Cheesy Vegan Lasagna

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One of my favorite cheese-filled dishes that I left behind in my dairy days, was lasagna. My mom made the best lasagna when I was growing up. I was in love with all the yummy ricotta cheese she would stuff in between the noodle layers, and I couldn't get enough. I was a  lasagna addict, and when I chose to give up dairy products, I was a little bit heartbroken at the thought of giving up lasagna for good. Never fear! The Hippy Homemaker is here to show you that vegan lasagna can be just as “cheesy” and delicious as the OG lasagna. 

Good enough to fool a 2-year-old

The real person that you have to win over in this house is Syfy. I've spent a lot of time designing recipes that I can hide veggies in. As picky as this kiddo is with food, I was not even sure he would want to eat this lasagna! I was very surprised when he cleaned his plate and asked for more!

Vegan Lasagna


  • 2 Tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic
  • 1 14-ounce package extra-firm tofu, drained
  • 2 Tbsp. lemon juice
  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. white miso paste
  • 3 cups fresh basil


  • 2 Tbsp. extra virgin olive oil
  • 8 oz. baby bella mushrooms, sliced
  • 1 24 oz. jar organic spaghetti sauce
  • 1/4 cup non-dairy milk
  • 1 Tbsp. maple syrup
  • Sea salt, to taste
  • Freshly ground black pepper


  • 5 oz. baby spinach
  • 1 lb. box lasagna noodles, boiled as per box directions


  1. Preheat the oven to 375 degrees.
  2. Lightly grease a 9×13 casserole pan.


  1. In a large frying pan, heat the olive oil over medium heat. Saute the onions until their clear, and remove from heat.
  2. Combine the onion, tofu, garlic, lemon juice, salt, pepper, and miso paste in your blender/food processor.
  3. Pulse the mixture until it's just smooth, but with a little bit of texture.
  4. Add basil to the mixture and pulse a few more times, getting the basil chopped in.


  1. In a skillet, heat oil over medium heat, and saute mushrooms until they are softened.
  2. Add the marinara sauce, nondairy milk, and maple syrup. Stir and heat through.
  3. Add salt and pepper to taste.


  1. Spread a thin layer of sauce in the bottom of the 9×13 pan
  2. Arrange 5 lasagna noodles across the pan, overlapping just a tad on each one.
  3. Spread half of the Garden Ricotta over the noodles.
  4. Sprinkle half of the spinach over the Garden Ricotta.
  5. Arrange 5 more noodles over the top of the spinach.
  6. Spread another layer of sauce across the noodles, saving some for the top layer of the lasagna.
  7. Spread the rest of the Garden Ricotta across the noodles.
  8. Sprinkle the rest of the spinach over the Garden Ricotta.
  9. Cover with the last layer of noodles across the top.
  10. Spread the rest of the sauce over the noodles.
  11. Cover with aluminum foil and bake for 30-45 minutes, or until the sauce is piping hot and bubbly.
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