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You’re going to absolutely LOVE this simple and easy Vegan Lasagna! It’s not only meatless and dairy-free, but it is also crazy delicious! Layers of pasta, tofu ricotta, spinach, and marinara make for a super flavorful alternative to traditional lasagna. It’s healthy, easy to prepare, and so tasty!
Growing up, lasagna was ALWAYS my go-to dinner request on special occasions when my parents told me that they would make me whatever I wanted for dinner. I had it pretty much every single year for my birthday with zero regrets. I also just so happen to be 1/2 Italian, so my love for pasta truly runs deep!
If you’ve been looking for a dairy-free alternative to classic lasagna, this recipe is perfect for you. Vegan lasagna with tofu ricotta cheese and spinach is simple to make and packed with flavor. We love that this dish is still very satisfying, perfect for a meatless Monday dinner and hungry families.
Why you’ll love this recipe
- So satisfying. This is the most comforting vegan lasagna recipe. It’s creamy, flavorful, and filling.
- Very easy to make. I’ve seen a lot of lasagna recipes that when made vegan, end up WAY over complicated, where you’re making quite a few different elements before you even start making the actual lasagna. This recipe is simple and can be thrown together with little effort.
- Packed with nutrients. Vegan lasagna is packed with fiber, calcium, protein, and lots of vitamins. But it doesn’t skimp on flavor.
- Completely vegan friendly. This dish is dairy-free, meatless, and can even be made gluten-free.
- Spaghetti sauce. You can definitely use homemade marinara, but I find that my favorite store-bought brands are almost just as delicious and save so much time and energy when making lasagna. My favorite brands of tomato sauce and spaghetti sauce are Rao’s or Organico Bello.
- Lasagna noodles. I used regular lasagna noodles in this recipe, but you can also use gluten free or whole wheat, if you prefer. I also recommend using regular lasagna noodles and cooking them first, but you could also replace them with no-boil noodles and skip the boiling pre-cooking process.
- Vegan ricotta. For the filling, we’re using my homemade vegan ricotta, which can be blended right together in a food processor or blender with very little effort.
- Spinach. I use frozen spinach mostly because it’s much cheaper than buying a ton of fresh spinach, but you can also use fresh and wilt it before adding it to the lasagna.
- Fresh basil. Optional, but we love the color and freshness it adds to the dish.
- Cheese. To keep this recipe vegan-friendly, we’re using VioLife mozzarella, a really great vegan cheese. Feel free to use whatever mozzarella that you desire or simply leave it off.
How to make this recipe
Everyone needs a delicious weeknight lasagna recipe in their back pocket! There are a few steps and some time involved to mix everything together and assemble this dish, but it’s totally worth it. Here’s a quick summary:
Please see the recipe card for the full, printable recipe with all of the details.
- Prep. Preheat the oven to 375 degrees F. Prepare a casserole dish (I used a 10×14-inch lasagna casserole pan) by spreading out 1/2 cup of the sauce across the bottom of the pan.
- Boil pasta. Cook your lasagna noodles according to package instructions, so that they’re al-dente and not quite cooked all of the way (they’ll finish cooking in the oven).
- Assemble the dish. Layer the lasagna by placing 3 lasagna noodles across the bottom of the dish. Top it with 1/3 of the ricotta and then spread out 1/3 of the spinach and basil (if using). Top with 1 1/2 cups of the sauce. Repeat this until all of the ingredients are used up: 3 more noodles, 1/3 of the ricotta, 1/3 of the spinach and basil, 1 1/2 cups of sauce, 3 more noodles, remaining ricotta, remaining spinach and basil, 1 1/2 cups of sauce. Top with remaining noodles and then the remaining sauce. If using, sprinkle on the vegan cheese.
- Bake. Top with tin foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.
- Serve. Let cool slightly and ENJOY!
Tips for recipe success
- To save time, use no-boil lasagna noodles. You can also substitute gluten-free noodles as well.
- Add in either fresh or frozen spinach. If using frozen, be sure to thaw it completely and drain all of the moisture out before cooking.
