Best Vegetarian Lasagna

This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it's healthy and delicious.

Best vegetarian lasagna

Vegetarian lasagna was the first big dinner that I learned to make. Even way back in college, veggie lasagna would always be the main event when I made a meal for a group. Nowadays, I still make it anytime I’m serving a crowd, and I love it as a Sunday supper because I can put that day’s farmers market haul to good use. It’s easy, foolproof, and fun to make, and who doesn’t love to share stories at the table over red sauce and pasta?!

I’m not sure why it took me so long to get a great vegetarian lasagna recipe on the site, but now that it’s here, we’re obsessed! This veggie lasagna recipe is savory and satisfying, filled with loads of roasted veggies, a creamy tofu-basil ricotta, noodles, and plenty of marinara sauce. I think you’re going to love it!

Vegetarian Lasagna Recipe Ricotta in a food processor

Vegetarian Lasagna Recipe Components

My veggie lasagna recipe includes these essential components:

  • Roasted vegetables – The caramelized roasted veggies really amp up the flavor in this hearty vegetarian dish. The vegetables cook down as they roast, so a LOT of them can fit in this recipe. I start with over 5 cups of chopped vegetables, and I sprinkle in some chopped kale for good measure! Feel free to swap in whatever veggies you have on hand. I used mushrooms, zucchini, cherry tomatoes, fennel, and carrots, but yellow squash, broccoli, eggplant, and/or bell pepper would also be delicious.
  • Tofu-basil ricotta – This dairy-free substitute for ricotta cheese is so yummy that no one will know that they’re eating tofu – promise! I layer the ricotta mixture in between the lasagna noodles, and I top the whole thing with grated mozzarella. Of course, a sprinkle of Parmesan cheese would be fantastic here as well.
  • Lasagna noodles – Don’t use no-boil lasagna noodles in this recipe. Because the veggies are cooked ahead of time and the tofu mixture takes the place of cheese, there’s no need to bake this dish for as long as you would a traditional lasagna recipe. As a result, no-boil noodles won’t cook through.
  • Marinara sauce – I like to make mine from scratch or use jarred Bertolli® Organic Fire Roasted Garlic Marinara. Yum!

Boiling noodles


How to Make Vegetarian Lasagna

Making this vegetarian lasagna is easy! Here’s what you need to do:

First, roast the vegetables. Toss them with olive oil, salt, and pepper, and bake until they’re golden brown and tender.

While the vegetables roast, make the tofu ricotta. Crumble the tofu into a food processor along with the nutritional yeast, lemon zest and juice, red pepper flakes, oregano, olive oil, garlic, salt, and pepper. Process until creamy, and then pulse in a big handful of fresh basil leaves.

Layering noodles onto vegetables and marinara sauce

Then, cook the noodles in a large pot of salted boiling water until they’re al dente.

When these components are ready, layer everything together! Spread a layer of tomato sauce at the bottom of a large baking dish. Top it with a layer of noodles, followed by the ricotta mixture, roasted vegetables, chopped kale, and more sauce. Repeat the layers, finishing with a final layer of noodles and sauce. Sprinkle the whole thing with grated mozzarella cheese, and bake!

Vegetarian lasagna recipe

Bake the lasagna until the cheese on top is browned and bubbling, 25 to 30 minutes. Check the lasagna halfway through the cooking time. If the cheese is too brown, cover it with foil and bake it for the remaining time.

Then, remove it from the oven and let it rest for 20 minutes before slicing and serving. Enjoy!

Veggie lasagna

What to Serve with Veggie Lasagna

This vegetarian lasagna is delicious on its own, but it also pairs well with all sorts of healthy side dishes. Serve it with a Caesar, kale, or green salad or a veggie side dish like roasted Brussels sprouts, roasted cauliflower, or lemon green beans. It would also be fantastic with a slice of homemade focaccia bread.

Store any leftovers in the fridge for up to 4 days, or freeze them for up to a month! I like to freeze individual slices for quick lunches during the week.

Vegetarian Lasagna

More Favorite Pasta Recipes

If you love this vegetarian lasagna, try one of these favorite pasta recipes next:

Best Vegetarian Lasagna

rate this recipe:
4.96 from 44 votes
Serves 8
The best roasted vegetable lasagna recipe! This easy, homemade vegetarian lasagna is packed with leeks, fennel, zucchini, tomatoes, mushrooms, kale, and more!


