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Homemade Vegan Lasagna (oil-free)

Healthy plant-based vegan version of traditional cheese lasagna. 

Ingredients

  • 1-2 package of lasagna noodles I used DeLallo whole wheat lasagna noodles
  • 2 jars marinara sauce try to find one with no added sugar
  • 2 tbsp water
  • vegan parmesan for topping

Tofu Ricotta Filling

  • 1 16 oz pacakage firm tofu I used the high-protein tofu from Trader Joe's
  • 3 tbsp nutritional yeast
  • 1/2 cup fresh basil
  • 1 tbsp dried oregano
  • 2 lemons juiced
  • 1/2 tsp salt

Instructions

  • Preheat oven to 375 degrees. 
  • Prepare the tofu ricotta by adding all the ingredients into the food processor. Blend until creamy and well combined. 
  • Prep the bottom of a baking dish (9x12 will work) by adding about 1/2 cup marinara sauce to the bottom of the pan and 2 tbsp water. Spread it around evenly. 
  • Add a layer of 4 lasagna noodles (or however many you can fit). Next, add about 2 tbsp of ricotta cheese to each noodle. Add some marinara sauce and spread around - be generous. Add another layer of pasta and repeat this process until you run out of ricotta cheese.  
  • Top with vegan parmesan and cover with foil. Bake for 40 minutes covered and 15 minutes uncovered. 
  • Serve and enjoy! 

Notes

I used about 1.5 jars of marinara sauce (25 oz each).