Easy Homemade Vegan Lasagna with Tofu Ricotta: A Dairy-Free Family Favorite

Inspired by: @iszy

Craving a comforting, hearty lasagna but want to keep it plant-based and dairy-free? Look no further! This incredible recipe delivers all the classic flavors and textures you love, featuring a rich tomato sauce, savory plant-based crumbles, and a creamy, homemade tofu ricotta. It's surprisingly easy to make and perfect for family dinners, potlucks, or meal prepping for the week.

This recipe is designed for anyone looking to enjoy traditional Italian-American comfort food without compromise. Whether you're a seasoned vegan chef or just exploring delicious plant-based meals, this easy vegan lasagna answers the call for a satisfying, wholesome, and delicious main course. It also provides a fantastic way to utilize ingredients like vegan mozzarella and make a generous meal that everyone will adore.

What Makes This Vegan Lasagna Special?

The secret to this exceptional vegan lasagna lies in its balance and thoughtful preparation. Unlike some no-boil pasta versions that can lead to a dry texture, this recipe embraces traditional lasagna noodles, allowing for more distinct layers and optimal sauce absorption. The result? A perfectly tender, juicy, and flavorful lasagna that won't soak up too much sauce, leaving you with a wonderfully moist and rich dish. Plus, using a homemade tofu ricotta adds a fresh, cheesy tang that complements the savory notes from the plant-based crumbles and robust marinara.

Yields: 6-8 servings Prep time: 25 minutes Cook time: 40 minutes

Ingredients

For the Tofu Ricotta

• 1 (14-ounce) block firm tofu, pressed and crumbled
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Lasagna

• 12-15 durum wheat semolina pasta (regular lasagna noodles)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package plant-based ground crumbles (such as Gardein Beefless Ground or Beyond Beef Crumbles)
• 24 ounces pasta sauce (marinara sauce)
• 8 ounces vegan mozzarella, shredded or sliced (the author highly recommends Vevan mozzarella for its melt and taste!)
• Fresh basil or parsley for garnish (optional)

Equipment

• 9x13 inch baking dish
• Large pot for boiling pasta
• Large skillet
• Mixing bowl
• Colander

Instructions

1. Prepare the Tofu Ricotta: In a mixing bowl, combine the crumbled firm tofu, nutritional yeast, lemon juice, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mash with a fork or potato masher until well combined and a creamy, ricotta-like consistency is achieved. Set aside.
2. Cook the Lasagna Noodles: Bring a large pot of salted water to a rolling boil. Add the durum wheat semolina pasta and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Lay the cooked noodles flat on parchment paper or a clean surface to keep them separate.
3. Prepare the Crumbles and Sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the plant-based ground crumbles and cook until browned, breaking them up with a spoon. Pour in the pasta sauce and bring to a simmer. Reduce heat to low and let it gently simmer while you assemble.
4. Assemble the Lasagna: Preheat your oven to 375°F (190°C).
   • Spread a thin layer of pasta sauce mixture on the bottom of your 9x13 inch baking dish.
   • Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping.
   • Spread half of the tofu ricotta mixture evenly over the noodles.
   • Top with a generous layer of the sauce and crumble mixture.
   • Sprinkle with some shredded vegan mozzarella.
   • Repeat the layers: noodles, remaining tofu ricotta, sauce, and vegan mozzarella.
   • Finish with a final layer of noodles, generously covered with the remaining pasta sauce and a final layer of vegan mozzarella.
5. Bake: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 30 minutes.
6. Uncover and Finish: Remove the foil and bake for an additional 10-15 minutes, or until the vegan mozzarella is melted and golden brown, and the sauce is bubbly.
7. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart. Garnish with fresh basil or parsley if desired.

Tips & Hacks for the Best Vegan Lasagna

• Prevent Sticking Noodles: When boiling traditional lasagna noodles, rinse them thoroughly with cold water after draining and lay them flat on a baking sheet lined with parchment paper. A drizzle of olive oil tossed with the noodles can also help. This prevents them from clumping together, making assembly much smoother.
• Don't Over-Sauce: As noted by the original author, traditional noodles absorb less sauce than no-boil versions. Be mindful not to use too much sauce per layer to avoid a watery lasagna. A good balance ensures rich flavor without being soupy.
• Achieve Perfect Tofu Ricotta Texture: For a smoother tofu ricotta, you can blend all the ricotta ingredients in a food processor until mostly smooth, leaving a few small crumbs for texture.
• Rest is Best: Don't skip the resting step after baking! This crucial time allows the lasagna to firm up, making for cleaner, more beautiful slices.

Variations and Adaptations

• Gluten-Free Lasagna: Easily make this recipe gluten-free by swapping traditional durum wheat semolina pasta for your favorite brand of gluten-free lasagna noodles.
• Veggie Boost: Enhance the nutritional value and flavor by adding layers of sautéed vegetables such as spinach, sliced mushrooms, zucchini, or roasted bell peppers between the layers.
• Nut-Free Ricotta: If you have a tofu allergy or prefer a nut-free option, you can create a ricotta alternative using soaked and blended sunflower seeds with similar seasonings.
• Spicy Kick: Add a pinch of red chili flakes to your sauce mixture for a subtle heat.

Related Articles

• Easy Vegan Lasagna for Two - Perfect for smaller households or a cozy date night.
• Vegan Mac N' Cheese Recipe - Dive into more delicious vegan comfort food.
• Red Lentil Pasta and Jackfruit Meatballs Recipe - Explore another hearty plant-based pasta dish.
• How to make your own vegan pasta at home - Learn the art of homemade pasta.

Get Cooking!

Ready to impress your family and friends with this incredible Easy Homemade Vegan Lasagna? Give this recipe a try and share your delicious results on abillion! We love seeing your culinary creations and hearing about your favorite plant-based hacks.