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A close up of a piece of vegan lasagna.

Vegan Lasagna

A classic tasting 12 layer lasagna packed with veggies, vegan cheese, and vegan sausage for a hearty meal.

Course Main Course
Cuisine Italian, vegan
Keyword vegan lasagna, vegetarian lasagna
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 10
Calories 334 kcal
Author Monica Davis | The Hidden Veggies

Ingredients

  • 1 16 oz package lasagna noodles
  • 38 oz tomato sauce (about a jar and a half)
  • 2 cups vegan mozzarella cheese
  • 1 cup tomatoes about 3 medium
  • 1 cup mushrooms
  • 1 cup zucchini and/or summer squash
  • 1 tbsp olive oil for sauteing veggies (optional)
  • 3 cups spinach
  • 1 cup vegan sausage crumbles or diced small (you can also use beefless crumbles)

Vegan Tofu Ricotta with Spinach

  • 1 14 oz package  extra-firm tofu  drained and pressed
  • 1 1/2 tbsp nutritional yeast
  • 1 tbsp  light olive oil
  • 1 tsp salt
  • 1 clove garlic  or 1/4 tsp garlic powder
  • 1 handful basil  or 1 tbsp pesto or dried herbs
  • 1 splash water to thin it out if necessary.
  • 1 16 oz bag frozen spinach thawed with excess liquid pressed out of it.
US Customary - Metric

Instructions

Prepare all of the lasagna fillings:

  1. Boil lasagna noodles according to package directions, drain, and rinse.  Put back into the pot with enough ice-cold water to cover the noodles. (This will stop the cooking process and keep them from sticking together.)
  2. Wash and slice the veggies.  Saute the mushrooms and zucchini in a little bit of olive oil in a frying pan for about 2 minutes on each side to lightly cook them and set aside.
  3. Make some vegan sausage crumbles or chop up some store-bought vegan Italian sausages into bite-sized pieces. (optional)

Make your tofu ricotta: (or use store-bought vegan ricotta if desired)

  1. Drain and press a container of extra firm tofu getting out as much liquid as possible.
  2. Crumble the tofu into a large food processor.
  3. Add, salt, garlic, nutritional yeast, olive oil, and basil.

  4. Blend well for 2 minutes in a food processor.  Add a splash of water or soy milk if needed to thin out the ricotta to a smooth spreadable texture.

  5. Thaw a 16 oz bag of frozen spinach, put it in a colander, press out the water, then add it to the ricotta. (optional)
  6. Pulse the food processor a few times to mix in the spinach.

Assemble the Lasagna:

  1. Preheat the oven to 375° F while you assemble the lasagna.

  2. Cover the bottom of your lasagna dish with a thin layer of spaghetti sauce.
  3. Then lay down the cooked lasagna noodles so that they overlap each other a little.

  4. Pour another layer of sauce and assemble a layer of sauteed zucchini.

  5. Sprinkle with a layer of vegan sausage.
  6. Add another layer of noodles overlapping them slightly.
  7. Spread on a layer of ricotta cheese.

  8. Add a layer of cooked mushrooms and another layer of sauce.

  9. Add another layer of noodles overlapping them slightly.
  10. Arrange fresh sliced tomatoes, basil, and some shredded vegan mozzarella.
  11. Add another layer of noodles overlapping them slightly and press down on them firmly to flatten out the lasagna and get out any pockets of air.
  12. Drizzle spaghetti sauce over the top of the final layer of noodles and top with more vegan mozzarella cheese.

Bake the Lasagna

  1. Cover with foil and bake at 375° F for 50 minutes.  Then take off the foil and bake for an additional 20 minutes until bubbly.

  2. Let it sit for about 15 minutes after you take it out of the oven before slicing to allow it to firm up.

Recipe Video

Recipe Notes

  • You do not have to add the same exact things to your lasagna or assemble the layers in the same order that I did.  Just as long as you get in some sauce, veggies, ricotta, and cheese, it will taste good.
  • You can easily replace the layers of ricotta or cheese with vegan bechamel sauce or just add it in addition to the ricotta and cheese. (Hey, I know some people are very serious about their need for bechamel sauce in lasagna.)
  • Make sure to cover your lasagna during the first part of baking!  This allows it to cook evenly, keeps it from drying out, and helps the vegan cheese melt.  Give it a little time to bake without the foil at the end to crisp up a little on the edges and brown a little.
  • This makes a very large lasagna, you can cut the recipe in half and bake in a smaller dish.  If you do this you will only need to bake it for about 40 minutes covered and 15 minutes uncovered.
Nutrition Facts
Vegan Lasagna
Amount Per Serving (1 slice)
Calories 334 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 1288mg56%
Potassium 629mg18%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 8g9%
Protein 14g28%
Vitamin A 1482IU30%
Vitamin C 15mg18%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.