Vegan lasagna that’s rich, cheesy, and weeknight easy

This is the cozy, creamy, crowd-pleasing vegan lasagna that tastes like you cooked all Sunday—on a Tuesday.

It layers a speedy umami-boosted marinara, fluffy tofu-cashew “ricotta,” and a quick stovetop “melt” that bakes into a glossy, cheesy lid.

No special store run required, and no-boil noodles keep things simple.

Recipe Snapshot

• Prep time: 25 minutes

• Cook time: 35–45 minutes

• Rest time: 15 minutes (don’t skip!)

• Total: ~1 hour 20 minutes

• Yield: 9 generous squares (9×13-inch / 23×33 cm pan)

• Dietary: Vegan. Easily nut-free and gluten-free (see notes).

Ingredients

Quick Weeknight Sauce

• 2 tbsp extra-virgin olive oil

• 1 small onion, finely chopped (about ½–¾ cup / 75–100 g)

• 3–4 garlic cloves, minced

• 6–8 oz (170–225 g) mushrooms, very finely chopped (optional but recommended)

• 1 tbsp tomato paste

• ¼ cup (60 ml) dry red wine or 1 tbsp balsamic vinegar (deglaze)

• 1½–2 cups (360–480 ml) good marinara sauce (one 24-oz/680 g jar is plenty; you’ll use most)

• 1 tsp soy sauce or ½ tsp white miso (umami boost)

• ½–1 tsp dried oregano or Italian seasoning

• Pinch red pepper flakes (optional)

• Salt & black pepper, to taste

• Handful fresh basil, torn (optional)

• ¼–½ cup (60–120 ml) water, as needed to keep the sauce slightly loose

Tofu-Cashew Ricotta

• 14 oz (400 g) firm tofu, drained

• ½ cup (70 g) raw cashews (soak 10–15 min in hot water if blender is weaker)

• 2 tbsp nutritional yeast

• 2 tbsp olive oil

• 1½–2 tbsp lemon juice

• 1 tsp fine sea salt

• 1 tsp garlic powder

• ¼ tsp ground white or black pepper

• Small handful fresh basil or spinach (optional)

• 2–4 tbsp unsweetened plant milk, as needed to loosen

Quick “Melt” Cheese (gooey topper)

• 1 cup (240 ml) unsweetened oat or soy milk

• 1 tbsp tapioca starch (for stretch)

• 1 tbsp olive oil

• 1–2 tbsp nutritional yeast (to taste)

• ½ tsp fine sea salt

• ⅛ tsp garlic powder

Noodles & Veg

• 12–15 no-boil lasagna sheets (gluten-free if needed)

• 8–10 oz (225–285 g) frozen chopped spinach, thawed and squeezed dry

  • or 1 medium zucchini, cut into thin ribbons and lightly salted

• Olive oil spray or extra oil for the pan

Optional Finishes

• 2–3 tbsp vegan parmesan or extra nutritional yeast, for top

• Fresh basil, to serve

Equipment

• 9×13-inch (23×33 cm) baking dish

• Large skillet or saucepan

• Blender or food processor

• Small saucepan and whisk

• Foil for covering

Step-by-Step Instructions

1) Make the Quick Sauce (10–12 minutes)

1. Heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until translucent.

2. Stir in garlic and mushrooms; cook 3–4 minutes until the mushrooms release moisture and concentrate.

3. Push vegetables to the side; add tomato paste and cook 1–2 minutes until deep brick red.

4. Deglaze with wine (or balsamic), scraping up browned bits.

5. Add marinara, soy sauce/miso, oregano, and red pepper flakes. Splash in ¼–½ cup water to keep the sauce looser than pizza sauce. Simmer 5–7 minutes.

6. Taste and adjust: salt, pepper, and a handful of basil if you’ve got it. Remove from heat.

2) Blend the Ricotta (5 minutes)

1. In a blender/processor, add tofu, drained cashews, nutritional yeast, olive oil, lemon juice, salt, garlic powder, pepper, and basil/spinach (if using).

2. Pulse until mostly smooth but still a bit textured—ricotta has character.

3. Add plant milk 1 tbsp at a time until spreadable.

3) Cook the Quick “Melt” (3 minutes)

1. In a small saucepan, whisk plant milk, tapioca starch, olive oil, nutritional yeast, salt, and garlic powder.

2. Cook over medium heat, whisking constantly, 1–3 minutes until glossy and lightly stretchy. Remove from heat. (It will thicken more as it cools; whisk in a splash of milk if needed to drizzle.)

4) Prep the Veg (2 minutes)

• Spinach: Thaw and squeeze out as much water as possible (a clean towel works).

• Zucchini: Toss ribbons with a small pinch of salt and pat dry to prevent watery layers.

