Vegan Italian-American Lasagna with Homemade Ricotta
Rich ragù, tender noodles, and creamy dairy-free cheese combine in a foolproof bake.
This recipe transforms the much-loved Italian-American classic—lasagna—into a vegan centerpiece, with robust tomato sauce, creamy plant-based ricotta, and those iconic, satisfying layers baked to bubbly perfection. Whether you’re new to vegan cooking or a seasoned plant-based chef, this lasagna channels all the nostalgia and flavor of the original, without any dairy or animal products.
Why This Recipe Works
- Faithful Flavors & Textures: A silky, rich vegan ricotta mimics dairy-based versions in taste and creaminess.
- Customizable: Easily adapt with your favorite vegetables or add vegan sausage for extra depth.
- No-Boil Noodles: Achieves just-the-right tenderness and classic structure for clean slicing.
- Approachable Technique: Batch-cooked ragù and easy food-processor ricotta streamlines prep ahead of time.
Ingredients
For the Tomato Ragù
- Olive oil
- Yellow onion, finely chopped
- Carrot, peeled and grated
- Celery stalk, finely chopped
- Garlic cloves, minced
- Tomato paste
- Dried oregano
- Dried basil
- Dried thyme
- Crushed red pepper flakes (optional, for heat)
- Canned crushed tomatoes (or whole peeled tomatoes, crushed by hand)
- Sugar
- Bay leaf
- Kosher salt and black pepper, to taste
For the Vegan Ricotta
- Firm or extra-firm tofu, drained
- Raw cashews, soaked
- Lemon juice
- White or yellow miso
- Olive oil
- Nutritional yeast
- Fresh garlic
- Kosher salt
- Water, as needed for texture
- Fresh basil (optional, for flavor and color)
For Assembly
- No-boil dried lasagna noodles
- Vegan mozzarella (optional, for browning on top)
- Fresh parsley or basil, chopped, for garnish
Step-by-Step Guide: How to Make Vegan Lasagna
1. Prepare the Tomato Ragù
- Sauté Aromatics: Heat olive oil in a Dutch oven or saucepan. Add onion, carrot, and celery, and cook until softened, stirring occasionally.
- Add Garlic, Herbs, and Tomato Paste: Cook until fragrant and the tomato paste darkens slightly.
- Simmer Sauce: Pour in the crushed tomatoes, sugar, bay leaf, and seasonings. Simmer until thickened and rich—at least 30 minutes. Taste and adjust seasoning. Remove the bay leaf before assembly.
2. Make the Vegan Ricotta
- Soak Cashews: If you haven’t soaked your cashews, cover with boiling water and soak for at least 30 minutes, then drain.
- Blend Ingredients: In a food processor, combine tofu, soaked cashews, lemon juice, miso, olive oil, nutritional yeast, garlic, and salt. Process until creamy, scraping the sides as needed. Add water, a tablespoon at a time, until it reaches a light, spreadable texture.
- Fold in Herbs (Optional): Pulse in fresh basil for color and flavor.
3. Assemble the Lasagna
- Preheat Oven: 375ºF (190ºC). Grease a 9×13-inch baking dish with olive oil.
- Sauce Base: Add a thin layer of tomato ragù to coat the bottom.
- Layer Noodles: Lay down a single layer of no-boil lasagna noodles.
- Ricotta Layer: Spread approximately 1/3 of the vegan ricotta over the noodles. Dot with more sauce.
- Repeat: Continue layering: noodles, ricotta, ragù, using about three layers.
- Final Layer: Finish with a layer of noodles, ample sauce, and (if using) vegan mozzarella on top.
4. Bake and Rest
- Bake Covered: Cover with foil and bake for 45 minutes.
- Uncover and Finish: Remove foil, increase heat or broil for 10 minutes, until golden and bubbling.
- Rest Before Serving: Let sit 20-25 minutes so layers can set and slices come out clean.
Recipe Tips and Variations
- No-Boil Noodles: These absorb flavor and liquid as the lasagna bakes, holding their structure better than pre-boiled alternatives.
