This quick and easy lasagna can be doctored to your own taste.  Add mushrooms or fresh herbs.  Substitute vegetables as you like.  Uses homemade Tofu Ricotta.

Vegan Lasagna

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings


  • 24-25 ounce tomato sauce your favorite jarred sauce
  • 1 1/2 cups water
  • 1 package lasagna noodles uncooked, whole wheat if possible
  • 1 batch Tofu Ricotta see recipe link above
  • 1 zucchini grated
  • 1 16 ounce package frozen spinach thawed
  • 1 Tablespoon oregano dried
  • 2 cloves garlic minced
  • 2 teaspoons paprika


  • Preheat oven to 350 degrees
  • Mix water with tomato sauce.
  • Add a thin layer of sauce to bottom of a 13 x 9 baking dish.
  • Cover with a layer of noodles.
  • Sprinkle with a little more than 1/3 of the ricotta cheese
  • Sprinkle with half of the zucchini and half of the spinach.
  • Sprinkle with half of the oregano and half of the garlic.
  • Add a generous layer of sauce and another layer of noodles.
  • Repeat all layers, reserving some of the sauce and ricotta for the top. Spread the reserved sauce and ricotta on top of the last layer of noodles. Sprinkle with paprika.
  • Cover with parchment paper and foil. Bake for 35 minutes. Uncover and bake for an additional 10-15 minutes.


Recipe Credit: Never Too Late to Go Vegan by Carol J. Adams, Patti Breitman and Virginia Messina.

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