Vegan Lasagna Recipe photo by Taste of Home
Total Time
Prep: 45 min. Bake: 40 min. + standing
To make this vegan lasagna recipe, we layer tofu ricotta, spinach, mushrooms and vegan Italian sausage with pasta and red sauce. Yum!

Updated: May 06, 2024

Thinking of trying more vegan recipes? If you want to incorporate vegan pasta recipes into your dinner rotation, this vegan lasagna recipe remains a plant-based favorite. A few simple ingredient swaps are just as rich, meaty and cheesy, but a whole lot healthier.

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 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.

Vegan Lasagna Ingredients

ingredients for Vegan Lasagna

  • Vegan-friendly lasagna noodles
  • Extra-firm tofu
  • Tahini
  • Olive oil
  • Garlic cloves
  • Nutritional yeast
  • Dried basil
  • Lemon juice
  • Salt
  • Dried oregano
  • Freshly ground pepper
  • Vegan-friendly red pasta sauce
  • Refrigerated vegan Italian sausage links
  • Frozen chopped spinach
  • Portobello caps
  • 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 labels to ensure the brand you choose is indeed vegan.

Step 2: Prepare the tofu “ricotta”

tofu "ricotta"TMB studio

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

Thvs23 272686 Mr 05 09 23 Veganlasagna 7 Vegan Lasagna Tmb Studio JveditTMB studio

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 delicious options.

Step 4: Bake

Thvs23 272686 Mr 05 09 23 Veganlasagna 9 Vegan Lasagna Tmb Studio JveditTMB studio

Sprinkle the assembled lasagna with the dairy-free mozzarella (or your preferred vegan cheese) and bake, covered with foil, for 30 minutes. Then, uncover and bake until edges begin to bubble, about 10 to 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°.

Vegan Lasagna Tips

Thvs23 272686 Mr 05 09 23 Veganlasagna 10 Vegan Lasagna Tmb Studio JveditTMB studio

Can you make this vegan lasagna recipe gluten-free?

Sure! For an easy swap, choose your favorite gluten-free pasta 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 vegan 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 vegan lasagna recipe.

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. Try this vegan-friendly Italian bread or beautiful botanical focaccia bread. For greens, opt for any one of these vegan salad recipes to round out your dinner.

Watch how to Make Vegan Lasagna

Vegan Lasagna

Prep Time 45 min
Cook Time 40 min
Yield 12 servings.

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) meatless pasta sauce
  • 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, sliced
  • 1-1/2 cups (6 ounces) shredded dairy-free mozzarella-flavored cheese

Directions

  1. Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, pulse one-third of the tofu in a food processor until pureed. Add tahini, olive oil and garlic; pulse until combined. Crumble remaining two-thirds of tofu into a large bowl. Add nutritional yeast, basil, lemon juice, salt, oregano and pepper. Continue to mash until texture resembles ricotta cheese. Stir tahini mixture into nutritional yeast mixture; stir to combine. Drain noodles.
  2. Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1 cup sauce, half the sausage, and one-third of the tofu mixture. Top with 4 noodles, spinach, mushroom slices, one-third of the tofu mixture and 4 noodles. Top with 1 cup sauce, remaining sausage and remaining tofu mixture. Top with remaining noodles and sauce. Sprinkle with cheese.
  3. Bake, covered, for 30 minutes. Uncover and bake until edges begin to bubble, 10-15 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 374 calories, 15g fat (3g saturated fat), 0 cholesterol, 718mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch, 1/2 fat.