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vegan lasagna on a white plate
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4.78 from 9 votes

The Best Fully Loaded Vegan Lasagna

The Best Fully Loaded Vegan Lasagna is a plant based dish full of hearty, sautéd vegetables and a cashew tofu ricotta cheese that everyone will love even the meat eaters!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian Inspired, Vegan
Keyword: Vegan Lasagna
Servings: 12
Calories: 148kcal
Author: Jordan


Vegan Ricotta Cheese

  • 24 ounces extra firm tofu
  • 1/2 cup cashews
  • 3 tablespoons roasted garlic hummus
  • 1 cup frozen spinach, drained really well
  • 1 tablespoon nutritional yeast
  • 1/2 lemon, juice
  • 1/4 teaspoon salt


  • 8 lasagna noodles, you can use pre-cooked noodles
  • 4 cups marinara sauce
  • 1 cup onion, diced
  • 1 zucchini, cut into quarters
  • 2 small eggplants, cut into 1/2 inch rounds
  • 2 cups shiitake mushrooms, divided
  • 1/4 cup fresh basil, chopped
  • 1 bay leaf
  • olive oil


Vegan Lasagna Prep

  • Preheat oven to 350 F.
  • Dice half the shiitake mushrooms (1 cup) and bring a large saucepan with marinara sauce, diced shiitake mushrooms, basil, and bay leaf to a boil, then simmer while you prep the other ingredients.
  • Prep the rest of the veggies and set aside.

Vegan Ricotta Cheese

  • Gently mix tofu, hummus, spinach, nutritional yeast, salt, and lemon juice with your hands or a spatula until semi-smooth and resembles ricotta cheese.
  • Using a food processor, grind cashews until fine and crumbly, then transfer to the bowl with the ricotta mixture and combine.

Vegan Lasagna

  • Heat a large skillet with 1 1/2 tbsps of olive oil on medium-high heat. Sauté zucchini, remaining mushrooms, and onions with salt and pepper to taste for 4-6 minutes until tender and starting to brown. If your skillet isn't large enough, you might want to sauté the mushrooms separately.
  • Cook the noodles until just al dente and set aside, laying flat in one layer. Skip this step if you are using pre-cooked noodles.
  • Remove the bay leaf from the marinara sauce and spread about 1 1/2 cups in the bottom of a 9x13 inch baking dish. Top with 3 1/2 noodles (I sliced one in half lengthwise to cover the extra space). Then add a generous amount of ricotta, vegetables, and sauce, top with another layer of noodles, ricotta, vegetables, and sauce. Add one more layer of noodles and finish with a generous amount of sauce. You can top it with fresh chopped basil for extra flavor!
  • Cover lasagna with foil and bake for 30 minutes.
  • While the lasagna is cooking, heat 1 tbsp of olive oil in a medium pan and sauté the eggplant for 2-3 minutes on each side until tender and browned.
  • When the lasagna is finished cooking, top it with the eggplant rounds and more fresh basil.


Calories: 148kcal | Carbohydrates: 24g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 638mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1465IU | Vitamin C: 9.5mg | Calcium: 52mg | Iron: 2.5mg