Vegan Lasagna Recipe
This hearty vegan vegetable lasagna brings layers of flavor, color, and comfort to your dinner table. Perfect for any occasion, and everyone will love it!
Jump To Recipe
Why I Keep Coming Back to This Vegan Lasagna
As someone who appreciates a solid, filling meal that doesn’t weigh me down, this vegan vegetable lasagna consistently hits the spot. There’s something truly satisfying about pulling a bubbling tray of lasagna out of the oven and seeing those layers of noodles, veggies, and savory tomato sauce. The tofu ricotta not only gives the dish a creamy, cheesy vibe, but it also adds a big protein boost—no need to compromise on heartiness when you’re skipping dairy.
One thing I really enjoy about this recipe is its versatility. Whether I’m in the mood for a classic combo or want to clean out the fridge, the base recipe serves as a blank canvas. Some days it’s all about spinach and bell peppers, other days roasted eggplant or even some kale sneak their way in. The layering process is relaxing and gives me a chance to turn out a meal that feels like a real centerpiece.
Here’s what makes this lasagna a winner in my book:
- It’s meal-prep friendly—you can assemble it in advance and bake it off when you’re ready.
- It’s crowd-pleasing enough for potlucks and casual get-togethers.
- Leftovers reheat beautifully—if you’re lucky enough to have any.
My advice? Don’t be afraid to try new vegetables or a splash of balsamic in your sauce. This lasagna is ready for your personal touch.
Delicious Vegan Vegetable Lasagna
Classic vegan vegetable lasagna layered with noodles, vibrant veggies, and creamy tofu ricotta—comfort food everyone will love.
Ingredients
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3
In a mixing bowl, combine crumbled tofu, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined to create the 'ricotta' filling.
- 4
In a baking dish, spread a layer of marinara sauce on the bottom. Place 3 lasagna noodles over the sauce, followed by half of the tofu mixture, half of the spinach, zucchini, bell pepper, and mushrooms. Add another layer of marinara sauce.
- 5
Repeat the layering process with the remaining noodles, tofu mixture, vegetables, and sauce. Finish with a final layer of noodles and remaining marinara sauce on top.
- 6
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and slightly golden on top.
- 7
Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired and serve hot.
Notes
Sauté watery vegetables, like zucchini, before adding to prevent soggy lasagna.
Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Yes, simply use your favorite gluten-free lasagna noodles. All other ingredients are naturally gluten-free.
Absolutely! Assemble the lasagna up to a day ahead and refrigerate, then bake when ready to serve.
Yes, this lasagna freezes well. Bake, cool completely, and wrap tightly before freezing. Thaw overnight in the fridge before reheating.
You can use cashew ricotta, store-bought vegan ricotta, or even a thick blend of blended chickpeas with seasonings.
Sauté watery vegetables like zucchini before assembling, and make sure excess moisture is removed from cooked spinach.
