This Vegan Vegetable Lasagna features tender pasta, creamy spinach ricotta, savory eggplant and mushrooms, and lots of sauce. It’s easy to assemble and customizable with the veggies you have on hand. The most delicious dinner for family night or holidays!
This vegetable lasagna is truly so good! The flavors and textures are perfection.
There are several steps, but they’re all easy and come together fairly quickly. Use jarred sauce and oven ready noodles for ease and convenience. The vegan ricotta can be made a day or two in advance for easy meal prep.
I hope you try this and love it like we do!
Ingredients you need
Ingredient notes and substitutions
Pasta ~ I like to use oven-ready lasagna noodles. They seem to be widely available these days and they work perfectly. If you can only find traditional lasagna noodles, cook them according to package directions before using in the recipe.
Gluten-free pasta will work great. Oven-ready gluten-free lasagna noodles do exist, so look for those.
Note: I have noticed some brands of lasagna noodles, even dried noodles, have egg in them, so be sure to check ingredient lists for a vegan variety.
Sauce ~ While homemade marinara sauce is really easy to make, it does add extra time to make and dishes to wash. You can make the sauce a day ahead if you want, but I tend to just grab our favorite jarred sauce for this, Rao’s. Use your favorite pasta sauce.
You’ll need about 4 to 5 cups of sauce. I like to have extra sauce on hand for serving. Some of us like our lasagna extra saucy, but you don’t want to add too much to the casserole dish or you’ll just have a sloppy mess.
Ricotta ~ I love my homemade vegan ricotta cheese in this vegetable lasagna. I mix it with a bit of non-dairy milk to make it extra creamy. It really is perfect in this recipe.
It is cashew based, so if you’re allergic or can’t have nuts, you can use a tofu based ricotta instead.
Vegetables ~ This recipe starts with onion and garlic for lots of flavor. Then I use globe eggplant and cremini mushrooms for a big punch of umami. They’re savory and tender with rich, bold flavor.
While you don’t have to peel the eggplant, I typically do in this dish. It’s a personal preference.
I usually buy the mushrooms already sliced to save time, but you can buy whole mushrooms and slice them yourself. Be sure to clean the mushrooms with a damp cloth first to remove any dirt.
White button mushrooms, chopped portobello mushrooms, or shiitake mushrooms can all be used in place of the creminis. Use what you have or like best.
Greens ~ You know me, always sneaking in some leafy greens wherever I can. I chop some fresh spinach well and then stir it into the ricotta mixture. Kale may be used as a substitute.
Spices and herbs ~ Dried oregano, a pinch of crushed red pepper flakes, and of course, salt and pepper.
Cheese ~ The whole dish is finished off with some shredded vegan cheese. I used Vevan shredded mozzarella for these photos. It doesn’t look like it melted all that well, but it actually got really creamy. My other favorite option is Miyoko’s Liquid Mozzarella. If you go this route, drizzle it on after the initial 20 minutes of baking time. Continue baking and then place under the broiler for 1 to 2 minutes to brown.
Extras ~ Feel free to use different vegetables, like zucchini, summer squash, broccoli, bell peppers, etc. Dice them small and sauté them to get all the liquid out before adding to the casserole. You’ll need about 5 to 6 cups of raw diced vegetables.
A sprinkle of vegan parmesan cheese would be fabulous as a garnish.
Some fresh basil leaves are a beautiful color contrast and bring wonderful fresh flavor as well. They’re really just a garnish, however, so you can leave them off if you don’t have any.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Sauté the onions until soft and translucent (1).
Add the eggplant and mushrooms and sauté, stirring occasionally, until all the liquid has cooked out of the vegetables and they are starting to brown on the edges, about 10 minutes.
Add the garlic, spices and herbs and sauté until fragrant, about 1 minute (2). Set aside.
In a mixing bowl, combine the vegan ricotta, non-dairy milk, and fresh chopped spinach until well combined (3). Set aside.
Add some sauce to the bottom of a 9×13 baking dish (4).
Place lasagna noodles over the sauce evenly. A slight overlap is fine. If you have space on the sides, break one of the noodles and fill in the gaps (5). (Make sure you will have enough noodles for all layers first however! You need at least 4 noodles per layer. If you don’t have enough to fill in the gaps, don’t worry about it – just spread them out evenly).
Spread some ricotta spinach mixture evenly over the top of the noodles (6).
Sprinkle the eggplant mushroom mixture over the ricotta layer and spread out as evenly as possible (7).
Repeat all of this a second time through…sauce over the vegetables, then noodles, then ricotta, then the remaining vegetable mixture.
For the final layers, place the last of the lasagna noodles, cover with the remaining sauce, and then sprinkle with the vegan shredded mozzarella (8).
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is melty (9).
Let the lasagna rest for about 20 minutes before slicing (10).
This vegan vegetable lasagna is hearty enough to serve on its own. If you want to stretch it even further, try pairing it with one of the sides listed below.
