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Vegan Lasagna Recipe

This Vegan Lasagna Recipe is hearty, cheesy, and packed with comforting Italian-inspired flavor. Layers of tender lasagna noodles, rich tomato sauce, savory plant-based crumbles, creamy vegan ricotta, and melty vegan mozzarella come together for a satisfying dinner that is perfect for weeknights, family meals, or special occasions.
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Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: Austin Carter
Servings: 9

Equipment

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • 4 garlic cloves minced
  • 1 medium eggplant finely diced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 12 ounces vegan ground meat or plant-based crumbles
  • 32 ounces marinara sauce
  • 2 cups vegan ricotta
  • 3 cups shredded vegan mozzarella divided
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • Fresh basil for serving

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until just tender. Drain carefully and set them aside.
    Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until just tender
  • While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.
    While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened and translucent
  • Add the diced eggplant, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the eggplant becomes tender and soft.
    Add the diced eggplant, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the eggplant becomes tender and soft
  • Add the vegan ground meat and Italian seasoning. Break the crumbles apart with a wooden spoon and cook for 3–4 minutes, until heated through and lightly browned.
  • Pour in the marinara sauce and red pepper flakes, if using. Stir well and let the mixture simmer gently for 3–5 minutes. Taste and adjust the seasoning as needed.
    Pour in the marinara sauce and red pepper flakes, if using. Stir well and let the mixture simmer gently for 3–5 minutes
  • Spread a thin layer of the sauce mixture across the bottom of a 9 × 13-inch baking dish.
  • Arrange a layer of lasagna noodles over the sauce, slightly overlapping them if necessary.
  • Spread about one-third of the vegan ricotta over the noodles, followed by one-third of the remaining sauce and a sprinkle of vegan mozzarella.
  • Repeat the layers with more noodles, ricotta, sauce, and mozzarella until all the ingredients are used, finishing with a layer of sauce and the remaining mozzarella on top.
  • Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
    Cover the baking dish tightly with aluminum foil and bake for 30 minutes
  • Remove the foil and continue baking for 10–15 minutes, until the sauce is bubbling and the vegan mozzarella is melted. For a more golden topping, broil for 2–3 minutes, watching closely so the cheese does not burn.
    Remove the foil and continue baking for 10–15 minutes, until the sauce is bubbling and the vegan mozzarella is melted
  • Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This resting time helps the layers set and makes the lasagna much easier to serve.
    Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing
  • Garnish with fresh basil and serve warm.

Notes

  • Choose your noodles: Regular lasagna noodles work well, but no-boil or gluten-free noodles can also be used. Follow the package directions for the specific noodles you choose.
  • Don't skip the resting time: Letting the baked lasagna sit before slicing helps the sauce and cheese settle, resulting in cleaner, more generous slices.
  • Make it extra cheesy: Add another ½ cup of vegan mozzarella over the top before baking for an especially gooey finish.
  • Add more vegetables: Sautéed mushrooms, spinach, zucchini, roasted bell peppers, or chopped spinach are easy additions.
  • Nut-free option: Choose a nut-free vegan ricotta and mozzarella if needed, and check the labels of your packaged ingredients.
  • Make ahead: Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it goes directly from the refrigerator to the oven.
  • Storage: Refrigerate leftover lasagna in an airtight container for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through.
  • Freezing: Cool the baked lasagna completely, wrap it tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Keyword Vegan Lasagna, Vegan Recipes