Vegan Lasagna

Absolutely delicious, creamy, hearty no-meat lasagna that takes 20 minutes to prepare and 45 minutes to bake. Full of brain supporting foods, plant based proteins and warming spices. Your house will smell like delicious lasagna in no time. This is sure to be a palate pleaser for everyone! Made with layers of mushroom walnut sauce and tofu ricotta.

Ingredients Tofu Ricotta:

1 block firm tofu

2 tbsp miso paste

2 tbsp nutritional yeast

1 tbsp garlic powder

Juice of 1.5 lemons

1 tsp salt Ingredients Lasagna Filling:

1.5 bottles of marinara sauce

1.5 cups walnuts

3 cups mushrooms

2 tbsp Italian seasoning

2 tbsp basil

1 tsp garlic

1 tbsp red pepper flakes

1 tsp salt + pepper

1 sweet potato

Fresh basil leaves Box of lasagna noodles

*You can use whatever veggies you'd like for the inside veggie layers.


Preheat oven to 350°, peel and slice sweet potato into thin pieces. Lay on a baking sheet and cook for 20 minutes. Remove from oven and set aside once cooked, leaving oven on.

In a food processor, add in all of the tofu ricotta ingredients and process until a thick cream forms. Set aside in a bowl.

Next, in a bowl place all f your sauce. Put walnuts into the food processor and process into small pieces, empty the walnuts into the bowl of sauce. Then add 2.5 cups of mushrooms into the food processor, process into small pieces and add to the bowl of sauce and walnuts. Mix together. Add in Italian seasoning, basil, garlic, red pepper flakes, and s+p. Now we have our "meaty" sauce! Slice the remaining mushrooms and place on the side. In a basking dish, line the lasagna noodles, according to the package. Normally a few inches apart. I used noodles that cook as the lasagna bakes. Be sure to read the package of your noodles.

Now it's time to layer!

One layer of noodles, one layer of sauce, one layer of veggies, one layer of ricotta, one layer of sauce. Repeat this until you've reached the top. Add the last of the sauce and ricotta, mix together covering the top noodles. Garnish with fresh basil, and place in the oven, covered at 350° for 45 minutes. Uncover the lasagna for the last 15 minutes. Make sure to check the cooking directions on your noodle package to ensure it matches with this, if not follow the directions on the box.

Once the lasagna is done, it should be bubbling and look nice and toasty! You can add fresh, cut and serve!

 FREE Vegan Intuitive Eating Starter Guide 

Emily Manuel, B.A, RHN, CYT

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