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4.8 from 207 votes

Vegan Lasagna

This hearty and wholesome vegan lasagna features delicious layers of marinara sauce, veggie-packed tofu ricotta cheese, and tender lasagna noodles in every bite. Enjoy it for fuss-free family dinners or freeze it for later!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 6 - 8 servings
Calories: 408 kcal
Course: Lunch , Dinner
Cuisine: Italian

Ingredients

  • 12 lasagna noodles (standard size, enough for 3 layers)
  • 2 tablespoons of olive oil
  • ½ large yellow onion, diced
  • 1 small zucchini, diced
  • 1 cup sliced button mushrooms
  • 4 large cloves of garlic, roughly chopped
  • 6 ounces of fresh spinach
  • 2 (16-ounce) blocks of super-firm tofu patted dry and cut into chunks for easy blending
  • ¼ cup of unsweetened, plain soy milk
  • 2 tablespoons of lemon juice
  • 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
  • 2 teaspoons of salt
  • 5 cups of marinara sauce (store-bought or homemade), divided
  • fresh basil leaves, for garnish (optional)

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
  3. Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
  4. Preheat the oven to 350 degrees F (176 degrees C).
  5. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
  6. Bake for 45 minutes. Garnish with the basil leaves (if using).

Notes

  • Don’t overcook the noodles: Boil the pasta noodles until they’re just al dente or still have a little bite to them. They’ll cook further in the oven, so there’s no need to boil them until they’re completely cooked.
  • Rinse the noodles: After draining the cooking water, rinse the lasagna noodles under cold running water to prevent them from cooking further and sticking together.
  • Let the lasagna rest: The lasagna will be easier to slice and less messy when you let it rest for 15 to 20 minutes after baking.

Nutrition Information

Calories 408kcal (20%) Carbohydrates 60g (20%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Sodium 1871mg (78%) Potassium 1274mg (36%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 3605IU (72%) Vitamin C 30mg (33%) Calcium 144mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 6- 8 servings

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%
Carbohydrates 60g 20%
Protein 23g 46%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Sodium 1871mg 78%
Potassium 1274mg 27%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 3605IU 72%
Vitamin C 30mg 33%
Calcium 144mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.