With layers of a vegan meaty bolognese sauce, lasagna noodles, and homemade cashew ricotta (which takes less than 5 minutes to make), all topped with a 5-minute vegan mozzarella sauce you have yourself The Best Ever Vegan Lasagna!!! It's meaty, cheesy, creamy, and so delicious, no one will be able to tell it's vegan! 
FEATURED COMMENT:
I’ve made many different vegan lasagna recipes, but this is the first one my husband has raved about to this extent. He said it was the first one that gave him the cheesiness you’d expect in a lasagna... 10/10 will make again!! - Alyssa
Can you ever go wrong with a big dish of vegan lasagna? Lasagna is one of the most perfect comfort foods! Filling and satisfying, full of rich flavor, 29 grams of protein per serving, great for feeding a big family, and it freezes well too! This vegan lasagna recipe takes a few steps to prepare, but I made it as easy as possible with step-by-step instructions, lots of pictures, using easy-to-find ingredients, and bonus points: this recipe requires no chopping! 
Make-ahead/ freeze:
Vegan lasagna is a great make-ahead recipe! In my recipe you can either prepare all the fillings and store them separately, or you can assemble the entire lasagna and store that.
- Store the fillings separately: prepare the vegan meat sauce, the cashew ricotta, and mozzarella sauce. Allow them to cool and then store in seperate air-tight containers in the fridge for up to 3 days. When ready to prepare the lasagna, cook the noodles, assemble the lasagna, and then bake.
- Store the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover and store the unbaked lasagna in the fridge for up to 3 days. Allow it to come to room temperature before baking, then bake as usual.
- Freeze the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover the lasagna, and wrap it well to make sure it's as air-tight as possible. Freeze for up to 2 - 3 months. When ready to bake, transfer the lasagna to the fridge and let thaw overnight. Allow it to come to room temperature before baking, then bake as usual.
- Store leftovers: allow the lasagna to cool, then store the leftovers, covered in the fridge for up to 5 days.
How to Make the Best Ever Vegan Lasagna:
To Make Vegan Bolognese:
Preheat your oven to 350F (180C). Line two large baking sheets with parchment paper or lightly grease them. Break the two blocks of tofu into chunks and add them to a large bowl. Use a potato masher to mash the tofu into crumbles. 
Add the nutritional yeast, soy sauce, smoked paprika, and garlic powder and stir to coat the tofu. 
Spread the tofu across the two prepared baking sheets. Bake for 30 - 35 minutes, stopping to stir every now and then until the tofu is browned and dry. Set aside. 
To a saucepan add the marinara sauce and Italian seasoning. Put over medium-high heat and bring to a simmer. Stir in the baked tofu crumbles and then remove from the heat. The tofu will absorb some of the liquid and become deliciously meaty and chewy. If your sauce gets a little too dry add a splash of water as needed. This meaty sauce is the key to the best ever vegan lasagna! 
To Make Cashew Ricotta:
Add the cashews to a food processor and pulse several times until the cashews have broken down into a crumbly powder. 
Add the plant-based milk, lemon juice, and miso paste, and blend, stopping to scrape the sides until you reach a sticky ricotta texture. If you prefer a nut-free vegan ricotta cheese recipe you can sub the cashew ricotta with my tofu ricotta recipe. 
To Make Vegan Mozzarella Cheese Sauce:
Melt the vegan butter in a saucepan over medium-high heat. Sprinkle in the flour and whisk to make a paste. Keep whisking and cook the flour paste for 60 seconds. Whisk in plant-based milk, nutritional yeast, garlic powder, and salt. 
Simmer for about 5 minutes until the mozzarella sauce thickens. Remove from heat and set aside. If the sauce gets too thick, feel free to add a splash more plant-based milk or water as needed. 
Turn your oven up to 375F (190C). Bring a large pot of water to a boil and cook the noodles according to the package instructions. (I always cook a few extra noodles in case some break).
To Assemble the Vegan Lasagna:
To assemble the lasagna, spread ¼ of the vegan meat sauce across the bottom of a 9"x13" pan. 
