Vegan Lasagna Recipe

Vegan lasagna is a wholesome, plant-based twist on the classic Italian comfort food. Layers of tender pasta, savory vegetables, and creamy vegan cheese create a rich, satisfying dish. Every bite is hearty, flavorful, and completely dairy-free.

This recipe is perfect for family dinners, potlucks, or cozy weeknight meals. Using fresh ingredients and a mix of plant-based proteins, it delivers all the satisfaction of traditional lasagna without animal products.

Whether you serve it hot from the oven or reheat leftovers, vegan lasagna is a delicious way to enjoy a healthy, comforting meal.

Ingredients List

– 9–12 lasagna noodles (regular or gluten-free)
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups mushrooms, sliced
– 1 zucchini, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 (28 oz) can crushed tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– ½ teaspoon salt
– ½ teaspoon black pepper
– 1 (14 oz) firm tofu, drained
– ¼ cup nutritional yeast
– 1 tablespoon lemon juice
– 2 cups fresh spinach
– ½ cup fresh basil, chopped
– 1 cup vegan mozzarella shreds (optional)

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Sauté diced onion and garlic for 3–4 minutes until fragrant.

Step 3: Add mushrooms, zucchini, and bell peppers. Cook for 5–6 minutes until vegetables are tender.

Step 4: Stir in crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Simmer for 10 minutes, allowing flavors to meld.

Step 5: In a medium bowl, crumble tofu and combine with nutritional yeast, lemon juice, chopped fresh basil, and a pinch of salt to create the vegan ricotta.

Step 6: Spread a thin layer of tomato-vegetable sauce on the bottom of a 9×13-inch baking dish. Place a layer of noodles on top.

Step 7: Add half of the tofu ricotta mixture over the noodles, followed by a layer of spinach. Top with another layer of noodles and repeat the layers, ending with noodles and remaining sauce on top.

Step 8: Sprinkle vegan mozzarella shreds on top if using. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until the top is slightly golden.

Step 9: Let the lasagna rest for 10 minutes before slicing. Serve warm with fresh herbs or a side salad.

Cook Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Servings

Serves 6–8

Nutritional Information (approx. per serving)

Calories: 310
Carbs: 35g
Protein: 15g
Fat: 12g

Storage Instructions

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through.

Pairings/Suggestions

Serve vegan lasagna with garlic bread, a crisp green salad, or roasted vegetables. A light vinaigrette or balsamic glaze enhances the flavors. For added protein, consider incorporating lentils or chickpeas into the sauce.

Seasonal Relevance

This dish works well year-round. In spring and summer, use fresh garden vegetables. During fall and winter, incorporate hearty squash, eggplant, or kale. Perfect for holiday meals or cozy winter dinners.

Health Benefits

Vegan lasagna is rich in plant-based proteins, fiber, and essential nutrients. Tofu provides calcium and protein, while vegetables supply vitamins, minerals, and antioxidants. Using tomato-based sauce supports heart health and provides lycopene, which has anti-inflammatory properties. This dish is lower in saturated fat compared to traditional lasagna.

Pros and Cons

Pros	Cons
Dairy-free and plant-based	Slightly longer prep time
Rich in fiber and nutrients	Requires multiple layers and assembly
Customizable with vegetables	Vegan cheese is optional
Perfect for gatherings	Baking time may be longer than quick meals
Freeze-friendly for future meals	May be too dense for some palates

Conclusion

This vegan lasagna recipe is a delicious and satisfying plant-based alternative to traditional lasagna. Layers of tender noodles, flavorful vegetables, and creamy tofu ricotta make it a hearty, comforting meal for any occasion.

It’s ideal for family dinners, potlucks, or meal prepping, and even non-vegans will enjoy its rich flavor and satisfying texture. With easy steps and wholesome ingredients, vegan lasagna is a must-try recipe that brings comfort and nutrition together beautifully.

FAQs

Q1: Can I use store-bought vegan ricotta instead of tofu?
Yes, store-bought vegan ricotta works perfectly and saves prep time.

Q2: Can I make this lasagna gluten-free?
Absolutely, simply use gluten-free lasagna noodles.

Q3: How long can I store leftover lasagna?
Refrigerate for up to 4 days or freeze for up to 2 months.

Q4: Can I add other vegetables?
Yes, feel free to add eggplant, carrots, kale, or roasted squash.

Q5: How can I make it extra cheesy?
Top with additional vegan mozzarella or sprinkle nutritional yeast before baking.