Ultimate Vegan Lasagna | Vegetarian Recipe | Vegetarian Times Skip to main content

Ultimate Vegan Lasagna

This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.

Ingredients: 

Ingredient Set Name: 

FILLING

Ingredients: 

Ingredient Line: 
2 tsp. olive oil
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2 medium onions, chopped (2 cups)
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3 cloves garlic, minced (1 Tbs.)
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10-oz. bag fresh baby spinach
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2 12-oz. pkgs. firm tofu, drained
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1 8-oz. pkg. vegan cream cheese
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½ cup chopped fresh basil
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¼ cup nutritional yeast

Ingredient Set Name: 

LASAGNA

Ingredients: 

Ingredient Line: 
Ingredient Line: 
12 uncooked whole-wheat lasagna noodles
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12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
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1 cup shredded mozzarella flavor vegan cheese (3 oz.)

Instructions: 

1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

2. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

Nutrition Information: 

Calories: 
508
Protein: 
33 g
Total Fat: 
19 g
Saturated Fat: 
3 g
Carbohydrates: 
60 g
Cholesterol: 
mg
Sodium: 
817 mg
Fiber: 
13 g
Sugar: 
10 g
Yield: 
Serves 8

Comments on this Recipe

Making this right now! Preping it was an amazing experience

I have cooked alot of vegan lasagna's before, but this one is super delicious. I made it for my church's potluck and I received so many compliments. Thanks for the receipe!

This is excellent! My mom made it for me for my birthday. I will definitely try this on my own using Daiya vegan cheese - yum! She made it with Follow Your Heart mozzarella, which was still really good. I believe she used Tofurky Italian sausages. My entire meat-eating family enjoyed it.

I think that I am going to make this tonight. It sounds delicious. Thank you for the recipe.

This is HANDS DOWN the best vegan lasagna out there. My husband gets excited everytime I make it. I used Daiya cheese and it was great.

I made this recipie without the cheese, and in place of sausage I used smart crumbles meat. Very delicious :)

Yummy mummy. Not the Ultimate as is, but close. Needs more veggies and reordering of layers. I add a layer of grated carrots, a layer of mushrooms, and sometimes zuchinni. Fresh kale works well instead of spinach. Needs more sauce than the recipe makes. Tofurky Italian sausages are great on top of this, as is Follow your Heart Mozzarella. Make this with the garlic bread in the same issue!

I'm a real lasagna connoisseur, and this is on my top three favorites!

i would like to make this recipe for my gf but i need it to be gluten free can any1 give me any ideas please :) thank you

amazing! I love this recipe which is included in their new cookbook.

My 13 month old is allergic to dairy and egg...not a vegetarian myself I am trying to revise our way of eating. What is the yeast for? Can this be eliminated or substituted?

My 13 month old is allergic to dairy and egg...not a vegetarian myself I am trying to revise our way of eating. What is the yeast for? Can this be eliminated or substituted?

Try looking in whole foods for brown rice lasagna noodles - tinkyada is the brand - if you can't find them in a store near you, then don't fret - they're are available online.

This recipe is delicious! I didn't use any " meat" and added sautéed zucchini and mushrooms as another layer.

Very good, vegetarians, vegans and meat eater alike loved this dish...I think next time I will use half the amount of tofu and use a little more sauce. Rather than mixing the sauteed spinach with the filling in the food processor, I might just layer the spinach instead.

The "ricotta" is delicious, but i didn't have good luck with the raw noodles cooking. i put it back in the oven, so hopefully they'll cook more!

For any worried about the nutritional yeast like Lisa, it's actually rife with nutrients (B vitamins, protein, iron, etc) and adds a 'cheesy' taste. It's super healthy and delicious and actually not like bread yeast at all. Look it up ;). I would say it is absolutely necessarily in this dish. I add more than the recommended amount of nutritional yeast, and also a squirt of plain yellow mustard or a squeeze of fresh lemon and a small spoonful of white miso paste. To me, that really makes it taste tangier/more like cow cheese. I've won over a lot of omnivores with this dish!! I recommend adding more than the amount of sauce if you like a wetter lasagna, and it also helps the noodles cook. And definitely roast your red bell peppers in the oven instead of buying the expensive inferior jarred kind! Takes an hour BUT it's a cinch and no prep time...

made this tonight and substituted for what i had... i'm a vegetarian, so cheese doesn't bother me. i used regular cream cheese and cheddar/jack for the top. also used dried basil and no sausage. this is absolutely amazing considering i had it all just sitting in the cupboards lol. thanks for this!