Roasted Vegetables (yield 5 heaping cups raw veggies)

  • 1 large leek, white and light green parts, chopped
  • ½ medium red onion, chopped into ½-inch pieces
  • 1 fennel bulb, chopped into ½-inch pieces
  • 2 carrots, slice into thin rounds
  • 8 ounces cremini mushrooms, stemmed and halved
  • 1 zucchini, sliced into ¼-inch thick half moons
  • 12 cherry tomatoes, left whole
  • extra-virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper

"Ricotta" Filling

  • 23 ounces extra firm tofu, drained and patted dry
  • ¼ cup nutritional yeast
  • juice and zest of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove
  • 1 teaspoon oregano
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • freshly ground black pepper, to taste
  • ½ cup loose-packed fresh basil

For the lasagna

  • 12 lasagna noodles*
  • 24 ounces store-bought or Homemade Marinara
  • 1 packed cup chopped kale
  • 2 cups grated smoked mozzarella cheese
  • sliced basil, for garnish


  • Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.
  • Make the "ricotta": Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.
  • In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
  • Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the ricotta mixture, half of the roasted vegetables, half of the chopped kale, and 2/3 cup of sauce. Add the next layer of 4 noodles and top with the remaining ricotta, the remaining roasted vegetables, remaining kale, and 2/3 cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.
  • Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.


*Note: do not use no-boil lasagna noodles.

This post is in partnership with Bertolli®, thanks for supporting the sponsors that keep us cooking!


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Rate this recipe (after making it)

  1. Giovanna

    How much ricotta do I add?

    • Jeanine Donofrio

      none, the filling is a creamy ricotta-like filling made with tofu 🙂

  2. Mary Denis

    Curious -I might wanna try this!
    I know I’m not fond of zucchini, so that would be omitted straight off, my other concern is fennel …that it might have that licorice taste …that I’m also not very fond of!

    • Jeanine Donofrio

      Hi Mary, you can use vegetables that you are fond of – just try to make the total amount of chopped raw vegetables about 5 cups. You could increase the amount of mushrooms, or use chopped red bell pepper, for example, instead. Hope that helps!

  3. beth

    This looks delicious! I’ve been trying to find a solid vegetarian lasagna recipe, and this fits the bill perfectly. Can’t wait to try it, thanks!

    • Jeanine Donofrio

      I hope you enjoy it!!

  4. Kathryn

    This looks perfect and I love that it can be customised to personal tastes and whatever is in season. I love that Staub dish too!

    • Jeanine Donofrio

      ha, I’m quite obsessed with that dish too :). I hope you love the lasagna!

  5. Laura

    Hi, Jeanine —

    I love that you made a vegan ricotta. Do you think I could make the whole thing vegan by just leaving the cheese off the top? Or would you recommend something else?


    • Jeanine Donofrio

      Hi Laura, you can leave the cheese off the top, no need to substitute (the ricotta is rich enough on it’s own). Just cover the pan with foil and bake it for less time so that the noodles don’t dry out. Hope that helps!

      • Laura

        Thanks so much! I’m excited to try it soon!

      • Kay Lee from loveandlemons

        Have you ever tried using the vegan “cheese”? I wonder if it melts as well as real cheese. I need vegan recipes for a grandson.

        • Fredrick

          5 stars
          I love this recipe, and I make it all the time as a vegan entree, leaving out the cheese altogether. I double the sauce, and the flavor balance is fabulous with everything else just as written.

          • Jeanine Donofrio

            Hi Fredrick, I’m so so happy to hear that you love it so much!

  6. 5 stars
    Well you can bet that I will be trying this! I’m not a lasagna fan usually and I think that’s because it’s always so heavy and enriched in a little too much cheese. However, this creation seems to be the opposite and I cannot wait to try it this week 🙂

    • Jeanine Donofrio

      This one is a little bit lighter, I hope you enjoy!!

      • Inne from

        5 stars
        So good and healthy!

