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My friend, Lynda, was kind enough to invite my into her kitchen to watch and learn how to make her vegan lasagna. 

Sometimes dishes that traditionally contain dairy can seem intimidating. This recipe may have a few extra steps to make the tofu ricotta, but it is definitely worth it! I found it was way less intimidating to make this recipe than I originally thought.

Let us know if you try it out!

Lynda's Lasagna

Lynda's Lasagna


Main Ingredients

  • 28 oz can of crushed tomatoes
  •  48 oz tomato sauce
  •  1 box of lasagna noodles
  •  1 small yellow onion
  •  1 package of meatless crumbles
  •  2 cups fresh spinach, sliced into ribbons
  •  1 tsp Italian seasoning
  •  ½ tsp garlic powder
  •  pinch of salt and pepper
  •  1 package Follow Your Heart Mozzarella slices
  •  1 package vegan mozzarella shreds (or your preferred shreds)

Tofu Ricotta

  •  6 small cloves of garlic
  •  1 block of extra firm tofu (packed in water), pressed slightly
  •  ½ tsp onion powder
  •  1 tsp Italian seasoning
  •  ⅓ cup nutritional yeast
  •  pinch of salt and pepper


  1. Preheat oven to 350.
  2. Sweat onions in pan over medium heat.
  3. Add meatless crumbles and seasoning to the pan. Continue to cook over medium heat.
  4. While the crumbles are cooking, add all ricotta ingredients in food processor and turn on. Drizzle olive oil.
  5. Once smooth, taste and adjust seasoning if needed.
  6. Remove crumbles from heat when nice and golden brown and cooked through.
  7. Pour half the can of crushed tomatoes into the bottom of a 13x9 (or similar) baking dish. Add single layer of lasagna noodles.
  8. Spread ricotta over the noodles.
  9. Continue to assemble by adding crumbles, then spinach, both cheeses, more sauce, noodles, ricotta, crumbles, spinach, cheese until done.
  10. Bake at 350 for one hour or until knife comes out clean. Remove aluminum foil and bake an additional 10-15 minutes, depending on your preference.