Best Vegan Lasagna with Vegan Ricotta

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!

A slice of vegan lasagna sits next to steamed broccoli in front of the rest of the dish.

Tofu Lasagna

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.

A slice of lasagna on a plate with steamed broccoli beside it.

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.

Easy Lasagna

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.

All the ingredients for veggie pasta dish, including red sauce, noodles, and more.

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

The ingredients for the dairy-free ricotta filling are in a food processor.

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.

Wide, flat noodles are situated in a baking dish over red sauce.

So, it goes like this: there’s 10 ingredients and 10 layers. Here’s the order:

  1. Sauce
  2. Noodles
  3. Sauce
  4. Beet filling
  5. Noodles
  6. Sauce
  7. Beet filling
  8. Noodles
  9. Sauce
  10. Cheese.
A hand holds a spoon spreading ricotta filling in baking dish.

The best vegan cheese for lasagna, in my opinion, is either Daiya mozzarella shreds or Follow Your Heart mozzarella shreds.

Looking down on a baking dish with a casserole and vegan mozzarella shreds on top.

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.

A hand holds a spatula with a slice of lasagna on it. The rest of the dish is behind 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.

A casserole dish full of a pasta dish fresh from the oven.

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!

A slice of vegan vegetable lasagna sits next to steamed broccoli. The rest of the lasagna is in a baking dish behind the plate.

Vegan Lasagna with Vegan Ricotta

We use no-bake lasagna noodles to make this recipe easy to make and with minimal ingredients. Imagine layers of pasta, red sauce, and a cheesy beet filling for a colorful, savory, healthy, and yet still easy vegetable lasagna.
5 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Vegetable Lasagna
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 260kcal
Author: Marly

Ingredients

  • 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*

Instructions

  • 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.

Notes

* If you can’t find “no boil” lasagna noodles, I have used regular lasagna noodles with this recipe and it works just fine.

Enjoy!

This was a sponsored post by Aunt Nellie’s Beets. All opinions are my own. See our full disclosure for more information.

Updated by Marly · Permalink