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Vegan Lasagna with "Ricotta"

Enjoy this delicious Vegan Lasagna with Ricotta! Layers of lasagna pasta, homemade vegan ricotta, and a flavorful red sauce. Vegan comfort food which happens to be wholesome, healthy and filling. An easy to make dish - perfect to feed a crowd, or with portions to spare.
5 from 2 votes
Prep Time 45 mins
Baking 45 mins
Total Time 1 hr 30 mins
Course Dinner, Entrée, Main Course
Cuisine Dairy-Free, Egg-Free, Italian, Vegan
Servings 6 servings


  • 8x8 inch / 20x20cm casserole dish



  • 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


  • 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.

Assemble lasagna:

  • 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!
Keyword Easy Recipe, Vegan Lasagna, Vegan Lasagna with Ricotta