Vegan Life | Recipes

The Absolute Best Vegan Lasagna

November 12, 2020

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Lasagna slice on a plate

Toss out that store-bought frozen vegan lasagna. Scrap all the other vegan lasagna recipes you've tried. Yes, this vegan lasagna recipe is that good.

Before we get to the recipe, I need to mention that 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. (Although these brands are pretty expensive, I can often find one or the other on sale at Whole Foods, and I stock up when I see them).

Vegan lasagna slice side view with wine
You'll never need another vegan lasagna recipe again!

You will need to make a batch of my vegan ricotta for this recipe, which you can find by clicking here.

I love the flavor of zucchini and carrots in this vegan lasagna, but if you want a more traditional, meaty flavor, you can use green or brown lentils. You'll want to use about 1 cup dry lentils (2 1/2 to 3 cups when cooked). Some people also like to use sliced mushrooms or other vegetables. I often change it up depending on what I'm in the mood for. Regardless of which vegetables you use, you'll want to mix around 3 cups of them into your sauce.

I used vegan mozzarella in this recipe (Violife is shown and I also like Trader Joe's), but it's optional, so feel free to leave it out if you can't find it, or want to avoid processed ingredients. You can also use my homemade vegan mozzarella.

Close up of slice of vegan lasagna
Vegan mozzarella adds a cheesy touch, but feel free to leave it off!

The Absolute Best Vegan Lasagna

Yield12 servings

Prep Time60 minutes

Cook Time70 minutes

Total Time105 minutes



  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 large sautee pan over medium heat, add 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.)

    Sliced and cut zucchini and carrots in a bowl
    Slice the vegetables, and cut any pieces that are larger than 1" in diameter.
  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. Boil water in a large pot and cook lasagne 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 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.

  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 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 over 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 foil with non-stick cooking spray, and use it to cover the lasagna. Bake at 375 degrees Fahrenheit 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.

Nutrition Data

Serving Size: 1/12 of recipe; Calories: 289Fat: 12 g.; Saturated Fat: 4 g.; Cholesterol: 0 mg.; Sodium: 692 mg.; Carbohydrates: 36 g.; Fiber: 3 g.; Sugar: 7 g.; Protein: 10 g.; Vitamin A: 1111 mcg. RAE; Vitamin B12: 2 mcg.; Vitamin C: 8 mg.; Vitamin D: 0 mcg.; Calcium: 69 mg.; Iron: 1 mg.; Potassium: 596 mg.; Zinc: 0 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

Lasagna piece on a plate with casserole in background

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Steph Sunshine

Hi! I'm Steph, and I love to explore vegan food, health, and of course, the world. I'm sharing my best vegan recipes, and things I've learned and loved from my travels and health journeys.