Why You’ll Love This Recipe

This Healthy Vegan Lasagna delivers all the rich, comforting layers of traditional lasagna—with none of the dairy or meat. Packed with wholesome veggies, creamy plant-based ricotta, and a flavorful marinara, it’s the perfect guilt-free comfort food that satisfies both vegans and non-vegans alike. Ideal for meal prep or family dinners, this lasagna is hearty, nourishing, and oh-so-satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lasagna noodles (gluten-free or whole wheat if desired)olive oiloniongarliczucchinimushroomsbaby spinachcarrotmarinara sauce (store-bought or homemade)firm tofu (for vegan ricotta)unsweetened plant milklemon juicenutritional yeastfresh basiloregano saltpepper

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

Boil the lasagna noodles according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and soft.

Add mushrooms, zucchini, and carrots. Cook until veggies are tender and moisture has evaporated.

Stir in the spinach and cook until wilted. Season with salt, pepper, and oregano.

In a blender or food processor, combine tofu, plant milk, lemon juice, nutritional yeast, salt, and basil. Blend until smooth and creamy to create your vegan ricotta.

Spread a thin layer of marinara sauce in the bottom of the baking dish.

Layer noodles, a portion of the veggie mixture, dollops of vegan ricotta, and more marinara. Repeat layers until ingredients are used up, ending with a layer of sauce on top.

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbling and slightly browned on top.

Let the lasagna rest for 10 minutes before slicing and serving.

Servings and timing

This recipe yields 8 servings.Preparation time: 25 minutesCooking time: 40 minutesResting time: 10 minutesTotal time: 1 hour 15 minutes

Variations

Add lentils or crumbled tempeh to the veggie mix for extra protein.

Use cashew-based cream in place of tofu ricotta for a nuttier flavor.

Add roasted red peppers or eggplant for more texture and flavor.

Use gluten-free noodles to make it entirely gluten-free.

Sprinkle vegan parmesan or breadcrumbs on top before baking for a crispy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.Reheat individual portions in the microwave for 1-2 minutes or warm the entire dish in the oven at 350°F (175°C) for 15-20 minutes.For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes, assemble it a day in advance and bake when ready to serve.

What can I use instead of tofu for the ricotta?

Try blended cashews, almonds, or store-bought vegan ricotta alternatives.

Is this lasagna freezer-friendly?

Absolutely! It freezes well both before and after baking.

Can I use store-bought marinara?

Yes, choose one with no added sugar or preservatives for the healthiest option.

How do I keep my lasagna from being watery?

Cook the veggies thoroughly to release moisture before layering and don’t overdo the sauce.

Can I add vegan cheese on top?

Definitely—feel free to add shredded vegan mozzarella for a melty finish.

What noodles work best?

No-boil noodles save time, but any lasagna noodles will work if properly cooked.

Is this kid-friendly?

Yes! Its mild flavors and creamy texture make it great for kids.

Can I use frozen vegetables?

Yes, but thaw and drain them well to avoid excess moisture.

How do I make this lasagna spicier?

Add red pepper flakes or a spicy marinara to turn up the heat.

Conclusion

Healthy Vegan Lasagna proves that comfort food doesn’t need to be heavy to be satisfying. With fresh vegetables, creamy tofu ricotta, and rich tomato sauce layered between tender noodles, this plant-based version is as cozy and delicious as the classic. It’s a warm, hearty meal you’ll come back to again and again.