- Enhance Your Ragù: Add mushrooms, lentils, or vegan sausage for a heartier sauce.
- Ricotta Flavor: Garlic, lemon, nutritional yeast, and miso provide the umami and tang reminiscent of dairy cheeses.
- Cheese Topping: Vegan mozzarella or store-bought cheese shreds brown and bubble on top, but can be omitted for a lighter bake.
- Gluten-Free Adaptation: Substitute with gluten-free pasta sheets as desired.
- Make Ahead: Assemble up to a day in advance; refrigerate and bake when ready.
What others are reading
Serving Suggestions
- Pair with: Garlicky sautéed greens, chopped salads, or crusty Italian bread.
- Wine Pairing: Serve with a bold Italian red like Chianti or Barbera.
- Leftovers: Store well in the fridge, flavors deepen overnight; reheat gently or enjoy cold.
Nutritional Spotlight
This vegan lasagna is:
- High in plant protein thanks to tofu and cashews.
- Rich in fiber and micronutrients provided by vegetables and tomatoes.
- Satisfying without cholesterol or saturated animal fats.
Common Mistakes & Troubleshooting
- Watery Lasagna? Be sure your sauce is properly reduced and your ricotta is thick, not runny.
- Dry Lasagna? Ensure ample sauce; no-boil noodles require extra moisture.
- Mushy Layers? Allow the lasagna a resting period after baking so the structure firms up before slicing.
- Bland Flavor? Use enough salt throughout and finish with fresh herbs or cheese topping.
Vegan Ricotta: Plant-Based Alternatives Compared
| Type | Main Base | Texture | Flavor Highlights | Best Used For |
|---|---|---|---|---|
| Tofu-Based | Firm tofu, olive oil, lemon | Creamy, slightly crumbly | Tangy, high protein | Classic lasagna, stuffed shells |
| Cashew-Based | Soaked cashews, water, lemon | Rich, airy | Nutty, mellow | Spreads, dips, pasta bakes |
| Blended | Tofu & cashew combo | Ultra-creamy, spreadable | Balanced, umami | Layered lasagna, pizza |
Frequently Asked Questions (FAQs)
Q: Can this lasagna be made gluten-free?
A: Yes, just substitute your favorite gluten-free no-boil noodles and ensure all other packaged ingredients are gluten-free.
Q: What’s the texture of vegan ricotta like?
A: Vegan ricotta blends tofu and cashews to create a creamy, slightly crumbly texture reminiscent of dairy-based ricotta. Nutritional yeast and lemon juice add a cheesy, tangy note.
Q: Can I freeze leftover lasagna?
A: Vegan lasagna freezes well. Cool completely, slice, and store in an airtight container for up to 2 months. Thaw overnight; reheat covered to prevent drying.
Q: What else can I use vegan ricotta for?
A: Vegan ricotta is great for spreading on toast, stuffing shells, dolloping on pizza, or swirling into risotto and creamy pasta dishes.
Q: My sauce is too thin. How can I thicken it?
A: Simmer the sauce uncovered until reduced and thick. Tomato paste and a longer simmer time help concentrate flavor and prevent a watery lasagna.
Related Vegan Lasagna Recipes
- Bolognese-Style Vegan Lasagna: Try a hearty plant-based meat sauce for extra protein.
- Cashew-Cauliflower Ricotta Lasagna: For a nutty, richer ricotta flavor.
- Roasted Vegetable Vegan Lasagna: Layer roasted zucchini, eggplant, or mushrooms for a veggie-forward twist.
- Spinach & Basil Pesto Lasagna Roll-Ups: Individual portions for easier serving and exciting flavor combinations.
Inspiration & Final Thoughts
Classic Italian-American lasagna is one of the ultimate comfort foods, and its vegan counterpart can be every bit as rich, savory, and memorable. Homemade vegan ricotta delivers the signature creaminess, while a well-developed tomato ragù and no-boil noodles create those perfect, sliceable layers. Experiment with your favorite herbs, incorporate roasted vegetables, or make it ahead for your next gathering—this lasagna proves that plant-based cooking is not only possible, but truly delicious.
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