Vegan Lasagna

This is the best vegan lasagna recipe because it’s made with vegan ricotta and no-boil noodles. This meatless lasagna is a vegan Italian casserole made with only 10 ingredients. Enjoy it as your next delicious vegan dinner.

A slice of vegan lasagna sits next to steamed broccoli in front of the rest of the dish.

Believe it or not, I never had lasagna until I was in my early 20s. I wasn’t a very adventurous eater as a child. All those layers of things I didn’t understand, well, it didn’t look appealing to me.

Now I love all these lasagna, including Vegan Lasagna Soup! Besides, pasta dishes are a great excuse to have Vegan Breadsticks and a Vegan Caesar Salad on the side. And if you like more sauce for dipping those breadsticks, be sure to have this tasty Vegan Ricotta ready.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Ricotta — You’ll need tofu, raw cashews, nutritional yeast flakes, a garlic clove, and salt to make this vegan ricotta.
  • Vegan mozzarella — We’ll add vegan mozzarella to the ricotta and the lasagna. The best vegan cheese for lasagna, in my opinion, is made with either Daiya mozzarella shreds (paid link) or Follow Your Heart mozzarella shreds (paid link).
  • Pasta sauce — Use your favorite marinara sauce. The trick to making a no-boil lasagna is using lots of red sauce to make sure those noodles are saturated.
  • Veggie crumbles — You can make homemade beefless ground beef or use storebought.
  • Lasagna noodles — I recommend using no-boil lasagna noodles, but I have used regular ones and not boiled them. It works great! Here are some great tips on using no-boil lasagna noodles.
A hand holds a spatula with a slice of lasagna on it. The rest of the dish is behind it.

Baked Vegan Lasagna

There is nothing quite like the aroma of freshly-baked lasagna from the oven. We love making this recipe for vegan lasagna because we usually end up with lots of leftovers we can eat throughout the week.

You can also make this lasagna and freeze it, which makes it a perfect dish for parties. Because making things ahead of time makes the day of the party so much easier.

To reheat frozen lasagna, transfer it to the fridge overnight to thaw. Then transfer it to a baking dish and place it in a heated oven. Bake until its heated through.

What to Serve with Vegan Lasagna

You need some great side dishes to serve with this vegan lasagna recipe. Here are some favorites:

More Pasta Dishes

If you love this vegan lasagna recipe, you’re going to want more vegan lasagna recipes such as this vegan zucchini lasagna. For even more pasta dishes, here are my favorites:

A casserole dish full of a pasta dish fresh from the oven.
A closeup of vegan lasagna on a plate. There is steamed broccoli next to it.

Vegan Vegetable Lasagna

This vegan vegetable lasagna uses no-bake noodles to make this dish easy to make with minimal ingredients. Imagine layers of pasta, red sauce, and a cheesy beet filling for a colorful, savory, healthy, and yet still easy vegetable lasagna.
5 from 14 votes
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 260kcal


Vegan Ricotta Cheese

  • 15 oz extra firm tofu
  • ½ cup raw cashews, soaked (see notes)
  • ¼ cup nutritional yeast flakes
  • 1 teaspoon salt
  • 1 clove garlic, peeled
  • 3 tablespoons lemon juice
  • 3 cups vegan mozzarella, divided

Vegan Lasange

  • 5 cups pasta sauce
  • 2 cups veggie crumbles
  • 8 oz no-boil lasagna noodles*


  • Heat oven to 350°F/175°C. Spray a 9×13 baking dish with cooking spray.

For the Vegan Ricotta Cheese:

  • Combine tofu, soaked cashews, nutritional yeast flakes, salt, and garlic in a food processor. Pulse until smooth. Add the lemon juice until you achieve a spreadable consistency. Add 1 cup vegan mozzarella shreds and give it one or two more pulses to combine. Set aside.
    Looking down on a blender with tofu, cashews, and other ingredients..

For the Vegan Lasagne:

  • In a large bowl, add the marinara and veggie crumbles. Stir to combine.
  • Pour one cup of prepared marinara sauce into the bottom of a 9×13 baking pan. Arrange 3 lasagna noodles on top of the sauce. Pour 1 cup of sauce over the noodles.
    Lasagna noodles are situated in a baking dish over red sauce.
  • Spread half of the vegan ricotta filling over the sauce-covered noodles.
    A hand holds a spoon, spreading vegan ricotta over lasagna noodles and sauce in a baking dish.
  • Repeat another layer of lasagna noodles, sauce, and vegan ricotta filling.
  • Finish with one more layer of lasagna noodles, topped with the remaining sauce. Sprinkle remaining mozzarella shreds over the top.
    A hand is distributing mozzarella cheese over red sauce in a baking dish.
  • Tear off a piece of aluminum foil large enough to cover your baking dish. Spray the bottom side of the foil with vegetable cooking spray so it doesn’t stick to the cheese. Cover the baking dish with a prepared foil sheet, crimping the edges around the sides of the pan. Bake covered for 45 minutes.
  • Use tongs to carefully remove the foil and bake for another 15 minutes uncovered.
  • Remove from oven and allow to cool for several minutes before serving.
  • Storage: You can store this in the fridge for 3 to 5 days, or freeze the finished lasagna and store it for up to 2 months.

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* If you can’t find “no-boil” lasagna noodles, I have used regular lasagna noodles with this recipe and it works just fine.
To achieve tender cashews, cover with water and let sit for up to 2 hours. To make this faster, cover with hot (nearly boiling) water. Let sit for up to 30 minutes. Or you can boil them in a saucepan for 10 minutes.
Calories: 260kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Sodium: 1163mg | Potassium: 560mg | Fiber: 4g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 8.6mg | Calcium: 55mg | Iron: 3.7mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2023.

31 Responses to Vegan Lasagna

  1. Avatar thumbnail image for MarlyBarb Reply

    5 stars
    I made this delicious recipe tonight. I did not have vegan crumbles, so I used shredded onions and carrots as filler instead. No other changes. It turned out great. Pretty easy, too. I have made much more complicated lasagna recipes in the past. I really liked using the beets and tofu. Thank you

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