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the perfect vegan lasagna

the perfect vegan lasagna_hot for food

It’s a vegan lasagna! I’m sure Italians would kill me for putting vegan and lasagna in the same sentence. But so be it. This is delicious and it’s very easy to make. It looks like a lot, but the only thing that needs to take any time is the baking of the lasagna, everything else is just some prep and you’ll do it in 25 minutes. If you plan ahead, you could make both sauces and the tofu ricotta ahead of time and keep them in the fridge until you’re ready to assemble and bake the lasagna for dinner.

Another tasty idea is to roll your noodles up! My recipe for vegan lasagna roll ups with almond ricotta has yet another alternative to the creamy cheese layer you know and love in traditional lasagna. Whichever dish you decide to make on your own, you’ll be a firm believer that the vegan lifestyle has plenty of room for comfort food!

the perfect vegan lasagna_hot for food

the perfect vegan lasagna_hot for food

the perfect vegan lasagna_hot for food

the perfect vegan lasagna_hot for food

the perfect vegan lasagna_hot for food

the perfect vegan lasagna_ hot for food
4.2 from 5 votes
Print Recipe

the perfect vegan lasagna

Layers of a creamy bechamel, tangy tofu ricotta, veggies, and tomato sauce is all you need for a heavenly vegan lasagna!

Course Main Course
Cuisine Italian
Keyword bechamel, lasagna, tofu ricotta, vegan lasagna
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings 6
Author Lauren Toyota

Ingredients

tomato sauce

  • 1 x 15 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 1/2 an onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh oregano
  • 1 tsp sea salt
  • 1 tsp ground black pepper

tofu ricotta

  • 1 block extra firm tofu, crumbled
  • 1/4 C nutritional yeast
  • 2 garlic cloves, minced
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1/2 C packed fresh basil, finely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper

béchamel

  • 1/2 C soft tofu
  • 1/2 C unsweetened soy milk
  • 1/2 C low-sodium vegetable stock
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 2 tsp corn starch
  • 1/2 tsp sea salt

lasagna

  • tomato sauce (as above)
  • 1 tbsp + 1 tsp olive oil
  • 1 small zucchini, thinly sliced lengthwise
  • 1 C carrot ribbons
  • 4 C fresh baby spinach
  • 1 pack (200 g) ready bake lasagna noodles
  • 1 1/3 C vegan mozzarella style shreds
  • 1 tbsp vegan parmesan

Instructions

  1. To make the tomato sauce, heat a large sauce pan over medium and sauté onion in 1 tablespoon of vegetable oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir sautéing for another 2 minutes. Add the crushed tomatoes, sea salt, and ground black pepper. Simmer on low heat for 30 to 45 minutes while you prepare the rest of the components for the lasagna.

  2. For the tofu ricotta, add crumbled tofu that resembles ricotta cheese to a large mixing bowl with the remaining ingredients, and combine with a fork. Keep in the fridge until you're ready to assemble the lasagna.

  3. For the bechamel, put all these ingredients in a high-powered blender and combine until very smooth. Set aside while you prepare the vegetables.

  4. You can make carrot ribbons using a vegetable peeler, or you can shred the carrot with a grater. Partially cook the zucchini and carrot in a pan over low to medium heat with 1 teaspoon of olive oil. Set them aside on a dish and use the same pan to cook the spinach. Get it wilted and soft, but don't over cook it. It should still be bright green. If you want to use frozen spinach, just make sure you thaw and drain out the water.

  5. Once all your ingredients are prepped and ready, use a deep 8" x 8" glass baking dish to assemble the lasagna in. Lightly coat the inside of the dish with 1 tablespoon of olive oil using your hand.

The lasagna can be assembled however you want, but here's what I did:

  1. Pour about a 1/2 cup of tomato sauce into the bottom of the dish and spread out an even layer with a spatula or spoon.

  2. Add one layer of noodles across. You might need to break them to fit in the dish, but you can overlap the noodles if they don't fit perfectly in the dish.

  3. Then take half the amount of tofu ricotta and spread it evenly over the noodles.

  4. Take 1/3 cup of vegan mozzarella style shreds and sprinkle over top.

  5. Add all the spinach on top of the mozzarella.

  6. Pour half the béchamel evenly over the top being sure to get some of it down the sides of the dish.

  7. Add 3/4 cup of the tomato sauce on top, spreading out to the edges.

  8. Then add another noodle layer, turning the noodles the opposite direction from the first layer.

  9. Use the other half of the tofu ricotta as the next layer.

  10. Take another 1/3 cup of shredded mozzarella and sprinkle over top of the tofu ricotta.

  11. Add the zucchini and carrots in an alternating fashion as one layer.

  12. Pour the remaining béchamel evenly over top.

  13. Add another 1/2 cup of the tomato sauce on top and spread out to the edges of the baking dish.

  14. Then add one more layer of noodles and the remaining tomato sauce on top.

  15. Sprinkle 2/3 cup of shredded mozzarella as the topping. Also add vegan parmesan on top, if using.

  16. Bake in a preheated oven at 400°F covered with foil for 50 minutes. Then remove the foil and turn the broiler to high and bake for 10 minutes or until the top is crispier and golden. Allow the lasagna to sit for 10 to 15 minutes before cutting and serving so it doesn't ooze too much!

