Author: With layers of a vegan meaty bolognese sauce, lasagna noodles, and homemade cashew ricotta (which takes less than 5 minutes to make), all topped with a 5-minute vegan mozzarella sauce you have yourself The Best Ever Vegan Lasagna!!! It's meaty, cheesy, creamy, and so delicious, no one will be able to tell it's vegan! 
FEATURED COMMENT:
I've made many different vegan lasagna recipes, but this is the first one my husband has raved about to this extent. He said it was the first one that gave him the cheesiness you'd expect in a lasagna... 10/10 will make again!! - Alyssa
Can you ever go wrong with a big dish of vegan lasagna? Lasagna is one of the most perfect comfort foods! Filling and satisfying, full of rich flavor, 29 grams of protein per serving, great for feeding a big family, and it freezes well too! This vegan lasagna recipe takes a few steps to prepare, but I made it as easy as possible with step-by-step instructions, lots of pictures, using easy-to-find ingredients, and bonus points: this recipe requires no chopping! 
Make-ahead/ freeze:
Vegan lasagna is a great make-ahead recipe! In my recipe you can either prepare all the fillings and store them separately, or you can assemble the entire lasagna and store that.
- Store the fillings separately: prepare the vegan meat sauce, the cashew ricotta, and mozzarella sauce. Allow them to cool and then store in seperate air-tight containers in the fridge for up to 3 days. When ready to prepare the lasagna, cook the noodles, assemble the lasagna, and then bake.
- Store the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover and store the unbaked lasagna in the fridge for up to 3 days. Allow it to come to room temperature before baking, then bake as usual.
- Freeze the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover the lasagna, and wrap it well to make sure it's as air-tight as possible. Freeze for up to 2 - 3 months. When ready to bake, transfer the lasagna to the fridge and let thaw overnight. Allow it to come to room temperature before baking, then bake as usual.
- Store leftovers: allow the lasagna to cool, then store the leftovers, covered in the fridge for up to 5 days.
How to Make the Best Ever Vegan Lasagna:
To Make Vegan Bolognese:
Preheat your oven to 350F (180C). Line two large baking sheets with parchment paper or lightly grease them. Break the two blocks of tofu into chunks and add them to a large bowl. Use a potato masher to mash the tofu into crumbles. 
Add the nutritional yeast, soy sauce, smoked paprika, and garlic powder and stir to coat the tofu. 
Spread the tofu across the two prepared baking sheets. Bake for 30 - 35 minutes, stopping to stir every now and then until the tofu is browned and dry. Set aside. 
To a saucepan add the marinara sauce and Italian seasoning. Put over medium-high heat and bring to a simmer. Stir in the baked tofu crumbles and then remove from the heat. The tofu will absorb some of the liquid and become deliciously meaty and chewy. If your sauce gets a little too dry add a splash of water as needed. This meaty sauce is the key to the best ever vegan lasagna! 
To Make Cashew Ricotta:
Add the cashews to a food processor and pulse several times until the cashews have broken down into a crumbly powder. 
Add the plant-based milk, lemon juice, and miso paste, and blend, stopping to scrape the sides until you reach a sticky ricotta texture. If you prefer a nut-free vegan ricotta cheese recipe you can sub the cashew ricotta with my tofu ricotta recipe. 
To Make Vegan Mozzarella Cheese Sauce:
Melt the vegan butter in a saucepan over medium-high heat. Sprinkle in the flour and whisk to make a paste. Keep whisking and cook the flour paste for 60 seconds. Whisk in plant-based milk, nutritional yeast, garlic powder, and salt. 
Simmer for about 5 minutes until the mozzarella sauce thickens. Remove from heat and set aside. If the sauce gets too thick, feel free to add a splash more plant-based milk or water as needed. 
Turn your oven up to 375F (190C). Bring a large pot of water to a boil and cook the noodles according to the package instructions. (I always cook a few extra noodles in case some break).
To Assemble the Vegan Lasagna:
To assemble the lasagna, spread ¼ of the vegan meat sauce across the bottom of a 9"x13" pan. 
Top with 3 lasagna noodles. 
Spread another ¼ of vegan meat sauce over the noodles, then dollop ½ the ricotta over the meat sauce. 
Top with 3 more lasagna noodles, another ¼ of vegan meat sauce, the remaining ½ of the ricotta, the final layer of noodles, the last of the vegan meat sauce, and lastly pour over all of the mozzarella sauce and gently spread it over top. Cover with foil and bake for 25 mins. Remove foil and bake another 10 - 15 minutes until bubbling around the edges. Optionally you can brown the vegan cheese by putting it under the broiler for a few minutes, keeping a close eye to ensure it doesn't burn. Allow the lasagna to cool for 10 minutes before serving. Top with fresh chopped basil, parsley, or vegan parmesan cheese if desired. 
