Layered with vegan spinach ricotta, cheese sauce, and veggie-packed marinara, this vegan lasagna is packed with 29 grams of protein and loads of flavor.
Lasagna is such a hearty and filling meal, and it feeds a pretty big crowd! It takes a little bit of work but is so worth the effort. I remember when I used to do in-home cooking lessons, this lasagna is one recipe that always received the best reviews.
We love this vegan lasagna because it’s…
- Hearty
- Feeds a crowd
- Packed with veggies
- Comforting
- Simply delicious
Who says a plant-based lifestyle has to taste bland? They obviously haven’t tried this spinach lasagna!
How to make meatless lasagna
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
Though this recipe is a little more in-depth and requires some time and work, I promise it’s going to be worth the effort.
This vegan lasagna recipe includes delicious whole food ingredients like fire-roasted tomatoes, black beans, onion, garlic, bulgur, vegan cheese sauce, vegan ricotta, and so much more.
It’s kind of like a 3-in-1 deal because included are recipes for Tofu Ricotta and Creamy Vegan Cheese Sauce. We love this stuff with other recipes as well!
Making tofu ricotta
The Tofu Ricotta is a layer of this vegan lasagna that you definitely don’t want to leave out. It’s is made with only 8 simple ingredients and takes less than 10 minutes for a deliciously healthy plant-based cheese alternative.
Simply drain the water from the block of tofu and press. Then add it and all of the ricotta ingredients EXCEPT the spinach to a blender and process until nice and smooth.

Once the ricotta is blended, place it in a mixing bowl and add previously frozen spinach that has been defrosted and drained. You’ll need to squeeze out all the excess water by placing it in paper towels and squeezing it over a bowl or sink. This is VERY important so the spinach will not add water to the ricotta.
Now it can be added to the mixing bowl with the ricotta. Be prepared to stir this well for up to a couple of minutes. It takes a bit of work to get the spinach worked in well with the ricotta.
Once it’s mixed well, set it to the side or in the refrigerator for a few minutes while working on the cheese sauce.
Making the cheese sauce
Normally, I have some of this vegan cheese already on hand because we use it with so many other dishes. If I don’t happen to have some in the refrigerator, there’s likely some in my freezer.
Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth.
I have a Vitamix blender, so it can cream this cheese sauce up in just about a minute. Set this sauce to the side until it’s time to add it to the fries.
This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks to be used on baked potatoes, tacos, pizza, and so much more!
The meatless sauce
In a large saucepan or stockpot, sauté the minced garlic and onion in 3-4 Tbps. of veggie broth, approximately 5 minutes.
Add more veggie broth as needed to lightly brown them, then toss in mushrooms and saute for another 5 minutes.
Add the dry uncooked bulgur, fire-roasted tomatoes, marinara, and black beans and allow to cook another 5 minutes.
What is bulgur?
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. This amazing grain adds a ground beef texture and soaks up the flavors of the dish you’re preparing.
I like to make a big batch of bulgur in my rice cooker and freeze it for use in other recipes like spaghetti and nachos.
Healthy oil-free marinara
Believe it or not, the Aldi discount grocery store has a marinara brand that is Dr. John McDougall compliant, with no oil. It’s called Simply Nature and is organic. Here in North Carolina, it sells for about $2 for 25 oz.
Make sure to read the labels, because some variations do contain oil or animal products. Aldi stores often carry different products, so do a quick check of the ingredient list.
Another great oil-free marinara is the DeLallo Fat-Free Brand. It can be ordered on Amazon and delivered straight to your door. I actually love this particular brand.
If you would rather, you can make your own marinara. Check out Will, from Potato Strong’s Marina Sauce.
Do you have to cook the lasagna noodles?
I like to buy whole grain, oven-ready lasagna noodles because they don’t have to be cooked, so I’m able to skip a step of cooking in this recipe. However, you can definitely use traditional lasagna noodles.
If using the traditional pasta, barely cook the noodles in boiling water, approximately 5 minutes, then remove from water and set to the side. If these are cooked any longer, they fall apart while you handle them.
Layering the lasagna
Cover bottom of 9 x 13 baking dish with a THIN layer of tomato black bean sauce, then a layer of noodles. This keeps the noodles from touching the bottom of a baking dish and sticking.
