Description
This is the best vegan lasagna recipe — hearty, rich, and satisfying with layers of savory tofu ricotta, tender noodles, and a robust homemade tomato sauce. Perfect for family dinners or impressing guests, this plant-based comfort food is entirely dairy-free, meatless, and packed with flavor. Keywords: vegan lasagna, plant-based lasagna, dairy-free lasagna, tofu ricotta lasagna.
Ingredients
Units
Scale
- 9 lasagna noodles (regular or oven-ready)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 (15 oz) can lentils, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Tofu Ricotta:
- 1 (14 oz) block firm tofu, pressed
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove
- 1 teaspoon salt
- 1/4 cup fresh basil, chopped
- 1/4 cup unsweetened plant milk (as needed for texture)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add zucchini and bell pepper; cook until slightly softened. Stir in lentils, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10–15 minutes.
- In a food processor, blend tofu, nutritional yeast, lemon juice, olive oil, garlic, and salt until smooth. Stir in basil and a splash of plant milk if needed to reach a ricotta-like consistency.
- Spread a layer of sauce on the bottom of a 9×13-inch baking dish. Layer noodles, tofu ricotta, and sauce. Repeat layers, finishing with a layer of sauce on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until bubbly. Let sit for 10 minutes before serving.
Notes
- You can use gluten-free noodles for a gluten-free option.
- Add spinach or mushrooms for extra veggies.
- Store leftovers in an airtight container for up to 5 days in the fridge.
Nutrition
- Calories: 340
- Sugar: 7g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
