Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Lasagna
Indulge in generous layers of tender pasta, robust marinara, and a remarkably creamy tofu ricotta. This show-stopping baked lasagna is the ultimate crowd-pleasing centerpiece!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente, then drain and lay flat on a sheet pan.
- 2
In a food processor, pulse the crumbled tofu with nutritional yeast, lemon juice, garlic, olive oil, salt, and pepper until it forms a thick, ricotta-like texture, then fold in the chopped basil.
- 3
Preheat the oven to 375 F and spread a thin layer of marinara over the bottom of a 9x13 inch baking dish.
- 4
Layer noodles, a layer of tofu ricotta, a scoop of marinara, and a sprinkle of vegan mozzarella, repeating until you have three layers.
- 5
Finish with a final layer of noodles, the remaining marinara, and a generous topping of vegan mozzarella.
- 6
Cover tightly with foil and bake for 35 minutes.
- 7
Uncover and bake for another 15 to 20 minutes until the cheese is melted and the sauce is bubbling at the edges.
- 8
Let the lasagna rest for 10 minutes before slicing and garnishing with fresh basil.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving135
Calories
12 g
Protein
13 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lasagna traces back to layered baked pasta dishes of southern Italy, and its plant-based version emerged as cooks looked for ways to keep the comforting structure without ricotta, meat, or mozzarella. The vegan take usually rebuilds the creamy layer from blended tofu or cashews and leans on a hearty vegetable or lentil ragu for the savory depth that beef once provided. What makes it distinct is how much of the richness comes from technique, layering and slow baking, rather than from dairy.
Listahan note
This version builds a tofu-based ricotta layer for body and a tomato-rich vegetable sauce so each slice holds together cleanly. It is designed as a make-ahead family dinner that actually tastes better the next day.
Technique cues
- Season the tofu ricotta aggressively with salt, lemon, and nutritional yeast, because the bland noodles and sauce around it need that layer to carry flavor.
- Let the assembled lasagna rest at least fifteen minutes out of the oven so the layers set and slices hold their shape instead of sliding apart.
- Spread a thin layer of sauce on the bottom of the dish first so the lowest noodles cook through and do not stick or scorch.
Kitchen flow
- Parallel prep
- Simmer the tomato sauce while the noodles boil and the tofu ricotta gets mixed, so all three components finish together.
- Make-ahead
- Assemble the whole lasagna a day ahead and refrigerate unbaked, then bake straight from the fridge adding ten extra minutes.
- Leftover move
- Cut cold leftovers into squares, dredge lightly, and pan-crisp the edges for a next-day lasagna with crunchy corners.
- Cleanup rhythm
- Soak the baking dish in hot water the moment you plate, so the baked-on sauce lifts off easily later.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
lasagna noodles
structural layers
Purpose: The noodles give the dish its sliceable layered structure and absorb the surrounding sauce as it bakes.
Handling: Boil until just shy of tender, or use no-boil sheets with extra sauce.
Adaptation: Use gluten-free lasagna noodles, or thin-sliced zucchini planks for a lighter, grain-free build.
firm tofu
ricotta-style creamy layer
Purpose: Blended or crumbled tofu mimics ricotta's soft, slightly grainy texture and carries seasoning between the noodles.
Handling: Drain, press lightly, and mash or pulse with lemon, salt, and nutritional yeast.
Adaptation: Soaked blended cashews make a richer, smoother layer if you want extra creaminess.
crushed tomatoes
sauce base
Purpose: Crushed tomatoes give the ragu its bright acidity and body that ties the layers together.
Handling: Simmer with aromatics and herbs until slightly thickened before assembling.
Adaptation: Tomato passata or a good jarred marinara works when you are short on time.
nutritional yeast
cheesy savory note
Purpose: It adds the umami, cheese-adjacent depth that the tofu layer needs to taste like ricotta rather than plain tofu.
Handling: Mix into the tofu ricotta and sprinkle a little on top before baking.
Adaptation: A spoon of white miso blended into the tofu gives similar savory depth.
spinach
vegetable layer
Purpose: Spinach folds into the ricotta layer for color, freshness, and a bit of structure between the noodles.
Handling: Wilt and squeeze out excess water so the lasagna does not turn watery.
Adaptation: Chopped kale, chard, or finely diced zucchini work in the same role.
Technique notes
- Build with at least three full layers so no single bite is all noodle or all sauce, and finish with sauce on top to keep the surface from drying.
- Drain the tofu ricotta well, since excess moisture is the main reason vegan lasagna turns soupy in the pan.
- Cover with foil for the first part of baking, then uncover to let the top set and brown lightly at the end.
Ingredient swaps
- Gluten-free direction
- Use gluten-free lasagna noodles or zucchini planks and confirm the marinara is certified gluten-free.
- Higher-protein direction
- Stir cooked brown lentils or a soy crumble into the tomato sauce to add a meatier, more filling ragu.
- Soy-free option
- Replace the tofu ricotta with a blended soaked-cashew ricotta to keep the dish soy-free.
Serve alongside
- Garlic bread with olive oil
- Arugula salad with lemon vinaigrette
- Roasted broccoli with chili flakes
- Marinated white bean salad
- Sparkling water with lemon
- Chilled red grape juice
- Italian-style herbal soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep leftover lasagna covered in the fridge for up to four days; it slices more cleanly once fully chilled. Reheat individual squares in a covered dish at moderate heat or in the microwave with a splash of water to keep them moist. It freezes well baked or unbaked for up to two months, thaw overnight before reheating.
Equipment
- Deep baking dish
- Large pot for boiling noodles
- Food processor or sturdy fork for ricotta
- Aluminum foil for covered baking
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Vegan Lasagna to your week, check it against your household's allergens, and build the shopping list automatically.
More Vegan recipes
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Stuffing
A classic holiday side dish made with vegetable broth and herbs.
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Pancakes
Wake up to these incredibly fluffy and golden vegan pancakes, kissed with vanilla and ready to soak up your favorite maple syrup. A perfect weekend breakfast treat made entirely from plant-based ingredients!
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Blueberry Muffins
Plant-based muffins made with plant milk and studded with fresh blueberries, a simple breakfast bake.