Vegan Lasagna

Vegan Lasagna

Serves 6 30 minute prep time

Finally a lasagna your family will love to eat, and you’ll feel good about serving.  Know you have a busy week coming up? Make this vegan lasagna up to 3 days ahead of time and keep in fridge until ready to bake!

If you’re looking for a whole grain lasagna, or a lower-carb, gluten-free option, this lasagna is made for you. Either reach for 100% whole wheat wide lasagna noodles, or slice zucchinis into thin noodles using a mandoline. You can also increase the protein by adding in a faux meat “ground beef” product.


  • 12 100% whole-wheat lasagna noodles or 2-3 medium zucchinis, cut into thin noodles
  • Optional: 1 package (12 oz) meatless ground round (such as Beyond Meat Beyond Beef crumbles, or Yves) (omit if gluten-free)
  • 4-6 cups tomato sauce
  • Tofu Ricotta and Spinach
  • 1 package firm tofu, drained
  • ½ cup non-dairy unsweetened milk
  • 2 tsp garlic powder
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • Salt

  • 1 package frozen spinach, defrosted and drained
  • Topping
  • 20 leaves fresh basil
  • Optional: Vegan mozzarella shreds


  • Preheat oven to 375F.

  • If using lasagna noodles, cook according to packaging.

  • If using meatless ground round, cook “meat” until brown and mix in to tomato sauce.

  • Using your hands, break apart tofu and mix with milk, garlic powder, basil, oregano and salt.

  • In a food processor, process spinach to break apart spinach but not pureed.

  • Mix spinach and tofu together.

  • In our casserole dish (13 in x 9 in), spread ¼ of the tomato sauce. Top with 3 noodles or ¼ zucchini. Top with another ¼ of sauce, 5 basil leaves and then 3 more noodles or ¼ zucchini. Top with tofu ricotta and spinach. Repeat ¼ sauce, 5 basil leaves and 3 noodles or ¼ zucchini, twice. Top lasagna with mozzarella shreds and remaining basil leaves.

  • Bake for 45 minutes covered and then uncovered for 15 minutes. Let sit for 15-20 minutes before cutting into and serving.