Top with 3 lasagna noodles. 
Spread another ¼ of vegan meat sauce over the noodles, then dollop ½ the ricotta over the meat sauce. 
Top with 3 more lasagna noodles, another ¼ of vegan meat sauce, the remaining ½ of the ricotta, the final layer of noodles, the last of the vegan meat sauce, and lastly pour over all of the mozzarella sauce and gently spread it over top. Cover with foil and bake for 25 mins. Remove foil and bake another 10 - 15 minutes until bubbling around the edges. Optionally you can brown the vegan cheese by putting it under the broiler for a few minutes, keeping a close eye to ensure it doesn't burn. Allow the lasagna to cool for 10 minutes before serving. Top with fresh chopped basil, parsley, or vegan parmesan cheese if desired. 
The best ever vegan lasagna is...
- meaty
- cheesy
- creamy
- hearty
- 100% amazing
- and totally vegan
What to serve with the best vegan lasagna:
- Cheesy Vegan Garlic Bread
- Vegan Caesar Salad
- Any one of these 16 vegan salad dressings
- Vegan Wedge Salad
- Garlic Sautéd Green Beans
- Roasted Broccolini
- Homemade Sandwich Bread
- Vegan Cheese Bread
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.
(click stars to vote)
The Best Ever Vegan Lasagna!!!
Servings: lasagna 9" x 13"
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Ingredients
For the Vegan Meat Sauce:
- 2 blocks (350g/ 12.3oz each) extra-firm tofu, drained (no need to press it)
- ¼ cup nutritional yeast
- 2 tablespoon soy sauce, (gluten-free if preferred)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 4 cups prepared tomato sauce
- 2 teaspoons Italian seasoning
For the Cashew Ricotta:
- 1 ½ cups raw cashews, (no need to soften them)
- ¼ cup plant-based milk, (such as oat or soy)
- 3 tablespoons lemon juice
- 1 tablespoon white miso paste
For the Mozzarella Sauce:
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour, (gluten-free if preferred)
- 1 cup plant-based milk, (such as oat or soy), plus more if needed
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Lasagna:
- 9 lasagna noodles, (gluten-free if preferred) (I like to cook a few extra noodles incase some break)
Instructions
For the Vegan Meat Sauce:
- Preheat your oven to 350F (180C). Line two large baking sheets with parchment paper or lightly grease them.
- Break the two blocks of tofu into chunks and add them to a large bowl. Use a potato masher to mash the tofu into crumbles. Add the nutritional yeast, soy sauce, smoked paprika, and garlic powder and stir to coat the tofu. Spread the tofu across the two prepared baking sheets. Bake for 30 - 35 minutes, stopping to stir every now and then until the tofu is browned and dry. Set aside.
- To a saucepan add the tomato sauce and Italian seasoning. Put over medium-high heat and bring to a simmer. Stir in the baked tofu crumbles and then remove from the heat. The tofu will absorb some of the liquid and become deliciously meaty and chewy. If your sauce gets a little too dry add a splash of water as needed.
For the Cashew Ricotta:
- Add the cashews to a food processor and pulse several times until the cashews have broken down into a crumbly powder. Add the plant-based milk, lemon juice, and miso paste, and blend, stopping to scrape the sides until you reach a sticky ricotta texture.
For the Mozzarella Sauce:
- Melt the vegan butter in a saucepan over medium-high heat. Sprinkle in the flour and whisk to make a paste. Keep whisking and cook the flour paste for 60 seconds. Whisk in plant-based milk, nutritional yeast, garlic powder, and salt. Simmer for about 5 minutes until the mozzarella sauce thickens. Remove from heat and set aside. If the sauce gets too thick, feel free to add a splash more plant-based milk or water as needed.
For the Lasagna:
- Turn your oven up to 375℉ (190℃).
- Bring a large pot of water to a boil and cook the noodles according to the package directions. (I always cook a few extra noodles in case some break).