5) Assemble (5 minutes)

1. Heat oven to 400°F / 205°C. Lightly oil the baking dish.

2. Spoon a thin layer of sauce across the bottom.

3. Layer 3–4 noodles (overlap slightly, no gaps).

4. Dollop and spread ½ the ricotta.

5. Scatter ½ the spinach (or zucchini).

6. Spoon over a generous layer of sauce.

7. Repeat: noodles → remaining ricotta → remaining veg → more sauce.

8. Top with a final layer of noodles and a good blanket of sauce (edges covered = tender noodles).

9. Drizzle the quick melt in zigzags across the surface. Sprinkle vegan parm if using.

6) Bake & Rest

1. Cover tightly with foil (tent so it doesn’t stick to the top).

2. Bake 25 minutes covered.

3. Uncover and bake 10–15 minutes more, until bubbling at the edges and lightly golden on top.

4. Optional: broil 2–3 minutes for browned spots—watch closely.

5. Rest 15 minutes before slicing. This sets the layers for neat squares.

Visual Layer Order (Quick Reference)

Sauce (thin) → Noodles → Ricotta (½) → Spinach/Zucchini (½) → Sauce → Noodles → Ricotta (½) → Spinach/Zucchini (½) → Sauce → Noodles → Sauce → Quick-Melt Drizzle

Tips for Success

• Keep the sauce loose. No-boil noodles need moisture. If things look tight before baking, pour ¼ cup (60 ml) hot water around the inside edges of the pan.

• Squeeze greens hard. Water is the enemy of structure. Spinach should be nearly dry and fluffy.

• Season as you go. Jarred sauces vary; taste the sauce, ricotta, and melt so the final dish pops.

• Resting is non-negotiable. That 15-minute pause is the difference between tidy layers and a (delicious) slump.

Variations

• Mushroom-Bolognese Lasagna: Double the mushrooms to 16 oz/450 g, cook until deeply browned, then proceed.

• Roasted Veg Layer: Add a sheet tray of roasted bell peppers, eggplant, or butternut in place of spinach. Keep layers light to avoid sogginess.

• Pesto Kiss: Swirl 2–3 tbsp vegan pesto into the ricotta.

• White Lasagna: Skip marinara and use a double batch of the quick melt plus 1 cup (240 ml) unsweetened milk to make it saucier; layer with spinach and sautéed leeks.

• High-Protein: Use extra-firm tofu for ricotta and blend in 2 tbsp hemp hearts.

• Kid-Friendly Mild: Omit red pepper flakes and use oat milk for the melt (naturally sweeter).

Make-Ahead, Storage & Reheat

• Assemble ahead (1–2 days): Cover and refrigerate. Bake from cold at 375°F / 190°C for 35–40 min covered, then 10–15 min uncovered.

• Freeze unbaked (up to 3 months): Wrap well. Bake from frozen at 350°F / 175°C for 50–60 min covered, then uncover until bubbly.

• Leftovers: Cool completely, slice, and refrigerate 3–4 days or freeze up to 3 months.

• Reheat: Cover and warm at 350°F / 175°C for 20–25 min, or microwave individual squares. Add a spoon of water around the edges before reheating to keep it moist.

Ingredient Swaps (Dietary Notes)

• Nut-Free: Replace cashews in ricotta with 6–7 oz (170–200 g) silken tofu and add 1 extra tbsp olive oil for richness.

• Gluten-Free: Use GF no-boil lasagna sheets; check labels on sauce and soy sauce (or use tamari).

• Soy-Free: Use a soy-free marinara; swap tofu with 1½ cups (360 g) vegan ricotta made from almonds or sunflower seeds, and use coconut aminos instead of soy sauce.

• Oil-Free: Sauté onions/mushrooms in a splash of water or broth; omit oil in ricotta and melt (texture will be slightly less silky).

Troubleshooting

• Watery Lasagna: Over-zealous veggies are usually the culprit. Squeeze spinach thoroughly; pat zucchini dry. Don’t overload middle layers with sauce; keep most sauce at bottom/top where it can reduce. Rest the lasagna 15 minutes before slicing.

• Dry Noodles: Add more sauce or a ¼ cup hot water around the edges before baking. Make sure top noodles are fully covered in sauce.

• Not Cheesy Enough: Increase nutritional yeast in ricotta and melt; add a tablespoon of white miso to the ricotta for depth.

• Flat Flavor: A squeeze of lemon or splash of balsamic in the sauce brightens everything at the end.

Serving Suggestions

• Simple sides: Garlicky green salad, roasted broccoli, or balsamic-glazed carrots.

• Finishes: Fresh basil, cracked pepper, and a final dusting of vegan parmesan.

Nutrition (Estimate per square, 1/9 of pan)

Approx. 365–420 calories, 15–18 g protein, 12–16 g fat, 48–55 g carbs, 6–8 g fiber. Values vary by brand and noodle type.

Recipe Notes

• Why mushrooms? Finely chopped mushrooms vanish into the sauce and add natural savory depth (umami) without tasting “mushroomy.”

• Why tapioca starch in the melt? It creates that lightly stretchy, glossy finish reminiscent of melted cheese. If you only have cornstarch, it will thicken but won’t stretch—still tasty.

• Jarred marinara hack: Start with a brand you like, then bloom tomato paste, deglaze, and add miso/soy for a “cooked all day” vibe—fast.

Loved it?

Save this base and remix the layers with seasonal veg. Once you’ve made it once, you’ll have it from pantry to plate on autopilot.