This is an easy recipe to prepare ahead of time.  In contrast to traditional lasagna recipes, this one is light, filling, and full of delicious vegetables.  This dish is easy and versatile!


Prep time    20 minutes  

Cook time   60-80 minutes    

Yield               6 servings


      Ricotta Cheese

  • One 14-ounce block extra-firm tofu, drained
  • 3 garlic cloves
  • 1/4 cup nutritional yeast flakes
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • 8-10 ounces button mushrooms, sliced
  • 10 ounces fresh spinach

     Marinara Sauce

  • Two (24-ounce) jars marinara sauce (low sodium, low fat) 
  • 12 Lasagna Noodles, uncooked (brown rice or whole wheat)


  1. Preheat oven to 375°F.
  2. For the Vegan Ricotta Cheese, place all the ingredients into a food processor.  Blend continuously until smooth and creamy.  Set aside. 
  3. In a 9 x 13 in casserole dish, assemble your lasagna in this order: 1/2 cup marinara sauce, 4 noodles, half of the ricotta, half of the spinach and mushrooms, 1 3/4 cup marinara sauce, 4 noodles, remaining ricotta, remaining spinach and mushrooms, 1 3/4 cup marinara sauce, 4 noodles, and remaining marinara sauce. (Lasagna noodles are layered uncooked.)
  4. Bake for 60-80 minutes.  Brown rice pasta will cook faster than whole wheat pasta.
  5. Let stand for 20-30 minutes before serving.  

✏️Tips & Hints

  • I make this lasagna with uncooked lasagna noodles, which shortens the prep time.  I have used many types of lasagna noodles, but our favorite is the brown rice version.
  • Instead of mushrooms, I often use zucchini and roasted red peppers in the vegetable filling.
  • It is also fun to make vegan ricotta a pesto style by blending fresh basil into the vegan ricotta.
  • This dish is even better the next day because the flavors are more pronounced and the texture is firmer.