Mouth-Watering Tofu Lasagna

If you’ve made the switch to a more sustainable vegan lifestyle (or are just trying to eat more plant-based meals with less meat and dairy), then you might have thought lasagna was off-limits!

Mouth-Watering Tofu Lasagna
vedanti (CC0), Pixabay

Usually packed full of rich meats and luxurious, creamy cheese sauce, lasagna might be delicious… But it’s a nightmare for vegans with so many animal-based products to substitute!

But fear not!

With this incredible, mouth-watering vegan tofu lasagna, creating all the flavors and textures we know and love in this Italian dish has never been easier. Not only is the dish incredibly hearty and flavourful, but the lack of cheese ensures the lasagna is cholesterol-free and far lower in fat than traditional lasagna recipes.

Even your carnivore friends will adore this delicious vegan lasagna, and you won’t believe that it’s healthy too!

Vegan Tofu Lasagna Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8 servings


For the creamy sauce: 

  • 1lb soft tofu
  • 1lb firm tofu
  • ¼ cup soy milk
  • ½ tsp garlic powder
  • 2 tbsp lemon juice
  • 3 tbsp fresh basil, minced
  • 2 tsp salt
  • 1tbsp sugar

For the veggies: 

  • 2tbsp extra-virgin olive oil
  • 1 medium/large yellow onion, chopped
  • 2 large carrots, chopped
  • 8oz Baby Bella mushrooms, cleaned and chopped
  • ½ tsp fine sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 5-6oz baby spinach, roughly chopped
  • 2 garlic cloves, minced

For the lasagna: 

  • 2 ½ cups marinara sauce (store-bought or make your own)
  • 1/2lb lasagna noodles
  • Your choice of garnish (we recommend grated vegan parmesan cheese and fresh basil)


  1. Use a tofu press or other DIY tofu pressing method to squeeze out any excess liquid from the two types of tofu.
  2. Prepare your lasagna noodles as per the packet instructions, drain, and set on a towel to one side.
  3. Pre-heat your own to 350’F.
  4. Once your ingredients have been prepped, place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and a pinch of salt into a food processor. Blend everything together until it forms a smooth, creamy consistency, then set aside.
  5. Warm olive oil in a wide skillet on medium heat.
  6. Once the oil is shimmering, add onion, carrots, mushrooms, salt, and pepper to the skillet and cook for 8-10 minutes until veggies are tender and slightly golden around the edges.
  7. Add a few handfuls of spinach to the skillet and cook, frequently stirring, until the spinach has wilted, then add the rest slowly, allowing each addition to wilt before adding more.
  8. Add the garlic and cook for around 30 seconds, frequently stirring, until the garlic fragrance fills the room.
  9. Remove the skillet from the stove and season generously with salt and pepper to taste.
  10. Take a 9×13” baking pan and coat the bottom with a thin layer of tomato sauce.
  11. Place a layer of lasagna noodles on top of the tomato sauce (approximately 3 noodles), then top the noodles with half your tofu mixture, followed by half of the cooked veggies.
  12. Top with another layer of tomato sauce, noodles, tofu, veggies (in that order) until you have used all the tofu and vegetable mixtures.
  13. Finish the lasagna with a layer of noodles topped with the last of the tomato sauce.
  14. Bake your lasagna for 25-30 minutes, until the tomato sauce is bubbling nicely.
  15. Allow your lasagna to cool and rest for approximately 15 minutes before serving with your choice of garnish and side dishes.


This recipe can readily be made gluten-free by selecting gluten-free lasagna noodles and preparing them as per the package instructions. When making this dish at home, we tend to prefer using no-boil (oven-ready) noodles when possible to speed up the preparation time.

If you can’t get your hands on any of the veggies for this lasagna, you can always mix it up by picking different options and creating your own perfect dish. You’re aiming for around 3 cups of chopped veggies in total (excluding the onion, which is essential to a good lasagna).

If you can resist the temptation of seconds, thirds, and fourths of this mouth-watering vegan tofu lasagna, you’ll be pleased to know that you can store leftovers in the refrigerator for around 4 days. It can also be frozen and effortlessly reheated in the microwave.

We absolutely love this delicious tofu lasagna and still can’t get over the fact that it’s made from 100% vegan and plant-based ingredients! Healthy, easy, good for the planet, and delicious?! What could be better?!