Vegan Lasagna Recipe No Tofu: Easy Dairy-Free Dinner

Lasagna has always been the ultimate comfort food, but for those following a vegan lifestyle, it can be tricky to find a plant-based version that doesn’t rely on tofu. Whether you’re allergic, trying to avoid soy, or simply want to try something different, this vegan lasagna recipe with no tofu brings all the flavors and textures you crave—no soy required!

With layers of tender noodles, hearty vegetables, a rich tomato sauce, and a dreamy, creamy cashew ricotta, this dish is sure to become a staple in your kitchen. Perfect for family dinners, meal prep, or impressing friends at a potluck, this recipe proves that you don’t need dairy or tofu to enjoy a truly satisfying lasagna.

This vegan lasagna is loaded with nutrition and flavor, making it a guilt-free pleasure for everyone at the table. From the creamy homemade cashew cheese to the savory vegetable filling, each bite is a celebration.

Read on for why this recipe will become your new favorite, the full ingredients list, detailed instructions, and some helpful tips and variations to make it your own!

Why You’ll Love This Recipe

• Soy-free & Tofu-free: Ideal for anyone avoiding soy or looking for a new twist on classic vegan lasagna.
• Creamy Cashew “Ricotta”: This dairy-free cheese alternative is rich, smooth, and easy to prepare at home.
• Loads of Veggies: Packed with zucchini, mushrooms, spinach, and more for a hearty, wholesome meal.
• Customizable: Easily swap in your favorite vegetables or gluten-free noodles as needed.
• Meal Prep Friendly: Makes delicious leftovers and can be frozen for future easy dinners.
• No Compromise on Flavor: Savory, satisfying, and full of Italian-inspired goodness!

Ingredients

Equipment

• Large pot (for boiling noodles)
• Large skillet or sauté pan
• Mixing bowls
• Blender or food processor
• 9×13-inch (23x33cm) baking dish
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Prepare the Cashew Ricotta:
   1. If you haven’t already, soak the cashews in water for at least 2 hours or boil them for 10 minutes to soften.
   2. Drain and add cashews to a blender or food processor along with water, lemon juice, nutritional yeast, garlic powder, and salt.
   3. Blend until very smooth and creamy, scraping down the sides as needed.
   4. If desired, fold in the finely chopped spinach for extra color and nutrients. Set aside.
2. Cook the Lasagna Noodles:
   1. Bring a large pot of salted water to a boil.
   2. Add lasagna noodles and cook according to package instructions until just al dente.
   3. Drain and lay noodles flat on a clean kitchen towel to prevent sticking.
3. Make the Vegetable Filling:
   1. Heat olive oil in a large skillet over medium heat.
   2. Add the onion and sauté for 3-4 minutes, until translucent.
   3. Add garlic, carrot, and bell pepper; cook for another 3 minutes.
   4. Stir in zucchini and mushrooms, sautéing until softened and most of the moisture evaporates (about 5-6 minutes).
   5. Stir in spinach and cook just until wilted. Season with salt and pepper to taste. Remove from heat.
4. Prepare the Tomato Sauce:
   1. In the same skillet (or a pot), add crushed tomatoes, tomato paste, dried oregano, and dried basil.
   2. Simmer for 10-15 minutes, stirring occasionally. Adjust salt and pepper to taste.
5. Assemble the Lasagna:
   1. Preheat your oven to 375°F (190°C).
   2. Spread a thin layer of tomato sauce on the bottom of your baking dish.
   3. Layer 3-4 noodles over the sauce, slightly overlapping.
   4. Spread 1/3 of the cashew ricotta evenly over the noodles.
   5. Add 1/3 of the vegetable filling and top with more sauce.
   6. Repeat layers twice more: noodles, ricotta, veggies, sauce.
   7. Finish with a final layer of noodles and the remaining sauce. If desired, add dollops of leftover cashew ricotta on top.
6. Bake the Lasagna:
   1. Cover the dish tightly with aluminum foil.
   2. Bake for 30 minutes covered, then remove foil and bake for 15 more minutes until bubbling and slightly browned.
   3. Let lasagna rest for 15 minutes before slicing. Garnish with fresh basil if desired.

Tips & Variations

• Make it gluten-free: Use certified gluten-free lasagna noodles—most grocery stores carry these now!
• Swap the veggies: Use whatever you have on hand—eggplant, kale, chard, or even roasted sweet potato work beautifully.
• Add vegan bechamel: For an even creamier touch, drizzle in some vegan bechamel sauce between the layers.
• Make ahead: Assemble lasagna up to two days ahead and refrigerate until ready to bake. It also freezes well (baked or unbaked).
• Nut-free option: Substitute sunflower seeds for cashews in the ricotta, or use store-bought nut-free vegan cheese.
• “Letting your lasagna rest after baking helps it slice cleanly and enhances the flavors. Patience is key!”

Nutrition Facts

Note: Nutrition values are estimates and may vary based on specific brands and substitutions used.

Serving Suggestions

• Serve with a crisp green salad tossed in a light vinaigrette for a refreshing contrast.
• Enjoy slices of soft vegan bread or a crusty baguette for an authentic Italian touch.
• Add a side of low-calorie vegetable soup for a nourishing and filling meal.
• Pair with a glass of your favorite vegan red wine or sparkling water with a slice of lemon.
• For a special dinner, finish with a slice of moist, easy vegetarian date cake for dessert.

Conclusion

This vegan lasagna recipe with no tofu delivers everything you want in a classic comfort dish—creamy cheese, rich tomato sauce, and layers of perfectly cooked noodles—all while being 100% plant-based and soy-free.

It’s a recipe that’s as delicious as it is versatile, letting you adapt the veggies and flavorings to fit your own taste or whatever’s in season. Whether you’re a long-time vegan, just exploring plant-based meals, or cooking for friends and family with food allergies, this lasagna is sure to impress and satisfy.

Don’t forget to experiment with different vegetables and sauces, or try some of our other favorite recipes like vegetarian swiss chard recipes, vegetable alfredo recipes, or slow cooker vegan dishes for more inspiration.

With each meal, you’ll discover just how satisfying and flavorful vegan cooking can be. Buon appetito!

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