Best Vegan Lasagna

This quick & easy Vegan Lasagna is packed with healthy flavor from homemade tomato sauce and creamy tofu ricotta. It’s a hearty and delicious vegan dinner that’s simple enough to serve on a weeknight!

This tasty vegan lasagna is comfort food at its best!

Lasagna has always been one of my all time favorite meals. In fact, it’s our staple main dish for holidays like Thanksgiving and Christmas.

Serve it up with this vegan garlic bread with kale pesto or a fresh salad like this chopped power salad for a complete feast.

This Vegan Lasagna recipe is…

• Hearty and nutritious.
• Easy to make.
• A perfect weeknight meal.
• 100% vegan and vegetarian.

How To Make Vegan Lasagna

• Prepare a simple homemade marinara sauce.
• Whip up the creamy tofu ricotta.
• Cook the vegan ricotta with the fresh spinach leaves.
• Assemble lasagna in a baking dish and bake for one hour.
• Finish with a sprinkle of vegan mozzarella or parmesan for extra cheesiness.
• Enjoy!

Recipe

Ingredients

• 10 oz lasagna noodles ready to bake variety

Tomato Sauce

• 1 tbsp olive oil
• ½ yellow onion finely diced
• 2 cloves garlic minced
• 3 tbsp tomato paste
• 28 oz crushed tomatoes canned
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp salt

Tofu Ricotta

• 20 oz extra firm tofu
• ½ cup nutritional yeast
• 2 tbsp apple cider vinegar
• 2 tbsp tahini
• ⅔ cup almond milk
• 1 cup baby spinach leaves
• salt and pepper to taste

Instructions

• Preheat oven to 375°F.
• Heat olive oil in a large nonstick pan over medium-high heat. Add the onion, garlic, and tomato paste and cook for 5 minutes until onions are softened and fragrant. Add the crushed tomatoes, dried oregano, and salt, and cook for a further 3–4 minutes, stirring frequently.
• Add the extra firm tofu, nutritional yeast, apple cider vinegar, tahini, and almond milk to a blender or food processor.
  
• Blend on a low speed for a few seconds until well combined.
  
• Transfer the tofu ricotta to a frying pan over medium heat and add the spinach leaves. Sauté for 1–2 minutes or until the spinach wilts, and season to taste with salt and pepper.
  
• Spread a thin layer of tomato sauce in the bottom of a 9×13 baking dish. Arrange a single layer of lasagna noodles on the bottom of the pan. Spread ½ of the tofu ricotta and spinach mixture evenly on top of the noodles. Add a few spoonfuls of tomato sauce and spread evenly across the filling. Top with another layer of lasagna noodles.
• Repeat with another layer of ricotta-spinach mixture, sauce, and noodles. Spread a thick layer of tomato sauce over the top of the lasagna. (You may have some extra sauce leftover.)
• Bake for 50–60 minutes.
  

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