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vegan lasagna recipe

The Ultimate Vegan Lasagna


  • 1 Package of Chickapea Lasanaga Noodles (or Lasgana noodles of choice)
  • 1 Package Organic Soft Tofu
  • 2 Tbsp Nutritional Yeast
  • 2 tsp salt
  • 1 tsp garlic powder + extra to sprinkle
  • 1 tsp oregano + extra to sprinkle
  • 1 Jar Rao’s Marinara
  • 4 Beyond Meat Italian Sausages
  • Vegetables of choice: onion, eggplant, zucchini, or mushrooms
  • Vio Life Mozzarella Shreds


  1. First make tofu ricotta: In a food processor; combine 1 package Soyganic Organic Soft Tofu, 2 tablespoons nutritional yeast, 2 tsp salt, 1 tsp garlic powder, 1 tsp oregano, and blend until it resembles soft curds. Boom- incredibly easy homemade vegan ricotta! 
  2. To make the sauce, crumble 4 Beyond Meat Italian sausages into a pan and cook until browned, option to add any finely chopped vegetables of choice into the sauce. Add remaining marinara sauce, reserving a quarter cup for the bottom of the pan. 

To Assemble Lasagna:  

  1. Pour ¼ cup Raos Marinara sauce in the bottom of a 9X13 casserole dish. Spread to edges  
  2. Layer Chickapea Organic Lasagna Noodles so that it covers the entire bottom of the dish, followed by the marinara sauce, mozzarella shreds, and another layer of noodles. 
  3. Repeat until the pan is full. 
  4. Bake at 375 degrees for 45 mins covered with tin foil or pan lid, and another 15 mins uncovered, or until the edges are brown and the cheese is bubbling.  
  5. Serve hot with a simple garden salad on the side! 


Pro Tip: Serve with homemade vegan garlic bread

Toast a bun, try a GlutenNull Quinoa Bread or a gluten-free option. Mix 2 tablespoons Miyoko’s Organic Cultured Vegan Butter with some garlic and oregano, and slather on toasted buns