The Ultimate Vegan Lasagna is loaded with veggies, vegan spinach-ricotta, and your favorite pasta sauce for a hearty, comforting, and absolutely amazing whole food, plant-based lasagna!
Lasagna is one of my favorite warm and cozy comfort foods. And we absolutely love this veggie-filled vegan lasagna!
It’s hearty, easy to make, and on the table in about 1 hour. You can even make it ahead, freeze it and bake when ready!
Do you know what else I love? Just one serving of this vegan lasagna gives you 24 grams of protein. That’s 48% of the daily recommended protein requirements!
You’ll find lots of simple, fresh vegetables in this veggie lasagna. Along with an amazing spinach-ricotta and ‘your’ favorite pasta sauce for a lasagna worth eating and repeating!
It really is The Ultimate Vegetable Lasagna. At least I see it that way, and it’s plant-based perfection for this lasagna-loving family!
Ingredients You’ll Need
In this WFPB recipe, onion, zucchini, mushrooms, carrots, and squash are cooked until tender and layered with spinach ‘ricotta’, pasta sauce, and wide noodles creating layers of deliciousness for the best vegan lasagna!
Here is everything you’ll need:
- Zucchini
- Yellow Squash
- Carrots
- Onion
- Garlic – fresh is best, but can sub with 1 teaspoon garlic powder
- Mushrooms – can substitute with diced red bell pepper
- Spinach – fresh or frozen
- Vegan ricotta – I’m partial to my amazing Cashew Ricotta, but this nut-free Tofu Ricotta is amazing as well!
- Lasagna noodles – regular or no boil
- Pasta sauce – make homemade marinara sauce or use your favorite (pref sugar-free).
- Italian seasoning – sub with thyme, basil or marjoram
- Olive oil – or your favorite oil
- Salt + pepper
Why Use Cashew ‘Ricotta’?
The cashew ricotta is an amazing replacement for dairy ricotta in this vegan lasagna, as well as many other recipes calling for ricotta. It does such a great job, and I know once you try cashew ricotta, you’ll never go back to the dairy version. It’s wonderfully creamy, delicious, and SO easy to make!
I know cashews can be expensive, but when you break it down, it’s about the same cost as dairy cheese. To keep the cost low, I buy my cashews in the bulk section (pref when on sale) or at Trader Joe’s.
How to Make Vegetable Vegan Lasagna
- Cook noodles. Start by cooking the noodles according to package directions, set aside. If using no boil lasagna noodles skip this step.
- Saute Veggies. Next, saute veggies, takes about 10 – 12 minutes.
- Make spinach ricotta. Mix the spinach and vegan ricotta together while veggies are cooking.
- Layer. There are 3 noodle layers. 1. Spread a little sauce on the bottom of the dish, add a layer of pasta, top with ½ ricotta cheese and ½ vegetables. 2. Add another layer of pasta, ½ of the remaining sauce, then the rest of the ricotta, then vegetables. 3. Add one more layer of pasta and top with the remaining sauce.
- Bake. Place, covered, on the center rack of pre-heated oven set at 375 degrees F. and bake for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. Above is what it will like once baked.
Serving Suggestions
This savory, veggie-filled lasagna can stand alone as a meal all by itself, but it’s also nice with a little something on the side. Here are a few of my favorite options:
- Toppings: Give your lasagna a finished look with a sprinkle of almond parmesan and fresh chopped basil (shown above).
- Salad: Serve with Vegan Caesar Salad, or a simple Green Salad + Lemon Tahini Dressing or use this Flax + Evo Balsamic Vinaigrette.
- Soup: Pair with a bowl of Vegan Minestrone Soup or Creamy Asparagus + Red Lentil Soup.
- Bread: Pair it with a chunk of homemade crusty Artisan Bread, bread sticks or soft and chewy Vegan Naan for swiping up the last bits.
How To Store Leftovers
Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container. It’s also great for meal prep using these multi-use glass containers (affiliate link).
Reheat: Individual slices can be warmed in the microwave. To reheat larger portions, preheat the oven to 425 F. Add between 2 – 4 tablespoons of water over the lasagna (depending on its size) and cover. Alternatively, add ¼ cup marinara sauce to prevent dryness. Bake for 25 minutes, or until the lasagna is hot and bubbly.
Can You Freeze Vegan Lasagna?
Yes! To make ahead and freeze, prepare the lasagna ahead of time (up until baking), and keep it stored in the freezer for up to 2 – 3 months. When ready to bake, preheat the oven to 375, bake covered for 45 minutes.
Adjusting For Dietary Restrictions
- Gluten-free: Use gluten-free lasagna noodles.
- Oil-free: When sautéing, use water or vegetable broth in place of oil as noted in the recipe card.
- Soy-free: Use Cashew Ricotta.
- Nut-free: Use Tofu Ricotta. Using this ricotta will alter the nutritional calculation.