  7. Gaby Dalkin

    Sunday nights aren’t complete without a filling dinner like this 🙂

  8. Alise from

    5 stars
    This was SO good and flavorful. I made it last night and it tops my list for favorite lasagna! I followed the recipe exactly other than only using 9 noodles (because I didn’t overlap them as shown) and added more garlic to the “ricotta”. Your tofu ricotta is perfectly balanced and so delicious! I saved some of the leftovers (didn’t need it all) for dipping veggies into. It really tastes like creamy ricotta, better even! Brilliant recipe!

    • Jeanine Donofrio

      HI Alise, I’m so glad you loved it! Thanks for taking a minute to come back and let me know!!

  9. nice ingredients, I usually don’t put all of these together in anything, a lasagna is a good place to start, so thank you for this very creative recipe!

    • Jeanine Donofrio

      thanks Sabrina!

  10. Lucy

    Looks amazing! Would it hold up if you prepped one or two days in advance and then kept in the fridge until ready to bake?

    • Jeanine Donofrio

      hmm… I’m not sure. I *think* it would be fine, but I haven’t actually tried. The reheated leftovers were delicious all week though 🙂

      • Jeanette

        I made it two days ahead of time and it was delicious!

        Do you have any idea about the calories? Thanks so much!

        • Jeanine Donofrio

          I’m so glad you loved it! I don’t count calories, so I’m not sure (it takes the joy out of healthy eating for me).

  11. Julie

    5 stars
    Made this tonight because (oddly enough) I had most of the veggies on hand; it was delicious! Not too heavy, lots of veggies – just right. I cut the tofu in half because I don’t like a lot of “ricotta” filling in my lasagne and used regular shredded motz because I had that on hand too. Thanks for a great recipe, I just started following your blog and I’m glad I did!

    • Jeanine Donofrio

      I’m so glad you loved it! Welcome!!

  12. Maureen

    Can you use the no-cook lasagna noodles?

  13. Billy Parisi

    5 stars
    Is there anything more comforting than lasagna? This looks incredible!

  14. Susan

    5 stars
    Made this last night, it was delicious!

  15. Am going to make this lasagna soon! I have been switching to more meatless meals and am very excited to try this. Will let you know how it turns out. Great blog

    • Jeanine Donofrio

      Thanks Jill, I hope you enjoy the recipe!

  16. Karen

    Love your lasagna pan, what brand is it and where can I find it?

  17. Harki

    Does anyone happen to know the Nutritional Facts of this recipe? Can’t wait to try it!!

    • Linda

      0ne portion is

      403 Cals
      43.5 net carbs
      22 protein
      14.3 fat

      When I put it in my recipe import
      Hope it’s correct

  18. Terri W

    Thank you for sharing. I love this recipe! I’m getting ready to prepare it for a big group so it’ll be interesting to hear what the comments from carnivores will be. 😊. I’m not vegan but I prefer this mock ricotta to real ricotta. It’s now my go to veggie lasagna!

    • Jeanine Donofrio

      Ha, I think the key is to not tell them it’s tofu 🙂

  19. Sarah

    5 stars
    I was wild and made a weeknight version of this with spinach, mushrooms, zucchini, and leeks (of course!). I used no-boil noodles, which were a bit dry and chewy on the edges. Any advise? I am going to try it again (on a Sunday, so I can roast the veggies) with Chao cheese and covering the lassagne with foil for the last five minutes in the oven.

    • Jeanine Donofrio

      Hi Sarah, I’d boil the noodles. In my experience, no-boil noodles have only worked with very cheesy lasagnas that bake for at least 45 minutes so that the moisture from the cheese has time to cook the noodles. Because of the tofu filling, this one has a shorter bake time, so I’d definitely recommend cooking the noodles through before assembling. Hope that helps!

      • Sarah

        Hey there. This was my 2018 Christmas Lasagna! Boiling the noodles makes a huge difference. I opted for dry basil given the time of year, eggplant for the zucchini, and vegan cheese. Wonderful recipe for a lazy afternoon – thank you.

        • Jeanine Donofrio

          Yay, I’m so glad that it worked better boiling the noodles 🙂

      • Angelique Cooper

        I know this is a year later .
        This recipe is wonderful!
        Just want to add that boiling no boil noodles is no good.
        They stuck together like nobody’s business.
        I’ll make this again with boil first noodles-because you are right- the no boil noodles if cooked as directed soak up so much liquid.
        Thanks for the great recipe- just thought I’d pass my experience along.