- To assemble the lasagna, spread ¼ of the vegan meat sauce across the bottom of a 9"x13" pan. Top with 3 lasagna noodles. Spread another ¼ of vegan meat sauce over the noodles, then dollop ½ the ricotta over the meat sauce. Top with 3 more lasagna noodles, another ¼ of vegan meat sauce, the remaining ½ of the ricotta, 3 more lasagna noodles, the last of the vegan meat sauce, and lastly pour over all of the mozzarella sauce and gently spread it over top.
- Cover with foil and bake for 25 mins. Remove foil and bake another 10 - 15 minutes until bubbling around the edges. Optionally you can brown the cheese by putting it under the broiler for a few minutes, keeping a close eye to ensure it doesn't burn. Allow the lasagna to cool for 10 minutes before serving. Top with fresh chopped basil, parsley, or vegan parmesan cheese if desired.
Notes
Make-ahead/ freeze:
Vegan lasagna is a great make-ahead recipe! In my recipe you can either prepare all the fillings and store them separately, or you can assemble the entire lasagna and store that. Store the fillings separately: prepare the vegan meat sauce, the cashew ricotta, and mozzarella sauce. Allow them to cool and then store in seperate air-tight containers in the fridge for up to 3 days. When ready to prepare the lasagna, cook the noodles, assemble the lasagna, and then bake. Store the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover and store the unbaked lasagna in the fridge for up to 3 days. Allow it to come to room temperature before baking, then bake as usual. Freeze the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover the lasagna, and wrap it well to make sure it's as air-tight as possible. Freeze for up to 2 - 3 months. When ready to bake, transfer the lasagna to the fridge and let thaw overnight. Allow it to come to room temperature before baking, then bake as usual. Store leftovers: allow the lasagna to cool, then store the leftovers, covered in the fridge for up to 5 days.Nutrition
More Vegan Pasta Recipes You Might Enjoy:
Diane Rose-Solomon says
Loved! My omni son liked it (which is huge) and my "still omni but slowly joining the vegan ranks" husband asked if I'd make it for his company holiday pot-luck. One of your many wonderful recipes. Thanks, Sam!
Sam Turnbull says
So happy you enjoyed!
Diane Rose-Solomon says
Have you ever used the no-cook lasagna noodles? Or do you always boil regular noodles first?
Sam Turnbull says
Personally, I'm not too fond of the taste and texture of the no-cook noodles, so I always boil my noodles first.
T says
Can you use oven ready lasagna noodles?
Karen says
I made this today and it is absolutely the best! I was skeptical but wow am I impressed. I used no boil noodles. I did soak them in hot water for 3 minutes and add 1/2 cup water around sides of dish to bake and came out great. Also be sure to cover all the noodles with sauce. A coworker of mine used no boil noodles and just did the 1/2cup water with no noodle pre soaking and said it worked great!
Sam Turnbull says
So happy you loved it!
Sam Turnbull says
Yes you can!
Courtney says
This is my favourite vegan lasagna ever, and it was so easy to make! Thank you so much for your wonderful recipe
Sam Turnbull says
Yay! SO happy to hear that! 🙂
Aimee says
Forgot to give 5 stars.
Sam Turnbull says
Thank you!
Aimee says
OMG!!!! Amazing!!! Delicious!!!! I honestly don’t understand how this is sooooooo good. I made this for my boyfriend and myself and was disappointed when the leftovers were gone. He loved it too. We plan on making it for Christmas Eve for his non vegan family.
Sam Turnbull says
Aww wonderful! So happy you loved it so much!
A.C. says
it looks really good! I can't wait to try this lasagna.
Sam Turnbull says
Enjoy!