Next, add another thicker layer of tomato black bean sauce. Then a layer of Tofu Ricotta. You’ll use 1/2 of the entire ricotta mixture here. Plop tablespoons on top of noodles, like this.
Then take a fork or spoon and smear it around on the top a little bit to even it out over the whole dish.
Next, drizzle the creamy cheese sauce over the top. It won’t be pretty but that doesn’t matter because no one will see this part, and it’s going to be delicious.
Continue the same order of layers, starting with another layer of noodles, then using 1/2 of the remaining tomato black bean sauce, and all the remaining Tofu Ricotta, Lightly drizzle with cheese sauce.
The last layer will begin with the remaining noodles, topped by the remaining tomato black bean sauce, and then drizzled with cheese sauce.
Bake in the oven at 350°F for approximately 45 minutes. Remove from oven and drizzle a little more cheese sauce on top. Serve!
*Originally published March 2015.
Tips for making vegan lasagna
I highly recommend making double-batches of the cheese sauce and ricotta to use in other recipes.
The cheese sauce freezes well for using later.
When I reheat the cheese sauce, I like to place it back in the blender after defrosting for a quick blend to make it nice a smooth again, just like freshly made.
The whole lasagna freezes well too. Cooking more than I need is standard practice for me because I love being able to pull a meal out of the freezer on those hurried crazy days.
Other main dishes and casseroles

Vegan Lasagna with Spinach & Mushrooms
Lasagna is such a hearty and filling meal, and it feeds a pretty big crowd! It takes a little bit of work but is so worth the effort. I remember when I used to do in-home cooking lessons, this vegan lasagna is one recipe that always received the best reviews.
Ingredients
Lasagna & Sauce
- 10 oz. package whole-grain lasagna noodles
- 1/2 cup dry uncooked bulgur
- 1 15 oz can of black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mushrooms
- veggie broth
- 4-6 cups marinara sauce, your favorite
- 15 oz can fire-roasted tomatoes, leave UNDRAINED
- 1 recipe Tofu Ricotta, (recipe follows)
- 1-2 cups Vegan Creamy Cheese Sauce, (recipe below)
Tofu Ricotta
- 1/4 cup raw cashews, (or 1/4 cup white beans)
- 1 clove garlic
- 1/4 cup almond milk
- 16 oz. firm tofu, pressed to drain
- 1/4 cup nutritional yeast flakes
- 1 Tbsp Italian seasoning, dry
- 2 Tbsp fresh basil leaves
- Salt & Pepper
- 1 10 oz. pkg. frozen, chopped spinach, thawed and drained
Creamy Vegan Cheese Sauce
- 1 cup potatoes, peeled and diced (I use Russet, red skin, yellow, or sweet potatoes)
- 1/4 cup carrots, diced
- 1/4 cup onion, diced
- 1 cup broth from cooked veggies
- 1/2 cup raw cashews, or 1/2 cup cooked white beans
- 4 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp garlic powder
- pinch paprika
- 1/2 pinch cayenne pepper
Instructions
- Preheat oven to 350°F. Though this recipe is a little more in-depth and requires some time and work, I promise it’s going to be worth the effort.
- Begin by making the spinach ricotta and cheese sauces as explained in the recipes below. Set them to the side and begin to work on the veggie and sauce mixture.
- In a large saucepan or stockpot, sauté the minced garlic and onion in 3-4 Tbps. of veggie broth, approximately 5 minutes. Add more veggie broth as needed to lightly brown them, then toss in mushrooms and saute for another 5 minutes.
- Add the dry uncooked bulgur, fire-roasted tomatoes, marinara, and black beans and allow to cook another 5 minutes. I have included lots of options for oil-free marinara in the article above as well as information about bulgur.
- If using the traditional pasta, barely cook the noodles in boiling water, approximately 5 minutes, then remove from water and set to the side. If these are cooked any longer, they fall apart while you handle them. I like to buy whole grain, oven-ready lasagna noodles because they don't have to be cooked, so I'm able to skip a step of cooking in this recipe. However, you can definitely use traditional lasagna noodles.
- Cover bottom of 9 x 13 baking dish with a THIN layer of tomato black bean sauce, then a layer of noodles. This keeps the noodles from touching the bottom of a baking dish and sticking.
- Next, add another thicker layer of tomato black bean sauce. Then a layer of Tofu Ricotta. You'll use 1/2 of the entire ricotta mixture here. Plop tablespoons on top of noodles. I've included photos of this process above.
