Vegan Lasagna Recipe — Creamy, Comforting, and Totally Addictive 😋

“OMG, I whipped this up for a quick treat and now I’m in trouble — it vanished before I could even blink!” That’s the kind of reaction this Vegan Lasagna gets every single time. With rich layers of savory sauce, nutty tofu “ricotta,” and tender lasagna noodles, it’s the kind of plant-based comfort food that satisfies everyone at the table — vegan or not!

🥬 Ingredients

For the Vegan “Ricotta”

• 14 oz (1 block) extra-firm tofu, pressed
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tbsp olive oil (optional for richness)
• 2 cups fresh spinach, chopped
• Salt & pepper to taste

For the Sauce

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 lb vegan ground meat or lentils
• 2 cups tomato sauce (or crushed tomatoes)
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp smoked paprika (optional)
• Salt and pepper, to taste

For Assembly

• 9 lasagna noodles (regular or no-boil)
• 1 cup vegan mozzarella shreds or cashew cream
• Fresh basil, for garnish

👩‍🍳 Instructions

1. Make the vegan ricotta:
   In a food processor, crumble the tofu and add nutritional yeast, lemon juice, garlic powder, and olive oil. Blend until smooth and creamy. Stir in chopped spinach, then season with salt and pepper.
2. Prepare the sauce:
   In a large skillet, heat olive oil and sauté onion and garlic until fragrant. Add vegan ground meat (or lentils) and cook for 5 minutes. Stir in tomato sauce, paste, and seasonings. Simmer for 10 minutes.
3. Cook the noodles:
   Boil lasagna noodles according to package directions, unless using no-boil noodles. Drain and set aside.
4. Assemble:
   Spread a thin layer of sauce on the bottom of a baking dish. Layer noodles, tofu ricotta, sauce, and repeat until you reach the top. Finish with a layer of sauce and sprinkle vegan mozzarella.
5. Bake:
   Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
6. Rest & Serve:
   Let it rest for 10 minutes before slicing. Garnish with basil and serve warm!

🌟 Pro Tips

• Add roasted veggies (like zucchini or mushrooms) between layers for extra flavor.
• For a creamier topping, mix vegan mozzarella with a few spoonfuls of plant milk before baking.
• Leftovers? Store in the fridge for up to 4 days — even better the next day!

This Vegan Lasagna is everything you crave — cheesy, hearty, and packed with nourishing ingredients. Whether you’re vegan, dairy-free, or just looking to lighten things up, this dish delivers all the comfort of traditional lasagna without compromise.