Edamommy4life says
I loved this recipe! The tofu really did have a meaty texture! I followed the recipe, just added a layer of fresh spinach and some shredded Violife mozzarella on top, before I poured the recipe cheese on it. I'm so glad I made two. I put the other one in the freezer 🙂
Sam Turnbull says
Wonderful, so happy you love it 🙂
Broly R. says
this lasagna was a smash hit when I made it last night. my omnivore boyfriend said it was the best lasagna he's had. and lasagna is his favourite food.
i couldnt find white miso so i substituted the 1tbsp white miso for 1 tbsp tahini paste with an extra splash of lemon juice and extra salt. I also doubled the mozza sauce thinking I'd have some left over but I ended up using it all. For the meat sauce I used the vegan Beyond Meat "beef" with tomatoe sauce and my own spice blend for italian spices. I had bought the beyond meat with the intention on making lasagna and found this recipe so that is why i skipped the tofu part. It turned out SO well. I will frequently refer to this recipe for the mozza sauce and the cashew ricotta. hands down the best lasagna, and the instructions are so simple and explained perfectly.
thank you!
Sam Turnbull says
Aww that's a amazing!!! So happy you and your boyfriend loved it so much! 🙂
Kristine says
for the pasta sauce, is this already prepared and seasoned pasta sauce(think Ragu, Prego etc) that you add additional seasoning to or are you using just plain canned tomato sauce and adding the seasoning?
Sam Turnbull says
Yes a prepare pasta sauce would be best. But use a simple one, (not too many added flavors). I chose tomato basil. Enjoy!
ALS says
Wow. This is delicious. My husband told me it was the best lasagna Ive made, and I laughed and told him well that's the name of it so.....
It was a bit more involved than my regular recipe but so much better that its worth it. Im buying your cookbook!
Sam Turnbull says
Aww thank you so much!! So glad it was a hit!
Julie says
I made this tonight and it was exceptional. Thanks for another great recipe!!
Sam Turnbull says
Yay! So happy you loved it, Julie! 🙂
Daniela says
Hi Sam.
I made this recipe last weekend and it was the best lasagna recipe I've ever made! My entire family loved it!!!
Thanks
Sam Turnbull says
Yay!!! So happy to hear you loved it so much Daniela! 🙂
Coretta M. says
Made this tonight and it was yummy. Thanks, Sam!
Sam Turnbull says
So happy you enjoyed it Coretta!
Christine says
This was good, really really good!!!
Sam Turnbull says
Yay!
Kathryn says
Another fantastic recipe! Even my super picky meat-eating husband tried some and liked it!
Sam Turnbull says
So happy to hear that!
Terri says
I tried this today. It’s so good! Thank you. I’ve really missed lasagna and this is perfect
Hadley says
So good! I made this on Sunday as a make ahead for later on in the week, but we couldn’t wait—had to bake it up and eat that night! I doubled the mozzarella sauce on top; I probably “taste tested” it too much while I was waiting to assemble and didn’t have enough to cover the lasagna. Will be making again. My husband LOVED this. When we were meat eaters, I could never make a lasagna that he liked. They were either too meaty or too cheesy. He said this was perfect! Phew ! Thank you, Sam!
Sam Turnbull says
Amazing 🙂
Sam Turnbull says
Wonderful!!
Stephanie says
This is insanely delicious! I’ve been cooking vegan meals for well over 7 years (and years of non-vegan meals before we became vegan, I’m a very experimental, passionate cook), and this is, hands down, one of the best things I’ve ever made. We all absolutely loved it. We have a family reunion coming up with several meat eaters….this is what I’m bringing! Can’t wait till my sister, who swears she absolutely hates tofu, finds out where my ‘meat’ came from! Thank you Sam!!!
Sam Turnbull says
Aww wow! Thanks so much, Stephanie! So thrilled you loved it so much 🙂
Natasha says
So delicious, came together quite fast as a weekday meal. Two small toddlers liked it, husband loved it, couldn't believe it was vegan. Next time I'm gonna half the smoked paprika to see if the Littles like it even more. Highly re ommend
Sam Turnbull says
Yay! So happy everyone enjoyed it Natasha!
Deb Z says
Hey Sam,
I will attest that your ricotta made from cashews is fantastic. I always use your recipe from your book. I LOVE lasagne!
Thanks for all you do!
Deb
Sam Turnbull says
Thank you Deb!!
Jan says
Hi
Thanks for recipe, can I skip Vegan butter or use a substitute?
Sam Turnbull says
Yes you can sub for any kind of cooking oil you like such as olive oil or canola. 🙂