It’s perfect for feeding a crowd and/or for the holidays, like Christmas dinner.
Storage and freezing
Make ahead: The cashew ricotta can be made several days in advance.
The entire lasagna can be assembled a day in advance and kept tightly covered in the fridge until ready to bake. Allow for extra time to heat through since everything will be cold.
Fridge: Leftover vegetable lasagna can be stored in an airtight container in the fridge for 4 to 5 days.
Freezer: You can also freeze this vegan lasagna. It can be frozen unbaked or after baking. If it’s already baked, make sure to cool it completely before transferring to the freezer. Baked or unbaked, it will keep well in the freezer for up to 3 months.
Reheat: If frozen, let it thaw in the fridge overnight, then bake as instructed allowing extra time to heat through.
Individual servings of leftovers can be reheated in the microwave. The entire pan can be reheated in a 350°F oven until heated through.
Pro tips and tricks
~ Use oven-ready lasagna noodles for convenience. These do not have to be boiled first.
~ Use store-bought jarred marinara sauce for convenience. Our favorite is Rao’s.
~ Have extra sauce ready for serving in case someone wants to add more.
~ Place the casserole dish on a rimmed baking sheet while in the oven. This will catch any drips that may bubble up over the sides while baking.
~ Place the lasagna under the broiler for 1 to 2 minutes, watching it closely, if you want to brown the cheese.
~ Feel free to halve this recipe and use an 8×8 or 9×9 baking dish instead.
~ To make this gluten-free: Use gluten-free lasagna noodles. If you can’t find oven-ready gluten-free noodles, cook them according to package directions before layering them in the lasagna.
~ To make this oil-free: Use broth or water to sauté the vegetables instead of oil.
~ To make this nut-free: Use a tofu ricotta or a nut-free store-bought ricotta, like Tofutti, instead of the cashew ricotta.
~ For meal prep: The vegan ricotta can be made several days in advance. The entire vegetable lasagna can be assembled a day in advance and kept tightly covered in the fridge. When ready to bake, proceed as instructed. Allow for 15 to 20 minutes of extra time to heat through since everything we will be cold.
Traditional lasagna noodles need to be boiled before baking, however, no-boil oven ready lasagna noodles are now widely available. I recommend using the oven-ready variety for this vegetable lasagna recipe.
In this particular recipe, we’ve used mushrooms, eggplant, and spinach. Other great choices: zucchini, squash, kale, broccoli, pepper, carrots, etc.
The best trick for firming up lasagna is letting it rest for at least 20 minutes once it comes out of the oven. If you cut into and it’s still slippery, sloppy, let it rest some more.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Vegetable Lasagna
- 3 tablespoons olive oil
- 1 yellow onion diced
- 1 globe eggplant peeled (optional) and diced small
- 10 ounces sliced cremini mushrooms
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 1 ½ cups vegan ricotta spread
- ⅓ cup unsweetened, plain non-dairy milk plus a few extra tablespoons as needed
- 2-3 ounces fresh spinach chopped
- 4-5 cups jarred marinara sauce or your favorite pasta sauce
- 1 box (12 oz) oven ready lasagna noodles at least 12 noodles
- 1 cup shredded vegan mozzarella
- fresh basil leaves for garnish
- Preheat the oven to 400°F.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 to 5 minutes. Add the diced eggplant and sliced mushrooms and sauté, stirring occasionally, until they have released all of their moisture and have cooked down. Continue to cook until the liquid in the pan has evaporated and the vegetables are starting to brown on the edges, about 10 to 15 minutes. Add the oregano, crushed red pepper flakes, if using, and salt and pepper. Sauté 1 to 2 minutes, until fragrant.
- While the vegetables are sautéing, combine the ricotta and ⅓ cup milk in a mixing bowl. Stir well to combine. The mixture should be really creamy and easy to stir. If it seems a little dry, add a few tablespoons of extra milk until creamy. Stir in the chopped fresh spinach. Set aside.
- Pour 1 cup of sauce into the bottom of the baking dish and spread out evenly.
- Place 4 lasagna noodles in one even layer over the sauce. It's ok if they overlap slightly. If you have gaps on the sides or ends, you can break a noodle and fill in. However, make sure you have at least 8 full noodles left for the remaining two layers.
- Spread half of the spinach ricotta mixture over the noodles as evenly as possible. Spoon half of the eggplant mushroom mixture over the ricotta and spread out as best as you can.Repeat the layers again. About 1 ½ cups of sauce, 4 noodles (or more to fill in gaps), the remaining spinach ricotta mixture and then the remaining eggplant mushroom mixture.
- Place the final 4 noodles (again filling in gaps if necessary if you have noodles left). Cover with 1 ½ cups of sauce. Sprinkle the shredded mozzarella evenly over the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until the noodles are tender and easily pierced with a knife and the cheese is melty.
- Place the lasagna under the broiler for a minute or two if you want to brown the cheese. This is optional.
- Let the lasagna rest for at least 20 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.