Layered pasta with tofu ricotta and marinara
Vegan Lasagna
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Servings
8
1 casserole
Difficulty
Medium
Cost
Budget
$
Vegan Lasagna
Layered pasta with tofu ricotta and marinara
★4.7(23)
Classic lasagna layered with a creamy tofu ricotta, rich marinara, sautéed spinach, and vegan mozzarella. Every fork-full delivers the comfort of the original without any animal products.
25m
Prep Time
45m
Cook Time
70m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Vegan lasagna used to be a compromise, but modern plant-based cheeses and a well-seasoned tofu ricotta make this version genuinely indulgent. It slices beautifully and freezes perfectly.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 12 lasagna noodles (regular or no-boil)
- 1 block (14 oz) extra-firm tofu, pressed
- 3 cups marinara sauce
- 3 cups fresh spinach
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice, 1 tsp garlic powder, salt and pepper
Instructions
- 1
Preheat oven to 375°F. Cook lasagna noodles if not using no-boil variety.
- 2
Crumble pressed tofu into a bowl. Mix with nutritional yeast, lemon juice, garlic powder, salt, and pepper for the ricotta.
- 3
Sauté spinach in a skillet for 2 minutes until wilted. Squeeze out excess water.
- 4
Layer in a 9x13 dish: sauce, noodles, tofu ricotta, spinach. Repeat twice, ending with sauce on top.
- 5
Cover with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Rest 15 minutes before cutting.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Tofu ricottaCashew ricotta (blend soaked cashews with lemon and garlic)
Richer and creamier texture
SpinachKale or roasted zucchini
Different vegetable layers for variety
Tips & Storage
Pro Tips
Press the tofu well—excess moisture makes the ricotta layer watery.
Rest the lasagna 15 minutes after baking so the layers set and slices hold together.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 5 days or freeze portions for up to 3 months.
Reheating
Reheat individual portions in a 350°F oven for 15-20 minutes.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates42g
Fat14g
Fiber420mg
Sugar4g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add vegan mozzarella?
- Yes, layer shredded vegan mozzarella on top for a melty, golden finish.
- Is this good for meal prep?
- Excellent—it slices cleanly when cold and reheats perfectly.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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