  20. Victoria Watts

    5 stars
    This recipe turned out amazing! I did sub in ricotta cheese instead of the tofu but just out of personal preference! Will make this recipe many times more

    • Jeanine Donofrio

      Hi Victoria, I’m so glad you loved it!! Thanks for coming back to let me know – it makes my day!

  21. Amy

    5 stars
    This recipe is so good. I actually made this for my parents for Christmas dinner. It was perfect because it could be assembled and put in the oven ahead of time which left lots of visiting time for me when they arrived. I found out my dad was really worried about it— to him lasagna has meat sauce. There’s no other way. I hadn’t even revealed that it was vegan (I used a vegan cheese that melts and browns on top— not necessary to have that top layer if you want to keep all vegan but it was delicious). Well, my mom had seconds, my dad said he would have again, and my husband and I have a new favorite recipe. Seriously, I plan on making this one a lot— probably my favorite lasagna recipe I’ve had. Thanks so much, Jeanine!

    • Jeanine Donofrio

      Hi Amy, ooh, I’m so glad it was such a hit with the whole family! 🙂

  22. meg

    Would this freeze well? I know lasagna does in general, but I’ve never worked with tofu ricotta. I would love to make it but I cook just for me. Thanks!

    • Jeanine Donofrio

      Hi Meg, it does freeze well! I stored leftover slices in freezer-safe glass containers. I hope you enjoy!

  23. Zully

    Dear J.,
    Yesterday I came across your veggie lasagna on the net, went to the store and got me all ingredients. Today I made it, and it came out delicious! I was a little esceptical about the “tofu-ricotta” but it tastes awesome! And, you just answered my question on the previous post. I’ll freeze my leftovers. Thank you!!

    • Jeanine Donofrio

      Hi Zully, I’m glad you loved the lasagna (and even the tofu!). Thanks for coming back to let me know 🙂

  24. HeatherSeattle

    I just wanted to let you know how much i LOVED this recipe!!! I had some Kite Hill ricotta on hand so i just used that instead of the tofu (but i’ve made tofu ricotta before with success!) and added the basil and crushed red pepper flakes to it and omg it was all so good. will DEFINITELY be making this recipe again! Thank you!!! I have one question though – i’m already thinking of making it again – could you assemble and freeze and thaw & bake or would you assemble, bake & freeze?

    • Jeanine Donofrio

      Hi Heather! I’m so glad you loved it! I haven’t tried assembling it and freezing it before baking – I *think* it should work, because most lasagnas freeze well like that… if you try it, can you let me know how it goes?

  25. Waldo

    I don’t normally review recipes but just made this yesterday and ate tonight for dinner. Loved it!!! Did not miss the ricotta cheese at all. The tofu ricotta was very rich. My only change was using some homemade basil pesto in the “tofu ricotta” since it is winter and fresh basil is a site for sore eyes at the grocery store. I just hope my husband does not like it so I get all of the leftovers, but I am not optimistic on that one!

  26. Jen

    5 stars
    Tried this recipe tonight in a 9×9 pan with Rao’s sauce and whole wheat no boil noodles. My husband and I are not vegan so he was skeptical of the tofu ricotta. We were both pleasantly surprised. Next time I think I will even skip the milk cheeses I added to the top, they really weren’t necessary with the tasty ricotta. I will definitely make this again 🤤

  27. Harita

    Can you please leave a link to the Staub dish?

  28. jkang

    Just made this – great recipe! Love all the veggies. Biggest surprise was the “ricotta” filling. Kids loved it- more than regular ricotta cheese. I thought the consistency of the tofu mixture was great- I’d use it as a spread as well. Had a hummus like quality. Looking forward to trying more of your recipes!

    • Jeanine Donofrio

      Oh, I’m so glad to hear that you and your family loved it so much!

  29. Haley

    5 stars
    I’ve made this for both my non-vegetarian boyfriend and family. It was a huge hit! Used vegan cheese instead of mozzarella, and the jarred marinara I had on-hand. Turned out awesome. Thanks for the delish recipe 🙂

    • Jeanine Donofrio

      I’m so glad it was a hit!!

