Growing up, lasagna was ALWAYS my go-to dinner request on special occasions when my parents told me that they would make me whatever I wanted for dinner. I had it pretty much every single year for my birthday with zero regrets. I also only so happen to be 1/2 Italian, so my love for pasta truly runs deep!

If you’ve been looking for a dairy-free alternative to familiar lasagna, this method is dependable for you. Vegan lasagna with tofu ricotta cheese and spinach is simple to make and packed with flavor. Worth a second batch that this dish is still particularly satisfying, dependable for a meatless Monday dinner and hungry families.

Why you’ll love this dish

So satisfying. This is the most comforting vegan lasagna recipe. It’s creamy, well-seasoned, and filling.
Quite straightforward to make. I’ve seen a lot of lasagna recipes that when made vegan, end up WAY over complicated, where you’re making quite a few different elements before you even start making the actual lasagna. This dish is simple and can be thrown together with little effort.
Packed with nutrients. Vegan lasagna is packed with fiber, calcium, protein, and lots of vitamins. But it doesn’t skimp on flavor.
Completely vegan friendly. This dish is dairy-free, meatless, and can even be made gluten-free.

Scooping a slice of lasagna from a baking dish.

Ingredients needed

Spaghetti sauce. You can certainly use kitchen-made marinara, but I find that my regular store-bought brands are almost simply as flavor-packed and save so much time and energy when making lasagna. My regular brands of tomato sauce and spaghetti sauce are Rao’s or Organico Bello.
Lasagna noodles. I used regular lasagna noodles in this dish, but you can also use gluten free or whole wheat, if you prefer. I also recommend using regular lasagna noodles and cooking them first, but you could also replace them with no-boil noodles and skip the boiling pre-cooking process.
Vegan ricotta. For the filling, we’re using my from-scratch vegan ricotta, which can be blended right together in a food processor or blender with quite little effort.
Spinach. I use frozen spinach mostly because it’s much cheaper than buying a ton of fresh spinach, but you can also use fresh and wilt it before adding it to the lasagna.
Fresh basil. Optional, but worth a second batch the color and freshness it adds to the dish.
Cheese. To keep this method vegan-friendly, we’re using VioLife mozzarella, a truly great vegan cheese. Feel free to use whatever mozzarella that you desire or simply leave it off.

How to cook this dish

Everyone needs a flavor-packed after-work lasagna recipe in their back pocket! There are a few steps and some time involved to mix everything together and assemble this dish, but it’s completely worth it. Here’s a speedy summary:

Please see the recipe card for the full, printable recipe with all of the details.

Prep. Preheat the oven to 375 degrees F. Prepare a casserole dish (I used a 10×14-inch lasagna casserole pan) by spreading out 1/2 cup of the sauce across the bottom of the pan.
Boil pasta. Cook your lasagna noodles according to package instructions, so that they’re al-dente and not quite cooked all of the way (they’ll finish cooking in the oven).
Assemble the dish. Layer the lasagna by placing 3 lasagna noodles across the bottom of the dish. Top it with 1/3 of the ricotta and then spread out 1/3 of the spinach and basil (if using). Top with 1 1/2 cups of the sauce. Repeat this until all of the ingredients are used up: 3 more noodles, 1/3 of the ricotta, 1/3 of the spinach and basil, 1 1/2 cups of sauce, 3 more noodles, remaining ricotta, remaining spinach and basil, 1 1/2 cups of sauce. Top with remaining noodles and then the remaining sauce. If using, sprinkle on the vegan cheese.
Bake. Top with tin foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.
Serve. Let cool slightly and ENJOY!

Tips for recipe success

To save time, use no-boil lasagna noodles. You can also substitute gluten-free noodles as well.
Add in either fresh or frozen spinach. If using frozen, be sure to thaw it completely and drain all of the moisture out before cooking.
If you don’t have the time to make the vegan ricotta cheese, you can use store-bought ricotta. In addition, if you’re not concerned with making this meal vegan, you can use regular ricotta cheese.
Make sure to bake the dish covered at first, but then uncover it for the last 20 minutes for that signature golden, bubbly top.

Frequently asked questions

Storing, freezing and reheating

Storing leftovers. Store any leftover lasagna covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Reheating. To reheat a pan of refrigerated lasagna in the oven, simply cover it with foil and bake it at 350 degrees F. The lasagna will take around 30 – 40 minutes to reheat. You can reheat a single slice of refrigerated lasagna in the microwave by cooking it on high for about 2 minutes. If the lasagna is not heated all the way through after two minutes, rotate it and microwave in 20 second increments until it’s hot.
Freezing. You can freeze lasagna in a pan or as individual servings and it should keep fresh for up to 3 months. Make sure the lasagna is in an airtight container or bag. You can bake a lasagna from frozen, simply make sure to add another 20-30 minutes to the cooking time. To reheat individual slices, heat in the microwave for 3-4 minutes or until warmed through.

As usual, PLEASE PLEASE let me know if you end up making this method (or any of my recipes!). A regular here when you tag me on Instagram @!