Are you ready to have your socks knocked off? I tell you no lie when I say this is the most beloved and most filling vegan lasagna on the internet. The search stops here, my friends! It’s no surprise that this is one of the most popular recipes on my blog and my personal fave! It’s legit uncanny and quite shocking how much the tofu ricotta tastes like actual ricotta. You must try it in my vegan stuffed shells and vegan lasagna soup, too! “Since switching to plant based eating I have been looking for a meal that I could feel confident serving to my meat preferring friends and family. I found it here. This lasagna is the best I have made; not the best vegan lasagna, the BEST lasagna of any kind.” –Jean “I can’t get enough of this vegan lasagna! Even the carnivores in the family are big fans. The ricotta is so flavorful and creamy. If I could eat this every week, I’d be one happy gal!” –Rachel “I have made this lasagna 4 times now and my family loves it. They are not even vegan! My husband always asks me to make it. Love it! Thanks for the recipe!” –Sherry This is one those “there’s no way that’s vegan” moments. The ricotta made with hummus (no cashews!) is the starlet and she totally sets this apart from all the rest. Think ridiculous creaminess plus a nice protein boost. Case in point: my meat and potato loving husband requests this one on repeat. Every time I make it everyone asks for the recipe.
The low down on ingredients
Lasagna: You can use regular noodles and boil before assembling or no-boil noodles. Whole wheat, regular, or gluten free work great. For a no noodle option, check out my Zucchini Lasagna! Marinara sauce: True story, I use an entire 40oz jar of my favorite Rao’s marinara or Kirkland brand from Costco. I love sauce! Two 25oz jars also work. The key is to use a high quality sauce with amazing flavor. I look for San Marzano tomatoes, extra virgin olive oil, and onions as the main ingredients versus tomato paste or puree. No added sugar is a bonus! Extra firm tofu: This is key for ricotta texture and creaminess. Make sure it’s drained of water and pressed. There isn’t a substitute here. Garlic hummus: I love the flavor of garlic hummus, but class flavored hummus works great too. This makes the ricotta nice and creamy and adds great flavor. Vegetables: Mushrooms, spinach, zucchini, peppers, broccoli, shredded carrots, peas…I’ve made this a million times with a slew of veggies and with no veg. Just be sure to cook them down so the lasagna isn’t watered down. Basil is optional in the ricotta but I love the depth it adds. Nutritional yeast: This is important for cheesy flavor and really helps this taste like “regular” lasagna! Garlic: I use garlic powder for ease but you could also sauté 3 cloves of fresh garlic and addd to the veggies instead. Salt: For rounded out flavor.
Let’s make it!
Tips to make it an all-star dish
Use a ridiculously delish sauce: Make sure to use a high quality sauce like Rao’s that you love the taste of for best results. I look for extra virgin olive oil and onions near the top of the list and no added sugar. It makes a big difference in the flavor! Press tofu: You don’t want extra liquid from the tofu making the lasagna watery. If you don’t own a tofu press, you can wrap tofu in a kitchen towel (or paper towels) and place books on top to drain the water out. I usually drain it for about 20 minutes. Cook vegetables well: We don’t want any extra water from the veggies, so be sure not to add them raw and instead cook them down first. Don’t skip the nutritional yeast: It may be tempting to omit this if you haven’t heard of it, but this adds important cheesy flavor to mimic ricotta. It’s affordable and you can find it any grocery store. Cook it long enough: If your noodles seem to hard after 30 minutes, simply keep baking until they’re al dente since ovens and noodles vary. Let lasagna rest: This helps the flavors come together and helps it hold together when you dig in. I know it’s tough, but try to wait 15 or ideally 20 minutes before eating!
Bonus points…it’s super healthy!
This dietitian is so proud. We’re talkin’ far lower in fat and calories and higher in protein and fiber than traditional lasagna. It packs whole grains, protein, and healthy fats all in one stellar vegetarian meal. But wait, there’s more!
B vitamins: Nutritional yeast a good source of environmentally sustainable protein and energizing B vitamins, notably B12, which is great for vegans as B12 is only found in animal products and fortified plant products. Protein: One slice (for 9 servings) has a nearly 20 grams of plant protein. Fiber: Each slice has almost 7 grams of fiber to help you stay fuller for longer. Calcium: Tofu is an excellent source of calcium. Potassium: Tomato sauce is loaded with potassium and is an affordable way to boost vitamin intake! and filling fiber from the veggies and whole grain noodles. Plant-powered protein, oodles of veggies, and healthy fats—gang’s all here.
Storing tips
Lasagna will keep in the refrigerator for up to 5 days. Freeze the cooked and cooled lasagna tightly wrapped with foil for up to 3 months. You can also bag individual portions and freeze for single servings. This recipe is great for new moms! You can also freeze the pan of uncooked lasagna, then when you’re ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.
How to reheat
Reheat refrigerated leftovers in the microwave for one to two minutes, or until hot. Reheat from frozen by letting it defrost in the refrigerator overnight and baking the next day. Note that it may take longer to bake depending on how thawed it is.
Please let me know how this vegan lasagna turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.
Many readers think this tastes even better the next day. For less lasagna, you can cut this recipe in half and bake it in an 8x8 inch baking dish. Check out the comment section for variations! MAKE IN ADVANCE: Assemble the lasagna per the recipe. Instead of baking, wrap tightly with foil and refrigerate until ready to bake the next day. If possible, remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature before baking. FREEZE: Freeze cooked lasagna tightly wrapped with foil for up to 3 months. You can also freeze tightly wrapped individual portions and reheat from frozen in the microwave. You can freeze the pan of uncooked lasagna as well, then when you’re ready to bake, let it defrost in the refrigerator overnight and bake the next day. Note that it may take longer to bake depending on how thawed it is.
