The Best Vegan Lasagna Recipe


I never liked lasagna so I created my own recipe to guarantee that I would enjoy it haha. This seems to be a common theme on this blog… I keep making recipes of food I hated when I wasn’t vegan and make delicious vegan versions of them! It’s interesting… but I do have to say this is BEST lasagna I’ve ever had. Again, I don’t like lasagna so that probably doesn’t mean much haha. Please tell me if you agree after you try it for yourself (:


  • 9 individual lasagna noodles (make sure to check the ingredients as many lasagna noodles contain egg!)
  • 2 Field Roast Italian sausage links 
  • 2 Roma tomatoes sliced
  • 1 medium to large zucchini sliced
  • 1/2 a pint of mushrooms or 2 cups sliced
  • 2 jars of vegan tomato spaghetti sauce of choice (fat-free sauces tend to be really watery though)
  • tofu ricotta adapted from Miyoko’s Artisan Vegan Cheese cookbook
    • 1 medium firm tofu
    • 1 cup of nutritional yeast
    • 1/4 cup of vegan unsweetened plain yogurt
    • juice of 1 lemon
    • pinch of salt
    • few dashes of oregano
    • few dashes of garlic powder
  • vegan Go Veggie Parmesan for topping (optional, but highly recommended!)
  • fresh basil for topping (optional, but also highly recommended haha)





  1. Preheat your oven to 400 degrees F.
  2. Cook the lasagna noodles as instructed (remember you’ll only need 9 individual noodles).
  3. Make the tofu ricotta by crumbling the tofu with your *clean* hands and then combine all other ingredients by mixing with a fork.
  4. Now we’re going to layer the lasagna in a 9×13 pan:
    1. First layer, add a little bit of tomato sauce to cover the bottom of the pan and place 3 lasagna noodles down.
    2. Second layer, add enough tomato sauce to cover the noodles. Then, make rows of veggies using half the tomatoes, mushrooms, and zucchini. Crumble 1 Field Roast sausage on top and add desired dollops of tofu ricotta. Add a small amount of tomato sauce to slightly coat veggies and place another 3 lasagna noodles down.
    3. Third layer, repeat number #2, using up remaining veggies, Field Roast sausage, and most of the tofu ricotta. Keep some tofu ricotta for the top layer.
    4. Top layer, coat top noodles with remaining tomato sauce and dollop with the remaining tofu ricotta.
  5. Bake in the oven for about 20 – 25 mins. Let cool for at least 10 mins before serving.
  6. Cut into 12 squares (3 x 4). Serves 4-6 people. Top with the vegan parmesan and basil. Enjoy!






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