  30. AJ

    Possible to add a drop of two of liquid smoke to the tofu-ricotta to make a smoky flavor and in-place of the smoked mozzarella? I only have normal mozzarella on hand (didnt know there was smoked mozzarella) but love the idea of a smoky cheese/smoky lasagna.

    • Jeanine Donofrio

      Hi AJ, I personally don’t love the artificial taste of liquid smoke and I think regular mozzarella would be just fine! You could also try adding a pinch of smoked paprika to your marinara if you really wanted a touch of smoky flavor. Hope that helps!

  31. Chantal

    Do you really need the nutritional yeast in the tofu filling? If so, what is the difference between active dry yeast and nutritional yeast?

    • Jeanine Donofrio

      Hi Chantal, you can skip it if you want. Nutritional yeast is deactivated yeast that has a slight cheesy flavor. It’s often added to non-dairy creamy recipes, but this recipe will be fine without it. Active dry yeast is totally different.

  32. Elizabeth

    Hi Jeanine! This lasagna looks great! I have most of the ingredients, but in smaller amounts. Since we’re trying to avoid having to go out, I was thinking I’d just make a smaller lasagna, and I was hoping you could advise on pan size. How big is the big pan that you used? And, this might be a long shot, but do you have any sense of how using a ceramic (Corningware) pan might affect the cooking time? Than you so much for sharing your wonderful recipes. I have loved every single one I”ve made 🙂

    • Elizabeth

      Oh, wait, duh, I just saw that you listed pan size further down in the instructions. Sorry about that. Must. Read. Whole. Recipe. First. Anyway, thank you again for your marvelous recipes 🙂

      • Jeanine Donofrio

        Ha :). Yes, a ceramic Corningware pan will work just fine!

        • Elizabeth

          5 stars
          Thank you so much for the quick response! I made your recipe as soon as I saw it and it came out amazing!!! Even though I didn’t have all the ingredients (including what I would have assumed to be critical – the mozzarella – I just used a couple oz Parmesan on top), it was just so so so good. And like you said, no one could tell it wasn’t real ricotta. Excited to try this once I can get my hands on all the ingredients again. Such a wonderful versatile recipe. I am curious, though – how long does it take you to make this – start to finish? I’m a slow cook and it took me aaaaall afternoon,. And totally worth it 🙂

          • Jeanine Donofrio

            Hi Elizabeth, I’m glad you loved it and that it was so flexible! There are a few things you can do in advance to speed things up: the ricotta can be made a day or so in advance (or you could skip it and use regular store-bought ricotta and mix in herbs). The veggies could be roasted the day before. Of course, assembling lasagna is just a bit time consuming!

  33. Kelsey

    5 stars
    This lasagna is great!! I’ve made it with different batches of veggies, and it’s always awesome. The tofu ricotta has been loved by vegetarians and meat eaters alike.

    • Jeanine Donofrio

      Hi Kelsey, I’m so glad it’s been a hit with everyone!

  34. greg

    If Im using ACTUAL ricotta instead of tofu, should I still mix all that stuff with the ricotta or should i just use ricotta by itself?

    • Jeanine Donofrio

      Hi Greg, I would mix these things into the ricotta for flavor: lemon zest, garlic, oregano, red pepper flakes, salt and pepper.

  35. Lucie

    5 stars
    This was simply DELICIOUS! Used the veggies I had in the fridge (onions, peppers, mushrooms, zucchinis + kale). Tofu ricotta is a strike of genius! Will definitely make again!

    • Jeanine Donofrio

      Hi Lucie, I’m so glad you loved the lasagna!

  36. Jeanine Donofrio

    Hi Terry, you can totally use those here, thanks for the recommendations!

  37. LENA

    Hi , it seems so gooood ! Any idea to replace mushrooms in vegetarian or vegan recipes ?
    thank you so much

    • Jeanine Donofrio

      Hi Lena, you can skip them and just add a little extra of one of the other veggies!

