I’m no stranger to vegan lasagna. I’ve even got a handful of recipes on this site, with various flavor variations and twists (check out my creamy mushroom lasagna and mushroom lentil lasagna), but this one is by far my favorite — thanks to the killer marinara sauce, roasted veggies and vegan basil ricotta.
What You’ll Need
Dried lasagna noodles. Almost all dried pasta is vegan (yay!), but check the ingredients to be safe. Olive oil. Cremini mushrooms. Regular white button mushrooms can be substituted if needed. Red bell pepper. Zucchini. Yellow summer squash works as well! Salt & pepper. Raw cashews. These are for your ricotta cheese, and it’s really important that they’re raw. Roasted cashews will make your cheese taste like cashew butter. Non-dairy milk. Just about any variety that’s unflavored and unsweetened will work. Garlic. Extra-firm tofu. Fresh basil. Lemon juice. Marinara sauce. I like to use my homemade marinara, but the jarred stuff works too.
How to Make Vegan Lasagna
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!
Roast the Veggies
Chop your veggies, drizzle them with some olive oil, arrange them on a baking sheet, sprinkle with salt, and then roast them until they’re tender and starting to show some brown spots.
Make the Vegan Ricotta
Place your cashews in a food processor bowl along with some non-dairy milk, lemon juice, salt and garlic. Blend everything to a relatively smooth paste. Add your tofu and some fresh basil. Pulse the food processor until the tofu is broken up into small chunks and the mixture has a consistency similar to ricotta cheese.
Assemble the Vegan Lasagna
Ladle a bit of sauce into the bottom of a baking pan Arrange 3 or 4 cooked noodles over the sauce. Top the noodles with a layer of your vegan ricotta. Top your ricotta layer with a layer of roasted veggies.
Repeat the layering arrangement once, then finish with another layer of noodles followed by a final layer of sauce.
Cover your lasagna and bake it until the sauce gets bubbly. Uncover the lasagna and bake it for a few minutes more — feel free to add a layer of shredded vegan cheese on top at this point if you like.
I serve my lasagna with a sprinkle of homemade vegan Parmesan cheese.
Can this recipe be made gluten-free? I haven’t tried one myself, but I’m sure it could! Just use your favorite vegan and gluten-free lasagna noodles. Vegan lasagna makes for excellent leftovers (and some would even say it’s better the second day). Kept in a sealed container, it will keep in the fridge for 3-4 days and in the freezer for 3-4 months. Can this lasagna be made gluten-free? Yup! Just use your favorite vegan and gluten-free lasagna noodles. Can I use no-boil noodles? I haven’t tested this recipe with no-boil noodles, but I think it should work. Feel free to switch things up by using different veggies, keeping in mind that softer veggies may roast up quicker, while harder veggies will take longer to cook. Can the veggies be omitted? They certainly can!
More Vegan Pasta Bakes
Vegan Stuffed Shells Florentine Vegan Baked Ziti Vegan Cannelloni with Blush Sauce and Kale Vegan Butternut Squash Stuffed Shells Vegan Chicken Tetrazzini
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