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!
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, 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 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 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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Lynne says
Amazing! Creamiest lasagna I have made. I subbed extra broccoli (and a little cauliflower) because I did not have the squash and mushrooms. The two tubs of ricotta (Kite Hill) made it so creamy. This was a 10 out of 10 recipe!
★★★★★
Julie | The Simple Veganista says
Yay, so glad you loved it! Your subs sound perfect. Thanks for sharing, Lynne!
Gail says
We are Italians and my daughter recently had a baby. She is breastfeeding and was told her baby was probably allergic to dairy and soy. MommaMia what would we do for lasagna. We looked up lots of recipes and settled on yours. We used almond ricotta not cashew and MommaMia what a great recipe. It was delicious. Thank you , we can’t be without our lasagna.
The Sarto Family
Katie says
I don’t usually go to the trouble of commenting on recipes, but this was so good that I had to! I was a little worried about the tofu ricotta having a funny taste or texture, but it really tastes so similar to regular ricotta once it’s all put together! So yummy and feels much healthier than lasagna with dairy!
★★★★★
Nicole Zach says
I made this recipe last night and my meat eating family even loved it! I couldn’t even tell it wasn’t real ricotta cheese! I used the red bell pepper instead of mushrooms like you suggested and the tofu ricotta recipe and it turned out fantastic. It was so much fun to cook, too! I’ll definitely be making this again :) thank you!!
★★★★★
Julie | The Simple Veganista says
So glad everyone loved it, makes me so happy! Thank you for sharing, Nicole! Cheers :)
Carla says
GREAT!!! I love eggplant and mushroom, so I doubled the mushrooms to one pound, and I roasted two smallish, regular eggplant slices instead of the vegges. I did, of course, use the onion and garlic. I also used home made, roasted tomatoes, which are surprisingly easy, as I recently discovered! I did NOT add the spinach, which I love: I wanted to be able to taste your vegan ricotta, which is delcious, by the way. Wonderful recipe! I may try the tofu ricotta, as we are trying to avoid fats. We eat WFPB, though sometimes I have to use a small bit of oil to make it tasty!!
★★★★★
Tammy says
Oh my Goodness. I made this tonight for my family. This stuff is amazing. I’m always a bit tense when I try a new recipe. I even made the Spinach Ricotta w/ my roasted Marinara Sauce. Wow! Thank you Soo much! This story is amazing!!!
★★★★★
Sharon says
Simply the best!! I made this lasagna for my family and followed the recipe as outlined, no substitutions. It turned out beautifully. Rave reviews from everyone. My brother keeps asking me…..where did you find the cheese? We had been trying to source store bought vegan cheese with no success. They all tasted awful. Not sure if I want to let my brother in on my newfound website as yet! I I made the tofu ricotta. Next time, I will try the cashew ricotta. Your site is the only one I go for vegan dishes. Thanks a million for sharing.
Dave E Kresta says
I love this recipe have made it two or three times, love the flavor and how I feel after eating it! The only thing I would mention is that I think the prep time is a lot longer than 15 minutes, or maybe I’m just a little slow :-)
★★★★★
marybeth says
I only had two smaller glass baking dishes, so split it up. I am admitting here and now that I just ate almost an entire 8×8 pan of this lasagna by myself! Was going to freeze the other pan, but now now :-)
I made everything following directions but left out zucchini and mushrooms as i”m not a fan. With just carrot, onion and red bell pepper and the spices.
Delicious! Thank you.
★★★★★
Lydia says
5 stars! This was sooooo good, the whole family loved it! Thanks for such an amazing lasagna recipe!
★★★★★