  38. Alyssa Marie

    5 stars
    Literally the best vegetarian lasagna there is!! I made this with the Simple Fresh Tomato Sauce (pg. 251 in the first book) and the Vegan “Ricotta.” It was absolutely DELICIOUS! I couldn’t believe how much flavor was packed in every single bite! The Vegan “Ricotta” gave it an especially creamy texture and zesty zing. I already can’t wait for the leftovers for breakfast before tomorrow’s hike 😀 This is yet another wonderful, simple, delicious, healthy recipe from Love & Lemons – you just can’t go wrong!

  39. Jia

    5 stars
    The recipe was super easy-to-follow, and the lasagna was super tasty! Perfect for a weekend dinner!

  40. Stephanie Dilley

    Made this lasagna today and had a nice dinner with my family. We all loved it. Being vegan I topped it with a nut cheese. It’s been a long time since I’ve made lasagna but I loved the process and it turned out perfectly. It set well and was easy to slice. Looking forward to the leftovers! Thanks for a great recipe.

  41. Shannon M.

    Just made it last night for my meat-loving husband and he loved it!!
    So amazing and i bought gluten free noodles so it wasn’t so heavy.
    Loved it!
    Shannon M.

  42. Laura Benold

    5 stars
    I absolutely love this recipe, especially the mushrooms and fennel. We make it at least twice a month and never tire of it.

  43. Melaney Bouthillette

    4 stars
    Made this minus the mushrooms and was actually impressed with the ‘ricotta’ filling made with tofu/nutritional yeast/lemon. The lemon adds a brightness and I am usually not a fan of the yeast but I didn’t taste it here. Roasting the veggies adds extra flavor and I went with real cheese on top, yum!

  44. Sarah Siddiqui

    This recipe was so tasty! I especially loved the addition of roasted vegetables.

  45. Jackie Rambo

    5 stars
    The ricotta in this recipe was unbelievable!

  46. Elise

    5 stars
    Will definitely add this to the winter dinner rotation! The combo of veggies suggested here was absolutely delicious. I actually mixed the ricotta in with the veggies in a bowl so they melded more, and added some additional chopped basil to that mixture. Yum, yum, yum! And used Rao’s sauce – a fave in our house (nothing can go wrong with that sauce).

  47. Annie van Rensburg

    5 stars
    I have to preface this by saying that neither my husband, nor I were big fans of traditional lasagna. Way too much flavorless cheese, and we are also primarily plant-based now, making it particularly tricky to find a lasagna recipe we can eat. When I saw this recipe had a tofu ricotta, I knew we had to try it and it did not disappoint! SO. MUCH. FLAVOR! To make mine completely vegan I used vegan mozzarella and smoked provolone on top. This is something I will be making regularly, and particularly when we have company because it’s so beautiful when it’s all baked in the pan! Thank you Jeanine for such an incredible dish!

  48. Holly Kenien

    5 stars
    This recipe is incredible. My family (including cheese loving boys) loved the tofu ricotta and roasted veggies in this dish! I can’t wait to make it again.

  49. Kae Harding

    4 stars
    A hearty dish!
    I think this would be delicious without the pasta(I am not a huge pasta person) and will try that next time. Love the lemon addition to the “ricotta”;reminds me of the baked ziti which is a family favorite.. I added extra kale for more greens and thus needed more marinara..

  50. Kelsey R

    5 stars
    I’ve made many veggie lasagnas before, but the tofu basil ricotta in this one is really something special and makes this recipe my new favorite by far. I skipped the fennel and added eggplant for more of a meaty bite. So satisfying!!

  51. Vicky

    5 stars
    Delicious. We’re not vegan, but my daughter is lactose intolerant, so I topped with shredded vegan mozzarella to make this a dairy-free entree. Otherwise, I made this exactly as stated I dislike raw fennel, but love how it sweetens and looses most of its anise flavor when roasted. Will definitely make again. My daughter asked for a tray to freeze to take back to school.

  52. Sarah Sanders

    5 stars
    We are serious runners who could eat more veggies, so I decided to make this for my BF’s birthday. I include his favorites (in eggplant, zucchini and summer squash, shiitakes) and opted for a leek (instead of fennel) to keep it tween-friendly. I roasted the eggplant separately, having sliced it in rounds to make an additional hearty layer. This almost-vegan dinner is satiating and pretty easy on the gut, making it a great choice to fuel your Sunday long run.

