Vegan Lasagna

4.76 from 69 votes

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner, Lunch

Cuisine: Italian

Diet: Vegan

Servings: - 8 servings

Calories: 408kcal

Author: Toni Okamoto and Michelle Cehn

Equipment

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