This vegan lasagna recipe with dairy-free ricotta is a classic pasta dish transformed into a delicious vegetarian dinner. This meatless lasagna only uses 10 ingredients.
You could refer to this as a tofu lasagna because to make that delicious vegan ricotta, I use tofu. It works because tofu takes on the flavors of the things its cooked with and when we add cheesy nutritional yeast flakes, garlic powder, and more seasonings, it takes on the flavor of ricotta!
I don’t know who figured out no-boil lasagna noodles, but I would like to give them some kind of award. It has transformed the whole lasagna-making process for me. And, really, it’s not as if boiling noodles is all that much work.
And yet, not boiling noodles means easy lasagna – easy, tasty lasagna – is in the realm of possibilities. That’s just award-worthy in my book.
How to Make Vegan Lasagna
Lasagna refers to wide, flat noodles. It just so happens we like using wide, flat noodles in layers.
The layers involved in this recipe include the following:
- A red sauce (what we call it in the Midwest) infused with veggie crumbles
- No-boil lasagna noodles
- A cheesy, tofu ricotta lasagna filling
- Vegan mozzarella shreds
And that’s the trick to making a no-boil lasagna: use lots of red sauce and make sure those noodles are saturated. Repeat these layers (or even add a few of your own) to create your own delicious, vegan lasagna recipes.
Baked Vegan Lasagna
There is nothing quite like the aroma of freshly baked lasagna coming out of the oven. We love making this vegan lasagna recipe because we usually end up with lots of leftovers we can eat throughout the week.
You can also make this lasagna and freeze it, which makes it a perfect dish for parties. Because making things ahead of time makes the day of the party so much easier.
Simply remove it from the freezer and allow it time to thaw out on the counter, before popping it in the oven and baking it to heat it through.
Enjoy this cheesy meat-free lasagna with a beetroot filling | image/Namely, Marly
- 15 oz extra firm tofu
- 15 oz jar Aunt Nellie’s Sliced Beets
- ¼ cup nutritional yeast flakes
- ¼ cup pine nuts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 cups vegan mozzarella
- 5 cups pasta sauce
- 2 cups veggie crumbles
- 8 oz no-boil lasagna noodles*
- Heat oven to 350F. Spray a 9X13 baking dish with cooking spray.
- Combine tofu, the beets from the jar (reserve the juice), nutritional yeast flakes, pine nuts, salt, and garlic powder in a food processor. Pulse until smooth. Add 2 – 3 tablespoons of the juice from the beet jar and pulse until you achieve a spreadable consistency. Add 1 cup vegan mozzarella shreds and give it one or two more pulses to combine. Set aside.
- In a large bowl, add the marinara and veggie crumbles. Stir to combine.
- Pour one cup of prepared marinara sauce in the bottom of a 9X13 baking pan. Arrange 3 lasagna noodles on top of the sauce. Pour 1 cup of sauce over the noodles.
- Spread half of the beet filling over the sauce-covered noodles.
- Repeat another layer of lasagna noodles, sauce, and beet filling.
- Finish with one more layer of lasagna noodles, topped with remaining sauce. Sprinkle remaining mozzarella shreds over the top.
- Tear off a piece of aluminum foil large enough to cover your baking dish. Spray the bottom side of the foil with vegetable cooking spray so it doesn’t stick to the cheese. Cover the baking dish with prepared foil sheet, crimping the edges around the sides of the pan. Bake covered for 45 minutes.
- Use tongs to carefully remove the foil and bake for another 15 minutes uncovered.
- Remove from oven and allow to cool for several minutes before serving.
- Storage: You can store this in the fridge for 3 – 5 days, or freeze the finished lasagna and store for up to 2 months.
If you can’t find “no boil” lasagna noodles, I have used regular lasagna noodles with this recipe and it works just fine.
This recipe was republished with permission from Namely, Marly.