Best Vegan Lasagna Recipe (from Scratch!)

Watch the video to see how I made this and scroll down for the written recipe! 

I feel like the best recipes just come out of you just using whatever ingredients on hand and experimenting… I ended up making the best vegan lasagna I’ve ever made, simply by using the leftover ingredients I had in my kitchen. Normally when I make lasagna, I just use a store-bought marinara/pasta sauce since I’m too lazy. But this time, because I wanted to use up some ingredients, I decided to make my own sauce… and am I glad I did!

This lasagna was so comforting, satisfying, flavourful and delicious – I highly recommend making this for your loved ones. I fed this to my non-vegan friend and he loved it as well. I can’t wait to make this again.

Watch the video above and see below for the written “recipe”!

Easy and Delicious Vegan Lasagna Recipe


  • 1/2 box of oven-ready lasagne noodles
  •  Sauce:
    • 1 large can of tomatoes
    • 1/2 onion, diced
    • 4-5 cloves garlic, minced
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp basil
    • 1/4 tsp salt
  • Tofu ricotta:
    • 1 block firm tofu
    • Juice of 1 lemon
    • 1/4 cup nutritional yeast
    • 1/2 tsp salt
    • 1 tbsp basil
    • 1 tbsp garlic powder
  • Other optional add-ins – seitan pieces (I just had some on hand in my freezer), fresh basil, vegan sausages cut up, store-bought vegan shredded cheese for topping


  1. Preheat oven to 400 degrees F.
  2. Heat a small amount of oil in a large frying pan or wok on medium-high heat, and cook onions and garlic for a few minutes until onions begin to soften and garlic begins to brown.
  3. Add canned tomatoes into the mixture (if you’re using canned whole tomatoes, you might want to break it apart with your spatula or something) and stir.
  4. Add in paprika, garlic and basil and mix until well-combined. Bring to a boil and turn heat down to a simmer for about 10 minutes while you prepare the tofu ricotta.
  5. In a food processor or a blender, add all the ingredients for the tofu ricotta and blend until smooth and well-combined. Set aside in a small bowl.
  6. In the same food processor (no need to rinse), add the sauce ingredients. Pulse just a few times to make the sauce.
  7. Now layer the lasagna starting with a layer of sauce on the bottom of the lasagna pan – you can do this however way you wish. I just like to make sure that the noodles are always in contact with something wet so that it cooks thoroughly in the oven (watch the video above to see how I layered).
  8. I also added some seitan pieces that I had left over in the freezer that I needed to use up – feel free to add vegan sausage or any other type of vegan meat replacement or protein if you wish.
  9. Cover with aluminium foil and bake at 400 degrees F for 30 minutes. Then remove the foil and bake for another 10-15 minutes.
  10. ENJOY!!!

Spread the love

28 thoughts on “Best Vegan Lasagna Recipe (from Scratch!)”

    1. You just have to make sure the noodles are all very saucy when you layer the lasagna. Like GET IN THERE with all the sauce!! don’t be shy

  1. Just made this tonight, and I have to say I am THRILLED and, frankly, shocked at how good it is. I was very skeptical about the tofu ricotta, but it turned out delicious. My carnivore husband and my toddler were all over this lasagne. Thank you thank you!

    1. I’m not really sure to be honest… Maybe a standard lasagna pan although I’m not sure what the standard is. Sorry I’m not much help!

  2. What brand of vegan cheese did you use in this recipe or what brand do you prefer to use? Haven’t been able to find a brand that melts as well as yours did 🙂

  3. I will be making this for the first time tonight and I have a question. I did not look at my Tofu when I bought it and I have never used it before… do they all come in liquid? If so, how good do I need to squeeze it out prior to using it?
    Thank you. 🙂

    1. Cheap Lazy Vegan

      Hi April, if you bought extra firm tofu, you won’t need to squeeze out the liquid from the block of tofu. Just add the block of tofu directly into the food processor or blender.

  4. Hi Rose! I love your videos and have been using this recipe for the ricotta for the last few months! I absolutely love it!! I don’t have a high speed blender so I love that this uses tofu and each serving comes out to be so cheap!!

  5. I have been doing all sorts of versions with this. I’ve done a black bean, onion, and salsa mexican style as well as the original with home made ricotta and spinach. Currently have one in the oven with home made coconut milk garlic alfredo 🙂

  6. This was amazing! I made it exactly like you did with the seitan. This is so nice for non-veggie family familiarity . Hoping it passes. It sure did with me!

  7. I love this recipe so much, I’ve made it a few times and go back to it frequently. I love your recipes and your “work with what you have” style of cooking 🙂

  8. Made this yesterday. My husband who is not vegan but is Italian said it was the best lasagna he’s had! He cleaned his plate and today we had leftovers. There was a little bit left and he even told me to save it as he would finish it tomorrow. Now that is saying something. Oh, I liked it too and will definitely make it again. Thanks.

Leave a Comment

Your email address will not be published. Required fields are marked *

    Your Cart
    Your cart is emptyReturn to Shop