Vegan Fried Lasagna

Vegan fried lasagna, you’re welcome. 

Vegan fried lasagna. Yes, I went there. Lasagna noodles spread with the literal BEST vegan ricotta, folded, coated in bread crumbs and herbs. I fried mine in my new air fryer! So, to make it seem a little more reasonable to eat fried lasagna, I have air fryer, baking, and if you feel bold, regular frying instructions. Now that I have explained how totally justified you are in eating these, I will now say, eat these.

They are so incredible, filled with protein from the tofu turned ricotta, which just tastes like amazing cheese. They get so crispy on the outside, and have the creamy filling on the inside. Once they are done, follow these steps. 1. Make sure you are alone so you can eat them all. 2. Dip fried lasagna into marinara sauce. 3. Make sure you are sitting down. 4. Take a bite. 5. Take yourself to the emergency room so they can fix your blown mind. 

Now, that we have gone over how intensely amazing these little pockets of happiness are, let us talk about how much I love my new air fryer. I have literally been making everything in it. Oil free french fries for my daughter, vegan grilled cheese with no oil, crispy tofu, and my favorite new thing fried lasagna.

Gourmia sent me a new air fryer to test out, and I am now not really sure how I lived without it. I’m not just saying that, I sincerely mean that! It is so perfect for healthy fried veggies, my Bang Bang Broccoli is a great recipe to make in an air fryer! 

If you want to get your very own air fryer, I definitely recommend getting a Gourmia air fryer! Link below to the air fryer I am using!

Gourmia GAF365 Digital Air Fryer – 2.2 Qt Capacity – Oil Free Healthy Cooking – Sleek Compact Design – Free Recipe Book Included

Check out the rest of their amazing kitchen tools as well HERE! 

*This post contains affiliate links* *I was sent an air fryer from Gourmia, but the opinions in the post are all mine* 


Vegan Fried Lasagna
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Creamy tofu ricotta filled lasagna noodle pockets coated in bread crumbs and herbs. Air fried, baked or oil fried. Dip them in marinara sauce! 

Course: Main Course
Servings: 2
Author: Lauren Hartmann
  • 6 Lasagna pasta sheets
  • 1/2 a block (about 8 oz.) Extra firm tofu
  • 2 Cloves Garlic
  • 2 Tbsp. Nutritional yeast
  • 2 tsp. Olive oil
  • 2 Tbsp. Lemon juice
  • 1/2 tsp. Salt
  • Pinch of black pepper
  • 1 C. Almond milk or other non dairy milk
  • 1 tsp. Apple cider vinegar
  • 1 C. Bread crumbs, vegan
  • 1/2 tsp. Parsley, dried
  • 1/2 tsp. Oregano, dried
  • 1/2 tsp. Garlic powder
  • Oil for frying if using traditional frying method
  1. Boil the lasagna sheets according to package directions. Once they are done, drain and let cool for a few minutes so you can handle them.

  2. While the lasagna sheets are cooking, make the vegan ricotta. Squeeze some of the liquid out of the tofu over the sink. I like to put mine in a paper towel and squeeze it. Getting a lot of the liquid out. Don't worry if it crumbles. 

  3. Add the tofu, garlic, nutritional yeast, olive oil, lemon juice, salt and pepper to a food processor. Pulse in the food processor until everything comes together and it is smooth, but with a little texture still, so it looks like ricotta. 

  4. Once the lasagna sheets are cool enough to handle, take one sheet at a time, pat it dry if they are still wet. Place the lasagna sheet flat on a plate and spread the whole sheet with about 1-2 Tablespoons of the tofu ricotta mixture. Evenly spread it, making sure it is not too thick. 

  5. Then, fold one side of the lasagna sheet to the center, then fold the other side over that. Make sure to press down the end and seal as much as possible. Repeat with all the lasagna sheets. 

  6. Next, add the almond milk and apple cider vinegar to one bowl, whisk and let sit for a minute so it curdles slightly. 

  7. In a separate bowl, add the bread crumbs and dried herbs. Stir to combine. 

  8. Now, take one folded lasagna and dip into the almond milk mixture, then put in the bowl of bread crumbs and coat completely pressing the bread crumbs all over both sides and the ends. Repeat with all of the folded lasagna. 

  9. To fry in the air fryer, place the lasagnas in the air fryer (I did 2 at a time so they fit flat in a single layer), spray the tops with non stick spray, air fry at 400 degrees for 7-9 minutes. Flip them halfway through. Cook until they are brown and crispy.

  10. Or you can bake at 375 degrees for 15-20 minutes, start seam side down, spray the tops with non stick spray, flip halfway through. Until brown and crispy.

  11. If you want use the traditional frying method, I recommend freezing the lasagna for about 15-20 minutes before frying, so they don't explode, then heat about 1/2 an inch of oil in a pan. Fry them seam side down first. Fry for 1-2 minutes on each side or until brown and crispy all over. 

  12. Serve immediately with your favorite marinara sauce! 

Recipe Notes

This makes 6 fried lasagnas. I usually serve 3 per person, so this is recipe is enough for 2 people. 


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1 Comment

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    Dairy-Free Lasagna with Tofu Ricotta |
    November 29, 2018 at 10:32 pm

    […] and umami without all the dairy and other stuff that usually weighs you down, but I found this vegan fried lasagna recipe awhile back and decided its the best one around for just regular ol’ lasagna. […]

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