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I think everyone grows up eating some variation of this lasagna recipe. In my house, it was usually a special weekend meal. The gooey cheese paired with hearty meat sauce made it the ultimate comfort food! In my early 20s, I toyed with the idea of a plant-based diet, meaning I needed a vegan lasagna recipe that could hold a candle to my childhood favorite.
While veganism ended up being a short-lived lifestyle change for me, I did learn a lot about vegan cooking and still try to incorporate vegan pasta recipes into my family’s weekly dinner rotation. This vegan lasagna recipe remains one of our family’s plant-based favorites.
How to Make Vegan Ricotta Cheese
For this vegan lasagna, extra firm tofu is crumbled and blended with nutritional yeast, tahini, lemon juice, garlic and tons of dried herbs. Texturally, the crumbled tofu is almost a spot-on dupe for ricotta cheese, and the nutritional yeast has a surprisingly cheesy flavor, similar to Parmesan. The tahini and lemon juice also do their part to give this tofu “ricotta” a nutty, tangy flavor that—when paired with the garlic, herbs and spices—mimics a traditional lasagna’s ricotta cheese layer.
Editor’s Note: If you have not cooked with tofu much before, avoid making these common tofu mistakes.
Vegan Lasagna Recipe
This recipe makes 12 servings, more than enough to share with company!
Ingredients
- 16 vegan-friendly lasagna noodles
- 1 package (14 ounces) extra-firm tofu, drained and cut into thirds
- 3-1/2 tablespoons tahini
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 tablespoons nutritional yeast
- 2 teaspoons dried basil
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper
- 1 jar (24 ounces) red pasta sauce (be sure to choose a brand that does not contain meat, cheese or dairy)
- 1 package (14 ounces) refrigerated vegan Italian sausage links, crumbled
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 large portobello caps, thinly sliced
- 1-1/2 cups (6 ounces) shredded dairy-free mozzarella-flavored cheese
Directions
Step 1: Cook the lasagna noodles
Preheat oven to 375°F. Cook the lasagna noodles in boiling water until al dente. Drain noodles and set aside.
Editor’s Note: Not all pasta is vegan. Some varieties may include eggs or dairy-based products. Be sure to check your labels to ensure the brand you choose is indeed vegan.
Step 2: Prepare the tofu “ricotta”
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Meanwhile, puree 1/3 of the tofu in a food processor until smooth. Add the tahini, olive oil and garlic and pulse until combined. Crumble the remaining 2/3 tofu into a large bowl and fold in the nutritional yeast, basil, lemon juice, salt, oregano and pepper. Continue to mash the seasoned tofu crumbles until the texture resembles ricotta cheese. To finish, add the tofu-tahini mixture and stir to combine.
Step 3: Assemble
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Spread 1/2 cup of jarred pasta sauce into a greased 13×9-inch baking dish. Top with a layer of four noodles followed by one cup of vegan pasta sauce. Next, crumble half the vegan sausage over the sauce, followed by 1/3 of the tofu “ricotta” mixture. Add another layer of four noodles, followed by a layer of spinach, mushroom slices and another 1/3 of the vegan ricotta cheese. Top with four more noodles, one cup of sauce, the remaining sausage and the final 1/3 of the tofu mixture. Finish with the last four noodles and the remaining pasta sauce.
Editor’s Note: If you don’t enjoy spinach or mushrooms, use other vegetables. Roasted sweet potato, butternut squash, sauteed kale, or red peppers are all great options.
Step 4: Bake
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Sprinkle the assembled lasagna with the dairy-free mozzarella (or another vegan cheese you prefer) and bake, covered with foil, for 30 minutes. Then, uncover and bake until edges begin to bubble, about 10-15 minutes longer. Remove from the oven and let stand for at least 10 minutes before serving.
How to Store Vegan Lasagna
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Leftover vegan lasagna can be refrigerated in an airtight storage container for up to three days. To reheat, warm leftovers covered with aluminum foil in a 350° oven until heated through. You can also warm individual portions in the microwave if desired.
Can You Freeze Vegan Lasagna?
Yes! This vegan lasagna recipe is an excellent make-ahead meal. To freeze, cool the baked lasagna completely, then cover it tightly with foil. Place in the freezer for up to three months.
To use, partially thaw in the refrigerator overnight, then let stand at room temperature for 30 minutes before baking. Meanwhile, preheat the oven to 375°. Bake the lasagna as directed until heated through and a thermometer inserted in the center reads 165°.
Tips for Making This Vegan Lasagna Recipe
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What do you serve with vegan lasagna?
A fresh loaf of bread for soaking up sauce and a bright green salad are always perfect pairing ideas with lasagna recipes. Try this vegan-friendly recipe for mom’s Italian bread or beautiful botanical focaccia bread. For greens, opt for any one of these vegan salad recipes to round out your dinner.
Can you make this vegan lasagna gluten-free?