Recipe Notes

To cut down the cooking time, you can use a jar of your favorite pasta sauce. You'll need 1 jar (about 640 ml) or about 1 3/4 cups total for this recipe. The tofu ricotta is awesome, but alternatively you could use only vegan mozzarella style shreds in the layers which means you'll just need double the amount the recipe calls for.

17 comments

  • Kristen 9 years ago

    I have searched and searched for a vegan lasagna recipe for a few days now, each time I search “vegan lasagna” images on google I chose your image with out knowing it was the same photo. I’m making this tomorrow for a small dinner party! I’ll let you know how it goes, not gonna lie, kinda seems like a time consuming dish 🙂

  • yumyumyumyumk 4 years ago

    It has been 5 years and Kristen has not gotten back on if she enjoyed to dish. She wasn’t lying when she said it was time consuming.

  • Analeis Bain 3 years ago

    I made this tonight for my dad and me and it was phenomenal! I hadn’t had lasagna in so long, and I was super excited to make this. We both loved it, and the white sauce made the dish rich and creamy! Thank you!

    • Lauren Toyota 3 years ago

      yum yum yum! thank you!

  • Pam Hermelink 3 years ago

    For how many people is The Recipe? I would like to make The lasagne for around 14 people….

  • Tara 3 years ago

    It’s Not vegan if your lasagna noodles are made with egg. Just a reminder for those of you truly eating vegan, means no animals. The Rice noodles are great option.

  • Farrah Z 3 years ago

    Phenomenal recipe… I never usually comment on blogs but I just had to with this one. For those that think it’s time consuming you can prep various parts in advance… and common, good food takes time! I add grilled zucchini and eggplant to my layers which adds extra time but it’s sooooo good. I also use a giant jar of marinara sauce from Costco (Victoria brand) which is the perfect amount for this recipe! (I used to always make my own sauce as taught by my italian neighbours growing up, but this is just as good). Bringing this to a family get together this boxing day so we will see how the brave (*rolls eyes* yes they are picky.. coming from a typical Canadian meat and potato family) like it! So glad your blog/youtube channel was recommended to me by an old friend, and what’s even better is your from TO too! <3

    • Lauren Toyota 3 years ago

      so so happy you liked it so much 😀

  • Sabine 3 years ago

    Thank you! This is a fantastic recipe. I made it for dinner tonight and it’s so delicious that I’m going to make another (larger) one tomorrow to carry us through the next few crazy days. All the best to you and yours.

  • Erika 3 years ago

    Hi Lauren
    We have made your cauliflower buffalo wings like 5 times in the past little while.we love it!! Hope u see this post and can answer back. Getting ready to make this this afternoon on this artic like day in Windsor, on. Have to ask if you press and drain the firm tofu for the ricotta part. Thanks Erika

  • Ashley 3 years ago

    This recipe is AMAZING!!!
    I added beefless ground in & fooled a few people 😜
    Thank you

  • Bridget 2 years ago

    Made this recipe this weekend and it was delicious! I usually avoid using vegan cheese as I find it has an off flavor but it worked perfectly in this. The meal was less labor intensive than it seemed and it turned out cheesy and flavorful like lasagna should be! Would definitely recommend!

  • Monica 2 years ago

    tried this recipe earlier this week and it was so good. I avoided using vegan cheese as like Bridget I find the flavor off putting, but this recipe wasn’t lacking without it. The tofu ricotta has the texture of regular ricotta and will definitely be making this again

  • Carolina 2 years ago

    Lauren this needs a video!!! loveeeee your recipes, hi from Mexico <3

  • Fede 2 years ago

    This was bomb! Added TVP and a splash of soy sauce to the tomato sauce. My meat eating friends went for seconds and thirds 🙂

  • Bethany Bierema 2 years ago

    This looks awesome! How many people would this serve?

  • Christine L 2 years ago

    This really is a perfect lasagna recipe. I used roasted red peppers and soft/finely chopped broccoli instead of the carrots. You can really put whatever inside. That’s the beauty of a veggie lasagna. This made about 8 servings with a side salad and breadsticks, or could feed 6 hungry people. Your recipes are always really solid.

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