How to Make Vegan Lasagna

To make this vegan lasagna recipe, we layer tofu ricotta, spinach, mushrooms and vegan Italian sausage with pasta and red sauce. Yum!

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

ingredients for Vegan Lasagna

This recipe makes 12 servings, more than enough to share with company!


  • 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


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

Vegan Lasagna In a baking dishTMB studio

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.

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Lauren Habermehl
Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles.