Vegan Classic Lasagna is a plant-based twist on the Italian favorite—layers of noodles, creamy vegan ricotta, spinach, and rich marinara. Perfect for National Lasagna Day or any night you want comfort food!
Ingredients
- 9–12 lasagna noodles (regular or no-boil, check vegan)
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 2 cups marinara sauce
- 1 (14 oz) block firm tofu, drained
- 1/4 cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegan mozzarella shreds (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook noodles according to package if not using no-boil.
- In a skillet, heat olive oil over medium. Sauté onion 3–4 min, add garlic, cook 1 min. Stir in spinach, cook 2 min. Remove from heat.
- In a food processor, blend tofu, plant milk, nutritional yeast, lemon juice, basil, oregano, salt, and pepper until creamy. Stir in spinach mixture.
- Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer noodles, tofu-spinach ricotta, sauce, and repeat. Top with vegan mozzarella if using.
- Cover with foil and bake 25 min. Uncover and bake 10–15 min more, until bubbly. Let rest 10 min before slicing.
Tips
- Add sautéed mushrooms or zucchini for extra veggies.
- Use your favorite store-bought or homemade marinara.
FAQ
Can I make ahead?
Yes, assemble and refrigerate up to 1 day before baking.
Gluten-free?
Use gluten-free lasagna noodles.
Looking for nutritional yeast? Find it on Amazon.
Try more plant-based comfort food like our Spiced Honey Raisin Cake!
