Homemade Vegan Lasagna (oil-free)

Homemade Vegan Lasagna is here!

Homemade Vegan Lasagna (oil-free)

Are you ready to have your mind blown?

This healthy version of lasagna will seriously be your new favorite easy dinner to make. Homemade vegan lasagna for the win! Growing up, my mom used the make the most amazing lasagna. It was easily one of the best things she made.

I have to say, this vegan version tastes pretty damn close to my moms.

This recipe is: 




✔️Free of refined sugars

✔️Gluten-free optional (just use GF lasagna noodles)

I start off by adding tomato sauce to the bottom of the pan with a little bit of water. Then I line the whole wheat lasagna noodles on top!

Dollop on the tofu ricotta and more sauce.

Spread the ricotta. Keep layering like this and repeat until you run out of ricotta.

Omg. Would you look at how beautiful this homemade vegan lasagna is when it comes out of the oven?! I topped mine with vegan parmesan cheese and it added the perfect texture on top.

Homemade Vegan Lasagna (oil-free)

I couldn’t control myself while taking the pictures for this blog (I kept taking bites as we photographed..sorry not sorry). The lasagna smelled way too good…my whole house smelled like an Italian restaurant.

Homemade Vegan Lasagna

My boyfriend is a lucky man. He reaps all the benefits from me being a food blogger.

He works out a lot and his weight lifting requires some heavy duty plant-based duel. This homemade vegan lasagna was perfect for his insatiable appetite.

Homemade Vegan Lasagna







Layers of goodness

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Homemade Vegan Lasagna (oil-free)

What are you waiting for? Get cooking!

Homemade Vegan Lasagna (oil-free)

Healthy plant-based vegan version of traditional cheese lasagna. 

the ingredients

  • 1-2 package of lasagna noodles I used DeLallo whole wheat lasagna noodles
  • 2 jars marinara sauce try to find one with no added sugar
  • 2 tbsp water
  • vegan parmesan for topping

Tofu Ricotta Filling

  • 1 16 oz pacakage firm tofu I used the high-protein tofu from Trader Joe's
  • 3 tbsp nutritional yeast
  • 1/2 cup fresh basil
  • 1 tbsp dried oregano
  • 2 lemons juiced
  • 1/2 tsp salt


  • Preheat 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 (9x12 will work) by adding about 1/2 cup marinara sauce to the bottom of the pan and 2 tbsp water. Spread it around evenly. 
  • Add a layer of 4 lasagna noodles (or however many you can fit). Next, add about 2 tbsp 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! 

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. 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

    1. Danielle Keith says:

      Layer with uncooked noodles!!

  2. Sarah says:

    This recipe was so easy and so DELICIOUS! Thank you! I will make this again and again!5 stars

    1. Danielle Keith says:

      It’s my favorite!! So glad you liked it

  3. Anne says:

    Do you have to press the tofu first?

    1. Danielle Keith says:

      If it’s very watery, yes but don’t make yourself crazy.

    2. Diana says:

      I love this recipe. Very simple and basic. You can do all kinds of things with it! I added vegetables to it!5 stars

  4. Mariana Sousa says:

    1st time I did a lasagne at home and I really liked it! Super easy to do and tasty. Thank you!!!5 stars

  5. 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!

    1. Danielle Keith says:

      Wow! Thanks for your feedback!

  6. 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.5 stars

  7. 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. 😋5 stars

  8. 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!5 stars

  9. Sylvia says:

    Delicious! I added sautéed veggies as a layer, yum!5 stars

  10. Lauren says:

    What size tomato sauce jars does this require? Or how many oz total tomato sauce?

    1. Taylor says:

      Hi! Taylor from team HealthyGirl here!
      25 oz jars and I used about 1.5 jars.