Vegan Lasagna

A vegan lasagna recipe? Yes! This recipe uses tofu ricotta and it is absolutely delicious and super easy to prepare!


– 12 lasagna noodles (standard size, enough for 3 layers) – 2 Tbsp of olive oil – 1/2 of a large yellow onion, diced – 1 small zucchini, diced – 1 C of sliced button mushrooms – 4 cloves of garlic, roughly chopped – 6 oz of fresh spinach – 32 oz of super-firm tofu, patted dry and cut into chunks for easy blending – 1/4 C of unsweetened, plain soy milk – 2 tbsp of lemon juice – 1 tsp of dried basil or 1 tbsp of minced fresh basil leaves – 2 tsp of salt – 5 C of marinara sauce (store-bought or homemade), divided – Fresh basil leaves, for garnish (optional)

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. Turned 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).