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Home » Recipe Index » Lunch/Dinner Entree

Vegan Lasagna with Tofu Ricotta

Modified: May 6, 2025 · Published: Apr 22, 2021 by Gigi & Sersie · This post may contain affiliate links.

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This hearty, vegan lasagna with tofu ricotta is protein-packed and nutrient-dense. It's oil-free, nut-free, and can be made gluten-free.

top side view close up of vegan lasagna with chunky tomato sauce and layer of ricotta spinach filling in a white rimmed bowl and fork on the side.

What you need to make this vegan lasagna

  1. Whole wheat or whole grain lasagna pasta
  2. Vegan tofu ricotta
  3. Marinara sauce
  4. Fresh spinach
  5. Fresh parsley

This vegan lasagna is rich in whole plant foods, nutrient-dense, heart-healthy, and delicious. The key to this being tasty, satisfying, and nutritious is the tofu ricotta combined with spinach and fresh parsley.

Feel free to add other veggies to this lasagna, such as bell pepper, mushrooms, zucchini, and broccoli. An optional topping is Easy Vegan Parmesan Cheese or more crushed red pepper flakes for heat.

How to prepare

If you haven't done so, make the marinara sauce and vegan tofu ricotta and set them aside.

If you're using no-baked whole wheat pasta sheets, skip this next step.

Prepare the lasagna pasta noodles

Bring a large pot of water to a boil. Carefully add the whole wheat or whole grain lasagna pasta noodles to the boiling water and cook it for one minute less than the package directions call for. If it says to cook for 10 minutes, cook it for 9 minutes. You want the pasta slightly undercooked because it will absorb some of the sauce and finish cooking in the oven. Drain (and if necessary, rinse) the cooked pasta and set it aside.

Prepare the spinach

Steam the fresh spinach by adding ½ cup water to a large saute pan. Bring the water to a gentle boil. Add fresh spinach, cover, and let it cook down for about 2 to 3 minutes.

top view close up of fresh spinach being water sautéed on the stovetop in a stainless steel sauté pan
cook down fresh spinach with a little water in a covered saute pan

Strain as much of the water out of the cooked spinach as possible. Take some paper towels and squeeze out even more water!

Assemble the "cheese" filling

Transfer the vegan tofu ricotta, chopped parsley, and cooked and thoroughly strained cooked spinach to a large mixing bowl. Stir well to combine.

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Top view close up of a stainless steel mixing bowl with tofu ricotta, sautéed spinach and fresh parsley sitting a marble looking surface
combine tofu ricotta, chopped parsley, and cooked (thoroughly strained) spinach

Assemble the lasagna

Preheat the oven to 350 F (177 C). Grab your baking pan. You can use a traditional lasagna baking dish, a 9x9 square baking pan, or a casserole dish. If your lasagna noodles are too long for the pan you're using. Not to worry; feel free to trim your cooked pasta to fit the pan. I do it all the time!

Assemble the lasagna by spreading an even and generous layer of marinara sauce along the bottom of your baking dish. Then add a layer of pasta. Add another generous layer of sauce and then pasta. Carefully and evenly spread the ricotta cheese filling over the pasta. Then add another layer of pasta with sauce. Keep building until you've reached the top or run out of room.

top view of lasagna being assembled with layer of pasta and sauce in a rectangular baking dish
generously spread marinara sauce between pasta layers
lasagna being assembled with a layer of pasta and ricotta spinach filling being spread across the pasta layer in a white rectangular baking dish
add ricotta spinach filling in the middle between the pasta layers

Cover your baking pan in foil and bake at 350 F for 30 to 35 minutes. Remove the foil and continue baking for another 5 minutes. Remove from the oven and let sit for about 10 minutes. Top with fresh parsley and Easy Vegan Parmesan Cheese, if using, and enjoy!

top side view close up of vegan lasagna with chunky tomato sauce and layer of ricotta spinach filling in a white rimmed bowl and fork on the side.

