Anytime I cook for non-vegan folks, I tend to stick with Italian; it’s food most folks love and relate to. If you know how to make good vegan adaptions, folks who aren’t very accustomed to vegan food like tofu, will gobble it up. My dad for instance, eats little plants, but is always VERY happy to eat cheese that contains cashews.

Enter this three cheese lasagna, which is completely vegan. I made it for Dazee’s holiday work party, and it was inhaled by an omni crowd. Dazee even got an email from the hostess who was “floored” when she learned it was vegan (I hadn’t bothered to mention it when I set it out!).

The very best three cheese vegan lasagna!

The very best three cheese vegan lasagna! Tofu ricotta + homemade cheese + almond Parmesan.

The secret to my lasagna success is to make the tofu ricotta and cheese from scratch and to purchase jarred marinara and gluten-free noodles. Tinkyada brown rice lasagna noodles are very good, but there are all sorts to choose from–including no-boil varieties. I’ve found the Tinkyada noodles tend to break up if cooked according to the box’s directions, so I usually cook them for half the time. I then drain gently and lay out on kitchen towels to dry off a bit; when I’m ready to put the lasagna together, they’re ready to go and easy to grab.

Homemade cheese really makes this lasagna special, but obviously, if you don’t have the time you can use two packages of store bought vegan cheese instead. For the lasagna pictured, I made a batch of Pepperjack and left out the jalapeño. I also had a tiny bit of Quick Smoky Cheddar laying around and mixed that into the top layer for a little more color.

Print Recipe
Three Cheese Vegan Lasagna!
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Three cheers for three cheese: Tofu Ricotta + Homemade Vegan Cheese + Almond Parmesan!
Feel free to make the components ahead of time, or prepare the lasagna and refrigerate until ready to bake.
The very best three cheese vegan lasagna!
Servings
12 pieces
Cook Time 1 hour
Ingredients
Tofu Ricotta
Vegan Parmesan
Other Ingredients
Ingredients
Tofu Ricotta
Vegan Parmesan
Other Ingredients
The very best three cheese vegan lasagna!
Servings
12 pieces
Cook Time 1 hour
Instructions
Prepare the Tofu Ricotta
  1. Put the water, cashews, garlic, and salt into the jar of a blender and process until mostly smooth. Try not to over process the mixture, as small particles of cashew add to the texture of the cheese. Add the basil and pulse slowly to mince the herb.
  2. I like to do this next step in a food processor, but you can also use an immersion blender, or mash by hand, although it will take a lot more effort by hand. Put the tofu into the jar of a food processor and blend until crumbled. Add the cashew cream and pulse until a ricotta-like texture is formed. Again, be careful not to over process as the cheese should have some texture.
  3. Transfer the ricotta to a medium bowl and add the nutritional yeast and oregano. Stir well to combine, and season to taste with black pepper and more salt, if desired. Set aside.
Prepare the Vegan Parmesan
  1. Put the almond flour, nutritional yeast, and miso into a small bowl. Using a spoon or fork, mix until well combined. It should clump together easily when pinched. Set aside.
Prepare the other Ingredients
  1. Preheat the oven to 350 F.
  2. Cook the lasagna noodles according to the package directions, but reduce the cooking time by half. Carefully drain and lay the noodles out on a clean tea towel.
  3. Thinly slice 2/3 of the homemade cheese and grate the remainder.
Assemble and bake the Lasagna
  1. Layer 1:
    Spoon just enough marinara into the bottom of a 15"X10" lasagna pan to lightly cover.
    Top with four slightly overlapping lasagna noodles.
    Top with half the tofu ricotta, spread evenly across the pan.
    Top with 1/3 of the sliced cheese, spaced evenly across the pan.
  2. Layer 2:
    Cover the top of the lasagna with a generous layer of tomato sauce and repeat layer 1:
    Top with four slightly overlapping lasagna noodles.
    Top with the remaining tofu ricotta.
    Top with the remaining sliced cheese.
  3. Layer 3:
    Cover the top of the lasagna with another generous layer of tomato sauce.
    Top with the remaining four lasagna noodles.
    Combine the remaining shredded cheese with the almond Parmesan and sprinkle liberally over the top of the lasagna.
  4. Cover the lasagna tightly with foil and bake for 50 minutes. Remove the foil and bake for 10 minutes more, or until the lasagna is lightly brown around the edges and bubbling. Allow to rest for 10 minutes before serving.
Recipe Notes

To save time, cook the lasagna noodles while you're preparing the Tofu Ricotta and Almond Parmesan!

Pro tip for potlucks or parties: dollar stores usually have a great selection of foil lasagna pans. I bought a two-pack and stacked them together to make it extra sturdy for transporting this beast.

We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.

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xo Julie & Kittee

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