Go Back
–+ servings
Slice of vegan lasagna on a plate topped with basil leaf.

Best Vegan Lasagna with Tofu Ricotta

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Author: Tracy Halasz

Equipment

  • high-power blender

Ingredients

Broiling Zucchini

  • 2 medium zucchini, sliced thin (peel on)

Pasta

  • 8-10 lasagna noodles

Make the Vegetable Sauce

  • 1 tbsp oil (or splash of broth for oil-free)
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 4 cups small mushrooms, quartered (450 gram pack)
  • 4-5 cups spinach, chopped
  • 4-5 cups marinara sauce, store bought or homemade
  • 1-2 tsp red pepper flakes
  • coarsely ground salt and black pepper (to taste)

Vegan Mozzarella Cheese Sauce

  • 1 cup cashews, raw unsalted
  • 1 cup hot water
  • 2 tbsp coconut oil (unrefined), melted
  • 1 ½ tbsp tapioca flour
  • 1 ½ tbsp nutritional yeast
  • ½ tsp salt, to taste

Cheese

  • 1 ½ cups ricotta cheese recipe or store bought
  • 12 squares mozzarella cheese (express version)

Garnish

  • ¼ cup parsley-basil, chopped for garnish
  • red pepper flakes

Instructions

Zucchini Slices

  • Preheat oven to Broil. Place rack on shelf 5-6" from top burner.
  • Slice the zucchini (leave the skin on) into coins about ⅛" thick and place in a single layer on some paper towel or a clean kitchen towel.
  • Sprinkle with some coarse salt (which is easier to brush off), and let sit for around 10-15 minutes while the water is drawn out of the slices and has pooled on top.
  • Brush the salt off the slices, blot any excess water and place in a single layer on a prepared baking sheet (I use parchment). Lightly spray or brush each zucchini slice with oil (optional).
  • Broil the zucchini for 6-8 minutes until lightly brown. No need to flip. Remove from the oven and let cool.
  • Set oven to 375º F. Move rack back to original position.

The Pasta

  • After the zucchini is salted, start the water for the lasagna noodles.
  • Cook 8-10 lasagna noodles in boiling water for 6 or 8 minutes. Drain and set aside.
  • I keep the noodles from sticking by flipping them over the edge of my strainer and covering them with a kitchen towel. However, if they get a bit firm or stick together, just run warm water over them before using.

The Red Sauce

  • I typically use my favourite store-bought red sauce*. You need 4-5 cups (2 jars).
    Rao's Marinara is my favourite store-bought sauce.
  • However, if I have some of my Homemade Marinara Sauce recipe on hand, I use 5 cups of it. Highly recommend!

The Vegetable Filling

  • Heat the oil in a dutch oven or large pan over medium heat until shimmering. Add the onions, garlic, and mushrooms and cook until the mushrooms have released their water and the onions are tender and fragrant ~10 minutes.
  • Add the salt, pepper, red pepper flakes, and chopped spinach. Cook for another few minutes.
  • Stir 4 cups* of the marinara sauce into the vegetable filling and let simmer. Add a splash of water or broth if the sauce gets too thick.
    Reserve the other 1 - 1 ½ cups of marinara for the top layer.
  • Taste the sauce and adjust seasonings to your preference (more oregano, hot pepper flakes, pepper, etc.)

Vegan Mozzarella Cheese Sauce

  • Place all the ingredients in a high-power blender*.
    Blend until smooth and creamy (about 1 minute).
  • If you don't have a high-power blender, soak the cashews in boiling hot water in a covered container for an hour or more until plump. Then drain and continue as directed.

Homemade Ricotta or Store-bought Ricotta

How to Layer the Lasagna

  • Lightly grease the bottom of a 9x12 pan. Spread a ½ cup of marinara sauce over the bottom of the pan (thin layer).
  • Add 4-5 pasta noodles (slightly overlapped to cover bottom).
  • Evenly spread half the vegetable marinara sauce over the noodles.
  • Next layer: Spread out 1 ½ cups ricotta cheese.
  • Add zucchini slices (save 12 for the top).
  • Spread the remaining half of vegetable marinara sauce.
  • Drizzle half the white mozzarella sauce and smooth with the back of a spoon.
  • Top with the remaining 4-5 noodles.
  • Evenly spread the reserved 1 cup of red sauce over the noodles and then drizzle evenly with the remaining white mozzarella sauce.

Baking the Lasagna

  • Cover the lasagna with a sheet of tinfoil which prevents it from drying out.
    I tent the tinfoil so it doesn't touch the cheese!
  • Bake covered at 375º F for 20 minutes and another 25-30 minutes uncovered. The sauce will be bubbly along the edges and the cheese will be golden.
  • Remove the lasagna from the oven and let it set for at least 15-20 minutes before cutting and serving.
  • Garnish with a sprinkle of chopped herbs and hot pepper flakes.

Notes

Marinara Sauce - make from scratch ahead of time and store in fridge or freezer until needed or buy 2 jars at the store.
Ricotta Cheese - if making from scratch, can be prepared a few days in advance and stored in the fridge.
Pasta - be sure to check your pasta ingredients to confirm they are vegan (some have eggs). I undercook my pasta by a few minutes so it's the perfect texture after baking. 
Rest - let the lasagna rest for 15-20 minutes so it has time to set before you cut and serve it.
Freezing - wrap the lasagna in freezer-friendly container or wrap. Cover tightly with tinfoil. Label and place in freezer for up to 3 months.