Leftovers store well in a covered container in the refrigerator for up to 3 days. This lasagna is freezer-friendly and makes a great meal prep option. Freeze for up to 4 months.

We hope you love this vegan lasagna recipe as much as we do! Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

top side view close up of vegan lasagna in a white rimmed bowl with fork on the side

Veggie Lasagna with Tofu Ricotta

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 1 hour hour
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 6
Calories: 300kcal
Author: Gigi & Sersie
Print Pin Rate
This hearty, vegan lasagna with tofu ricotta is protein-packed and nutrient-dense. It's oil-free, nut-free, and can be made gluten-free.

Ingredients  

  • 1 batch Super Simple Marinara Sauce
  • 1 batch Tofu Ricotta Vegan
  • 10 ounces fresh baby spinach
  • 10 ounces whole wheat or whole grain pasta
  • 1 cup fresh chopped parsley

Optional

  • Mushrooms
  • Bell pepper
  • Zucchini
  • Easy Vegan Parmesan Cheese
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Instructions

  • If you haven't done so, make the marinara sauce and vegan tofu ricotta and set them aside.
  • If you're using no-baked whole wheat pasta sheets, skip this next step.

Prepare the lasagna pasta noodles

  • Bring a large pot of water to a boil. Carefully add the whole wheat or whole grain lasagna pasta noodles to the boiling water and cook it for one minute less than the package directions call for. If it says to cook for 10 minutes, cook it for 9 minutes. You want the pasta slightly undercooked because it will absorb some of the sauce and finish cooking in the oven. Drain (and if necessary, rinse) the cooked pasta and set it aside.
  • Prepare the spinach
  • Steam the fresh spinach by adding ½ cup water to a large saute pan. Bring the water to a gentle boil. Add fresh spinach, cover, and let it cook down for about 2 to 3 minutes. Strain as much of the water out of the cooked spinach as possible. Take some paper towels and squeeze out even more water!
  • Assemble the "cheese" filling
  • Transfer the vegan tofu ricotta, chopped parsley, and cooked and thoroughly strained cooked spinach to a large mixing bowl. Stir well to combine.
  • Assemble and bake the lasagna
  • Preheat the oven to 350 F (177 C). Grab your baking pan. You can use a traditional lasagna baking dish, a 9x9 square baking pan, or a casserole dish. If your lasagna noodles are too long for the pan you're using. Not to worry; feel free to trim your cooked pasta to fit the pan. I do it all the time!
  • Assemble the lasagna by spreading an even and generous layer of marinara sauce along the bottom of your baking dish. Then add a layer of pasta. Add another generous layer of sauce and then pasta. Carefully and evenly spread the ricotta cheese filling over the pasta. Then add another layer of pasta with sauce. Keep building until you've reached the top or run out of room.
  • Cover your baking pan in foil and bake at 350 F for 30 to 35 minutes. Remove the foil and continue baking for another 5 minutes. Remove from the oven and let sit for about 10 minutes. Top with fresh parsley and Easy Vegan Parmesan Cheese, if using, and enjoy!

Notes

Leftovers/Meal Prep: Leftovers store well in a covered container in the refrigerator for up to 3 days. This lasagna is freezer-friendly and makes a great meal prep option. Freeze for up to 4 months. 

Nutrition

Calories: 300kcal | Carbohydrates: 56g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 179mg | Potassium: 1419mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6363IU | Vitamin C: 98mg | Calcium: 210mg | Iron: 6mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Nicole

    January 05, 2022 at 11:01 pm

    5 stars
    This was excellent! I cannot wait to make this again. I added a bit of nutmeg to the tofu ricotta and my kids loved it.

    Reply
    • Gigi & Sersie

      January 11, 2022 at 9:32 pm

      So glad you loved it, Nicole. Adding nutmeg to the tofu ricotta is a great idea. Thanks for sharing your feedback.

      Reply
5 from 1 vote

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