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This hearty and wholesome vegan lasagna features delicious layers of marinara sauce, veggie-packed tofu ricotta cheese, and tender lasagna noodles in every bite. Enjoy it for fuss-free family dinners or freeze it for later!

a piece of vegan lasagna on a white plate.
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The Best Spinach Vegan Lasagna

I’ll never turn down a cozy vegan meal, and this vegan lasagna recipe is no exception. It’s a classic family comfort food that just so happens to be super easy to prepare with wholesome and hearty ingredients!

All you need to make this vegetarian spinach lasagna recipe are a handful of simple, budget-friendly basics. I wanted it to be as fuss-free as possible, so I only included 3 layers: (1) boiled lasagna noodles; (2) store-bought or homemade marinara sauce; and (3) spinach and vegetable tofu ricotta cheese. 

Feel free to customize the layers any way you like, too. Add vegan cheese, vegan meat, or play with the veggies! There’s no limit to the ways you can make this classic comfort food your own.

The lasagna is baked for just 45 minutes, leaving you with a gooey and delicious meal for the whole family or easy-to-store leftovers for later. The whole lasagna or individual pieces can be frozen and reheated anytime you need a crowd-pleasing meal in a pinch.

Looking for more easy and comforting vegan dinner ideas? Check out our Vegan Chickpea Stew, Easy Sweet Potato Lasagna, Vegan Lentil Bolognese, and Vegan Eggplant Lasagna.

The Ingredients and Substitutes

This easy vegan lasagna recipe is made from simple ingredients that are easy to find during a quick trip to the grocery store:

ingredients for Vegan Lasagna on white surface

You must make the tofu ricotta with super firm tofu or extra firm tofu. These varieties have the least amount of water, so they won’t make the vegan ricotta or your lasagna watery. 

What Could I Add to This Vegan Spinach Tofu Lasagna?

  • Cashew cream: Make my homemade cashew cream and pour it over the tomato sauce layers in the lasagna.
  • Alfredo sauce: My vegan alfredo sauce would be delicious here, too!
  • Bechamel sauce: Or, to keep with tradition, make vegan bechamel sauce instead. I included a vegan bechamel recipe in the FAQs below.
  • Vegan ground beef: Saute your favorite store-bought vegan ground beef in a skillet, then stir it into the marinara sauce.
  • Red lentils: Simmer 1 cup of red lentils until soft, then stir them into the marinara sauce for a boost of plant protein.
  • Italian seasoning: Season the tofu ricotta or marinara sauce with 1 or 2 tablespoons of Italian seasoning for a fresher, more herbaceous flavor.
  • More veggies: Add sauteed carrot strips, green peas, corn kernels, roasted garlic, chopped kale, diced bell peppers, or any other veggies you like!
  • Vegan cheese: Shredded vegan cheese on top of the lasagna or in between the layers will yield extra cheesy results. Yum!
  • Vegan white lasagna: If you’re a bigger fan of white lasagna recipes, feel free to ditch the marinara sauce and replace it with a double batch of the vegan bechamel recipe in the FAQs below. Top the lasagna with shredded vegan mozzarella cheese, then bake as normal.

How to Make Vegan Lasagna

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

sautéed vegetables in a large metal skillet.
pouring spinach leaves into a skillet full of cooked vegetables.

Step 1: Cook the onion, zucchini, mushrooms, and garlic in a large oiled skillet over medium heat.

Step 2: Once the veggies are soft and tender, stir in the spinach and cover the skillet with a lid. Take it off the heat and set it aside until the spinach wilts.

blended tofu ricotta in a food processor.
tofu ricotta in a large metal bowl.

Step 3: Make the tofu ricotta cheese by blending the tofu, plant milk, lemon juice, basil, and salt in a food processor until it’s somewhat smooth but still a bit crumbly.

Step 4: Spoon the tofu ricotta and spinach vegetable mixture into a large bowl. Toss to combine.

marinara sauce spread on the bottom of a baking dish.
lasagna noodles layered over marinara sauce in a baking dish.

Step 5: To start assembling the lasagna, spread some marinara sauce evenly across the bottom of a baking dish. 

Step 6: Add a layer of cooked vegan lasagna noodles on top of the marinara. 

tofu ricotta spread over lasagna noodles in a baking dish.
an assembled and unbaked vegan lasagna in a baking dish.

Step 7: Spread half of the vegan ricotta on top of the noodles.

Step 8: Repeat steps 5, 6, and 7 until you run out of noodles/sauce/ricotta, making sure the lasagna is finished with marinara sauce on top.

cutting a slice of vegan lasagna in a baking dish.

Step 9: Bake the lasagna until the noodles are cooked through. Garnish with fresh basil leaves, then serve and enjoy.

FAQs

What kind of lasagna noodles should I use for vegan lasagna?

It’s best to stick with egg-free plant-based lasagna noodles or whole wheat lasagna noodles for this vegan lasagna recipe. Or, if you’re gluten-free, use your favorite vegan and gluten-free lasagna noodles instead.

Can I use no-boil lasagna noodles instead?

Yes, no-boil lasagna noodles work just as well here. I recommend using an additional ½ cup of marinara sauce per layer, though. The extra sauce will help the noodles soften and cook properly.

Could I add bechamel sauce?

Yes, go ahead and add vegan bechamel sauce to the top layer or in between the noodles for creamier, ‘cheesier’ bites.

