Name: Vegan Lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: Olive oil; 1 onion, diced; 2 garlic cloves, minced; 1 medium eggplant, diced; 1 red bell pepper, diced; 8 oz mushrooms, diced; 3 cups fresh spinach; 4 cups tomato sauce or marinara; 12 lasagna sheets; 1 ½ cups vegan ricotta; 1 ½ cups vegan mozzarella shreds; Fresh herbs like basil or parsley (for garnish)

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Why You’ll Love This Recipe

This vegan lasagna is creamy, filling, and full of vibrant flavors. The layers of pasta, vegetables, and two types of vegan cheese make it incredibly satisfying, while being a healthier option that’s also kind to the planet. It’s a great choice for Meatless Mondays and sure to please even the most skeptical meat lovers.

Ingredients

Olive oil
1 onion, diced
2 garlic cloves, minced
1 medium eggplant, diced
1 red bell pepper, diced
8 oz mushrooms, diced
3 cups fresh spinach
4 cups tomato sauce or marinara
12 lasagna sheets
1 ½ cups vegan ricotta
1 ½ cups vegan mozzarella shreds
Fresh herbs like basil or parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion, garlic, eggplant, bell pepper, and mushrooms. Cook for 5 minutes until softened. Add spinach and marinara sauce, then stir to combine.
To assemble, spread a quarter of the marinara sauce in the bottom of the baking dish. Layer 4 lasagna sheets, overlapping slightly. Add a quarter cup of marinara sauce, a third of the ricotta, a third of the vegan mozzarella, and another layer of lasagna sheets. Repeat the layers, finishing with the remaining marinara and ricotta.
Cover with aluminum foil and bake for 50 minutes. Check the noodles for doneness.
Top with the remaining vegan mozzarella and broil for 5 minutes to brown the cheese.
Allow the lasagna to rest for 10 minutes before serving.

Servings and Timing

Servings: 6
Preparation time: 15 minutes
Cooking time: 1 hour

Variations

Vegan Cheese Options: You can swap in different types of vegan cheese, such as vegan cream cheese, vegan parmesan, or cashew cream for added flavor.
Additional Veggies: Feel free to add other vegetables such as zucchini, kale, or carrots to suit your taste.

Storage/Reheating

Store leftover lasagna in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 20 minutes, or in the microwave for 2-3 minutes until heated through. This lasagna can also be frozen for up to 3 months. Reheat from frozen in the oven, covered with foil, for 30 minutes.

FAQs

Can I make this vegan lasagna ahead of time?

Yes, you can prepare the lasagna in advance and store it in the fridge or freezer. Just bake it when you’re ready to serve.

Can I use gluten-free lasagna sheets?

Absolutely! Substitute gluten-free lasagna sheets if needed.

What can I use instead of vegan ricotta?

Tofu ricotta or cashew ricotta are great alternatives if you prefer a different texture or flavor.

How can I make this spicier?

Add some red pepper flakes or diced jalapeños to the marinara sauce for a little extra heat.

Can I add protein to this lasagna?

You can add lentils, chickpeas, or tempeh for a protein boost.

Can I freeze this lasagna?

Yes, vegan lasagna freezes well. Just store it in an airtight container and bake it when needed.

How do I prevent the lasagna from being too watery?

Make sure to drain your vegetables thoroughly before layering them in the lasagna.

Can I use store-bought marinara sauce?

Yes, store-bought marinara works great in this recipe. Just be sure to check the ingredients for any hidden animal products.

What can I serve with vegan lasagna?

A fresh green salad and garlic bread are perfect sides to serve with this lasagna.

Can I use different vegetables in the lasagna?

Definitely! You can swap the eggplant, bell peppers, and mushrooms for other vegetables like zucchini, spinach, or kale.

Conclusion

This vegan lasagna is a comforting, healthy, and delicious alternative to the classic version. Packed with fresh veggies and creamy vegan cheeses, it’s sure to satisfy your cravings while fitting perfectly into a plant-based diet. Whether you’re hosting a special occasion or enjoying a weeknight dinner, this recipe will quickly become a favorite!

Vegan Lasagna

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Author: Julia
Total Time: 1hour 15 minutes
Yield: 6 servings
Diet: Vegan

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Description

This vegan lasagna is a comforting, plant-based twist on a classic Italian favorite, filled with creamy vegan ricotta, mozzarella, fresh vegetables, and a rich marinara sauce. Perfect for Meatless Mondays or any occasion, this hearty dish is packed with flavor, making it a satisfying and healthier alternative to traditional lasagna.

Instructions

Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion, garlic, eggplant, bell pepper, and mushrooms. Cook for 5 minutes until softened. Add spinach and marinara sauce, then stir to combine.
To assemble, spread a quarter of the marinara sauce in the bottom of the baking dish. Layer 4 lasagna sheets, overlapping slightly. Add a quarter cup of marinara sauce, a third of the ricotta, a third of the vegan mozzarella, and another layer of lasagna sheets. Repeat the layers, finishing with the remaining marinara and ricotta.
Cover with aluminum foil and bake for 50 minutes. Check the noodles for doneness.
Top with the remaining vegan mozzarella and broil for 5 minutes to brown the cheese.
Allow the lasagna to rest for 10 minutes before serving.

Notes

Swap in different vegan cheese types like vegan cream cheese or cashew cream for added flavor.
Add extra vegetables like zucchini, kale, or carrots to customize the dish.

Prep Time: 15 minutes
Cook Time: 1hour
Category: Main Course
Method: Baking
Cuisine: Italian