The Best Vegan Lasagna
Serves: 4
  • About 15 whole wheat, non-cook, lasagna noodles (If you can't find non-cook noodles, cook them al dente according to the package)
  • 5 cups of natural marinara sauce
  • 1 zucchini, chopped into dice-sized pieces
  • 4 ounces (half of an 8oz package) of white button or cremini mushrooms, destemmed and chopped
  • ½ of a small yellow or white onion, chopped
  • 2 garlic cloves, minced
  • 1 cup of frozen peas
  • 1 cup of chopped, frozen spinach
Tofu Ricotta
  • 2 - 14oz packages of extra firm tofu, drained and pressed (wrap in a clean towel or papper towel and press to remove as much moisture as possible)
  • 1 - 8oz package of original hummus
  • ½ cup of nutritional yeast
  • ¼ cup of fresh basil (I use a ⅔oz package), finely chopped
  • 1 tsp garlic powder
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium skillet, over medium-high heat, add the zucchini, mushrooms, garlic, onion, and a splash of water. Sauté for five minutes. Add the frozen peas and spinach and cook for an additional five minutes, stirring frequently.
  3. While the veggies are cooking, over a medium-sized mixing bowl, use your hands to break down the tofu blocks into ricotta-like crumbles. Add the hummus, nutritional yeast, fresh basil, and garlic powder. Stir until everything is evenly mixed.
  4. In a 9x13 baking pan, spread one cup of marinara sauce evenly over the bottom. Add a partially overlapping layer of noodles (about five), followed by half of the tofu ricotta mix, half of the sautéed veggies, and one cup of the marinara sauce (all spread evenly across the pan). Add another partially overlapping layer of noodles, followed by the rest of the ricotta mixture, sautéed veggies, and another cup of marinara sauce. Add the final layer of noodles and top with the last two cups of marinara.
  5. Cover with foil and bake for 25 minutes. Remove foil, return to oven, and cook for an additional 10 minutes.
This recipe is best enjoyed with family and friends while listening to Dean Martin's "Volare".
Recipe by Eat Wild Greens at