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.
Ingredients
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Olive oil
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1 onion, diced
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2 garlic cloves, minced
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1 medium eggplant, diced
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1 red bell pepper, diced
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8 oz mushrooms, diced
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3 cups fresh spinach
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4 cups tomato sauce or marinara
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12 lasagna sheets
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1 ½ cups vegan ricotta
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1 ½ cups vegan mozzarella shreds
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Fresh herbs like basil or parsley (for garnish)
Instructions
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Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking dish.
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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.
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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.
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Cover with aluminum foil and bake for 50 minutes. Check the noodles for doneness.
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Top with the remaining vegan mozzarella and broil for 5 minutes to brown the cheese.
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Allow the lasagna to rest for 10 minutes before serving.
Notes
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Swap in different vegan cheese types like vegan cream cheese or cashew cream for added flavor.
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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
