The Best Vegan Lasagna Ever
Prep time
Bake time
Total time
If you do not want to buy the Kite Hill or any commercial ricotta cheese simply double the ingredients below for the tofu ricotta
Serves: serves 12
  • Brown Rice Lasagna Noodles 1 Box
  • Your Favorite Tomato Sauce 2 - 32oz Jars
  • Vegan Shredded Mozzarella Cheese 1 -16 oz Bag
  • Kite Hill Ricotta Cheese 12 ounce container
  • Gardien Meatless Crumbles 1 - 13.7oz bag
  • Sweet Onion 1 small diced
  • Green Pepper ½ small minced
  • Fresh Garlic 5 cloves *I like a lot of garlic!
  • Fresh Basil shredded to make ½ cup packed firm
  • Dried Oregano 1½ teaspoons
  • Dried Italian Seasonings 1½ teaspoons
  • Fresh Mushrooms 5-6 large thick sliced
  • Sweet Onion 1 large Sliced thick
  • Zucchini Squash 1 large sliced thick
  • For the Tofu Ricotta:
  • Firm Tofu ½ block drained
  • Nutritional Yeast ¼ cup
  • Black Pepper ¼ teaspoon
  • Crushed Red Pepper *optional ¼ teaspoon
  • Himalayan Pink Salt *or any salt ½ teaspoon
  • Garlic Powder 1 teaspoon
  • Fresh Parsley 2 Tablespoons
  • Lemon Juice 1 teaspoon
  • Vegan Parmesan Cheese 3 Tablespoons
  1. First prepare the brown rice lasagna noodles in a large pot of salted boiling water.
  2. Make the tofu ricotta by combining the tofu, fresh parsley, garlic powder, salt, pepper, nutritional yeast, vegan parmesan cheese, about 1 cup of shredded mozzarella cheese and lemon juice together in a large mixing bowl and crumble the tofu with a fork while mixing everything together. Set aside
  3. In a large saute pan cook the beefless crumbles until starting to brown (I am trying not to use oil in my cooking but sometimes add a tablespoon of olive oil to help it brown) add the garlic, minced green pepper and diced onion and cook stirring often until the veggies are cooked through. Add the basil, salt & pepper to season and 1 jar of the tomato sauce stir to combine, remove from heat and reserve.
  4. Roast or grill the zucchini, sliced sweet onions and mushrooms just to render them slightly and also to help them release much of their water content, this is important to avoid a watery soggy lasagna.
  5. Now that all the components are prepared you can assemble the lasagna.
  6. Pour half of the second jar of tomato sauce in the bottom of a 9" x 13" casserole pan or cake pan.
  7. Layer with half of the cooked lasagna noodles, then half of the "meat" mixture, a layer of tofu ricotta (or half of the total if you are using only tofu ricotta), the grilled veggies get layered next, about 1 cup of shredded mozzarella cheese, the Kite Hill Ricotta gets spread next (or the other half of the tofu ricotta), the remaining "meat" layer, then the remaining lasagna noodles and then top with the other half of the second jar of tomato sauce and the remaining shredded mozzarella cheese.
  8. Bake in a preheated 375°F oven for 45 minutes, allow to cool for about an hour before serving to make clean slices, serve with more tomato sauce if desired
Recipe by Gretchen's Vegan Bakery at