this is truly the best vegan lasagna you will ever try. I am fully confident in that. with a homemade vegan meat sauce, homemade tofu ricotta, and lots of vegan cheesy goodness you are going to love this.
*this blog post has been updated on 12/15/22*
Growing up I hated lasagna. I didn’t want to eat it. I didn’t like it and it didn’t appeal to me. Around the age of 16 that changed and suddenly I loved it. So when I went vegan, I knew I had to figure out a recipe that tasted like my mom and grandma’s lasagna. And boy oh boy did this deliver. This vegan lasagna it truly the best vegan lasagna. It has been served to so many non-vegans who have all raved about it and is truly the best!
Is Vegan Lasagna Hard to Make?
Making homemade lasagna isn’t all too hard. Mainly making sure the sauce has good flavor and the tofu ricotta comes out right is what it is all about. Find a vegan mozzarella you like is also important. I like to use either Follow Your Heart, Violife, or Daiya Cutting Board Shreds.
How to Make this Recipe Allergy Friendly
If you want to make this soy free you can make an almond ricotta. To make it gluten free just use gluten free lasagna sheets. If you want to make it extra healthy you can make zucchini sheets and use those in place of pasta. I also went with a vegan ground beef substitute for a meat sauce. If you don’t like that you can use lentil bolognese or just regular tomato sauce.
More Vegan Italian Recipes
The Best Vegan Lasagna FAQ
- Do you have to make the vegan meat sauce? Of course not. You can totally skip that step and just use regular sauce.
- Can I use jarred sauce? If it is easier for you, you definitely can. I recommend either the one from Rao’s, Carbone, or Vincent’s if you can find them.
- How long do leftovers last? In the fridge for up to 4 days.
- Can I freeze this? Yes definitely.
- Best way to warm it up? If from frozen you can microwave or place in the oven. If from the fridge you can microwave. You may need to serve with additional sauce.
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The Best Vegan Lasagna
Ingredients
Meat Sauce
- 1 tablespoon (15ml) olive oil
- 12 oz (340g) vegan ground beef crumbles
- ½ onion (about 4 ounces/120g) chopped
- 3-4 cloves garlic chopped
- 28 oz (794g) whole peeled tomatoes
- 6 oz (170g) tomato paste
- 1 to 2 teaspoons organic sugar
- ¼ teaspoon salt
Tofu Ricotta
- 1 block (16 ounces/454g) firm or extra firm tofu
- ¼ cup (60ml) nondairy milk
- ¼ teaspoon or more to taste salt
- 1 tablespoon nutritional yeast
Vegan Cheese
- 2 cups (224g) vegan mozzarella shreds
- ¼ cup (28g) vegan parmesan
- 12 to 16 lasagna sheets
Instructions
- In a large pan sauté the garlic and onion in oil for 3 to 5 minutes until fragrant over medium low heat.
- Then. add in the vegan ground beef and cook for 5-7 minutes.
- Meanwhile, in a blender add the whole peeled tomatoes and pulse a few times. Do not blend tomatoes into mush, just to break them down a bit.
- Add the blended tomatoes and tomato paste into the pan with the vegan ground beef, onions and garlic. Fill the tomato paste can with water and also add it to the pan. Add in salt and sugar to your sauce and simmer on a low heat for 30-40 minutes. Watch the sauce if it begins to look like is becoming too dry add in a touch more water.
- Meanwhile, in a high speed blender or food processor add the tofu ricotta ingredients. You do not need to press the tofu for this. Blend until the tofu resembles ricotta. It should be thick.
- Once the sauce has cooked for about 20 minutes preheat your oven to 450F (232C).
- Cook your lasagna sheets in salted water until they are al dente. Carefully drain them.
- Once the sauce has cooked for a while it should be a bright red beautiful color. Give it a taste and make sure it does not taste too acidic. If it does you can add in a little more sugar.
- You can use either 9×11 or 9×13 one will result in a thicker lasagna. Begin to assemble the lasagna by adding a bit of sauce to the bottom of your pan. This will ensure the pasta does not stick. Then add 3-4 sheets of pasta to fill the bottom of your pan. Add a layer of the ricotta, the cheese and then repeat until you fill the tray up. It should end with a layer of pasta, a layer of sauce and then vegan mozzarella and vegan parmesan sprinkled all over the top.
- Cover with foil and bake for 20 minutes. Take it out, uncover it and bake it for another 15-20 minutes. To get the cheese extra melted broil for 2-3 minutes.
- Allow the lasagna to rest for 20-30 minutes before cutting into it.
Video
Notes
- If you do not want to make a homemade ricotta Kite Hill and Tofutti have vegan store-bought ricotta.
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