I grew up on my mom’s famous, homemade lasagna. It was one of my favorites. This Homemade Vegan Lasagna comes pretty dang close to my moms, and just so happens to be completely dairy-free. This lasagna is comforting, nourishing, and can easily be made gluten-free. I top mine with vegan parmesan cheese. If you love plant-based Italian dishes, make my Vegan Roasted Red Pepper Alfredo, One Pan Gnocchi, or Vegan Pesto Pasta.
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Notes on Ingredients
- Lasagna noodles: Feel free to use gluten-free lasagna noodles to make this dish gluten-free.
- Marinara: Opt for a marinara made with olive oil and without any sugar.
- Nutritional yeast: Added to the tofu ricotta to add cheesiness. Find this in the baking or spices aisle of your grocery store.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Homemade Vegan Lasagna?
- Preheat oven to 375 degrees.
- Make the tofu ricotta in a blender.
- Add ½ cup of marinara sauce to the bottom of a 9×13 dish and 2 tablespoon water. Spread it around evenly.
- Add a layer of lasagna noodles.
- On top of the noodles, add a layer of ricotta cheese and some marinara sauce to spread around – be generous. Add another layer of noodles and repeat this process.
- Top with vegan parmesan and cover with foil. Bake for 40 minutes covered and 15 minutes uncovered.
- Serve and enjoy!
- Step 1: First, make the tofu ricotta. To a 9×13 baking dish, add a layer of marinara and water. Spread it around and top with lasagna noodles.
- Step 2: Then, add a layer of ricotta and marinara.
- Step 3: Spread it evenly. Add noodles on top and repeat this process until ricotta is used up and the pan is full.
- Step 4: Finally, top with vegan parmesan, cover with foil, and bake for 40 minutes. Remove the foil and bake for another 15 minutes.
Commonly Asked Questions
Sure! Use gluten-free lasagna noodles.
While the tofu ricotta really elevates the dish, you don’t have to. You can buy store-bought! I like the Kite Hill almond ricotta.
I like to serve lasagna with a light salad like my Classic Caesar Salad. Of course, no meal is complete without dessert, so I’d pair it with my Tahini Blondies.
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Extra Helpful Tips
- I used 1.5 25oz jars of marinara sauce. Use your leftover marinara to make One Pot Pasta.
- Use a large 9×13 baking dish for the optimal fit.
- Feel free to add in lentils or cooked veggies of your choice to each layer of ricotta/sauce. I like doing roasted mushrooms and thin sliced zucchini.
How to Store
Store the leftover Homemade Vegan Lasagna in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave for a couple of minutes until warmed through.
If you tried this Homemade Vegan Lasagna or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Homemade Vegan Lasagna
Equipment
- 1 9×13 pan
- 1 spatula
Ingredients
- 2 packages lasagna noodles
- 2 jars marinara sauce
- 2 tablespoon water
- vegan parmesan for topping
Tofu Ricotta Filling
- 1 16 oz package firm tofu
- 3 tablespoon nutritional yeast
- ½ cup basil fresh
- 1 tablespoon oregano dried
- 2 lemons juiced
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees.
- Prepare the tofu ricotta by adding all the ingredients into the food processor. Blend until creamy and well combined.
- Prep the bottom of a baking dish (9×13 will work) by adding about ½ cup marinara sauce to the bottom of the pan and 2 tablespoon water. Spread it around evenly.
- Add a layer of 4 lasagna noodles (or however many you can fit). Next, add about 2 tablespoons of ricotta cheese to each noodle. Add some marinara sauce and spread around – be generous. Add another layer of pasta and repeat this process until you run out of ricotta cheese.
- Top with vegan parmesan and cover with foil. Bake for 40 minutes covered and 15 minutes uncovered.
- Serve and enjoy!
Pat says
Looks delish and I have all the ingredients ready to go. Question for you- Do you cook the lasagna noodles before layering? Or did you layer with uncooked noodles? Thanks much
Danielle Keith says
Layer with uncooked noodles!!
Sarah says
This recipe was so easy and so DELICIOUS! Thank you! I will make this again and again!
Danielle Keith says
It’s my favorite!! So glad you liked it
Anne says
Do you have to press the tofu first?
Danielle Keith says
If it’s very watery, yes but don’t make yourself crazy.
Diana says
I love this recipe. Very simple and basic. You can do all kinds of things with it! I added vegetables to it!
Mariana Sousa says
1st time I did a lasagne at home and I really liked it! Super easy to do and tasty. Thank you!!!
Lesley says
I like this as a good basic lasagne and have made it twice. We love it. This time I added grated zucchini, sautéed mushrooms and steamed chard from my garden. It’s now in my regular rotation. Thanks for this one!
Danielle Keith says
Wow! Thanks for your feedback!
King P. says
Amazing! I followed the recipe as stated and it turned out great. The taste and texture was perfect for me. I definitely recommend trying this one.
Heather P. says
Made this last weekend. My husband and I absolutely loved it, that I made it again this weekend. So good and easy to make. 😋
Sounds great! says
I was looking all over for a simple, easy lasagna WFPB recipe that sounded like REAL lasagna, and I found this one. Can’t wait to try it!
Sylvia says
Delicious! I added sautéed veggies as a layer, yum!
Lauren says
What size tomato sauce jars does this require? Or how many oz total tomato sauce?
Taylor says
Hi! Taylor from team HealthyGirl here!
25 oz jars and I used about 1.5 jars.
Jordan Stacy says
My family has loved this vegan lasagna recipe for forever. We always add in roasted mushrooms into the layers. The tofu ricotta is so so good. Plus, it’s a GF friendly recipe!