Vegetarian Recipes – How to Make Vegan Lasagna

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This lasagna is delicious and vegan, using a tofu mixture instead of cheese as the filling. Tomato sauce, the tofu mixture, and lasagna noodles are layered, covered, and baked for 30 minutes. It’s a meal even carnivores will enjoy!

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  1. i made the lasagna exactly as instructed, but the lasagna fell apart, does not stay in tacked. 🙁 it was a little dissapointing…but the sloosh tasted yummy at least lol

  2. Oh my gosh!!!  I can’t wait to try this!  Seems like the tofu mixture will work great as a ricotta substitute.  And I will have nutritional yeast available on dinner table, for the “Parmesan cheese”.  Why do you grease the foil?    

  3. this looks lovely but some people are soy free. i usually soak, drain and puree cashews (with a little water) and then ferment the paste to a mild, ricotta like tartness (usually for a day or two) and use that. one can use probiotics for the ferment… i use a capsule of RAW Probiotics™ brand for a big bowl of nut paste (2-4 cups)… you could also not add probiotics for a ‘wild’ ferment but those wild lactobacilli will still be present even when using probiotics so more varieties will be in the finished product.

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