- Then take a fork or spoon and smear it around on the top a little bit to even it out over the whole dish.
- Next, drizzle the creamy cheese sauce over the top. It won't be pretty but that doesn't matter because no one will see this part, and it's going to be delicious.
- Continue the same order of layers, starting with another layer of noodles, then using 1/2 of the remaining tomato black bean sauce, and all the remaining Tofu Ricotta, Lightly drizzle with cheese sauce.
- The last layer will begin with the remaining noodles, topped by the remaining tomato black bean sauce, and then drizzled with cheese sauce.
- Bake in the oven at 350°F for approximately 45 minutes. Remove from oven and drizzle a little more cheese sauce on top. Serve!
Tofu Ricotta
- The Tofu Ricotta is a layer of this vegan lasagna that you definitely don't want to leave out. It's is made with only 8 simple ingredients and takes less than 10 minutes for a deliciously healthy plant-based cheese alternative.
- Simply drain the water from the block of tofu and press. Then add it and all of the ricotta ingredients EXCEPT THE SPINACH to a blender and process until nice and smooth.
- Once the ricotta is blended, place it in a mixing bowl and add previously frozen spinach that has been defrosted and drained. You'll need to squeeze out all the excess water by placing it in paper towels and squeezing it over a bowl or sink. This is VERY important so the spinach will not add water to the ricotta.
- Now it can be added to the mixing bowl with the ricotta. Be prepared to stir this well for up to a couple of minutes. It takes a bit of work to get the spinach worked in well with the ricotta.
- Once it's mixed well. set it to the side or in the refrigerator for a few minutes while working on the cheese sauce.
Creamy Vegan Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks to be used on baked potatoes, tacos, pizza, and so much more!
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 8Amount Per Serving: Calories: 409Total Fat: 6.7gCarbohydrates: 77.4gFiber: 17.7gProtein: 29.5g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Bonnie mcilroy
Wednesday 17th of March 2021
Does this recipe freeze easily. I made an extra and would like to Put one in the freezer for later use
Terri Edwards
Thursday 18th of March 2021
Hi Bonnie- This does freeze well. I would suggest having some fresh extra cheese sauce prepared when it's defrosted to top it with. Enjoy!
Dorothy
Monday 20th of January 2020
This rainy afternoon I decided to tackle Terri's "Ultimate Vegan Lasagna" and it is delicious! It even looks like the lasagna I used to make before I went vegan/WFPB. And let me tell you that the cheese sauce is amazing -- the best I have ever had. I was eating it by the spoonful. Yes, making any lasagna dish is a lot of work, but I'll be able to freeze what I can't eat. Thanks, Terri, for another great recipe!”
Terri Edwards
Monday 20th of January 2020
Dorothy, I am so glad that you enjoyed the lasagna, and the cheese sauce is a favorite at my house too. Thank you for the great feedback and for following!
Dorothy
Saturday 18th of January 2020
This rainy afternoon I decided to tackle Terri's "Ultimate Vegan Lasagna" and it is delicious! It even looks like the lasagna I used to make before I went vegan/WFPB. And let me tell you that the cheese sauce is amazing -- the best I have ever had. I was eating it by the spoonful. Yes, making any lasagna dish is a lot of work, but I'll be able to freeze what I can't eat. Thanks, Terri, for another great recipe!
Terri Edwards
Saturday 18th of January 2020
Hi Dorothy, I'm SO glad that you like this lasagna recipe! Thank you for the wonderful feedback. The cheese sauce is definitely a favorite of mine as well. Your comments have made my day! :D
Drew Banker
Friday 24th of May 2019
This recipe looks delicious, and I can't wait to try it tonight! We used your creamy cheese sauce the other night--it's amazing. I'm a young vegan learning to cook, and it means the world to me to find good recipes. I've only tried two of your recipes so far, but they're among the best I've found anywhere. Thanks!
EatPlant-Based.com
Friday 24th of May 2019
Oh, how I love hearing such encouraging words! Thank you so much, and I'm wishing you all the best on your new vegan cooking journey. Hoping you find lots more of the recipe that make the transition easy. :)
Dolores Jones
Tuesday 12th of September 2017
This is absolutely delicious! Thank you so much for the recipe.
EatPlant-Based.com
Tuesday 12th of September 2017
Wonderful to hear! And a reminder that I need to make it again too!