More Vegan Pasta Recipes
- Spinach-Ricotta Stuffed Shells
- Easy Vegan Mac and Cheese with Peas
- Simple Cheese Manicotti
- Baked Vegan Mac and Cheese
- Quick & Easy Vegetable Spaghetti
- Vegan Goulash
If you make this WFPB lasagna recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintTHE ULTIMATE VEGETABLE VEGAN LASAGNA
Vegetable Vegan Lasagna is filled with tons of simple veggies and the best ever cashew ricotta cheese for a hearty and filling meal everyone will love! And no one will ever know its dairy-free!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: Serves 9 1x
- Category: Entree, Pasta
- Method: bake
- Cuisine: Vegan, Italian
Ingredients
- 1 tablespoon olive oil or ¼ cup water (for water saute)
- 1 small onion, diced
- 2 – 3 cloves garlic, minced
- 2 carrots (2 cups), diced
- 1 zucchini (2 cups), diced
- 1 yellow squash (2 cups), diced
- 8 oz. mushrooms, chopped
- ½ teaspoon Italian seasoning (or thyme, basil or marjoram), optional
- 1 package (10 – 12 oz.) frozen spinach, thawed and drained
- 1 jar (25 – 28 oz.) pasta sauce, about 3 cups
- 9 lasagna noodles (approx.), regular or no-boil
- 2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta)
- salt & pepper, to taste
To Serve
- almond parmesan, for garnish
- fresh basil leaves, julienned, for garnish
Instructions
Preheat oven to 375 degrees F.
Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
Saute Veggies: In a large skillet, heat oil over medium heat, add onion and garlic, saute for about 5 minutes. Add carrots, zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt and pepper, continue to saute for another 5 – 7 minutes. We don’t need to saute the zucchini, yellow squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.
Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about ⅓ cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with ½ ricotta cheese and ½ vegetables. Add another layer of pasta, ½ of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil.
Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. If not using no-boil noodles, you can remove the cover half way through for a baked look.
To Serve: Add a sprinkle of Almond Parmesan and a bit of freshly chopped basil overtop.
Serves 9
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.
Notes
They veggies are more of a ‘summer’ variety, but you easily change them up using fall produce.
If you feel you want extra protein, add a can of white beans (drained and rinsed) or a package of fresh or thawed frozen peas in between the ricotta and vegetables.
For homemade pasta, try this quick and easy Marinara Sauce recipe.
If you don’t care for mushrooms, sub in a diced, large red bell pepper.
Make ahead and freeze: Simply prepare the lasagna ahead of time (up until baking), and keep it stored in the freezer for up to 2 – 3 months. When ready to bake, preheat oven to 375, bake covered for 45 minutes.
Reheat: Individual slices can be warmed in the microwave. To reheat larger portions, preheat the oven to 425 F. Add between 2 – 4 tablespoons of water over the lasagna (depending on its size) and cover. Alternatively, add ¼ cup marinara sauce to prevent dryness. Bake for 25 minutes, or until the lasagna is hot and bubbly.
Keywords: vegan lasagna, vegetable lasagna recipe
Updated: The Ultimate Vegetable Lasagna was originally published in September 2015. It has been updated with new photos and helpful tips in January 2020. The only change made to the recipe was adding garlic.
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Amy says
I have tried and tested many vegan lasagne recipes and haven’t liked any. This recipe though is incredible. The cashew ricotta is Devine. If I could give more than 5 stars I would! It’s my go to on rotation.
★★★★★
JoAnn says
I want to make this lasagna but really need to make it ahead. I can’t freeze it. Can I make it 3 days ahead and just refrigerate it? Would I need to bake it before I refrigerate it? Or partially bake it? I am concerned if I bake it it will be dry.
Disa says
Tastes amazing and easy to make. replaced yellow squash with aubergine and it turned out great! Thanks for the recipe!
★★★★★
Julie | The Simple Veganista says
That sounds delicious! Thanks for the sharing, Disa!
Gina says
Super delicious!
Firstly, I used cauliflower, carrots and mushrooms as my veg (that’s just what I had), I used the cashew ricotta with fresh spinach and for the sauce I used a lentil “meat” sauce that I had made previously. I only subbed these things because I simply COULD NOT WAIT to make this!!!
My 2 year old son loved it, my meat eater husband loved it, and best of all I loved it!
Mine turned out pretty ugly but definitely delicious and on the make again list.
★★★★★
Lynne Wooddell says
My go to Lasagna recipe. Oh how much I love lasagna…and this one is healthy, healthy and creamy. I use Kite Hill ricotta… I am generous with the vegetables, including zucchini and usually double the recipe to make plenty to share or freeze. This is a winner!
★★★★★
Ciara says
This is hands down one of the best recipes I’ve ever tried! I used your vegan ricotta recipe made with tofu instead for a little extra protein and It was phenomenal. Super great to make and eat for leftovers all week!!! Would give this higher than 5 stars if possible!
★★★★★
Robyn says
Hi I love making this lasagne, and freeze leftovers in single portions for those nights when I want comfort food and don’t feel like cooking. Just a teeny note, there is no mention of garlic amounts in the recipe.
★★★★★
Vanessa says
Amazing! I am still working to get my Fiancee on board with vegan cooking, and this recipe was rated a 10/10 for him, and put on our must repeat list. Delicious!
★★★★★
Revi says
This was so good!! First time making lasagna and it was so delicious.
I used fresh basil. Didn’t have Italian spice so I used basil and thyme like the recipe said. I made the cashew ricotta and the tomato sauce according to the linked recipes.
I was so so surprised at how good it came out. My non vegan friends were also impressed and said that it didn’t taste vegan.
100% recommend and thank you SV!
★★★★★
Cindy says
Can you use fresh spinach instead of frozen?
Julie | The Simple Veganista says
Yes, I have used fresh spinach with great success! Make the ricotta with spinach first, then move on with the recipe to let it rest. The spinach will soften during that time. Enjoy!