Vegan Veggie Lasagna is the ultimate comfort food, but with a wholesome, plant-based twist. This dish features layers of tender lasagna noodles, a flavorful tomato sauce, sautéed vegetables, and creamy vegan ricotta, making it both hearty and nutritious. The beauty of this recipe is its versatility—feel free to swap out vegetables based on what’s in season or what you have on hand. Whether it’s mushrooms, zucchini, spinach, or kale, each bite is packed with flavor and goodness, making it a meal that’s both satisfying and nourishing. The use of vegan ricotta, often made from tofu or cashews, gives the lasagna a rich, creamy texture without any dairy, allowing it to be enjoyed by those with lactose intolerances or anyone following a plant-based diet.
The layers of veggies in this Vegan Veggie Lasagna provide an earthy depth of flavor, while the homemade (or store-bought) vegan ricotta adds a creamy, cheesy element that complements the marinara sauce beautifully. This lasagna is incredibly filling thanks to the quinoa, zucchini, and spinach, which contribute fiber, protein, and vitamins. The seasoning is simple yet flavorful, with fresh garlic, basil, oregano, and a touch of crushed red pepper flakes for a little heat. The balance of textures, from the crunchy veggies to the creamy ricotta and soft noodles, makes every bite a perfect combination of flavors.
One of the best things about this vegan lasagna is that it’s perfect for meal prepping or feeding a crowd. The lasagna can be assembled in advance and stored in the refrigerator for a day or two before baking, making it an ideal option for busy weeknights or gatherings. It’s also a dish that tastes even better the next day, as the flavors have time to meld together. You can even freeze it for later; just bake it straight from the freezer, adding a little extra time to ensure it’s heated through completely.
This Vegan Veggie Lasagna is an excellent way to enjoy a traditional favorite in a way that’s kinder to both the body and the planet. It’s rich in nutrients and free of animal products, yet still delivers all the flavors and textures we love in classic lasagna. Whether you’re a vegan or just looking to add more plant-based meals to your repertoire, this dish is sure to become a family favorite. It’s easy to make, customizable, and guaranteed to be a crowd-pleaser at any dinner table.
Vegan Veggie Lasagna Recipe
Ingredients:
For the lasagna:
- 12–15 lasagna noodles (use gluten-free if needed)
- 2 cups (450g) mushrooms, sliced
- 2 cups (300g) zucchini, thinly sliced
- 1 cup (150g) carrots, grated or thinly sliced
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 1 1/2 cups (350g) spinach or kale, chopped (fresh or frozen)
- 1 jar (24 oz or 700g) marinara sauce (or homemade tomato sauce)
- 1 1/2 cups (360ml) vegan ricotta cheese (store-bought or homemade; see below)
- 1–2 tbsp olive oil (for sautéing)
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
For the Vegan Ricotta (if making your own):
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup (60ml) nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1–2 tbsp water (to adjust consistency)
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions:
- Prepare the noodles: Cook the lasagna noodles according to package instructions, drain, and set aside. If using no-boil noodles, skip this step.
- Sauté the veggies: In a large skillet, heat 1–2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened. Add the mushrooms, zucchini, and carrots, and cook for another 5–7 minutes until the vegetables are tender and the mushrooms release their moisture. Stir in the spinach or kale and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, oregano, basil, and red pepper flakes (if using). Set the veggie mixture aside.
- Make the vegan ricotta: If making your own vegan ricotta, crumble the tofu into a food processor. Add the nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper. Process until smooth and creamy, adding a little water if necessary to reach a ricotta-like texture. Taste and adjust seasoning as needed. You can also use store-bought vegan ricotta if preferred.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). In a large baking dish (9×13 inch works well), spread a thin layer of marinara sauce on the bottom. Add a layer of lasagna noodles, then top with a portion of the sautéed veggie mixture, followed by a layer of vegan ricotta. Add another layer of sauce, noodles, veggies, and ricotta. Repeat until you run out of ingredients, finishing with a top layer of sauce and a final sprinkling of vegan ricotta (optional).
- Bake the lasagna: Cover the lasagna with aluminum foil (to prevent the top from burning) and bake in the preheated oven for 25–30 minutes. Then, remove the foil and bake for an additional 10–15 minutes until the top is golden and bubbly.
- Serve: Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set. Serve with a fresh green salad or garlic bread for a complete meal.
Tips:
- Veggie variations: Feel free to customize the vegetables based on what’s in season or what you have in your fridge. Roasted eggplant, bell peppers, or even butternut squash would be great additions.
- Make it ahead: Lasagna often tastes even better the next day, so this dish is perfect for meal prep. Assemble the lasagna the night before, cover tightly, and refrigerate. When ready to bake, pop it in the oven for an extra 10 minutes since it will be cold.
- Add a cheesy topping: If you want to add some extra richness, sprinkle some shredded vegan mozzarella on top of the lasagna during the last 10 minutes of baking for a cheesy, golden finish.
- Freezing: This lasagna freezes beautifully! Simply wrap tightly in foil or plastic wrap and freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake as usual.
