Vegan Lasagna
This vegan lasagna is the ultimate comfort food recipe! Loaded with vegetables and layers of cheese, it’s perfect for every day but also a great option for holidays and special occasions.
Suitable for vegan and vegetarian diets.
Vegan lasagna is saucy, cheesy, and loaded with vegetables. The layers of pasta combine with two kinds of vegan cheese and a rich marinara for a meal that will bring a smile to your face.
Perfect for both weekday meals and special occasions, this vegan lasagna recipe is a true crowd pleaser.
With just a few minutes of prep work, this vegan lasagna recipe will bake until it’s hot and bubbly. The aroma alone will have you dreaming of bistros and ristorantes along the Amalfi Coast.
You can indulge without guilt because this vegan lasagna is packed with protein and vegetables. It’s healthy, delicious, and good for the planet.
Even the meat lovers in your family won’t miss the meat at all with this comforting casserole. Just like this Baked Tortellini Casserole, White Cheddar Mac and Cheese, and my satisfying Vegan Meatloaf. Yeap, those Meatless Mondays just got a whole lot tastier!
Why Make This Recipe
- It’s Creamy – Two kinds of vegan cheese make this lasagna delightfully creamy.
- It’s Filling – Serve with a green salad and bread for a satisfying meal that won’t leave you feeling hungry.
- Perfect For Make Ahead – Prepare this beforehand and bake or reheat before serving. It also freezes well.
Ingredient Notes
- Olive Oil – Use your favorite light, neutral-flavored oil.
- Aromatics – Fresh onion, garlic cloves, and red bell pepper add flavor and aroma.
- Eggplant – Select a medium-sized eggplant and dice it into small, bite-sized pieces.
- Mushrooms – Dice your favorite kind of mushrooms. White button mushrooms, baby bella mushrooms, or cremini all make delicious options.
- Fresh Spinach – Wash and dry baby spinach.
- Tomato Sauce – Use your favorite storebought or homemade marinara sauce. You can also make homemade sauce with crushed tomatoes, diced tomatoes, and tomato paste.
- Lasagna Sheets – Regular lasagna noodles do not need to be precooked.
- Cheese – Use vegan ricotta (tofu ricotta or cashew ricotta) and vegan mozzarella shreds to make the lasagna creamy and delicious. You can also use vegan cream cheese, vegan parmesan cheese, or cashew cream.
- Fresh Herbs – Garnish with parsley or basil.
Ready to learn how to make the best vegan lasagna recipe? Gather your ingredients and I will show you…
How To Make Vegan Lasagna
Get the complete ingredients list and instructions from the recipe card below.
- Preheat the oven to 350 degrees F / 180 degrees C and grease a 9 x 13-inch baking dish.
- Heat oil in a large skillet over medium heat. Add diced onion, garlic, eggplant, bell pepper, and mushrooms. Cook for about 5 minutes to soften. Add the spinach and marinara sauce and stir to combine.
- To assemble the lasagna, spread a quarter of the marinara in the bottom of the baking dish. Layer with 4 lasagna sheets overlapping slightly to cover the sauce on the bottom. Then, spread another quarter cup of marinara sauce on the lasagna sheets, add a third of the ricotta, a third of the vegan mozzarella cheese, and top with another layer of noodles. Repeat and then finish by layering the last of the tomato sauce and ricotta cheese.
- Cover with aluminum foil, bake for 50 minutes, then check the noodles for doneness.
- Top with the remaining vegan mozzarella cheese and broil for 5 minutes until the cheese is nicely browned.
- Remove the lasagna from the oven and allow it to rest for 10 minutes before cutting and serving.
Just look at all those lovely lasagna layers…
Pro Tips
- You can make this with any kind of lasagna sheets. You do not need to boil noodles in advance.
- Layer some of the sauce on the bottom of the casserole. This ensures the noodles will cook through completely and won’t stick to the dish.
- Add more veggies if you like. Almost any vegetable will work.
- Add more cheese. If you love cheesy lasagna, pile on the vegan cheese.
- Save time and prepare the vegetable marinara in advance, then assemble the lasagna and bake when ready.
- Make the whole casserole up to 24 hours in advance and refrigerate until ready to bake.
- Season to taste with salt, pepper, Italian seasoning, red pepper flakes, and more.
- Use gluten free pasta to make this both gluten free and vegan.
- Use zucchini noodles to make this low-carb, Paleo, and Whole30 compliant.