  53. Shira Isenberg

    I made the lasagna tonight (vegan, so no dairy cheese on top). Probably the best lasagna I’ve ever had! I loved all the roasted veggies and the tofu ricotta was so yummy!

  54. Stevie S

    5 stars
    This lasagne is so good! The roasted veggies make it delicious and light, it’s perfect in that it’s not a real heavy lasagna. I made a homemade vegan mozzarella cheese to top it, this lasagne is so delicious!

  55. Karen Glass

    5 stars
    Solid recipe! I only tried this recipe as part of the cooking club, and I’m really glad I did. I was skeptical of the tofu even though I love tofu, but I was surprised by how well it worked in the recipe. I didn’t add red onion or garlic, but used some garlic olive oil in place of extra virgin olive oil. The leftovers were even better than the first day. I used oven-ready lentil noodles so I covered the dish with foil & cooked it extra, extra long before adding the cheese – cooked perfectly! Thank you!

  56. Bridget C

    5 stars
    Loved this lasagne; so good with all the roasted vegetables; didn’t have any fennel but that sounds like it would be extra yummy, will get some fennel and make it again! Kept it vegan by adding vegan parm and mozzarella on top! The tofu ricotta was delicious; would be delish in stuffed shells, too!

  57. Amy Rupple

    5 stars
    Super yummy!! LOVED the roasting of veggies – they add so much flavor!!

  58. Hollyann Larson

    We love a lasagna on cold winter nights and we loved trying this version and it’s vegan ricotta! So easy to make out of kitchen staples and made me feel a lot better than buying far too much ricotta that just sits in my fridge after lasagna night. Some of these veggies weren’t available at our market but our substitutes still made a hearty layer. Thanks for this refresher!

  59. Katie L

    5 stars
    Made this for dinner tonight! I loved the combination of roasted veggies, especially the addition of fennel. I used Daiya mozzarella on top to make it vegan, then sprinkled a little Follow Your Heart parmesan on top of that when it was done. Delicious recipe! Thank you.

  60. Kaitlin Lewallen

    Loved this recipe! Made it for our Christmas dinner at home this year!

  61. Amanda

    5 stars
    I’ve made this recipe before and made it again for the cooking club! My husband is vegan and lasagna has been one of the dishes I miss most about eating together. But once we found this recipe, it satisfied all the cravings! I love the versatility of adding any veggie combo from our fridge, plus a lot of leafy greens. The tofu ricotta, though, it what makes it irresistible (we ate half the pan on Christmas)!

  62. Nicole Leary

    Loved this! I did a quick broil at the end to add a crust to the cheese.

  63. Emily

    I want to make this with Banza chickpea lasagna noodles so it’s lower in grains – but the package for those says they are no-boil. Should I try it? Or boil the no-boil noodles first? For how long?

    • Jeanine Donofrio

      Hi Emily, I would cook them first – no-boil noodles haven’t worked for others in this recipe, it doesn’t bake as long as a traditional very cheesy lasagnas.

  64. Danielle

    5 stars
    I never ever leave reviews on things but I am coming here to tell you to MAKE THIS LASAGNA. I loooove tofu but my partner…not so much. He ate 3/4 of the tray and thought it was cheese. If you are weary about the tofu ricotta… I promise it tastes like regular creamy lasagna filling once it’s baked.

    I used cherry tomatoes, zucchini, white onion, a mushroom blend and whole roasted garlic cloves for the veggies. Added spinach and a layer of chilli flakes because I like my heat. Was a bit more heavy handed with the salt and lemon in the ricotta filling but W O W. Thank you for this recipe!!! I will be having a passionate love affair with it for the rest of the week 🙂

    • Jeanine Donofrio

      Hi Danielle, ha ha, I’m glad it was such a hit!

  65. Tajah

    What can I substitute tofu for? Or could I just not add anything extra?

    • Jeanine Donofrio

      Hi Tajah, you could use regular ricotta cheese instead.

  66. Katie Connolly

    Has anyone tried freezing the pan and thawing it prior to baking it for the first time?

    • Jeanine Donofrio

      Hi Katie, that will work – I’d thaw it overnight in the fridge before you bake it.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.