Sure! For an easy swap, choose your favorite gluten-free lasagna noodles (here are our favorite gluten-free pasta brands) and cook according to the package directions (or opt for an oven-ready variety that doesn’t require boiling). For a low-carb lasagna that’s also gluten-free, experiment with swapping the pasta for thin ribbons of zucchini or yellow squash, as in this zucchini lasagna recipe.
Can you replace the “Italian sausage” with lentils or a different meat substitute?
For a vegan lasagna without “Italian sausage,” simply omit it from the recipe. In its place, either double up on the veggies or opt for another plant-based meat. Cooked lentils would also work nicely in this recipe.
Our Best Vegan Side Dishes
Rainbow HashTo entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas
This
vegan steak pairs perfectly with any vegan side dish.
Quinoa with Peas and OnionEven picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Grilled Cauliflower WedgesThis side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
Green Beans in Red Pepper SauceFor easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
Roasted Fennel and PeppersFennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Asian Corn SuccotashSince I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. —Dierdre Callaway, Parkville, Missouri
Grilled Brussels SproutsDuring a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Asparagus Tofu Stir-FryWith its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re
new to tofu. —Phyllis Smith, Chimacum, Washington
Seasoned Brown RiceI serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.—Betsy Larimer, Somerset, Pennsylvania
Grilled Potatoes & PeppersMy husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts of the event! —Susan Nordin, Warren, Pennsylvania
White Beans and SpinachThis skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
Sugar Snap Pea Stir-FryFresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen
Rosemary Root VegetablesThis heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen
Texas-Style Spanish RiceThe original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas
Rosemary Roasted Potatoes and AsparagusShowcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Fingerling Potatoes with Fresh Parsley and ChivesWe use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. —Teri Rasey, Cadillac, Michigan
Saucy Vegetable TofuThis is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. —Sandra Eckert, Pottstown, Pennsylvania
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Spinach RiceI like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine
Scented Rice in Baked PumpkinThis easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Grilled Asparagus MedleyThis colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. —Pam Gaspers, Hastings, Nebraska
Maple-Glazed Acorn SquashWith a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
Almond Vegetable Stir-FryWhile broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
Green Beans with ShallotsA package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa
Steamed KaleWith this good-for-you steamed kale, it's easy to eat healthy and get out of the kitchen quick. A wonderful accompaniment to most any entree, it is packed with vitamins and is a snap to prepare. I use garlic, red pepper and balsamic vinegar for this side dish that keeps my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan
Broccoli Cauliflower ComboShallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.
Asian QuinoaI love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, California
Red Potatoes with BeansYou can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. —Daria Burcar,
Rochester, Michigan
Pea Pod Carrot MedleyWe grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
Lemon Herb QuinoaMy family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
Smoky Grilled Corn on the CobWe love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
So-Sweet Squash PicklesThese crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation.
-Eleanor Sundman
Farmington, Connecticut
Rosemary Sweet Potato FriesA local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas
Beets in Orange SauceTo ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen
Garlic-Sesame Green BeansSauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
Grilled Zucchini with OnionsWondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Minty Peas and OnionsMother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida
Oven-Dried TomatoesWe owned an organic greenhouse and business where we taught classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students how to do it as well. —Sue Gronholz, Beaver Dam, Wisconsin
Smoky Cauliflower BitesThese healthy little treats work well as a side or as fun
bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas
Harvard BeetsThis pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and are perfect for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
Zesty Sugar Snap PeasLemon-pepper seasoning and garlic make these crisp-tender sugar snap peas flavorful and an ideal accompaniment to a variety of entrees. You'll come to rely on this six-ingredient dish. —Taste of Home Test Kitchen
Roasted Asparagus and LeeksNo vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
Fall Garden MedleyI like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska
Oven-Roasted TomatoesI love tomatoes, as they're both healthy and versatile. You can use these roasted ones in sandwiches or omelets, or to top broiled chicken. —Julie Tilney (Gomez), Downey, California
Fire and Ice TomatoesYou won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
Skillet Red PotatoesWhen I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey
Smoky CauliflowerThe smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Roasted Sugar Snap PeasWe’re betting you won’t find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. —Taste of Home Test Kitchen
Cilantro PotatoesFresh cilantro gives an exotic Syrian-style flavor to these easy, delicious skillet potatoes. They’re a creative complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey
Roasted Carrot FriesTurn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. —Taste of Home Test Kitchen
Roasted RadishesRadishes aren't just for salads anymore. Roasted radishes makes a colorful side to any meal. —Taste of Home Test Kitchen
Roasted Green Beans with Lemon & WalnutsI first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Spiced Garlic CarrotsThis classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois
Garlic and Artichoke Roasted PotatoesI like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan
Waffle-Iron Acorn SquashI love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and doesn't use valuable oven space before big family meals. —Donna Kelly, Orem, Utah
Garlic-Chive Baked FriesYes, you
do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Mediterranean Mashed PotatoesIt's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
