Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: A saucy, cheesy, meatless (but veggie-packed) lasagna.

Watch more in our Vegan It with Lauren Toyota series:

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:



Vegan Lasagna

MAKES 4 to 6 servings
PREP TIME 60 minutes
COOK TIME 70 minutes

1 block extra firm tofu, crumbled
1/4 cup nutritional yeast
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup fresh basil, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon ground pepper

1/2 cup soft tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable stock
2 tablespoons tahini
2 tablespoons nutritional yeast
2 teaspoons corn starch
1/2 teaspoon sea salt

1 jar (640 ml) tomato sauce (about 1 3/4 cups)
1 tablespoon + 1 teaspoon olive oil
1 small zucchini, thinly sliced
1 cup carrot ribbons
4 cups fresh baby spinach
1 pack of ready bake lasagna noodles (you’ll use about 200g)
1 1/3 cup vegan mozzarella shreds

To make the tofu ricotta, crumble the tofu into small pieces resembling ricotta cheese with your hands. Add in the remaining ingredients and combine with a fork. Keep in the fridge until you’re ready to assemble the lasagna.

To make the béchamel, put all these ingredients in a blender and combine until smooth.

Pre-heat the oven to 400°F.

You can make nice carrot ribbons using a vegetable peeler or you can shred the carrot with a cheese grater. Partially cook the zucchini and carrot in a pan over medium heat with 1 teaspoon of olive oil. Set them aside on a dish and use the same pan to cook the spinach. Get it wilted and soft but don’t overcook it. It should still be bright green. If you want to use frozen spinach just make sure you thaw and drain out the water.

Use a deep 8 x 8-inch glass baking dish to assemble the lasagna. Lightly coat the inside of the dish with 1 tablespoon of olive oil you can spread around evenly with your hand.

Assemble the lasagna in this order:

1) Pour about a 1/2 cup of tomato sauce into the bottom of the dish and spread out an even layer with a spatula or spoon.
2) Add one layer of noodles across. You might need to break them to fit in the dish, but you can overlap the noodles if they don’t fit perfectly in the dish.
3) Then take half the amount of tofu ricotta and spread it evenly over the noodles.
4) Take 1/3 cup of shredded mozzarella and sprinkle over top.
5) Add all the spinach on top of the mozzarella.
6) Pour half the béchamel evenly over the top being sure to get some of it down the sides of the dish.
7) Add ¾ cup of the tomato sauce on top, spreading out to the edges.
8) Then add another noodle layer, turning the noodles the opposite direction from the first layer.
9) Use the other half of the tofu ricotta as the next layer.
10) Take another 1/3 cup of shredded mozzarella and sprinkle over top of the tofu ricotta.
11) Add the zucchini and carrots in an alternating fashion as one layer.
12) Pour the remaining béchamel evenly over top.
13) Add another ½ cup of the tomato sauce on top and spread out to the edges of the baking dish.
14) Then add one more layer of noodles and the remaining tomato sauce on top.
15) Sprinkle 2/3 cup of shredded mozzarella as the topping.

Cover with foil and bake for 50 minutes. Then remove the foil and turn the broiler to high and bake for 10 minutes or until the top is golden brown. Allow the lasagna to sit for 15 to 20 minutes before cutting and serving.



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Tags : Bechamel Saucebest vegan lasagnabest veggie lasagnaChatelainechatelaine magazinehot for foodhow to make vegan lasagnaLasagnalasagna recipelaurenlauren toyotarecipe for veggie lasagnaToyotaVEGANvegan bechamelvegan itvegan lasagnavegan ricottavegetable lasagnavegetable lasagna with bechamel sauceVeggieveggie lasagnaveggie lasagna with white sauce

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


  1. I've made a similar recipe to this and I added hummus to the crumbled tofu mixer, I know that sounds weird, but it was so good and worth it! highly recommend adding this! Great recipe!

  2. Thank you for not just using veggies! Lasagna was my favorite food, and I had it made on my birthday, but now that I am vegan I have not had a good lasagna, but this might be it. Thanks.

  3. Excited to try this out, though I'm definitely using the cook-before-baking noodles: 'testing' half of them whilst they cook is all part of the fun. ;D

  4. I didn't grow up in a vegetarian household but we only ever had vegetarian lasagna and it was so good that it became a weekly staple. Because of this when I was younger I didn't even know that people ate lasagna filled with meat and I always thought it was gross and greasy and boring. Veggie lasagna is the best for using up all of the veggies and packing in the nutrients! My favourite veggies to add are zucchini, eggplant and carrot.

  5. My favorite thing to do with tofu ricotta is to add a dairy-free cashew cultured cheese to the tofu and herbs. Treeline makes an amazing one, or you can make one at home with cashews and a little bit of time! Makes it super creamy and cheesy.

  6. Am.i the only one who hates veggies in lasagna? I made a vegan one for the first time, havent eaten it for the 3 years ive been a vegan, and it was delicious i used tvp As the "meat"

  7. Lauren! I just wanted to let you know I made this recipe over the last weekend and OMG! It is the best vegan lasagna I have ever tasted. I will definitely be making this often. You are my hero! Keep doing what you do girl….

  8. No more "hotforfood"… you are now "vegan it"??? I totally missed when this happened… continued success on you channel

  9. OMGGGGGG so I just made this and it's A M A Z I N G!!!!!!!!! I just used Trader Joe's "ground beef" instead of carrots and zucchini and everything else I kept the same. The tofu ricotta is the perfect texture, the bechamel is nice and creamy and thick and delicious! Plus it was super easy and quick, I even used the noodles you have to cook first and it still took only 45 mins to prep, and I just cooked it 30 mins covered instead of 50. Lauren, you are a freaking genius! Thank you so much for making my tummy so damn happy!!!! 😀

  10. Mmmmm sooo good made it and leftovers are AMAZIINGG, I love Lauren’s concentrated face when she’s laying down the noodles lol

  11. 1:03 When your tastebuds become more refined you will notice that tofu does not "… taste like nothing" and that, in fact, it has a unique, delicate and delightful taste all of its own. (I'll admit, though, that the taste is probably more noticeable when you make your own tofu.) Thanks for this recipe: you make it seem straightforward and it looks delicious — I will definitely give it a try, perhaps with the addition of the traditional eggplant/aubergine.

  12. Just made this tonight – followed the recipe almost exactly, but added an extra garlic clove and some dry Italian seasoning to the tofu-ricotta. Absolutely fantastic flavor. I want to eat it all, but I have to save it for my week of work lunches!

  13. I will definitely try this one! It looks delicious! I've just started my YouTube channel and you are a big inspiration!

  14. Bad tofu tastes like nothing, good tofu tastes of the delicious aroma of soy!!!! And that adds SO MUCH to the complexity of the ricotta!!!!

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