Vegan Lasagna

This flavour packed lasagna is filled with oven roasted vegetables, garlic herb tofu ricotta & rich tomato passata.

Prep time: 35 minutes
Cook time: 30 minutes
Serves: 8-10 people


  • 12 fresh or instant lasagna sheets
  • 700 gram tomato passata
  • Olive oil, salt & pepper

Garlic & basil tofu ricotta

  • 400 gram extra firm tofu
  • 1/2 cup fresh basil leaves
  • Juice of 1 lemon
  • 2 cloves of garlic, peeled
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Roast vegetables

  • 20 button mushrooms, sliced
  • 2 green capsicums, thinly sliced and halved
  • 2 red capsicums, thinly sliced and halved
  • 1 small brown onion, diced

Italian breadcrumbs

  • 3/4 cup breadcrumbs
  • 1/2 teaspoon dried oregano
  • Dash of olive oil
  • Salt & pepper to taste


Roast vegetables

  1. Preheat oven to 220 degrees celsius. Line a tray with baking paper.
  2. Combine all vegetables on the tray & drizzle with olive oil, salt & pepper.
  3. Bake in the oven for 15 minutes. Toss vegetables half way through the time.
  4. Whilst the vegetables are roasting, prepare the pasta sheets if they need to be boiled or pre-cooked as per packet instructions.

Garlic & basil tofu ricotta

  1. Drain water from tofu & remove excess water by pressing with paper towel. It is important to remove as much moisture as possible otherwise it will make the vegan ricotta a bit runny.
  2. Combine all ingredients in a food processor & pulse until just combined. Add extra lemon juice, salt & pepper as needed.


  1. Reduce the oven temperature to 190 degrees celsius.
  2. Grab 1 or 2 casserole dishes & spread a layer of passata at the bottom of the dish.
  3. Arrange one layer of lasagna noodles lengthwise over the sauce. Spread a layer of garlic & basil tofu ricotta over the lasagna sheets. Top with a generous layer of passata followed by a layer of the vegetables.
  4. Repeat the above step 2 more times followed by the vegan ricotta, passata & some vegetables.
  5. Finish with another layer of pasta sheets using about 12 sheets total, spread the remaining passata over the top layer of noodles.
  6. Cover the casserole dish with foil & bake in the oven for 15 minutes.
  7. Whilst the lasagna is baking, combine all breadcrumb ingredients in a bowl. Set aside for later.
  8. Remove the foil & top with the breadcrumbs then place back in the oven, uncovered, for another 15 minutes or until the crumbs are golden brown.
  9. Remove from the oven & serve with freshly topped basil.


  • Adjust the pasta sheets to make this recipe gluten free.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s