The Absolute Best Vegan Lasagna

by Steph Sunshine at

Yield12 servings

Prep Time60 minutes

Cook Time70 minutes

Total Time105 minutes


  • 1 1/2 cup zucchini, sliced
  • 1 1/2 cup carrots, peeled and sliced
  • olive oil (or oil of your choice) for cooking
  • 4 1/2 cup marinara sauce (about 1 1/2 24-oz jars)
  • 1 1/2 tbsp. vegan brown sugar (optional)
  • 16 oz. lasagne noodles
  • 1 batch tofu ricotta
  • 5 oz. fresh baby spinach, chopped
  • 2 tsp. all-purpose flour
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 8 oz. vegan mozzarella (homemade or store-bought, such as Violife or Trader Joe's, optional)


  1. Preheat the oven to 375 degrees Fahrenheit. Spray a 9x13-inch* casserole dish with oil.
  2. Thinly slice your zucchini and carrots (1/8" to 1/4"). Cut your slices in halves or quarters if the slices are too large (over 1" wide). In a medium to large saucepan over medium heat, add olive oil and cook the zucchini and carrots, stirring regularly, until the carrots are fork-tender and the zucchini is just beginning to brown (about 15-20 minutes). (While the vegetables are cooking, you can also begin to boil the water for the pasta.)
  3. Once your vegetables are ready, add marinara sauce and brown sugar (if using; will depend on your taste and the sauce you are using). Stir until the sauce is warmed and the sugar is dissolved. Remove from heat and set aside.
  4. Fill a large pot 1/2 to 3/4 full with water, and bring to a boil. Boil lasagna noodles according to package instructions. You will only need 12 noodles (16 if using a larger casserole dish), but you may want to cook more in case some tear. While the lasagne are cooking, steam the fresh spinach over the top of the pot using a sieve or steamer basket. Remove the spinach when it’s wilted and a dark green color (about 3 minutes), and drain it well. While the pasta is cooking, you can also prepare the ricotta and place it in a large bowl.
  5. After the lasagne has cooked, drain it and transfer it to large sheets of parchment paper, laying it flat to ensure that it doesn't get kinks or stick to other noodles.
  6. Add flour, pepper, onion powder, steamed spinach, and 1 cup of vegan mozzarella to your vegan ricotta, and mix well.
  7. Spread about 1/5 of the pasta sauce and vegetable mixture on the bottom of the greased casserole pan. Then place 3 lasagne noodles length-wise on top of the sauce (use 4 in each layer if using a large pan). Spread 1/3 of the ricotta mix evenly on top of the noodles, then top with another 1/5 of the sauce. Add two more layers of noodles, ricotta, and sauce. Then, top with a final layer of noodles, the remaining sauce, and 1/2 cup to 1 cup vegan mozzarella (depending on your preference).
  8. Spray a piece of aluminum foil with non-stick cooking spray, and use it to cover the lasagna. Bake at 375°F (190°C) for 45 minutes. Allow to cool 10-15 minutes before cutting and serving.

Notes & Hints

Feel free to substitute the zucchini and carrots for lentils, mushrooms, or any other vegetables you like!

The flavor of a good lasagna is highly dependent on the sauce you use. So if you don't make your own, I strongly recommend that you use a high-quality sauce, like Rao's or the Silver Palate.

Feel free to leave out the vegan mozzarella if you can't find it, or want to avoid processed ingredients.

If your casserole dish is slightly smaller than 9x13, you can cut the ends of the noodles to make it fit. If you have a larger dish, you may want to use 4 noodles per layer instead of 3. Increase the other ingredients by 1/3, if desired.

This lasagna will last three days in the refrigerator in an airtight container. If you need to store it longer, I recommend freezing it in a freezer bag or other freezer-safe sealed container.