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Meatless Lasagna (Vegan)

Meatless Lasagna (Vegan)

This meatless lasagna with tofu Bolognese sauce, zucchini, carrots, and mushrooms is SO delicious! The perfect meal for a relaxed evening. Maybe even with a nice glass of red wine? It's 100 % vegan, packed with flavor, and easy to make!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
Calories 573kcal
Author Sina


  • 7 oz firm tofu
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 3 tablespoons tomato paste
  • 3/4 cup dry red wine (use a vegan brand)
  • 2 14.5 oz cans diced tomatoes
  • 2 teaspoons dried oregano
  • 1 tablespoon dried basil
  • 2 cups passata
  • 1/2 teaspoon soy sauce
  • salt, to taste
  • black pepper, to taste
  • 4.5 oz mushrooms, cut into small cubes
  • 1 small zucchini, cut into small cubes
  • 1 carrot, cut into small cubes
  • 9 lasagna sheets
  • 3/4 cup vegan crème fraîche or vegan basil ricotta
  • 1 cup vegan cheese


  • Start by crumbling the tofu with your hands. In a large pan, heat the olive oil and pan-fry the crumbled tofu for about 3 minutes. Then add the chopped onion and cook for another 4 minutes. Then add the garlic. After one minute, add the tomato paste and cook for 2 more minutes. Deglaze with red wine and cook for 3 minutes. Then add the diced tomatoes as well as the pureed tomatoes and season with oregano, basil, salt, and pepper.
  • While you make the tofu Bolognese sauce, pan-fry the vegetables in a second pan. Heat some oil and cook them for about 6 minutes. Season with salt and pepper. Once the Bolognese sauce is ready, add the veggies and stir well.
  • Add a cup of the Bolognese sauce at the bottom of your casserole dish. Then add a layer of lasagna sheets, then again Bolognese sauce, and top it with some crème frâiche (or homemade basil ricotta). Continue with two more layers of sauce and lasagna sheets. Put the rest of the Bolognese sauce on top and sprinkle with vegan cheese.
  • Preheat your oven to 350 °F and bake the lasagna for 30-35 minutes, depending on your oven. Enjoy the lasagna with a green side salad and maybe a glass of red wine.


  • I strongly recommend using very firm tofu for this recipe. It will not work with silken tofu.
  • As some of you might know, wine is not always vegan as animal-derived fining agents are often used in the production of wine. So make sure to buy a vegan brand if you want this lasagna to be 100 % vegan.
  • I used store-bought vegan crème frâiche for my vegan lasagna, but if you can't get hold of it you can also use my homemade basil ricotta or also spinach ricotta. I used it for the first vegan lasagna I posted on my blog and it was a huge hit with my family. Sorry about the quality of the photos, it's a super old post.
  • If you want you can freeze this vegan lasagna to have a delicious ready-made meal on hand for nights when you don't have much time to cook. You can either freeze it baked or unbaked. Let it thaw overnight and then cover the baking dish with aluminium foil while baking.
  • If you want to make this vegan lasagna healthier, you can also use whole wheat lasagna noodles. I've even tried it with green lentil lasagna noodles and it turned out super delicious as well.


Calories: 573kcal | Carbohydrates: 79g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Sodium: 479mg | Potassium: 1236mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3465IU | Vitamin C: 29.7mg | Calcium: 232mg | Iron: 6.5mg