Ignore the crappy picture, I unfortunately left my camera’s memory card behind when I made this, so a cell phone picture will have to do until I make it again! This is probably one of the best versions of lasagna I’ve ever made though, don’t let the picture fool you. We had a dinner party and it was delicious. We followed up the lasagna with the Chocolate Pumpkin Pudding Cake from VeganDad. Mmm!

Vegan Lasagna

The best vegan lasagna I've ever made, no vegan cheese necessary.
Total Time 1 hour
Servings 6 -8


  • - 1 package lasagna noodles

Vegan Ricotta:

  • 2 lbs extra-firm tofu drained and rinsed
  • 3/4 raw cashews
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 teaspoons dried basil
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cube veggie boullion
  • 1/4 cup water
  • 1 cup grated carrots optional
  • 1 package frozen spinach thawed (optional)

Tomato Sauce:

  • 2 six ounce cans tomato paste
  • 1 can diced tomatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 tablespoons dried basil
  • 1 cup water more if you like your sauce liquidy
  • 1/2 medium-sized onion chopped very small
  • 3/4 cup fresh broccoli chopped very small
  • 1/2 cup mushrooms chopped
  • 1 cup veggie crumble like Boca Crumbles or Lightlife Smart Ground
  • 1/3 cup nutritional yeast
  • salt to taste (I used approx. 2-3 teaspoons)


  • Preheat the oven to 350 F.
  • To prepare the ricotta, heat up the water and veggie bouillion until dissolved.
  • Add the grated carrot and spinach and saute until the carrot is soft, about 5-10 minutes.
  • In a food processor, combine one block of tofu, cashews, lemon juice, olive oil, basil and salt and blend until combined and smooth.
  • Once the carrots are soft, add the tofu mixture.
  • Crumble the second block of tofu in and stir. Add salt and pepper, to taste.
  • Take off the heat and set aside.
  • For sauce, heat up a medium-large saucepan with the olive oil. Once hot, saute the garlic for 1-2 minutes.
  • Add the dried basil and saute 1 more minute.
  • Add the tomato paste, diced tomatoes, water and stir.
  • Add in the onions, broccoli and mushrooms, if using and cover. Simmer until the veggies are soft enough for your liking. You might want to get a large pot of water boiling while the veggies are simmering and cook the lasagna noodles.
  • Once the veggies are soft enough, add the veggie crumbles, salt, pepper and nutritional yeast and stir. Simmer on low until ready to use.
  • Pour a very thin later of the finished sauce on the bottom of a casserole dish (at least 9x13 in.). Put the first layer of lasagna noodles down.
  • Cover the noodles with half of the ricotta mixture and lay down the second layer.
  • Cover this layer with 1/3 of the tomato sauce and continue layering until everything is used up, with the final layer being the tomato sauce on top.
  • Bake covered in aluminum foil for 15 minutes and then uncovered for 10-15 more minutes.
  • Enjoy!

For a lazier version, you can just use pre-made sauce of course, but I prefer making my own as it’s much cheaper and I can make it to my liking!

For an easier version of the ricotta, try mixing 2 blocks of silken tofu with a ton of frozen spinach, about 1/2 cup soy sauce (I stole this idea from my friend, Gulliver, thanks Gulli!), Italian seasoning, nutritional yeast and basil to taste in a saucepan! I know the soy sauce sounds weird, but it works!