Vegan Lasagna – Cozy Plant-Based Comfort Food

If there’s one dish that never fails to make a dinner table feel special, it’s lasagna. Golden, bubbling, and rich with layers of sauce and cheese — it’s comfort food at its finest. But here’s the good news: you don’t need dairy or meat to create that same heartwarming magic.

This vegan lasagna delivers all the cozy, cheesy goodness of the original, just made entirely with plants. Picture tender noodles, a rich tomato sauce, creamy vegan ricotta, and plenty of veggies tucked into every bite. It’s the kind of dish that makes both vegans and non-vegans go back for seconds.

This recipe is simple, family-friendly, and freezer-friendly — everything a busy cook could ask for. Whether you’re making Sunday dinner, meal prepping for the week, or planning a plant-based holiday spread, this lasagna fits right in.

Why You’ll Love Vegan Lasagna

There’s something so satisfying about a recipe that’s both wholesome and indulgent. Vegan lasagna hits that sweet spot — hearty, flavorful, and deeply comforting, without leaving you feeling weighed down.

Here’s why you’ll fall for this dish:

• It tastes like the real deal. The layers of tomato sauce, creamy vegan ricotta, and melty vegan mozzarella come together in a way that even die-hard cheese lovers can’t resist.
• Loaded with veggies. Mushrooms, spinach, and eggplant give depth, texture, and plenty of nutrients.
• Make-ahead friendly. You can assemble it the night before and bake it the next day. It even freezes beautifully.
• Perfect for everyone. Whether you’re cooking for vegans, vegetarians, or omnivores, this recipe is a crowd-pleaser.
• Classic comfort food made lighter. All the coziness of traditional lasagna, but with plant-based ingredients that make you feel good.

Ingredients

Here’s everything you’ll need to make this cozy, veggie-packed lasagna. Most of these are pantry staples or easy to find at any grocery store.

For the lasagna:

• 12 lasagna noodles (regular or oven-ready)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups sliced mushrooms (cremini, white, or baby bella)
• 1 large zucchini, sliced into thin half-moons
• 1 small eggplant, diced (optional but adds a nice meaty texture)
• 4 cups fresh spinach
• 1 (28-ounce) jar of marinara or tomato basil sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the vegan ricotta:

• 1 (14-ounce) block firm tofu, drained
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 2 tablespoons olive oil

For topping:

• 2 cups shredded vegan mozzarella cheese (optional but so good)
• Fresh basil, for garnish

Step-by-Step Instructions

Making vegan lasagna is all about layers — both of flavor and texture. Take your time and enjoy the process. You’ll be rewarded with a dish that’s pure comfort.

Step 1: Prep your noodles

If you’re using regular lasagna noodles, bring a large pot of salted water to a boil. Cook them until just al dente — they’ll finish cooking in the oven. Drain and lay them flat on parchment paper or drizzle with a little olive oil so they don’t stick together.
If you’re using oven-ready noodles, skip this step (and feel extra proud of yourself for saving time).

Step 2: Make your sauce and veggies

Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent. Stir in the garlic and cook another 30 seconds — just until fragrant.

Add mushrooms, zucchini, and eggplant (if using) to the pan. Sprinkle in the dried basil, oregano, salt, and pepper. Sauté until the veggies are tender and slightly browned, about 8–10 minutes.

Stir in your marinara sauce. Simmer for 3–5 minutes so the flavors can come together. Taste and adjust seasoning if needed.

Step 3: Blend the vegan ricotta

In a food processor, combine tofu, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and olive oil. Blend until creamy but slightly textured — like ricotta cheese.

If you don’t have a food processor, you can mash everything together in a bowl with a fork. It won’t be as smooth, but it’ll still taste great.

Step 4: Assemble the lasagna

Preheat your oven to 375°F (190°C).

Spread about ½ cup of sauce on the bottom of a 9×13-inch baking dish. Lay down a layer of noodles. Spread a thick layer of tofu ricotta over the noodles, then a scoop of the vegetable sauce, followed by a handful of fresh spinach.

Repeat the layers: noodles → ricotta → sauce → spinach. Continue until you’ve used everything, ending with a layer of noodles topped with sauce. Sprinkle vegan mozzarella on top if you like that cheesy finish.

Step 5: Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 10–15 minutes, or until the top is bubbling and lightly golden.

Step 6: Rest and serve

This step is key: let the lasagna rest for at least 15 minutes before cutting into it. It allows the layers to set so you get perfect, clean slices. Garnish with fresh basil and serve warm.

How to Serve Vegan Lasagna

This lasagna is a full meal all on its own — rich, filling, and full of texture. But if you’re putting together a complete dinner spread, you’ve got options.

For a cozy family meal, pair it with a crisp green salad (I love arugula, cherry tomatoes, and a lemon vinaigrette) and a basket of warm bread. It’s the kind of meal that brings everyone to the table without a single complaint.

If you’re planning a big gathering, balance out the menu with lighter sides. A bowl of roasted veggies or a tangy slaw works perfectly. You can even make it part of a pasta night spread — serve smaller slices alongside dishes like Creamy Baked Mac and Cheese or One-Pot Creamy Garlic Pasta.

The best part? This lasagna tastes even better the next day. The flavors meld, the sauce thickens, and every bite feels like comfort in a forkful.

How to Store Vegan Lasagna

Vegan lasagna stores beautifully, making it ideal for meal prep or leftovers.

• Refrigerate: Once cooled, cover tightly with foil or store slices in airtight containers. It keeps well for up to 4 days in the fridge.
• Freeze: Wrap cooled slices individually in parchment and then foil, or store the entire pan double-wrapped. It’ll keep for up to 2 months.
• Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat in the oven at 350°F (175°C) for about 15 minutes.