To make vegan bechamel, melt 2 tablespoons of vegan butter in a skillet over medium heat, then stir in 2 tablespoons of all-purpose flour until it turns into a paste. Pour in 1 ½ cups of plant-based milk, bit by bit, stirring/whisking constantly to avoid lumps. Repeat until you’ve used all the plant-based milk.

Simmer the flour-plant milk mixture until it’s thickened into a creamy sauce, then season it with a generous pinch of salt, black pepper, nutmeg, and nutritional yeast (nutritional yeast guide). Pour it over the lasagna, then bake as normal.

Can I make vegan lasagna ahead of time?

Yes, lasagna is a wonderful make-ahead meal! Simply bake it as normal, then, once it’s completely cool, cover the baking dish and freeze the lasagna for up to 3 months. Let it thaw before reheating or reheat it from frozen in a 350ºF oven for about 1 hour or until it’s warmed through.

Pro Recipe Tips

  • Don’t overcook the noodles: Boil the pasta noodles until they’re just al dente or still have a little bite to them. They’ll cook further in the oven, so there’s no need to boil them until they’re completely cooked.
  • Rinse the noodles: After draining the cooking water, rinse the lasagna noodles under cold running water to prevent them from cooking further and sticking together.
  • Let the lasagna rest: The lasagna will be easier to slice and less messy when you let it rest for 15 to 20 minutes after baking.
vegan lasagna in a white baking dish with a slice on a separate plate

Serving Suggestions

Don’t hold back—treat yourself to a generous slice of spinach lasagna, either by itself or with:

Storage Instructions

Let the leftover lasagna cool to room temperature, then store it in the covered baking dish or an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Allow any frozen leftovers to thaw in the fridge overnight before reheating.

To reheat lasagna, warm the individual slices in the microwave for 1 to 2 minutes or place the whole lasagna in a 350ºF oven for 15 to 25 minutes or until it’s warmed through.

a piece of vegan lasagna in a storage container.

Vegan Lasagna

4.75 from 68 votes
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 6 – 8 servings
This hearty and wholesome vegan lasagna features delicious layers of marinara sauce, veggie-packed tofu ricotta cheese, and tender lasagna noodles in every bite. Enjoy it for fuss-free family dinners or freeze it for later!

Ingredients 

  • 12 lasagna noodles (standard size, enough for 3 layers)
  • 2 tablespoons of olive oil
  • ½ large yellow onion, diced
  • 1 small zucchini, diced
  • 1 cup sliced button mushrooms
  • 4 large cloves of garlic, roughly chopped
  • 6 ounces of fresh spinach
  • 2 (16-ounce) blocks of super-firm tofu patted dry and cut into chunks for easy blending
  • ¼ cup of unsweetened, plain soy milk
  • 2 tablespoons of lemon juice
  • 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
  • 2 teaspoons of salt
  • 5 cups of marinara sauce (store-bought or homemade), divided
  • Fresh basil leaves, for garnish (optional)

Instructions 

  • In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
  • Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
  • Preheat the oven to 350 degrees F (176 degrees C).
  • Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
  • Bake for 45 minutes. Garnish with the basil leaves (if using).

Video

Notes

  • Don’t overcook the noodles: Boil the pasta noodles until they’re just al dente or still have a little bite to them. They’ll cook further in the oven, so there’s no need to boil them until they’re completely cooked.
  • Rinse the noodles: After draining the cooking water, rinse the lasagna noodles under cold running water to prevent them from cooking further and sticking together.
  • Let the lasagna rest: The lasagna will be easier to slice and less messy when you let it rest for 15 to 20 minutes after baking.

Nutrition

Calories: 408kcalCarbohydrates: 60gProtein: 23gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 1871mgPotassium: 1274mgFiber: 6gSugar: 12gVitamin A: 3605IUVitamin C: 30mgCalcium: 144mgIron: 6mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto and Michelle Cehn
Course: Dinner, Lunch
Cuisine: Italian
Method: Stove, Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Recipe Rating




Comments

  1. 5 stars
    Amazing…I’m new to vegan cooking, and so glad I found you! I learned so much making this! Your lemon loaf is already a family favorite.

    1. Hi! We haven’t tried that out yet but if you’re into the idea of cooking now and eating weeks later, make the entire lasagna, cool completely, and then store well covered in the freezer for up to three months. When ready to thaw, place it in the refrigerator for 24 hours before baking. This will increase the baking time to one hour or until it’s been heated all the way through.

    1. We at Plant-Based on a Budget haven’t given that a try to can’t guarantee the results for the noodles or the milk sub. If you end up giving it a go, please let us know how it goes!

  2. This is delicious!!! I made it last night and really enjoyed it. I added some chopped black olives to give it the umami flavor that I miss from cheese.

    Also, I discovered years ago that it’s not necessary to pre-cook regular lasagna noodles. I made your recipe as instructed, except instead of pre-cooking the noodles, I baked the assembled lasagna for an hour instead of 45 minutes. Turned out perfect!

  3. 5 stars
    I’ve made this several times now and always tweak a bit to improve ever so slightly (though hardly needed). Even though I use extra firm tofu, the lasagna was still coming out watery, so this time I patted each slice of tofu dry to remove more moisture before mashing and it was perfect! I absolutely love this lasagna and will be making it for years to come! 🙂 Thanks so much!

    1. Thanks for the input! Lasagna is such a forever staple! So glad you enjoyed the recipe! 🙂

  4. 5 stars
    I made regular lasagna for my staff but since I have a few vegan employees I made this one so they could enjoy too. The regular lasagna is always good but even my meat-loving employees raved about this vegan lasagna recipe and it was the first to be devoured. Who knew?!?