Lasagna is one of those classic comfort foods that instantly brings warmth and joy to the table. But what if you could enjoy all the rich flavors, silky sauces, and hearty satisfaction of traditional lasagna—without a trace of dairy or meat?
That’s where the magic of vegan lasagna comes in. Whether you’re fully plant-based, trying to eat less animal products, or simply looking for a fresh and healthy take on an Italian favorite, vegan lasagna is a crowd-pleaser that never disappoints.
In this post, I’ll share my best vegan lasagna recipes, perfected over years of kitchen experimentation and family dinners. With layers of roasted vegetables, savory tomato sauce, and creamy vegan bechamel sauce, this lasagna is every bit as decadent as its traditional counterpart.
Plus, it’s endlessly customizable—great for meal prep, dinner parties, or cozy weeknights. Get ready for a plant-based lasagna experience you’ll want to make again and again!
Why You’ll Love This Recipe
- Rich, Comforting Flavor: Thanks to a blend of slow-cooked tomato sauce, roasted veggies, and creamy vegan cheese, this lasagna is pure comfort food—without the heaviness.
- Fully Plant-Based: No eggs, dairy, or animal products, but all the classic taste and texture you crave in lasagna.
- Family-Friendly: Even kids and non-vegans love this recipe, making it a hit for gatherings and potlucks.
- Meal Prep Heaven: Vegan lasagna holds up beautifully in the fridge or freezer, so you can make a big batch and enjoy leftovers all week.
- Customizable: Use whatever veggies are in season or your favorites. Make it gluten-free with one simple swap!
- Nutrient-Dense: Packed with fiber, vitamins, and protein from whole food ingredients.
Ingredients
Below is the ingredient list for a classic, hearty vegan lasagna that serves 6-8. Feel free to swap in seasonal vegetables or your favorite vegan cheese alternative!
| Ingredient | Quantity | Notes |
|---|---|---|
| Lasagna noodles | 12 sheets | Use gluten-free if needed |
| Olive oil | 2 tbsp | For sautéing |
| Yellow onion | 1 large, diced | |
| Garlic cloves | 4, minced | |
| Carrot | 2 medium, diced | |
| Red bell pepper | 1, diced | |
| Zucchini | 1 large, diced | |
| Baby spinach | 5 oz (about 6 cups) | Can substitute kale or chard |
| Crushed tomatoes | 28 oz can | Or tomato passata |
| Tomato paste | 3 tbsp | |
| Dried Italian herbs | 2 tsp | Basil, oregano, thyme |
| Salt | 1 ½ tsp | To taste |
| Black pepper | ½ tsp | |
| Firm tofu | 14 oz block | For vegan ricotta |
| Lemon juice | 2 tbsp | |
| Nutritional yeast | 3 tbsp | For cheesy flavor |
| Fresh basil | ¼ cup, chopped | Or parsley |
| Unsweetened plant milk | ½ cup | Almond, oat, or soy |
| Vegan mozzarella or shredded cheese | 1 ½ cups | Optional but recommended |
Equipment
- Large skillet or sauté pan
- Medium saucepan (for tomato sauce)
- Food processor or blender (for vegan ricotta)
- Mixing bowls
- 9×13-inch baking dish
- Silicone spatula or large spoon
- Aluminum foil or baking sheet cover
- Sharp knife and cutting board
Instructions
-
Preheat the oven to 375°F (190°C).
Prepare your workspace and gather all the ingredients. This helps streamline the process and keeps you organized.
-
Cook the lasagna noodles.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until just al dente.
Drain and lay noodles flat on a clean kitchen towel to prevent sticking.
-
Prepare the vegetable filling.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
Stir in garlic, carrot, bell pepper, and zucchini. Cook for another 6-8 minutes, stirring occasionally, until vegetables are softened.
Add the baby spinach and cook until wilted, about 2 minutes. Season with ½ tsp salt and a pinch of black pepper.
Remove from heat and set aside.
-
Make the tomato sauce.
In a medium saucepan, combine crushed tomatoes, tomato paste, dried Italian herbs, 1 tsp salt, and remaining black pepper. Bring to a simmer and cook uncovered for 10-15 minutes, stirring occasionally.
Taste and adjust seasoning as needed.
-
Prepare vegan ricotta.
In a food processor, combine drained tofu, lemon juice, nutritional yeast, plant milk, ¼ tsp salt, and fresh basil. Pulse until the mixture is creamy but still has some texture, like traditional ricotta.
Adjust with more lemon juice or salt if desired.
-
Assemble the lasagna.
Spread ½ cup tomato sauce on the bottom of the 9×13-inch baking dish. Layer 3-4 lasagna noodles over the sauce, slightly overlapping.
