
And yet, not boiling noodles means easy lasagna, easy, tasty lasagna, is in the real of possibilities. That’s just award-worthy in my book.
How to Make Vegan Lasagna
Lasagna refers to wide, flat noodles. It just so happens we like using wide, flat noodles in layers.
And that’s the trick to making a no-boil lasagna: use lots of red sauce and make sure those noodles are saturated.
Step One: Prepare the Vegan Ricotta
To prepare vegan ricotta, combine tofu, beets from a jar of beets, nutritional yeast flakes, salt, pine nuts, and garlic powder in a food processor. Pulse until mostly smooth. Add some liquid from the jar of beets and some of the vegan mozzarella and pulse again.
Step Two: Prepare the Vegan Red Sauce
Stir together marina and veggie crumbles in a bowl. You can use whatever veggie crumbles you prefer, but I really like Gardein or Beyond Beef veggie crumbles.
Step Three: Veggie Lasagna Layers
I keep this lasagna recipe simple which is why I’m using no boil noodles. When you’re not boiling lasagna noodles prior to baking, it’s a good idea to start with a cup of the prepared red sauce on the bottom. That helps the noodles get saturated.
So, it goes like this: there’s 10 ingredients and 10 layers. Here’s the order:
- Beet filling
- Beet filling
The best vegan cheese for lasagna, in my opinion, is either Daiya mozzarella shreds or Follow Your Heart mozzarella shreds.
Baking Vegan Lasagna
Once you’ve got all the layers in the casserole dish (as in the picture above), the next step is to bake the lasagna.
Tear off a sheet of aluminum foil bigger than the pan and spray the bottom side with vegetable spray. This helps the cheese not stick to the foil. This trick causes the foil to trap the heat from the baking lasagna and melt the cheese.
Then after about 45 minutes of baking, use tongs to remove the foil and bake for another 15 minutes so the cheese and the edges of the pasta can get some color to it.
Baked Lasagna Vegan Lasagna
There is nothing quite like the aroma of freshly baked lasagna coming out of the oven. We love making this vegan lasagna recipe 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.
Simply remove it from the freezer and allow it time to thaw out on the counter, before popping it in the oven and baking it to heat it through.
We hope you love this recipe for colorful vegan vegetable lasagna! When you make it, be sure and snap a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
Vegan Lasagna with Vegan Ricotta
- 15 oz extra firm tofu
- 15 oz jar Aunt Nellie’s Sliced Beets
- ¼ cup nutritional yeast flakes
- ¼ cup pine nuts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 cups vegan mozzarella
- 5 cups pasta sauce
- 2 cups veggie crumbles
- 8 oz no-boil lasagna noodles*
- Heat oven to 350F. Spray a 9X13 baking dish with cooking spray.
- Combine tofu, the beets from the jar (reserve the juice), nutritional yeast flakes, pine nuts, salt, and garlic powder in a food processor. Pulse until smooth. Add 2 – 3 tablespoons of the juice from the beet jar and pulse until you achieve a spreadable consistency. Add 1 cup vegan mozzarella shreds and give it one or two more pulses to combine. Set aside.
- In a large bowl, add the marinara and veggie crumbles. Stir to combine.
- Pour one cup of prepared marinara sauce in the bottom of a 9X13 baking pan. Arrange 3 lasagna noodles on top of the sauce. Pour 1 cup of sauce over the noodles.
- Spread half of the beet filling over the sauce-covered noodles.
- Repeat another layer of lasagna noodles, sauce, and beet filling.
- Finish with one more layer of lasagna noodles, topped with 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 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 – 5 days, or freeze the finished lasagna and store for up to 2 months.
This was a sponsored post by Aunt Nellie’s Beets. All opinions are my own. See our full disclosure for more information.