- Sprinkle with vegan parmesan cheese or nutritional yeast for flavor.
Delicious Variations
- Make It “Meaty” – Layer your favorite vegan meat between the sauce and cheese. You can also use brown lentils for a more meaty texture and flavor.
- Add More Veggies – The sky is the limit when adding vegetables. Sauté your favorites and add them to the sauce.
- Skip The Noodles – Slice zucchini into thin ribbons to replace the noodles.
- Make Vegan Lasagna Soup – Prepare the sauce in a large stockpot. Add vegetable broth until the desired consistency is reached. Break lasagna noodles into the soup and heat until the noodles are tender. Serve with a dollop of vegan ricotta.
- Add Seasonings – Add your favorite seasonings such as garlic powder, fresh basil, or fresh parsley.
Prep And Storage
- Prep Ahead – Make this casserole up to 24 hours in advance. Cover with foil and refrigerate until ready to bake.
- Store – Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Freeze – Cover and freeze before baking. Go directly from the freezer to the oven, adding additional time as needed to allow for the fact that the casserole is frozen. You can also freeze leftovers in individual portions. Thaw overnight in the fridge and reheat in the microwave.
FAQs
There are lasagna noodles labeled as “no boil noodles,” but you can use any kind of lasagna noodles, and they do not need to be cooked in advance.
We are layering this vegan lasagna with loads of sauce which will help the noodles to cook through as the casserole bakes.
It’s easy to transform traditional lasagna into a magnificent vegan dish. First, omit the meat. You can replace the meat with a plant-based meat alternative or substitute lentils or mushrooms.
Next, increase the vegetables. Add your favorite sauteed vegetables to the marinara sauce. This will bulk up the dish and add nutrients. Finally, substitute dairy products with vegan cheese, cashew cream, or tofu cheese.
As with most foods, moderation is key. This vegan lasagna recipe is loaded with vegetables and therefore loaded with vitamins and minerals.
Vegan cheese is often made with oils and starch and lacks nutritional value, so limiting your intake is vital to a well-rounded, healthy diet.
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Serving Suggestions
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Vegan Lasagna
Ingredients
- 3 tablespoons olive oil
- 1 small white onion peeled and minced
- 3 garlic cloves peeled and minced
- 1 cup (82g) eggplant chopped
- 1 (100g) small red bell pepper diced
- ½ cup (50g) mushrooms diced
- 2 cups (60g) baby spinach washed and drained
- 42 ounces (1.19kg) marinara sauce
- 12 lasagna noodle sheets
- 1 cup (250g) vegan ricotta
- 2 cups (450g) shredded vegan mozzarella cheese
- Parsley or basil to garnish
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C and grease a 9×13 baking dish.
- Heat oil in a large skillet over medium heat. Add diced onion, garlic, eggplant, bell pepper and mushrooms and cook for about 5 minutes to soften. Add the spinach and marinara sauce and stir to combine.
- To assemble, spread ¼ of the tomato sauce in the bottom of the baking dish. Then place 4 lasagna sheets overlapping slightly on top of the sauce.
- Spread another ¼ cup of marinara sauce on the lasagna sheets, add ⅓ of the ricotta, ⅓ of the vegan mozzarella cheese, and top with 4 more lasagna sheets.
- Repeat and then finish by layering the last of the marinara sauce and ricotta cheese.
- Cover with aluminum foil and bake for 50 minutes and check the noodles for doneness.
- Top with the remaining vegan mozzarella cheese and broil for 5 minutes until the cheese is nicely browned.
- Remove the lasagna from the oven and allow it to rest for 10 minutes before cutting and serving.
Video
Notes
- You can make this with any kind of lasagna sheets. They do not need to be boiled in advance.
- Layer some of the sauce on the bottom of the casserole. This ensures the noodles will cook through completely and won’t stick to the dish.
- Add more veggies if you like. Almost any vegetable will work.
- Add more cheese. If you love cheesy lasagna, pile on the vegan cheese.
- Save time and prepare the vegetable marinara in advance, then assemble and bake.
- Make the whole casserole up to 24 hours in advance and refrigerate until ready to bake.
- Season to taste with salt, pepper, Italian seasoning, red pepper flakes, and more.
- Use gluten free pasta to make this gluten free.
- Use zucchini noodles to make this low-carb, Paleo, and Whole30 compliant.
- Storage – keep in an airtight container inside the fridge for 5 days, or in the freezer for up to 3 months.
