Vegan Lasagna Recipe

This hearty vegan lasagna is packed with layers of rich marinara sauce, creamy dairy-free ricotta, and tender pasta. Made with plant-based ingredients, it’s a comforting and satisfying dish that will please everyone at the table.

Ingredients

12 lasagna noodles (regular or oven-ready)
3 cups marinara sauce (store-bought or homemade)
1 ½ cups dairy-free ricotta (store-bought or homemade, see notes)
1 cup fresh spinach, chopped
1 medium zucchini, thinly sliced
1 medium eggplant, thinly sliced
1 red bell pepper, diced
1 cup mushrooms, sliced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
½ tsp salt
½ tsp black pepper
½ cup dairy-free mozzarella cheese (optional, for topping)
Fresh basil for garnish

Instructions

1. Prepare the Vegetables

Heat olive oil in a large skillet over medium heat. Add the zucchini, eggplant, mushrooms, and bell pepper, seasoning with salt, pepper, oregano, basil, and red pepper flakes. Sauté for 5-7 minutes, until softened and slightly caramelized. Stir in the chopped spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and set aside.

2. Cook the Lasagna Noodles

If using regular lasagna noodles, cook them in a large pot of boiling salted water according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking. If using oven-ready noodles, skip this step.

3. Assemble the Lasagna

Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce to prevent sticking. Arrange a layer of lasagna noodles, followed by dairy-free ricotta, sautéed vegetables, and more marinara sauce. Repeat this layering process until all ingredients are used, finishing with a layer of noodles, marinara, and dairy-free mozzarella if using.

4. Bake the Lasagna

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden and bubbling. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

5. Serve & Enjoy

Garnish with fresh basil and serve warm with a side of garlic bread or a fresh salad.

Cooking Tips & Notes

Homemade Dairy-Free Ricotta: Blend 1 ½ cups firm tofu, 2 tbsp lemon juice, 2 tbsp nutritional yeast, 1 tbsp olive oil, ½ tsp garlic powder, salt, and pepper for a creamy, plant-based ricotta.
Roasting the Vegetables: For deeper flavor, roast the eggplant, zucchini, and bell pepper at 400°F (200°C) for 20 minutes before layering.
Adding Protein: Stir in lentils, crumbled tofu, or plant-based ground meat to the marinara sauce for extra heartiness.
Make-Ahead Option: Assemble the lasagna a day in advance, cover tightly, and refrigerate until ready to bake.
Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 20 minutes.

Serving Suggestions

Garlic Bread: A side of crispy garlic bread pairs perfectly with the saucy layers.
Simple Salad: Serve with a fresh arugula or mixed greens salad dressed with lemon vinaigrette.
Extra Cheese: Sprinkle dairy-free Parmesan or a drizzle of cashew cream for added richness.
Red Wine Pairing: Enjoy with a glass of vegan-friendly red wine like Chianti or Merlot for a complete Italian experience.

This vegan lasagna is comforting, rich, and full of flavor. Whether you’re serving it for a family dinner or meal-prepping for the week, it’s a satisfying plant-based twist on a classic dish. Enjoy!