Top with half of the sautéed veggies, followed by half the vegan ricotta. Spoon more tomato sauce over the ricotta, then sprinkle with a third of the vegan cheese.
Repeat: Add another layer of noodles, remaining veggies, remaining ricotta, more sauce, and another third of the cheese. Finish with the final layer of noodles, the rest of the tomato sauce, and the last of the vegan cheese.
-
Bake.
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
Remove the foil and bake for another 15-20 minutes, until the sauce is bubbling and the top is golden and melted.
-
Let it rest.
Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This helps the layers set and makes serving easier.
-
Serve and enjoy!
Garnish with fresh basil or parsley if desired. Serve warm and savor every bite!
Tips & Variations
For ultra-creamy lasagna: Try adding a layer of vegan bechamel sauce between your noodles and veggies. This amps up the richness and makes the dish extra luscious.
- Make it gluten-free: Use gluten-free lasagna noodles, available at most grocery stores.
- Add more protein: Consider stirring in lentils or crumbled tempeh to the tomato sauce for a heartier, protein-packed meal.
- Change up the veggies: Substitute or add mushrooms, eggplant, kale, or roasted butternut squash depending on what’s in season or your preference.
- Go nutty: For a richer ricotta, blend in ¼ cup soaked cashews or sunflower seeds with the tofu mixture.
- Try different sauces: Instead of classic tomato, you might love a creamy vegan Alfredo sauce or even a spicy arrabbiata.
- Meal prep tip: Assemble the lasagna a day ahead and keep it covered in the fridge until ready to bake.
“Letting your lasagna rest after baking is the secret to perfect slices that hold together beautifully—don’t skip this step!”
Nutrition Facts
This nutrition estimate is for 1 of 8 servings, using the ingredients above and without extra vegan cheese. Actual values may vary depending on your brand of noodles and cheese.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Carbohydrates | 48g |
| Fiber | 7g |
| Sugar | 9g |
| Protein | 15g |
| Sodium | 730mg |
| Calcium | 16% DV |
| Iron | 21% DV |
This dish is naturally high in fiber and plant protein, and it’s a great way to get in plenty of leafy greens and colorful veggies. To boost the nutrition even more, serve with a fresh salad or a side of steamed greens.
Serving Suggestions
- Pair your vegan lasagna with a crisp green salad dressed in lemon vinaigrette or a tangy balsamic reduction.
- Serve alongside fresh vegan bread for a complete Italian-inspired meal.
- For a comforting family feast, enjoy with a bowl of low-calorie vegetable soup.
- Add a sprinkle of vegan parmesan or extra fresh basil for a gourmet touch.
- For dessert, try a slice of vegetarian date cake—it’s moist, sweet, and the perfect finish!
Conclusion
Vegan lasagna proves that you don’t need dairy or meat to enjoy a deeply satisfying, flavor-packed meal. With its layers of savory sauce, creamy ricotta, and tender vegetables, this plant-based version is truly a celebration of wholesome ingredients and Italian tradition.
The recipe is endlessly adaptable, making it easy to tailor to your tastes and dietary needs—and perfect for sharing with family and friends.
Whether you’re a seasoned vegan or just beginning to explore plant-based cooking, this lasagna is sure to become a favorite in your rotation. Try it with different vegetables, sauces, or even gluten-free noodles for a fresh twist each time.
And don’t forget to explore other delicious vegan recipes on the blog, like Peruvian Vegetable Recipes for Flavorful Healthy Meals or Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more inspiration.
Happy cooking—and buon appetito!
📖 Recipe Card: Best Vegan Lasagna
Description: A delicious, hearty vegan lasagna packed with rich tomato sauce, creamy cashew cheese, and layers of roasted veggies. Perfect for family dinners and crowd-pleasing meals.
Prep Time: PT25M
Cook Time: PT55M
Total Time: PT1H20M
Servings: 6 servings
Ingredients
- 12 lasagna noodles (whole wheat or gluten-free)
- 2 cups marinara sauce
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, chopped
- 1 cup baby spinach
- 1 cup raw cashews (soaked 2 hours, drained)
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain.
- In a blender, combine cashews, plant milk, nutritional yeast, garlic, and salt; blend until smooth.
- Heat olive oil in a pan; sauté zucchini and bell pepper for 5 minutes.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, cashew cheese, sautéed veggies, spinach, and sauce; repeat layers.
- Finish with a layer of noodles and remaining sauce.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake 10-15 minutes more, until bubbly.
- Cool for 10 minutes before slicing and serving.
Nutrition: Calories: 350 kcal | Protein: 13 g | Fat: 12 g | Carbs: 48 g
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