The best ever vegan lasagna is...
- meaty
- cheesy
- creamy
- hearty
- 100% amazing
- and totally vegan
What to serve with the best vegan lasagna:
- Cheesy Vegan Garlic Bread
- Vegan Caesar Salad
- Any one of these 16 vegan salad dressings
- Vegan Wedge Salad
- Garlic Sautéd Green Beans
- Roasted Broccolini
- Homemade Sandwich Bread
- Vegan Cheese Bread
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.
(click stars to vote)
The Best Ever Vegan Lasagna!!!
Servings: lasagna 9" x 13"
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Ingredients
For the Vegan Meat Sauce:
- 2 blocks (350g/ 12.3oz each) extra-firm tofu, drained (no need to press it)
- ¼ cup nutritional yeast
- 2 tablespoon soy sauce, (gluten-free if preferred)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 4 cups marinara, a
- 2 teaspoons Italian seasoning
For the Cashew Ricotta:
- 1 ½ cups raw cashews, (no need to soften them)
- ¼ cup plant-based milk, (such as oat or soy)
- 3 tablespoons lemon juice
- 1 tablespoon white miso paste
For the Mozzarella Sauce:
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour, (gluten-free if preferred)
- 1 cup plant-based milk, (such as oat or soy), plus more if needed
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Lasagna:
- 9 lasagna noodles, (gluten-free if preferred) (I like to cook a few extra noodles incase some break)
Instructions
For the Vegan Meat Sauce:
- Preheat your oven to 350F (180C). Line two large baking sheets with parchment paper or lightly grease them.
- Break the two blocks of tofu into chunks and add them to a large bowl. Use a potato masher to mash the tofu into crumbles. Add the nutritional yeast, soy sauce, smoked paprika, and garlic powder and stir to coat the tofu. Spread the tofu across the two prepared baking sheets. Bake for 30 - 35 minutes, stopping to stir every now and then until the tofu is browned and dry. Set aside.
- To a saucepan add the tomato sauce and Italian seasoning. Put over medium-high heat and bring to a simmer. Stir in the baked tofu crumbles and then remove from the heat. The tofu will absorb some of the liquid and become deliciously meaty and chewy. If your sauce gets a little too dry add a splash of water as needed.
For the Cashew Ricotta:
- Add the cashews to a food processor and pulse several times until the cashews have broken down into a crumbly powder. Add the plant-based milk, lemon juice, and miso paste, and blend, stopping to scrape the sides until you reach a sticky ricotta texture.
For the Mozzarella Sauce:
- Melt the vegan butter in a saucepan over medium-high heat. Sprinkle in the flour and whisk to make a paste. Keep whisking and cook the flour paste for 60 seconds. Whisk in plant-based milk, nutritional yeast, garlic powder, and salt. Simmer for about 5 minutes until the mozzarella sauce thickens. Remove from heat and set aside. If the sauce gets too thick, feel free to add a splash more plant-based milk or water as needed.
For the Lasagna:
- Turn your oven up to 375℉ (190℃).
- Bring a large pot of water to a boil and cook the noodles according to the package directions. (I always cook a few extra noodles in case some break).
- To assemble the lasagna, spread ¼ of the vegan meat sauce across the bottom of a 9"x13" pan. Top with 3 lasagna noodles. Spread another ¼ of vegan meat sauce over the noodles, then dollop ½ the ricotta over the meat sauce. Top with 3 more lasagna noodles, another ¼ of vegan meat sauce, the remaining ½ of the ricotta, 3 more lasagna noodles, the last of the vegan meat sauce, and lastly pour over all of the mozzarella sauce and gently spread it over top.
- Cover with foil and bake for 25 mins. Remove foil and bake another 10 - 15 minutes until bubbling around the edges. Optionally you can brown the cheese by putting it under the broiler for a few minutes, keeping a close eye to ensure it doesn't burn. Allow the lasagna to cool for 10 minutes before serving. Top with fresh chopped basil, parsley, or vegan parmesan cheese if desired.
Notes
Make-ahead/ freeze:
Vegan lasagna is a great make-ahead recipe! In my recipe you can either prepare all the fillings and store them separately, or you can assemble the entire lasagna and store that. Store the fillings separately: prepare the vegan meat sauce, the cashew ricotta, and mozzarella sauce. Allow them to cool and then store in seperate air-tight containers in the fridge for up to 3 days. When ready to prepare the lasagna, cook the noodles, assemble the lasagna, and then bake. Store the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover and store the unbaked lasagna in the fridge for up to 3 days. Allow it to come to room temperature before baking, then bake as usual. Freeze the unbaked lasagna: assemble the lasagna as instructed, but do not bake it. Cover the lasagna, and wrap it well to make sure it's as air-tight as possible. Freeze for up to 2 - 3 months. When ready to bake, transfer the lasagna to the fridge and let thaw overnight. Allow it to come to room temperature before baking, then bake as usual. Store leftovers: allow the lasagna to cool, then store the leftovers, covered in the fridge for up to 5 days.Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Pasta Recipes You Might Enjoy:
Joan Spear says
Our son’s partner is vegan and I never want her to feel like her menu is different, I made this for part of our Easter dinner and seriously, if no one told you it was vegan, you would never know!! Delicious!! It’s a a keeper! Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Joan! That’s so thoughtful of you 🙂
Lori Kaleel says
this is the best ever Lasagna!!!! I love all your recipes
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Lori! That means so much, I’m so glad you’re enjoying the recipes 😊
Lee says
this is the first vegan lasagna recipe that I have tried and it was wonderful!
