You won’t even miss the meat in this Vegan Lasagna!
Attention Vegans, Vegetarians, and Carnivores alike: this Easy Vegan Lasagna is for everyone! When I serve it, which is often because it’s so simple to make, I just call it “lasagna” because, really, that’s what it is and it brings all the tomatoey, cheesy goodness of the traditional dish with some major health benefits along for the ride.
Layers of slightly sweet butternut squash sauteed with meaty (that’s right!) mushrooms, creamy tangy vegan ricotta mixed with spinach, and (of course!) lasagna noodles is out of this world. And the rest of the ingredients are just what you’d expect– onion, garlic, pasta sauce, and Italian seasoning–all combining in a version of this iconic dish that will delight even the most discerning lasagna lovers.
Did you know that most dry pastas are already vegan? Yep, just flour and water. You should check the ingredients, though, since some brands, like Barilla Oven Ready Lasagna (the no-boil type) do contain eggs…
Ingredients
- 1 package of vegan lasagna noodles
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup butternut squash diced
- 1 cup frozen spinach thawed and chopped
- 4 oz mushrooms sliced
- 1/4 tsp Italian seasoning
- 2 cups pasta sauce
- 1 cup vegan ricotta, cashew ricotta or tofu ricotta
- Pinch of salt and pepper
- Fresh basil leaves for garnish
How to Make an Easy Vegan Lasagna
Step 1: Preheat your oven to 375 degrees F. and prepare a large baking dish.
Step 2: In a large skillet, heat the olive oil over medium-high heat, then add the onions and garlic. Saute for 5 minutes until fragrant then add the diced squash and mushrooms. Add 1-2 tbsp of water then season with a good pinch of salt and pepper and cook for 5 minutes until the vegetables are soft. Remove from the heat.
Step 3: In a small bowl, combine the ricotta with the spinach, season with Italian seasoning, and mix well.
Step 4: Cover the bottom of the baking dish with pasta sauce, then add a layer of pasta.
Step 5: Top with some ricotta sauce and cooked vegetables, then add another layer of pasta and top with pasta sauce. Repeat this step, until all ingredients are used.
Step 6: Cover the baking dish with foil and bake in the preheated oven for 40-50 minutes. Remove the foil and let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil leaves and enjoy!
Top Tips For a Perfect Vegan Lasagna
- Zzzzzz…this is the sound of your Vegan Lasagna snoring while it rests after you take it out of the oven. The resting is a crucial step and makes all the difference when it’s time to slice it.
- Lasagna pans are usually rectangular shaped but that doesn’t mean they’re swimming pools! Make sure you squeeze all of the moisture out of your thawed spinach before mixing it into your ricotta to avoid all that excess liquid in your dish.
- Be creative! You can add sauteed zucchini or eggplant to this Vegan Lasagna, or even use those to replace the squash and mushrooms…basically, you can use any kind and combination of vegetables you like in this recipe.
FAQs
In terms of diet or life-style, vegan means absolutely no animal products at all whereas some folks who follow plant-based diets do incorporate some meat or eggs or dairy.
Almost anything can be made keto! You can substitute the lasagna noodles with zucchini: just slice the raw zucchini with a mandolin or a wide-mouth vegetable peeler to mimic the shape of the noodle.
Nope…you can use vegan versions of mascarpone or cream cheese or even cottage cheese (though I’d blend this first) to achieve a tangier flavor in your lasagna.
Serving Suggestions
We all know the OG sides for lasagna–salad (simple green one or Caesar Salad) and some garlic bread but why not add a crispy element to this meal with Roasted Brussels Sprouts or any kind of roasted vegetable you like, and Baked Garlic Rolls (just make sure to use vegan butter to keep it real).
For even more richness, try topping the lasagna with shredded vegan mozzarella and putting it back in the oven until the cheese is golden brown
If you don’t care about being totally vegan, you can serve this lasagna in smaller portions as a side dish–it goes great with broiled salmon or Crispy Baked Chicken Cutlets
How to Store a Vegan Lasagna
Lots of different ways to store Easy Vegan Lasagna…you can prep all the components and store them separately in the refrigerator for up to 3 days, and then just assemble and bake. Or you can assemble all the ingredients and store in the refrigerator for up to 3 days and then bake. Any leftovers will keep in the frigde for up to 5 days (though I doubt they’ll last that long). You can even freeze the lasagna–baked or unbaked–tightly covered for up to 3 months.
Easy Vegan Lasagna Recipe
Ingredients
- 1 package of lasagna noodles (vegan)
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup butternut squash diced
- 1 cup frozen spinach thawed and chopped
- 4 oz mushrooms sliced
- 1/4 tsp Italian seasoning
- 2 cups pasta sauce
- 1 cup vegan ricotta cashew ricotta or tofu ricotta
- Pinch of salt and pepper
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375 degrees F. and prepare a large baking dish.
- In a large skillet, heat the olive oil over medium-high heat, then add the onions and garlic. Saute for 5 minutes until fragrant then add the diced squash and mushrooms. Add 1-2 tbsp of water then season with a good pinch of salt and pepper and cook for 5 minutes until the vegetables are soft. Remove from the heat.
- In a small bowl, combine the ricotta with the spinach, season with Italian seasoning, and mix well.
- Cover the bottom of the baking dish with pasta sauce, then add a layer of pasta.
- Top with some ricotta sauce and cooked vegetables, then add another layer of pasta and top with pasta sauce. Repeat this step, until all ingredients are used.
- Cover the baking dish with foil and bake in the preheated oven for 40-50 minutes. Remove the foil and let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil leaves and enjoy!
Nutrition
