This delicious Vegan Lasagna will make any dinner special! Dairy free, and low in fat, but full of flavor – you’ll absolutely love this tasty, comforting recipe.
I absolutely love lasagna! It’s actually a favorite of every member of our household. It’s one of the first dishes we think of when we’re wanting a special meal for a holiday or other celebratory occasion.
Traditional lasagna is typically full of high fat cheese and meat. But this recipe proves that you don’t need all the fat to have a fabulous lasagna!
This vegan lasagna is super easy, but it does require several steps. I make my own marinara, ricotta, and mozzarella cheese, but these ingredients can be made a day or more in advance, saving you loads of time on lasagna making day.
- Lasagna noodles – regular, whole wheat, or gluten free – any lasagna noodles will work in this recipe
- Marinara – I make my own marinara, but you can use any marinara recipe or store bought marinara
- Vegan ricotta – my easy recipe has a tofu base with a bit of cashew cream for added creaminess
- Fresh spinach – added to the ricotta to add additional nutrients to the lasagna. We should all be eating more greens, right!?
- Vegan mozzarella – if you don’t want to make it your own mozzarella, you can save time and use store bought mozzarella, but this will add additional fat to the recipe
Prepare your ingredients:
Boil the noodles according to the package instructions. I like to cook them for a minute or two less than the instructed time, since they will cook more in the lasagna.
Make the vegan ricotta. Steam a 10 ounce bag of fresh spinach, let it cool and drain most of the moisture out of it (you can keep this liquid to add to a soup).
How to layer lasagna:
- Start by spreading a layer of sauce in a 9″ x 13″ baking pan.
- Place 4 cooked noodles over the sauce.
- Spread one third of the spinach tofu ricotta on top of the noodles.
- Sprinkle a little grated mozzarella over the ricotta,
- Spread sauce over the ricotta and cheese layer.
- Add two more layers of noodles, ricotta, mozzarella, and sauce.
- Finish with a final layer of noodles and sauce.
- Add layers of vegetables to the lasagna. Some suggestions are zucchini, mushrooms, carrots, or broccoli.
- Add some cooked lentils or meatless crumbles to the marinara for a “meatier” lasagna.
Can I freeze this vegan lasagna?
Yes! This lasagna is perfect for freezing. You can freeze it before baking for a perfect make ahead meal. Cover the lasagna, and freeze for up to 3 months. When you want to bake it, place it in the refrigerator overnight to thaw. Remove it from the refrigerator 30 minutes before you want to bake it.
You can also freeze leftover lasagna by placing servings in air tight containers and freezing for up to 3 months. After thawing, these servings can be reheated in the microwave.
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Vegan Lasagna with Spinach Tofu Ricotta
- Boil the noodles according to the package instructions. I usually under cook them by a minute or two for this recipe.
- Make the tofu ricotta. Steam the spinach, gently squeeze out the liquid, and add it to the food processor with the ricotta. Process until smooth.
- Place a layer of sauce in a 9×13 pan. Add four lasagna noodles. Spread a third of the ricotta on top of the noodles. Sprinkle a bit of mozzarella on top of the ricotta. Spread a layer of sauce on top of the ricotta. Repeat these layers twice, then top with the final four lasagna noodles and a top layer of sauce.
- Cover the pan tightly with foil, and bake for 45 minutes in a 375 oven. After 45 minute, add some grated mozzarella to the top of the lasagna, replace the foil, and bake for another 10 minutes.
- After removing from the oven, allow the lasagna to sit for 10 to 15 minutes before cutting and serving.