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slice of vegan lasagna with tofu ricotta and basil

Vegan Puttanesca Lasagna

A delicious vegan lasagna filled with layers of spinach tofu ricotta & a vegan puttanesca sauce!
4.67 from 3 votes
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Course: Vegetarian Pasta
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 9 servings


  • 12 lasagna noodles

Tofu Ricotta

  • 16 oz firm tofu pressed of excess water
  • ½ cup strained frozen spinach
  • ¼ cup nutritional yeast
  • ¼ cup fresh parsley leaves only
  • 2 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1-2 tablespoon oat milk only use if needed

Vegan Puttanesca Sauce

  • 1 tablespoon olive oil
  • 2 shallots diced
  • 8 garlic stuffed olives sliced
  • 2 tablespoon capers with brine
  • 6 sun-ripened dried tomatoes sliced thinly
  • 25 oz tomato sauce

Optional toppings


  • First, cook the lasagna noodles according to the package instructions, Make sure to use salty water so the noodles do not stick together.
  • While the lasagna noodles are cooking, make the tofu ricotta. Add all of the ingredients including the firm tofu, spinach, nutritional yeast, parsley, lemon juice, garlic powder, Italian seasoning, salt, and ground pepper to a blender and blend until smooth. If needed, add in 1-2 Tbsp oat milk to thin out the ricotta and make it spreadable. When finished, set aside,
  • Next, make the puttanesca sauce, Add the olive oil to a cast iron skillet (or any sauce pan) and turn on the heat. Once the oil is hot, add in the shallots & garlic stuffed olive slices and sauté about 3 minutes. Then, add in the sun-dried tomatoes, and capers and sauté another 5 minutes. Finally, add in the canned tomato sauce and cook over low heat for an additional minute. Remove the pan from the heat and set aside
  • Preheat the oven to 350F and layer the lasagna. Start by adding about 1 cup of sauce to the bottom of a 9*13 inch casserole dish. Then, add on 4 lasagna noodles, slightly overlapping so no space remains. Top the noodles with half of the tofu ricotta and use a spatula to evenly spread it over the noodles.
  • Continue layering by adding another 1 cup of sauce, 4 lasagna noodles, the rest of the tofu ricotta, another 4 lasagna noodles, and topping with the remaining sauce. At this point, add the optional vegan cheese on top of the final layer of sauce and cover the dish with tin foil.
  • Add the dish to the oven and bake for 30 minutes. After 30 minutes, remove the aluminum foil from the dish and turn the oven to the broil setting. Place the casserole dish back into the oven to broil for 3-5 minutes until the cheese has melted and is beginning to brown.
  • Remove the lasagna from the oven and let cool for 10-15 minutes before slicing. If you cut right away, the lasagna may fall apart. Then top with fresh basil, cut into 9 slices, and enjoy!


  • Leftover lasagna can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month. If freezing, it is best to store the lasagna pre-sliced.
  • If desired, more veggies can be added to the sauce. Just slice and sauté into the sauce.


Calories: 279kcal | Carbohydrates: 40g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 919mg | Potassium: 473mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1583IU | Vitamin C: 12mg | Calcium: 117mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!