The Best Vegan Lasagna Recipe Recipe
By Loving It Vegan
🔪Prep Time: 70 mins
👩🍳Cook Time: 50 mins
For the Vegan Bolognese:
8oz (~220g) Extra Firm Tofu
1 cup (100g) Walnuts
8oz (226g) Cremini Mushrooms (2 and 1/3 cups)*
1/2 Onion (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 (130g) Tomato Paste
1 cup (240ml) Marinara Sauce*
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 (960ml) Soy Milk*
2 Tbsp Dijon Mustard
2/3 cup (40g) Nutritional Yeast
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 Full Batch Vegan Ricotta
For the Marinara Sauce:
2 and 1/2 cups (600ml) Marinara Sauce*
12 Sheets Spinach Lasagna*
4 Small (~9oz/255g) Zucchini (Sliced)
Fresh Basil (Chopped)
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 according to the instructions on 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 9×13 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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.