Vegan Lasagna

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.


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 used two kinds in this recipe Daiya and Follow Your Heart. Both are great.

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.



Meat Sauce
1 tbsp olive oil
12 oz ground beef crumbles
1/2 onion, chopped
3-4 cloves garlic, chopped
28 oz whole peeled tomatoes
6 oz tomato paste
1-2 tsp sugar
1/4 tsp salt

Tofu Ricotta
1 block of firm or extra firm tofu
1/4 cup plant milk
1/4 tsp (or more to taste) salt

3/4 block Follow Your Heart mozzarella, grated (for the top)
1/2 bag Dayia mozzarella shreds (for the inside layers)
1/4 cup Follow Your Heart vegan parmesan
12 lasagna sheets


  1. In a big pan add olive oil. Heat up on a medium heat and then add in garlic and onion. Cook for 3-5 minutes. Do not let either burn.
  2. Add in the vegan ground beef and cook for 5-7 minutes.
  3. 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.
  4. Add the blended tomatoes and tomato paste into the pan with the vegan ground beef, onions and garlic.
  5. Fill the tomato paste can with water and also add it to the pan.
  6. 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.
  7. 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.
  8. Once the sauce has cooked for about 20 minutes preheat your oven to 450F.
  9. Cook your lasagna sheets in salted water until they are al dente. Carefully drain them.
  10. 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.
  11. I baked my lasagna in a 9 x 11 pan. 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.
  12. Then add 3-4 sheets of pasta to fill the bottom of your pan.
  13. Add a layer of the ricotta, the cheese and then repeat until you fill the tray up.
  14. It should end with a layer of pasta, a layer of sauce and then vegan mozzarella and vegan parmesan sprinkled all over the top.
  15. Cover with foil and bake for 20 minutes.
  16. Take it out, uncover it and bake it for another 15-20 minutes. To get the cheese extra melted broil for 2-3 minutes.
  17. Allow the lasagna to rest for 20-30 minutes before cutting into it.

Serves 4-6 people depending on how big you cut the slices.

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