You asked for more vegan recipes, so more vegan recipes are coming at you! This Pumpkin Vegan Lasagna delivers all the balanced nutrition you need in one dish – carbs, protein, healthy fat + color. Bonus – you can purchase oven-ready high-protein lasagna noodles that don’t need to be boiled before building your lasagna for the fastest meal prep around.

One challenge that comes with plant-based eating is getting enough protein. Vegans <especially vegan athletes> need to be super intentional to meet their protein needs. This recipe packs protein from tofu + lentil pasta. The tofu resembles typical ricotta that is layered in between noodles – and you can fool just about anyone with it.

Vegan lasagna is high in protein, super easy, can be made ahead of time and you can experiment with the ingredients in the layers. The first vegan lasagna around here was a hit – Vegan Vegetable Lasagna  And the stories you all have about the meat eaters you won over with this OG recipe always make me smile. I gave this one a twist with pumpkin + some new spices, and I gotta say. It’s my favorite one yet! Give it a whirl and let me know what you think in the comments.

Pumpkin Vegan Lasagna

Servings 6


  • 1 tbsp avocado oil
  • 6 oz fresh spinach
  • 14 oz tofu firm or extra firm
  • 10 oz hummus
  • ½ tsp garlic powder
  • 1 tsp salt, divided 1/2 tsp + 1/2 tsp
  • 15 oz canned pumpkin
  • ¼ cup non-dairy milk
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 15.5 oz jar of pasta sauce
  • 8 oz oven-ready, no-boil lasagna I used yellow lentil from Aldi


  • Preheat oven to 400℉.
  • In a medium skillet, add oil & spinach. Saute over medium heat until wilted. Remove from pan and chop into finer pieces.
  • In a medium bowl, combine spinach, tofu, hummus, garlic powder, and ½ tsp salt. Mix well. The tofu mixture should resemble ricotta cheese texture.
  • In a small bowl, mix together pumpkin, milk, cinnamon, nutmeg, ginger, and the other ½ tsp salt.
  • In a 9x13 inch pan, spread 1 cup pasta sauce on the bottom. Line with 3 noodles. Layer ½ the tofu mixture over the noodles. Top with 3 more noodles. Layer all the pumpkin mixture next. Spread evenly across the noodles. Top with 3 more noodles. Layer with the rest of the tofu mixture. Top with the 3 remaining noodles.
  • Pour the rest of the pasta sauce over the noodles. Cover with foil and bake for 50-55 minutes.


I highly recommend stocking up on Aldi’s yellow lentil no boil lasagna noodles when this ‘limited time’ item appears twice a year. You can also search ‘no boil lentil lasagna noodles’ on Amazon for some other options, if you want this lasagna to pack a higher protein punch. If not, regular no-boil noodles will work. 
How to Use:
Athletes: Use those lentil noodles and this is an amazing plant-based, protein-packed meal. You may want to add some bread on the side too.
Healthy Eating: Get your carbs, protein, fiber, and nutrition in every bite. This is a one-dish meal.
Kids: I’d heard from many of you that the other vegan lasagna dishes around here have been a real crowd-pleaser, so let’s see if this is too. 
Nutrition: 1/6th of the pan - 425 calories, 16 gm fat, 45 gm carbohydrates, 10 gm fiber, 25 gm protein.