An interfaith response to climate change
propelled by the moral imperative for immediate and
just climate action in Kalamazoo and Southwest Michigan

Best Vegan Lasagna

An amazing, meatless, dairy-free lasagna packed with a hummus tofu ricotta that will please any carnivore!

Ready in 60 minutes

Serves 9-12 people


Purposefully Plant-Based Ingredients


For the lasagna:

  • 12 whole grain lasagna noodles
  • 1 tbsp extra virgin olive oil
  • 1 medium zucchini, chopped (optional)
  • 8 oz pkg sliced mushrooms
  • 12 oz pkg frozen spinach, thawed (or a few
    handfuls of fresh spinach)
  • 7–10 cups marinara sauce (2 25oz jars)


For the tofu ricotta:

  • 2 14 oz pkg extra firm tofu, drained and
  • 10 oz tub roasted garlic hummus (1 heaping
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh basil, finely chopped (optional)
  • 1 tsp fine sea salt
  • 1 tsp garlic powder



  1. Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente.
  2. Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and sauté for another 5 minutes. Remove pan from heat.
  3. Place drained and pressed tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.
  4. Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles. Next add half of the ricotta mixtureand half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce. Top with a sprinkle of nutritional yeast.
  5. Cover with foil and bake for 30 minutes.


Need the recipe PDF? Click here!