Vegan Lasagna


This lasagna is one of my favorites; creamy tofu ricotta with lemon zest and parsley, sweet roasted veggies, and hearty red wine tomato sauce. I use spinach noodles because I like their savory flavor, but feel free to use any type of noodle as long as it’s not the no-boil kind (since they absorb way too much liquid). I like to make my own tomato sauce but you can use store bought to save a step. If you want to add an extra layer of meatiness, sauté up some fake sausages or vegan beef and to add to your tomato sauce. This feed a crowd, freezes beautifully, and is as great a meal for a special event as for a family dinner, serving up with a green salad and garlic bread is never a bad idea. 

  • Roasted veggies
  • Tomato sauce
  • Tofu “ricotta”
  • Noodles
Ingredients – Toe-mae-toe sauce
  • ¼ cup olive oil
  • 2 onions, chopped
  • ¼ cup vegan butter/margarine, melted
  • 6 cloves garlic, chopped
  • 1 teaspoon dried basil
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon dried chili flakes
  • 1 glass red wine (around ⅔ cup) or 2 tablespoons balsamic vinegar
  • 2-3 teaspoons sugar
  • 2 cans tomatoes*
  • Fresh basil

*I suggest using diced or crushed canned tomatoes to make a lovely thick slightly chunky sauce. But if you have whole canned tomatoes, either blend before adding to the onion mix, or break them up in the spoon once they’re in the pan and then blend once your sauce is made.

Instructions – Toe-mae-toe sauce

In a large pan, combine the olive oil and onion along with a generous pinch of salt and cook over medium heat for 5 minutes, or until the onion is translucent. Add the garlic and cook a further few minutes before adding the dried basil, oregano, chili flakes, and sugar. Cook for another minute (this helps to bring out the flavour of the spices) and then add in wine or balsamic and let the liquid reduce by half before adding the canned tomatoes and lots of fresh basil (not chopped – whole leaves are lovely). Let this simmer over medium low for around 20 minutes, stirring occasionally. Taste for seasoning. This makes around 1 ½ cups more sauce than needed so store that in the fridge or freezer for pizza or pasta another day.


Bring a large pot of water to the boil, salt the water generously, add in one pack of lasagna noodles (450-500g). Stir frequently to prevent the noodles from sticking together. Cook until they’re tender but not soft. Rinse well under cold water to stop the cooking process and to prevent them from sticking together. Drain and set aside.

Ingredients – Roasted Veggies

You can use any combination of vegetables, but my favorites to use in the summer are eggplant, peppers, and zucchini since they’re cheap, local, and delicious. In the fall this would be great with brussel sprouts, squash, kale, and leek.

  • 1 large eggplant (or three small ones), cubed
  • 3 peppers (preferably not green), cubed
  • 3 small zucchini, cubed
  • ¼ cup olive oil
  • Salt & pepper
Instructions – Roasted Veggies

Preheat the oven to 450F. Combine your chopped veggies in a large bowl, toss with olive oil and lots of salt and pepper. Divide onto two baking sheets and cook for around 35 minutes, or until soft and lightly brown, stirring halfway through.

Instructions – Tofu Ricotta
  • 600g soft tofu
  • 2 lemons, zest
  • ½ lemon, juice
  • Large bunch of parsley (just leaves, not stems)
  • 4 cloves garlic, peeled
  • Salt & pepper
  • 1 tablespoon olive oil
  • 3-4 tablespoons nutritional yeast
Instructions – Tofu Ricotta

Blend together all the ingredients and then taste for seasoning. This will add a creamy note to your lasagna. Combine the tofu ricotta and roasted veggies in a large bowl.


Note: Each of my layers of noodles is a double layer so keep that in mind when I mention each layer. I do this because I love noodles a lot and also I love having thicker layers of sauce while still maintaining structural integrity.

In a large baking dish place a layer of tomato sauce followed by a (double) layer of noodles. Place ⅓ of the tofu + veg mixture followed by a (double) layer of noodles. Then a layer of sauce followed by a tofu + veg and then noodles (double). The rest of the tofu + veg, the last of the noodles, and then the tomato sauce.

  1. Tomato Sauce
  2. Noodles Noodles
  3. Tomato sauce + tofu + veg
  4. Noodles noodles
  5. Tomato sauce + tofu + veg
  6. Noodles noodles
  7. Tofu + veg
  8. Noodles noodles
  9. Tomato sauce
  10. Olive oil and salt

Place this beast on a baking sheet (which means that if it spills while baking you don’t dirty your oven) and drizzle it with a little bit of olive oil and a small sprinkle of flaky salt. Bake at 400F for 20-30 minutes uncovered. Allow to cool for 30 minutes before diving in, and top with more fresh basil.

Wishing you a happy holiday season! Don’t forget to check out my virtual cooking lessons, follow me on Instagram, and YouTube, and sign up to my WordPress to be notified when I post new content.


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