Vegan Vegetable Lasagna Recipe That Everyone Will Love

If you’re looking for a wholesome, comforting meal that’s entirely plant-based, our vegan vegetable lasagna recipe is a perfect choice. This classic Italian dish gets a vibrant vegan makeover, packed with layers of tender vegetables, rich tomato sauce, and creamy vegan béchamel that brings it all together.

Whether you’re a seasoned vegan or simply exploring meatless options, this recipe offers a delicious way to enjoy hearty flavors without any animal products.

Lasagna is a crowd-pleaser for all occasions, from cozy family dinners to special gatherings. It’s a one-dish wonder that’s both satisfying and nutritious, featuring a colorful medley of vegetables like zucchini, spinach, mushrooms, and bell peppers.

Plus, it’s incredibly customizable to your taste and seasonal produce.

Ready to dive into this delightful recipe? You’ll be rewarded with a golden, bubbling lasagna that’s as beautiful as it is tasty!

Why You’ll Love This Recipe

This vegan vegetable lasagna is:

• Rich and comforting: Layers of veggies, pasta, and creamy sauce create a satisfying texture and flavor combo.
• Nutritious: Packed with fiber, vitamins, and antioxidants from fresh vegetables and herbs.
• Dairy-free and allergy-friendly: Perfect for vegans and those avoiding dairy or gluten (just use gluten-free lasagna noodles).
• Make-ahead friendly: Assemble in advance and bake when ready, making it ideal for busy weeknights or entertaining guests.
• Customizable: Easily swap veggies or add your favorite plant-based cheese alternatives.

Ingredients

• 12 lasagna noodles (regular or gluten-free)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium zucchini, sliced thin
• 1 red bell pepper, diced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons dried Italian herbs (oregano, basil, thyme mix)
• Salt and pepper, to taste
• 1 batch vegan béchamel sauce (see note below)
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• Fresh basil leaves, for garnish

For the Vegan Béchamel Sauce

• 3 tablespoons vegan butter or olive oil
• 3 tablespoons all-purpose flour (or gluten-free flour blend)
• 3 cups unsweetened plant-based milk (almond, soy, oat etc.)
• 1/2 teaspoon garlic powder
• Salt and white pepper, to taste
• Pinch of ground nutmeg

Equipment

• Large pot for boiling noodles
• Large skillet or sauté pan
• Medium saucepan for béchamel sauce
• 9×13 inch baking dish
• Mixing spoon and whisk
• Sharp knife and cutting board
• Aluminum foil (optional, for covering during baking)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent (about 3-4 minutes). Add zucchini, bell pepper, and mushrooms. Cook until veggies soften, about 5-7 minutes. Stir in chopped spinach last and cook until wilted. Season with salt, pepper, and dried Italian herbs.
4. Prepare the tomato sauce: Pour the crushed tomatoes into the skillet with the cooked vegetables. Simmer for 10 minutes to blend flavors. Adjust seasoning as needed.
5. Make the vegan béchamel sauce: In a medium saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in plant milk, whisking to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5 minutes. Stir in garlic powder, nutmeg, salt, and white pepper. Remove from heat.
6. Assemble the lasagna: Spread a thin layer of tomato-vegetable sauce on the bottom of the baking dish. Layer 4 noodles on top, followed by 1/3 of the vegetable-tomato sauce, then a layer of béchamel sauce. Repeat this layering two more times, ending with béchamel sauce on top. Sprinkle nutritional yeast over the final layer for a cheesy flavor.
7. Bake the lasagna: Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbly.
8. Rest and serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves for a burst of freshness.

Tips & Variations

Tip: If you prefer a faster version, use no-boil lasagna noodles, but ensure your sauce has enough moisture to cook the noodles through.

Feel free to swap in your favorite vegetables — eggplant, kale, or even roasted butternut squash make great additions. For a nutty twist, sprinkle toasted pine nuts between layers.

Try our Vegan Béchamel Sauce Recipe for Creamy Pasta Dishes if you want a detailed guide on making the perfect plant-based white sauce.

For an extra cheesy flavor, add vegan mozzarella or cashew cheese between layers.

Nutrition Facts

Serving Suggestions

This lasagna pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette or a side of garlic roasted vegetables for an extra dose of flavor and nutrients. For a gluten-free option, serve alongside quinoa or a simple arugula salad with lemon dressing.

To keep the meal balanced, consider serving it with a light soup like our Low Calorie Vegetable Soup Recipe for Healthy Eating. For dessert, a slice of our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious will round out the meal perfectly.

Conclusion

This vegan vegetable lasagna is a testament to how plant-based meals can be both hearty and delicious. With its layers of fresh vegetables, savory tomato sauce, and creamy béchamel, it’s an ideal dish for anyone seeking a comforting yet healthy dinner option.

The beauty of this recipe lies in its flexibility — you can tailor it to whatever veggies you have on hand or adapt it for dietary preferences with ease.

Whether you’re cooking for yourself, your family, or friends, this lasagna is sure to impress and satisfy. Plus, it reheats beautifully, making it a great option for meal prep or leftovers.

For more inspiration on plant-based cooking, don’t forget to check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your dinner with homemade bread.

Enjoy the process and the flavors of this comforting vegan classic — buon appetito!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Vegetable Lasagna”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful lasagna layered with fresh vegetables and creamy vegan b\u00e9chamel sauce. Perfect for a comforting plant-based meal.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 lasagna noodles”, “2 tablespoons olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “2 cups mushrooms, sliced”, “2 cups zucchini, diced”, “2 cups spinach, chopped”, “4 cups marinara sauce”, “2 cups vegan ricotta cheese”, “1 cup vegan mozzarella cheese, shredded”, “Salt and pepper to taste”, “Fresh basil for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook lasagna noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms, zucchini, and spinach; cook until tender. Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of marinara sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer noodles, vegetable mixture, vegan ricotta, and marinara sauce. Repeat layers.”}, {“@type”: “HowToStep”, “text”: “Top with shredded vegan mozzarella cheese.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake for an additional 10 minutes until cheese melts and edges are bubbly.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving. Garnish with fresh basil.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “10 g”, “carbohydrateContent”: “42 g”}}