Hearty Vegan Lasagna

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Hearty vegan lasagna layered with homemade lentil and tempeh bolognese and tofu ricotta. A protein and veggie packed comfort meal!

This vegan lasagna is a labor of love but it is worth every minute! Savory lentil and tempeh bolognese, creamy tofu ricotta, and chewy noodles layered together and baked until warm and bubbling, with a sprinkling of melty cheese on top. It’s a hug in every bite – cozy, comforting, and safe. I may or may not have eaten almost the entire batch myself this week, and my mouth is still watering thinking about it!

Key Ingredients

  • Vegan Bolognese One batch of my lentil and tempeh bolognese.
  • Vegan Ricotta One batch of my tofu ricotta. I like to add spinach to mine.
  • Lasagna Noodles No boil/oven-ready noodles are super convenient.
  • Vegan Mozzarella Shreds I just add this for topping, but you can add some to each layer of the lasagna if you like things extra cheesy.

How to Make Vegan Lasagna

  1. Place a thin layer of bolognese on the bottom of your baking dish.
  2. Add noodles on top – you should be able to fit 4 noodles in one layer in a 9×13-inch dish. My baking dish in the photos was smaller, so I broke some of the noodles to fill the space.
  3. Spread a layer of ricotta over the noodles.
  4. Cover the ricotta with another layer of bolognese and repeat the layering process (noodles, ricotta, bolognese) two more times, so you end up with three layers of noodles (and four layers of bolognese).
  1. Sprinkle vegan mozzarella shreds on the final layer of bolognese.
  2. Cover and bake until bubbling on the edges, then uncover and continue baking to melt the cheese.
  3. Let the lasagna rest for at least 10 minutes before cutting. This gives the lasagna time to set so it’s easier to cut.
vegan lasagna close up

Tips for Success

Prep bolognese and ricotta in advance You can make the vegan bolognese and ricotta the day before to save lots of time the day of.

Use a good vegan cheese ⟶ I used Violife for the photos, but I also like Daiya and Follow Your Heart. Keep in mind they all melt differently, so your lasagna may look different from mine. If you’re avoiding processed foods, you can top the lasagna with a homemade cashew mozzarella or vegan bechamel.

Use no boil or oven-ready lasagna noodles These don’t have to be cooked before adding to the lasagna, so it will save you time and dishes! If you can’t find no boil or oven ready noodles, you can use regular noodles and cook them according to package instructions (use the lesser amount of time so they don’t overcook in the oven).

Vegan Lasagna FAQ

How long does vegan lasagna last?
This lasagna will last up to 5 days when stored properly.

How do I store vegan lasagna?
Let the lasagna cool to room temperature, then tightly cover the pan with foil or transfer lasagna slices to an airtight container and store in the fridge.

Can I freeze vegan lasagna?
Personally I haven’t tried freezing lasagna before, but you should be able to. I would bake the lasagna and then freeze, either as individual slices or tightly wrap the pan with plastic wrap and foil (make sure your pan is freezer-safe!).

How do I reheat frozen lasagna?
Thaw the lasagna in the fridge overnight, and let it sit at room temperature for about 30 minutes. Preheat your oven to 375°F/190°C. Remove all the freezer wrappings, cover the pan with a new piece of foil, and bake until heated through, 30-45 minutes.

How do I make this lasagna gluten-free?
Use tamari or coconut aminos in the bolognese and gluten-free lasagna noodles.

vegan lasagna slice with a bite taken out of it

More Hearty Vegan Comfort Meals

If you make this vegan lasagna, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Hearty Vegan Lasagna

Hearty vegan lasagna layered with homemade lentil and tempeh bolognese and tofu ricotta. A protein and veggie packed comfort meal!
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Course Main Course
Cuisine Italian, Vegan
Servings 6



  • Prepare the lentil and tempeh bolognese (can be made a day in advance).
  • Prepare the tofu ricotta (can be made a day in advance).
  • Cook lasagna noodles according to package instructions. If using oven-ready noodles, there is no need to boil them.
  • Preheat oven to 400°F/200°C.
  • Spread a thin layer of bolognese on the bottom of a 9×13-inch**1 baking dish. Place 2-4 (depending on size of your baking dish) lasagna noodles on top (break if needed to fit the dish). Dollop some tofu ricotta on the noodles and spread to cover. Spoon more bolognese on top.
  • Repeat the layering process (noodles, ricotta, and bolognese) two more times so you end up with three layers of noodles. Sprinkle vegan mozzarella on top.
  • Cover the baking dish with foil and place into the oven for 30-40 minutes, until bubbling on the edges. Remove the foil and continue baking another 5-10 minutes to melt the cheese. If you want to slightly brown the cheese, you can broil for 1-2 minutes.
  • Remove from oven and let the lasagna rest for 10 minutes before cutting.


1) If you don’t have a large casserole dish, you can use two smaller baking dishes such as two 8×8-inch pans or, what I did, a 7×11-inch pan (shown in photos) and an 8×8-inch pan. 
Prep and Cook Time include time required to make bolognese and ricotta. If you make these in advance, prep time will be 10 min and cook time 45 min.

Nutrition per serving: 550 kcal | 22g fat | 7g sat fat | 62g carb | 12g fiber | 30g protein | 780mg sodium

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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