If you’re freezing, I recommend baking it first. Fully cooked lasagna holds its texture better when reheated.

For a make-ahead option, assemble the lasagna (unbaked) and refrigerate overnight. When ready to serve, bake it straight from the fridge — just add about 10 minutes to the cook time.

Tips to Make Vegan Lasagna

A few helpful tricks can make the difference between good and great lasagna:

1. Use a flavorful sauce. Your marinara is the backbone of the dish. Choose a sauce you’d enjoy on its own — it’ll shine even more in layers.
2. Don’t overcook the noodles. Slightly undercooked pasta holds up better and won’t get mushy after baking.
3. Press your tofu. Removing excess water helps your vegan ricotta hold its shape and flavor.
4. Let the lasagna rest. Don’t skip this step! Resting keeps the layers intact and gives you that picture-perfect slice.
5. Customize it. Add roasted peppers, kale, or lentils for extra protein and flavor.
6. Use real nutritional yeast. It’s what gives vegan “cheese” that nutty, cheesy flavor.
7. Top it beautifully. A drizzle of olive oil and a sprinkle of basil right before serving makes it look as good as it tastes.

Variations of Vegan Lasagna

One of the best things about lasagna is how flexible it is. You can tweak it for any mood, season, or pantry situation.

• Lentil Lasagna: Stir cooked red or green lentils into the tomato sauce for a heartier version.
• Mushroom & Walnut Lasagna: Add sautéed mushrooms and crushed walnuts for rich, meaty texture.
• Zucchini Lasagna: Swap noodles for thin slices of zucchini for a lower-carb version.
• White Vegan Lasagna: Use a creamy cashew or oat milk béchamel sauce instead of tomato for a cozy, dairy-free twist.
• Spinach & Artichoke Lasagna: Combine spinach, artichokes, and vegan cream cheese for a flavor reminiscent of spinach dip.

Each version brings its own charm — and they all share that same comforting spirit that makes lasagna irresistible.

FAQs

Q1: Can I use gluten-free noodles?
Yes! Many brands make excellent gluten-free lasagna noodles. Just check the package instructions for cooking time.

Q2: Can I make it without tofu?
Absolutely. You can make a cashew-based ricotta instead — just blend soaked cashews with lemon juice, garlic, and nutritional yeast.

Q3: My lasagna turned out watery — what went wrong?
That usually means your veggies weren’t cooked down enough or your ricotta was too moist. Be sure to sauté veggies thoroughly and press tofu well before blending.

Q4: What’s the best vegan cheese for melting?
Brands like Violife, Miyoko’s, or Daiya melt beautifully. Or skip the store-bought cheese and drizzle with cashew cream after baking.

Q5: Can I double this recipe?
Yes! Use a large deep pan or make two smaller ones. It freezes wonderfully, so go for it.

Final Thoughts

Vegan lasagna is one of those recipes that feels like a hug in food form. It’s comforting, colorful, and every bite tastes like home.

When I first made a plant-based version years ago, I expected it to be “good for vegan food.” But the first forkful changed everything — it was just good, period. Creamy, saucy, savory, and soul-satisfying.

This is a recipe you’ll turn to again and again, whether you’re feeding your family on a weeknight or celebrating a special occasion. It’s the kind of dish that gathers people around a table, fills the kitchen with warmth, and reminds you why cooking from scratch is so special.

Discover great ideas like Creamy Parmesan Garlic Beef Bowtie Pasta for your next meal inspiration.

Serve this lasagna warm, with love — and watch everyone around the table smile.

Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.

Vegan Lasagna

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• Author: Rosie
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This cozy vegan lasagna layers rich tomato sauce, creamy tofu ricotta, and tender veggies for a comforting plant-based dinner. Perfect for weeknights, gatherings, or meal prep — it’s hearty, cheesy, and 100% dairy-free.

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Ingredients

Scale 1x2x3x

• 12 lasagna noodles (regular or oven-ready)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups sliced mushrooms
• 1 zucchini, sliced into half-moons
• 1 small eggplant, diced (optional)
• 4 cups fresh spinach
• 1 (28-ounce) jar marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 14-ounce block firm tofu, drained
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil (for ricotta)
• 2 cups shredded vegan mozzarella
• Fresh basil for garnish

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Instructions

1. Preheat oven to 375°F (190°C). If using regular noodles, cook until al dente. Drain and set aside.

2. In a skillet, heat olive oil and sauté onion for 5 minutes. Add garlic and cook for 30 seconds.

3. Add mushrooms, zucchini, and eggplant. Season with basil, oregano, salt, and pepper. Sauté 8–10 minutes until tender.

4. Pour in marinara sauce and simmer for 3 minutes. Turn off heat.

5. In a food processor, blend tofu, nutritional yeast, lemon juice, garlic powder, onion powder, and olive oil until creamy.

6. Spread ½ cup sauce on bottom of a 9×13-inch baking dish. Add a layer of noodles.

7. Spread tofu ricotta, a layer of sauce, and a handful of spinach.

8. Repeat layers (noodles → ricotta → sauce → spinach) until ingredients are used, finishing with sauce and vegan mozzarella on top.

9. Cover with foil and bake 30 minutes. Remove foil and bake 10–15 minutes longer, until bubbly and golden.

10. Let rest 15 minutes before slicing. Garnish with basil and serve warm.

Notes

To make ahead, assemble the lasagna and refrigerate up to 24 hours before baking.

For a gluten-free version, use gluten-free noodles or thinly sliced zucchini instead of pasta.

The tofu ricotta can be prepared up to 3 days in advance.

Freezes beautifully — bake, cool, wrap tightly, and freeze up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 8g
• Sodium: 560mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 0mg