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
  • 1 onion, diced
  • 1 red or yellow pepper, small diced
  • 1 small zucchini, diced
  • 10 ounces fresh spinach

Marinara Sauce

  • One (24-ounce) jar marinara sauce (low sodium, low fat) 
  • 28 ounce can crushed or diced tomatoes


  • 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.
      • I often add extra veggies to the lasagna.  Feel free to try roasted red peppers, broccoli, kale, or whatever you have on hand.  
      • It is also fun to make vegan "pesto style" ricotta 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.