Vegan Veggie Lasagna with Pesto, Tofu Ricotta, & Sundried Tomato Sauce

This delicious vegan veggie lasagna recipe with pesto, veggies, and tofu ricotta is an all-time fave! Made with the best organic ingredients and a sundried tomato sauce. 😋 🌞

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This delicious vegan lasagna recipe is an all-time favorite!

Featuring a creamy tofu ricotta, basil pesto, and tons of veggies—zucchini, spinach, garlic, arugula, and more—it provides a gut-warming balance of hearty sundried tomatoes, vegan mozzarella, and tons of bioactive herbs.

I also add the occasional plant-based sausage, artichoke hearts, and some Kalamata olives if I have them on hand.

It also rocks mushrooms, carrots, broccoli, and anything else you prefer.

Great with salad and homemade sourdough bread! 😋

Vegan Veggie Lasagna Recipe

Sundried tomatoes make an exceptionally rich sauce for vegan veggie lasagna. Due to their concentrated nutrients and rich, umami-packed taste, they require no added sugars or balancing.

They also rock lycopene—higher than in fresh—which boosts heart-health, skin-health, reduces inflammation, and more.

Here’s what you’ll need:

Equipment

• Large pot.
• Blender. (or food processor, optional).
• Skillet.
• Mixing bowls.
• Baking pan.
• Colander.
• Flatware/cutlery.
• Knife set.
• Cutting board.
• Crockery.
• Kitchen towel.
• Oven mitts.
• Apron.
• Parchment paper.
• Food storage container.

Vegan Lasagna Recipe

Most traditional lasagna noodles aren’t vegan. They contain eggs. So it’s important to check labels and choose egg-free lasagna noodles, which are widely available and linked in this post.

Ingredients for Sauce

• 1 jar sun-dried tomatoes.
• 1 jar crushed tomatoes.
• 1 jar pasta sauce.
• 1 pack vegan sausage.
• 3 cloves garlic (minced).
• 1/2 cup onion (chopped).
• 3/4 cup bell pepper (chopped).
• 3/4 cup veggie broth.
• 3 tbsp Italian seasoning.
• 2 tbsp nutritional yeast.
• 1 tbsp balsamic vinegar.
• 2 tbsp olive oil.
• 3/4 cup vegan cheese (shredded parmesan or mozzarella).
• 2 tbsp basil (fresh).
• ½ tsp red pepper (flakes).
• 1/2 tsp pink salt.
• 1 tsp black pepper.
• 1 tsp grains of paradise.

Sauce Instructions

1. In a large skillet, heat the olive oil on medium with the vegan sausage and herbs.
2. Add the minced garlic and onion, then sauté until the sausage is browned.
3. Blend in the rest of the ingredients, season to taste, and set aside.

By the way, the best tomatoes for Italian dishes on top of sundried are San Marzano or plum, though certified organic Farmer’s Market tomatoes are usually bomb. 🍅

For a lectin-free diet use pressure-cooked peeled and seeded tomatoes.

Lasagna Noodles

1. Follow the instructions on the package, bringing a few quarts of water to a rapid boil and adding the noodles one by one. Gently stir them, keeping them separated and careful not to break.
2. Continue to stir for 10-15 minutes until they’re softened but still slightly firm.
3. Drain them in a colander, swishing in cold water, then lay them out perfectly on parchment paper to cool.

Making tofu ricotta for vegan lasagna has tons of benefits. It’s not only packed with vitamins, minerals, and gut-healthy isoflavones, it’s a complete plant protein with all nine essential amino acids and one of the top sources of spermidine—a bioactive powerhouse.

It’s also rich in calcium and iron, key for bones and teeth.

Tofu Ricotta Ingredients

• 2 blocks tofu (drained, crumbled).
• 2 tbsp lemon juice.
• ¼ cup nutritional yeast.
• 11/2 tbsp olive oil.
• 1 tsp garlic powder.
• 1/4 cup vegan cheese (shredded).
• 1 tsp pink salt.
• 1 tsp black pepper.
• 1 tsp Bragg liquid Aminos.
• ¼ cup basil (preferably fresh, chopped).

Ricotta Instructions

1. In a mixing bowl, mash the tofu with a fork until crumbly.
2. Stir in the remaining ingredients, mix well, and set aside.
3. You can also use a blender or food processor for a creamier blend.

If you want to add fresh organic pesto to this lasagna, get the recipe here.

Other Ingredients

• 1 pack lasagna noodles. (vegan).
• 1 whole zucchini (thinly sliced).
• 1 whole onion (medium, diced).
• 1 bunch spinach (fresh).
• 3 cups arugula (fresh).
• 4 cups vegan cheese (parmesan and mozzarella).

And any other veggies you want to add. 🌱

Lasagna Instructions

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of olive oil and sauce on the bottom of a large glass or cast iron baking dish.
3. Create three or four-noodle layers across the length of the pan (or however many fit well).
4. Spoon the following across the top of each layer in this order: sauce, pesto, ricotta, veggies, cheese.
5. Repeat the layers until the ingredients are used up, finishing with a layer of sauce, cheese, Italian herbs, pink salt, and garlic powder. You can top with crumbled garlic croutons if you want a crunchy twist.
6. Cover with foil and bake for 30 minutes, removing foil for the last 10 minutes until the cheese is melted and golden.
7. Cool for 10-15 minutes before slicing.
8. Serve with salad and homemade sourdough bread.

Pro Tips

1. Soften No-Boil Noodles – If using no-boil lasagna noodles, let them sit in warm water for 5–10 minutes before assembling. This prevents dryness and ensures even cooking.
2. Blend Tofu Ricotta Well – For a smoother, creamier texture, pulse the tofu ricotta ingredients in a food processor instead of mashing by hand.
3. Roast the Zucchini – Lightly roasting or sautéing zucchini slices before layering removes excess moisture and enhances flavor.
4. Drain Sun-Dried Tomatoes – If using oil-packed sun-dried tomatoes, drain them well to avoid an overly oily sauce. If using dry ones, rehydrate them in warm water for 10 minutes.
5. Layer Strategically – Start with sauce at the bottom to prevent sticking, and alternate layers of sauce, noodles, and filling to evenly distribute flavors.
6. Don’t Overload Each Layer – Keep layers evenly spread to prevent the lasagna from becoming too soggy or collapsing when sliced.
7. Let It Rest Before Slicing – Allow the lasagna to cool for 10-15 minutes after baking to help it set, making it easier to cut clean slices.
8. Make Ahead for Better Flavor – Assembling the lasagna a day ahead and refrigerating allows flavors to meld together, making it even more delicious.
9. Use a High-Quality Vegan Cheese – Choose a vegan mozzarella that melts well for the best gooey texture on top. Adding a sprinkle of nutritional yeast enhances cheesiness.
10. Customize with Extra Veggies – Add mushrooms, olives, artichoke hearts, kale, broccoli, carrots, and other veggies for even more texture and nutrients.
11. Enrich – Add vegan cream cheese or sour cream.

Enjoy! 😋

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