Vegan Recipe Corner

Vegan Lasagne

Vegan Lasagne
Photo by Liqin Cao

Recipe from Tofu Cookery (slightly modified)

Have ready:

  • 4 cups Marinara pasta sauce
  • Ricotta-Style Filling

Cook and drain:

  • ½ lb. lasagne noodles

Ricotta-Style Filling

Process in a food processor to a fine grainy texture like ricotta cheese:

  • 1 ½ lbs. firm tofu
  • ¼ cup lemon juice
  • 2 Tbsp. fresh chopped basil or 2 tsp. dried basil
  • 2 tsp. maple syrup
  • 1 tsp. salt
  • 2 clove garlic or ½ tsp. garlic powder


  1. Preheat oven to 350 F.
  2. Start making layers in a 9’ x 13’ pan, starting with a thin layer of marinara sauce (about 1 cup), then a layer of cooked noodles, then a layer of one third of the Ricotta-Style Filling.
  3. Continue in the same order: 1 cup marinara sauce, cooked noodles, 1/3 Ricotta-Style Filling, 1 cup marinara sauce, cooked noodles.
  4. Place the remaining Ricotta-Style Filling on the noodles in dollops and drizzle the remaining marina sauce on top. Optional: Sprinkle vegan cheese on top.
  5. Bake for about 30 minutes
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