The Best Vegan Lasagna

This lasagna is hearty and totally satisfying even more meat lovers. Packed with Field Roast Organic vegan sausages, creamy tofu ricotta and a hearty veggie marinara you will love this comforting meal.


1 package, whole grain lasagna noodles

1-2 cups tomato sauce

Tofu Ricotta

1 cup fresh spinach, chopped

Handful fresh basil, chopped

1 (16-ounce) package firm tofu

1 tsp salt

1 tsp freshly ground black pepper

1/4 tsp nutmeg

Juice of 1/2 lemon

2 cloves garlic

Hearty Marinara with Sausage

1 Tbsp olive oil

1/2 white onion, finely chopped

1 red pepper, finely chopped

1 cup cremini mushrooms, finely chopped

3, Field Roast Vegan Italian Sausages, chopped roughly

4 cups tomato sauce (we love Field Day Organic)

Parsley for garnish

Optional vegan cheese slices


Preheat oven to 350 degrees. 

Cook lasagna noodles according to directions. Drain and set aside. 

In a food processor, combine all of the tofu ricotta ingredients. Blend until smooth.

Heat olive oil in a large pan over medium heat. Add onion, peppers and mushrooms and cook for 3-5 minutes or until softened. Remove the vegetables from the pan and set aside. Place the chopped sausage into the hot pan. Cook, stirring regularly for 5 minutes or until browned. Return the vegetables to the pan and add 4 cups of tomato sauce. Bring to a simmer. 

In a large, deep pan place 1/2-3/4 cup tomato sauce and one layer of lasagna noodles. Then pour half of the sausage marinara overtop. Add another layer of noodles. Then spread the tofu ricotta over the noodles. Add yet another layer of lasagna and then the remaining sausage marinara. Top with a final layer of lasagna noodles, pour the remaining tomato sauce on top and sprinkle with vegan cheese (optional). Cover with foil. 

Bake Lasagna, covered for 30 minutes. Remove the foil and cook for an additional 10-15 minutes. 

Allow to cool for 10 minutes before slicing and serving.