Easy Vegan Lasagna

This Vegan Lasagna is a hearty, satisfying dish layered with rich marinara sauce, creamy vegan ricotta, tender pasta, and plenty of vegetables.

Perfect for family dinners, meal prep, or entertaining guests, this recipe is so flavorful and comforting that even non-vegans will love it.

Why You’ll Love This Recipe

1. Rich and Flavorful: Packed with layers of delicious plant-based ingredients.
2. Hearty and Filling: A perfect main course that satisfies any appetite.
3. Customizable: Add your favorite vegetables or protein for a personal touch.
4. Make-Ahead Friendly: Great for meal prep or freezing for busy nights.
5. Kid-Approved: A family-friendly meal that everyone will enjoy.

What to Serve with Vegan Lasagna

1. Garlic Bread: Perfect for soaking up the flavorful marinara sauce.
2. Side Salad: A fresh green salad balances the hearty lasagna.
3. Roasted Vegetables: Add extra veggies like roasted zucchini or asparagus.
4. Vegan Parmesan: Sprinkle on top for added cheesy flavor.
5. Soup: Pair with a warm bowl of minestrone or tomato soup.

Yield: Serves 8

Easy Vegan Lasagna

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A rich and comforting vegan lasagna made with layers of marinara sauce, creamy ricotta, pasta, and vegetables.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Lasagna:

• 12 lasagna noodles (use oven-ready or pre-cook according to package instructions)
• 4 cups marinara sauce (store-bought or homemade)
• 2 cups baby spinach
• 1 medium zucchini, thinly sliced
• 1 medium eggplant, thinly sliced (optional)

For the Vegan Ricotta:

• 2 cups firm tofu, crumbled
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

For the Vegan Cheese Topping:

• 1 cup shredded vegan mozzarella
• 1/4 cup vegan Parmesan (optional)

Instructions

1. In a food processor or mixing bowl, combine the crumbled tofu, nutritional yeast, olive oil, lemon juice, garlic powder, basil, oregano, salt, and pepper.
2. Blend or mix until smooth and creamy. Set aside.
3. Preheat your oven to 375°F (190°C).
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Add a single layer of lasagna noodles.
6. Spread a layer of vegan ricotta over the noodles, followed by a layer of spinach, zucchini, and eggplant.
7. Top with marinara sauce and repeat the layers until all ingredients are used, finishing with a layer of noodles and marinara sauce on top.
8. Sprinkle the shredded vegan mozzarella and Parmesan (if using) over the top layer of marinara sauce.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
11. Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil if desired and serve warm.

Notes

1. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
2. Freezing: Freeze-assembled but unbaked lasagna for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.
3. Gluten-Free Option: Use gluten-free lasagna noodles for a gluten-free version.
4. Extra Veggies: Add roasted bell peppers, mushrooms, or onions for more layers of flavor.
5. Sauce Variation: Use a creamy vegan Alfredo sauce for a twist.

Did you make this recipe?

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Frequently Asked Questions

Wrapping it up

Vegan Lasagna is a hearty, satisfying dish that’s perfect for family dinners or special occasions. With its layers of creamy ricotta, fresh vegetables, and rich marinara, this lasagna is as delicious as it is comforting.

Make it your own by adding your favorite ingredients, and enjoy a plant-based meal that’s sure to impress!