- If you don’t have the time to make the vegan ricotta cheese, you can use store-bought ricotta. In addition, if you’re not concerned with making this meal vegan, you can use regular ricotta cheese.
- Make sure to bake the dish covered at first, but then uncover it for the last 20 minutes for that signature golden, bubbly top.
Frequently asked questions
This specific recipe is loaded with nutrients and is very satisfying. It is far lower in fat and calories than traditional lasagna. It packs whole grains, plant-based protein, and healthy fats all in one delicious vegetarian meal.
You can serve lasagna with an Italian salad, whole wheat dinner rolls, garlic bread, or any other simple side dish. Vegan lasagna is very filling, so you won’t need a lot of extra sides.
Yes, you can easily make this recipe in advance! Simply assemble the lasagna completely as directed, cover and place it in the refrigerator one day before baking. It’s the perfect way to save time during busy weeks. When you’re ready to serve, bake it up as directed and enjoy! You can also just simply make the vegan ricotta cheese a day or two ahead of time. Store it in an airtight container, in the refrigerator until you’re ready to make the recipe.
Storing, freezing and reheating
- Storing leftovers. Store any leftover lasagna covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
- Reheating. To reheat a pan of refrigerated lasagna in the oven, simply cover it with foil and bake it at 350 degrees F. The lasagna will take around 30 – 40 minutes to reheat. You can reheat a single slice of refrigerated lasagna in the microwave by cooking it on high for about 2 minutes. If the lasagna is not heated all the way through after two minutes, rotate it and microwave in 20 second increments until it’s hot.
- Freezing. You can freeze lasagna in a pan or as individual servings and it should keep fresh for up to 3 months. Make sure the lasagna is in an airtight container or bag. You can bake a lasagna from frozen, just make sure to add another 20-30 minutes to the cooking time. To reheat individual slices, heat in the microwave for 3-4 minutes or until warmed through.
See how to make this recipe here:Print
This vegan lasagna tastes just like the classic but with no dairy and no meat! It’s still ridiculously satisfying and great for a crowd.
- 2 (24 ounce) jars of spaghetti sauce
- 12 un-cooked lasagna noodles*
- 2 heaping cups of vegan ricotta (you can also use store bought if you have it in your area!)
- 1 (10-12 ounce) package of frozen spinach, thawed and squeezed of excess moisture
- 1/2 cup of fresh basil leaves (you can leave these out if desired)
- 1 cup of vegan mozzarella shreds**
- Pre-heat the oven to 375 degrees F. Prepare a casserole dish (I used a 10×14 inch lasagna casserole pan) by spreading out 1/2 cup of the sauce across the bottom of the pan.
- Cook your lasagna noodles according to package instructions so that they’re al-dente and not quite cooked all of the way (they’ll finish cooking in the oven).
- Layer up the lasagna by placing 3 lasagna noodles across the bottom of the dish. Top it with 1/3 of the ricotta and then spread out 1/3 of the spinach and basil (if using). Top with 1 1/2 cups of the sauce. Repeat this until all of the ingredients are used up: 3 more noodles, 1/3 of the ricotta, 1/3 of the spinach and basil, 1 1/2 cups of sauce, 3 more noodles, remaining ricotta, remaining spinach and basil, 1 1/2 cups of sauce. Top with remaining noodles and then the remaining sauce. If using, sprinkle on the vegan cheese.
- Top with tin foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.
- Let cool slightly and ENJOY!
*I recommend using regular lasagna noodles and cooking them first but you could also replace them with no-boil noodles and skip the boiling pre-cooking process.
**The mozzarella shreds are optional. You could also replace it with homemade vegan mozzarella if desired!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: dinner
- Method: baking
- Cuisine: american
- Serving Size:
- Calories: 248
- Sugar: 8.9 g
- Sodium: 854.1 mg
- Fat: 2.8 g
- Carbohydrates: 30.9 g
- Protein: 10.2 g
- Cholesterol: 5.8 mg
Keywords: vegan italian recipe, vegan lasagna, vegan dinner recipe