This lasagna was fantastic. My son loved it and it is a great way to get my son to eat tofu. I loved the sauce although next time I will make more sauce because I really love a saucy lasagna. I can even use this sauce for my homemade pizza simply by pureeing it. I'm not a strict vegetarian so I still used real cheese. I subbed goat cheese for the cream cheese & I added carrots for a bit of a crunch. For other cooks, the trick w/ the noodles is to purchase no boil noodles and make sure they are completely covered in sauce.

The lasagna turned out really good!!! I agree with the previous comments in using more sauce since I like it saucier too. I used Daiya mozzarella cheese and soy crumbles and it turned out fantastic. Will be making this again.

Yum-my

It was really good, heavy though, but that's what lasagna is meant to be. I found that the filling was a lot so it was really creamy and messy and the pasta kind of got lost in the middle. Also it was so tall I had to skip the last layer. Another thing I didn't like was the after taste of the vegan cream cheese.

Wow I would to cook that

Loved it! I used only 14 oz (one package of tofu) and a full bag of Daiya cheese. I also added very thinly sliced heirloom tomatoes to the first sauce layer. I think I will add the Morningstar Farms veggie crumbles next time, and perhaps reserve the spinach saute for a layer. My 3 year-old and meateater husband had seconds!

Vegan Lasagna the best one

Xxxo

Can I make this ahead and freeze it?

Lasagna and red sauce

so yummy! I used Daiya cheese which was great. I omitted the vegan cream cheese and added lemon juice and extra garlic. I also added a layer of sautéed mushrooms. I sautéed pressed garlic, roughly chopped crimini mushrooms with rosemary until the water was absorbed. I served it to a meat eating crowd and all loved it.

This is one of my favorite Vegan Recipes!

Please note that lasagna noodles have egg in them. Thetefore not vegan. Looking for lasagna noodles that do not have egg in them

hello, I was wondering if I even had to use the cheese???? could I not just use extra sauce and use more veggies, and more noodles?

ULTIMATE Vegan Lasagna is the very best. It even won the praise of my Italian mother who could not believe it was vegan. THANK YOU!

This was a great recipe. I didn't use the nutritional yeast, and my supermarket was out of the vegan mozz, so didnt use that, and it was still delicious. I did tweak the recipe by using the tofurkey meatless ground beef and added that instead of the sausage ... Before adding it to the layers though, I sauteed it w olive oil with some onions (additional from the 2 in the recipe), carrots, and yellow peppers. I went heavy on the sauce too on each layer and on top. Tastes like the real thing. Happy Thanksgiving people!

Can you use just spaghetti sauce instead?

I'm looking forward in making this yummy sounding lasagna. I noticed that there's a huge assortment of boxed VEGAN noodles in my market. The fresh made noodles almost always contain eggs. Read the labels to confirm.

Wow! I made this last night and it was so good!! I was really worried that the noodles wouldn't cook, but they were perfect. I like a pretty gooey lasagna so I doubled the sauce and it was just the right amount of sauce. Will be making this again soon.

Made this tonight! Everyone enjoyed it! Thank you!

I made this last night and it was awesome! GREAT recipe...and very easy! The only thing I will change next time is to chop the spinach and parsley, and stir them into the filling, rather than process them. The filling was extremely green and isn't so appealing to look at it. No biggie for a vegan like me, but for those who are "scared" of vegan foods, it can be a little too green. ;) I didn't have the sausage, so I used crumbles. Also, unless you LOVE Daiya cheese, I would not use it. I used it on half, just in case it didn't taste good; it really took over the flavor of the lasagna. I won't do that again.

Are vegan cheeses made from soy?

I just want to start of by making it clear I am not a vegan or even a vegetarian but... my friends daughter is so I'm trying new things. This recipe was AMAZING. If you never make Vegan food and are trying to impress someone THIS IS THE WAY TO GO! Only thing I did different was I didn't add the onions/garlic/spinach to the Food processor.... however I DID chop the spinach a bit. Bravo!!!

This is absolutely the best lasagna! Everyone in my home loves it, vegans as well as meat eaters. I only make it on special occasions because it is so time consuming, but definitely, well worth the effort.

What brand of whole wheat lasagna noodles did you use? I want to make this for our Thanksgiving table as every year we have more vegan's in my family. Thank you so much, it looks so good.

I have a lot of left over filling. I already made two lasagnas tonight with it, so what else could I make with this filling...because it taste amazing!

Delicious. We didn't have the nutritional yeast. It was still very good.

Quite disappointing recipe. The cream cheese gave it an artificial taste.

Had to doctor this dish every step of the way to make each part taste acceptable. The texture of "ricotta" filling was more fluffy and eggy. Nut cheeses are better IMO.