Enjoy this delicious Vegan Lasagna with Ricotta! Easy to make, and so comforting. It's a great recipe if you're looking for a healthy meal. A dish perfect to feed a crowd, or with portions to spare.
This post is supported by Pomì but as always, all thoughts and opinions are my own. A big thanks to the supporting brands that make The Simple Sprinkle possible.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Easy to make
- Super flavorful, comforting and healthy
- Vegan ricotta made from scratch
- Homemade tomato sauce
How to make vegan ricotta
Making vegan Ricotta is super easy! You can make it out of Tofu, Cashews, or a mixture of both. For this classic Lasagna recipe, I prefer the mix out of both. With seasonings like nutritional yeast and tahini, we’ll recreate that cheesy flavor. Nutritional yeast is also a great source of vitamin B12 for vegans.
Benefits of eating tofu and cashews
Tofu is an excellent source of protein. It's high in other nutrients including fiber, iron, magnesium, potassium, and zinc. Soy consumption is also linked to other amazing health benefits! It can lower your breast cancer risks and benefit your kidneys (source).
Cashews are an excellent source of healthy unsaturated fats, fiber, protein, and antioxidants. They may also protect you from heart disease, strokes, respiratory disease, cancer, and more (source)!
Benefits of eating tomatoes
Tomatoes are a great source of vitamin C and K, potassium, and folate. They are rich in lycopene, a potential depression, heart disease and cancer fighting red pigment (source).
Pomì tomatoes are cultivated and farmed in Italy, from where they’re then turned into delicious sauces and pastes. The brand ensures that each consumer can trace the product from the store shelf to the field. Their products make the perfect base for your homemade sauces, soups, stews, and more.
I love how simple and natural their products are. No preservatives, no added water, no GMO – simply Italian tomatoes! Be sure to check out their amazing variety. For this vegan Lasagna, I use their organic tomato paste, tomato sauce, and crushed tomatoes (with garlic).
Leftovers can be stored in the refrigerator for up to 5 days, in a covered air-tight container.
Vegan Lasagna with "Ricotta"
- 8x8 inch / 20x20cm casserole dish
FOR THE MARINARA SAUCE
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 1 clove of garlic, finely chopped
- 2 tablespoon Pomì tomato paste
- 1-2 dashes of vegan red wine (optional)
- 1 tablespoon Italian seasoning
- 1⁄4 teaspoon red-pepper flakes
- 1 carton of Pomì's tomato sauce (17.6-ounce / 500g)
- 1 carton of Pomì's crushed tomatoes with garlic (13.9 oz / 390g)
- 1 tablespoon organic cane sugar
- 1 tablespoon miso paste, or salt to taste
FOR THE VEGAN RICOTTA
- 2 cups raw cashews (250g)
- 1 block extra-firm tofu, drained and pressed to remove excess moisture (15oz / 425g)
- 1 small clove of garlic
- 2 tablespoon fresh lemon juice
- 2 tablespoon nutritional yeast
- 1 tablespoon Tahini
- Salt and black pepper to taste
- Olive oil, for greasing
- Sea salt
- 6-9 uncooked lasagna noodles
- vegan shredded mozarella (optional)
- fresh basil leaves, for garnish (optional)
Make the marinara sauce:
- Heat olive oil in a pot over medium-high heat. Add onion and cook until translucent while stirring frequently (around 4 to 5 minutes). Deglaze with red wine (optional), then stir in tomato paste, Italian seasoning and red-pepper flakes. Once combined add in tomato sauce, crushed tomatoes and cane sugar. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 10-15 minutes, uncovered. Add garlic, miso paste or salt to taste. If using miso, make sure miso is blended in well and evenly so that no salty clumps remain. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
Make the Ricotta:
- Add cashews and garlic to a food processor and process until cashews form a coarse meal, about 30 seconds to 1 minute. Stop and scrape down sides if needed. While it’s running dribble ½ cup water (120ml) and lemon juice in. Process until completely smooth, around another 2 minutes.
- Crumble tofu into the food processor. Add nutritional yeast, tahini and season with salt and pepper. Continue processing until the mixture is smooth and looks like ricotta (around 1 minutes). Stop and scrape down sides, whenever needed. Taste test and add more salt or pepper, if needed.
- Heat oven to 355°F /180°C, and lightly oil a 8x8inch / 20x20cm casserole dish. Bring a large salted pot of water to boil. Cook lasagna noodles according to package instructions. (Skip this step if you’re using no-boil/precooked noodles.)
- Layer 1 cup of marinara sauce at the bottom of your casserole. Cover with a layer of 2-3 lasagna noodles. Cover the noodles with ¼ of the vegan ricotta. Cover the ricotta with another layer of noodles, followed by a cup of marinara and the remaining ricotta. Layer until no sauce and ricotta remains. If using vegan cheese, top with shreds. Cover and bake for 30 minutes. Then uncover and bake for another 15 minutes until top is darkened and lasagna is bubbling. Garnish with fresh basil. Serve hot, and enjoy!
For more vegan Italian recipes browse our Italian recipe page.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.