side angle view of slice of vegan lasagna on a plate with items surrounding.

5 from 37 reviews

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 it’s dairy-free!


  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 small onion, diced
  • 23 cloves garlic, minced
  • 2 carrots (2 cups), diced
  • 1 zucchini (2 cups), diced
  • 1 yellow squash (2 cups), diced
  • 8 oz. mushrooms, chopped
  • 1/2 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


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 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 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.


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 1/4 cup marinara sauce to prevent dryness. Bake for 25 minutes, or until the lasagna is hot and bubbly.

Keywords: vegan lasagna, vegetable lasagna recipe