It had great flavor. I My husband and I were eating and he said it was very good! I used TVP soaked in un-beef boulion and made the "chesses". They were easy to make. I will definitely make again! Well, done!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Lee! I love the idea of using TVP with un-beef bouillon, that sounds like a great addition. I’m so glad you and your husband enjoyed it. Thanks for taking the time to leave a comment!
Meredith Zyla says
I'm planning on making this recipe today! I was wondering what kind of tomato sauce do you recommend (I live in Ontario too so have access to all the same grocery stores)? A passata type of sauce or something like a marinara?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Meredith! Yes a simple marinara would be perfect here. Enjoy!
Brittany H. says
I made this recipe this week and it was a huge hit for our family! My husband who usually is not excited about new recipes absolutely devoured the lasagne. My picky son who doesn’t like anything “creamy” loved it. I will try to find an alternative for cashews so I can send leftovers to school (nut and seed free). Thanks for such a tasty recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Brittany, yay!! That makes me so happy to hear—especially about your husband and picky son loving it! 😊 For a nut-free option, you could try using my tofu-based ricotta instead. It will work perfectly. Thanks so much for the lovely review!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing, Brittany! So happy it’s a weekly staple—and that the non-vegans were impressed too 😄 Thanks for the kind words!
Sue W. says
Love this recipe! I sub the cashew ricotta for your tofu ricotta. Yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooh love that! Thanks so much Sue! 🙂
C gadget says
Has anyone tried this with almond milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi C, yes almond milk will work great here as the plant-based milk option. Just make sure it is unflavored and unsweetened. Enjoy!
Anna says
I’m not sure if it’s the tomatoe sauce I got, but I wasn’t a huge fan of this version. I really liked the spinach and lentils version. Do you have that posted somewhere? I’d love to get that recipe! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anna, sorry you didn't enjoy it more. I think you might be thinking of my recipe for White Lasagna in Craving Vegan Cookbook I hope that helps!
Renee says
Absolutely amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you enjoyed it Renee! Thanks for the review 🙂
Pamela says
This was delicious! The best vegan lasagna I have ever had.
Jess @ It Doesn't Taste Like Chicken says
Excellent! That makes us so happy to hear!
Darlene says
OMG this lasagna was so good it says best ever and it truly is
Even my husband said it has the texture of hamburger
We will be making this again
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY! So thrilled you love it Darlene!! THank you for sharing 🙂
sid says
I am shocked this tastes just like the lasagna I had growing up!! I used tvp instead of tofu and added half a block of firm tofu to the ricotta because I only had a cup of cashews and actually made a bunch of other changes but all in all this recipe is amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So awesome you found a recipe that tastes like the one you remember 🙂
PattyC says
I love this recipe. A friend who refused to eat vegan agreed to try this. She loved it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Woohoo!! I love wooing non-vegans to enjoy some plant-based dishes. That's a win! 🙂
Alyssa says
This recipe is great! I have always loved to look. I'm not vegan and neither is anyone in my family. However, my boyfriend is. When he is over, I cook everything vegan for him. when I cook for my entire family at gatherings, they all eat vegan with us. My whole family loves this recipe as I have made it a few times. I add a bunch of spinach in between the layers.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s amazing, Alyssa! Love that your whole family enjoys it, and spinach layers sound perfect! 💛
Alyssa says
***Cook, not look
Sorry, I didn't mean to post my comment as a reply and I don't know how to remove it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
No worries at all! Happens to all of us. 😊
SUSAN says
my son is gluten free and dairy free, so I made the ricotta and cheese sauce portion of this recipe with my regular meat sauce and let me tell you this recipe is a winner. its was so yummy. My daughter liked it better than cheese lasagna.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy it was enjoyed Susan!
Cierra says
So delicious! My non vegan husband loved it too. I subbed soy sauce for the miso paste. Also, instead of tofu I used two packages of gardein ground beef. This required me to use a lot more marinara since the TVP sucks up so much liquid. Other than that, followed the recipe to a T and it was amazing!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you loved it and that your adaptions turned out well 🙂