5 from 9 votes
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!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Calories:
266 kcal
Course:
Main Course
Cuisine:
Italian, American
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 oregano dried
- 1 tbsp basil dried
- 1 tsp salt
Tofu Ricotta
- 20 oz tofu extra firm
- ½ cup nutritional yeast
- 2 tbsp apple cider vinegar
- 2 tbsp tahini
- ⅔ cup almond milk
- 1 cup baby spinach leaves
- black pepper to taste
- salt 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 9x13 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.
Cup of Yum
Notes
- If desired, you can melt some vegan mozzarella on top of the lasagna or sprinkle with vegan parmesan for serving.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
40g
(13%)
Protein
14g
(28%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Sodium
548mg
(23%)
Potassium
670mg
(14%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
674IU
(13%)
Vitamin C
12mg
(13%)
Calcium
124mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 548mg | 23% |
| Potassium | 670mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.