The Best Vegan Lasagna Recipe

The Best Vegan Lasagna Recipe Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 50 minutes


For the Vegan Bolognese:

8 ounces Extra Firm Tofu (226g)

1 cup Walnuts (100g)

2 and 1/2 cups Cremini Mushrooms (240g)

1/2 Medium Onion White, Yellow or Brown, Chopped

1 Tbsp Crushed Garlic

1 Tbsp Olive Oil

1 tsp Dried Basil

1 tsp Oregano

1/4 tsp Cayenne Pepper

1 Tbsp Dark Soy Sauce

1/2 cup Tomato Paste (130g)

1 cup Marinara Sauce (240ml)

1 Tbsp Coconut Sugar

Salt and Pepper to taste

For the Vegan Cheese Sauce:

6 Tbsp Olive Oil

5 Tbsp All Purpose Flour

4 cups Soy Milk (960ml)

2 Tbsp Dijon Mustard

2/3 cup Nutritional Yeast (40g)

2 tsp Onion Powder

2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1 tsp Salt

3/4 tsp Ground Black Pepper

For the Vegan Ricotta:

1 Recipe Vegan Ricotta

For the Marinara Sauce:

2 and 1/2 cups Marinara Sauce (600ml)

For Assembling:

12 Sheets Spinach Lasagna*

4 Small Zucchini Sliced

For Decorating:

Marinara Sauce

Fresh Basil Chopped

Dried Basil

Ground Black Pepper


1If you're making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.

2Prepare your vegan bolognese. Mash the tofu with a fork and add to a mixing bowl, process the walnuts into crumbs in the food processor and then add to the mixing bowl. Finally, slice your mushrooms and add to the food processor and process until very finely chopped and then add to the mixing bowl. Mix together.

3Add the chopped onion to a pot with the crushed garlic, olive oil, dried basil, oregano and cayenne pepper and sauté until the onions are softened. Add in the tofu/walnut/mushroom mix along with the dark soy sauce, tomato paste and marinara sauce and sauté until you have a soft bolognese sauce with no visible liquid.

4Add in the coconut sugar and salt and pepper to taste.

5Prepare your vegan cheese sauce. Add the olive oil to a pot and let it heat until hot. Then add in the flour and fry it briefly in the oil, stirring vigorously and then add in your soy milk and whisk it vigorously to get rid of lumps. Bring it to the boil stirring constantly. When it boils let it continue to boil, stirring all the while, for a few minutes until it thickens.

6Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and ground black pepper and stir in.

7Prepare your vegan ricotta. Prepare this as per the linked recipe.

8Preheat the oven to 390°F (200°C).

9Begin assembling your lasagna.

10Add a thin layer of marinara sauce to the bottom of a deep 9x13 baking dish.

11Then add 4 sheets of spinach lasagna noodles.

12Then add half the vegan bolognese and spread it into an even layer.

13Then add a thin layer of vegan cheese sauce.

14Then add a layer of sliced zucchini.

15Then add all the vegan ricotta into one thick layer.

16Then add 4 sheets of spinach lasagna noodles.

17Then add another layer of marinara sauce.

18Then add another thin layer of vegan cheese sauce, leaving the remainder to add on last.

19Then add the rest of the vegan bolognese.

20Then add a layer of sliced zucchini.

21Then add another 4 sheets of spinach lasagna noodles.

22Then add another layer of marinara, leaving a small amount behind for decorating the top.

23Cover with foil and bake for 30 minutes.

24After 30 minutes bring it out, remove the foil and add all the remaining vegan cheese sauce to the top.

25Return to the oven and bake uncovered for a further 20 minutes.

26Bring it out, stick in a knife to make sure it's cooked, and then add a generous drizzle of marinara sauce to the middle section of the baked lasagna.

27Decorate with fresh chopped basil, dried basil and ground black pepper.

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