Vegan Lasagna



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This is the best Vegan Lasagna; it’s made up of layers of pasta, simmering tomato sauce, vegan ricotta and vegan cheese! If you’re vegan, you’ll love this! If you’re not, you’ll also be surprised at how delicious it is!

A few weeks ago, Josh made this vegan lasagna and naturally I was very skeptical about it…mainly because vegan cheese is suss. But when it was all said and done and it was dinner time, I took a bite and was like OH OKKKKK.

Vegan Food Can Be Delicious

This vegan lasagna was amazing. My husband started with making this delicious “bolognese” full of diced zucchini, mushroom, artichoke combination that is the “meat” or filling, if you will.

I duplicated his moves and made it too. I diced everything super small and sautéed it for only about 5 to 7 minutes because I like when vegetables have texture. No soggy-ass messes, please.The sauce is something I cooked down because I liked that his (a puttanesca, which isn’t vegan BTW) was a bit thicker. If the sauce is too saucy then the lasagna will be very loosy-goosey. I wanted it to have structure!


What Vegan Cheese Brands Are the Best

There are a so many good vegan cheese brands now. From Kite Hill to Follow Your Heart to Voda Life, there are plenty to choose from. Personally, I love Kite Hill’s ricotta for this recipe. If you want a cheese “mozzarella,” Voda Life is delicious and magical.




How to Make Vegan Lasagna

  1. Make the tomato sauce. This is a super quick marinara sauce. Can of tomato sauce with garlic and oregano, red crushed pepper and salt. Simple!
  2. Next, make the mushroom and vegetable filling. This is minced zucchini, mushrooms, and a few other flavorful additions.
  3. Boil your lasagna sheets. If you’re using no-boil lasagna sheets then you can obviously skip this step!
  4. Assemble the lasagna. This is simple, though admittedly, it’s a bit time-consuming. You put down a bit of sauce, sheets of lasagna, some of the vegetable mixture and then REPEAT. Simple!
  5. Bake it! It’ll be bubbling and delicious.
  6. If you want super neat slices, you can let it cool to room temperature, and slice it up. And then warm up those specific slices. Otherwise it’ll be a bit loose but that’s not that worst thing!

Shortcuts and Tips!

If you want to save some time, use jarred tomato sauce. There is no shame in that game. I like Rao’s jarred sauces the best. They’re great. You can make the filling a day ahead; and then, you can keep it in the fridge in an airtight container. You may need to drain the mixture of any leftover water before using it!

Does it melt like real cheese? Um. No. There is nothing like real, milk fat solids melting and being delicious on lasagna. But is it a good substitute? YES. This lasagna doesn’t taste “vegan,” it tastes really good and it’s super light. I had a slice of lasagna and didn’t feel full and uncomfortable—it was great!

5 from 1 vote

Best Vegan Lasagna Recipe

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 6
Vegan Lasagna is made up of layers of pasta, simmering tomato sauce, vegan ricotta and vegan cheese! If you're vegan, you'll love this! If you're not, you'll also be surprised at how delicious it is!


Simple Tomato Sauce:

  • 1 (24-ounce) can crushed tomatoes
  • 4 cloves garlic, peeled and minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • Kosher salt

Zucchini and Mushroom Filling:

  • 1 teaspoon olive oil
  • 1 small zucchini, diced
  • 4 ounces cremini mushrooms, diced
  • Pinch of crushed red pepper
  • Kosher salt
  • Juice from 1/4 lemon
  • 1 handful of basil, minced, plus more as garnish for the lasagna

Lasagna Assembly:

  • Kosher salt
  • 1 pound lasagna sheets
  • 1 (8-ounce bag) shredded vegan cheese , of choice (I used the brand Follow Your Heart or Voda Life)
  • 4 ounces almond-milk ricotta, (I used the brand Kite Hill)


To Make the Tomato Sauce:

  • To a medium pot, set over medium-low heat, add the crushed tomatoes, garlic, oregano, crushed red pepper and a few pinches of salt. Bring to a gentle simmer and cook, partially covered, for about 15 to 20 minutes. Taste and adjust the salt to your liking. Turn the heat to low and continue cooking until you’re ready to use the sauce.

To Make the Zucchini and Mushroom Filling:

  • To a small skillet, set over medium heat, add the olive oil. When warm, add the zucchini, cremini mushrooms, crushed red bell pepper and a few pinches of salt. Cook for about 5 to 7 minutes, until the zucchini and mushrooms have softened. Mix in the lemon juice and handful of minced basil. Give it a taste and adjust the salt to taste. Turn off the heat and set aside.

To Assemble the Lasagna:

  • Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil. Add the lasagna sheets and cook until al dente. Drain and drizzle with a few teaspoons of olive oil (this will help them from sticking to each other). Lay them flat on a cutting board or use a casserole dish.
  • To the bottom of the lasagna dish, spread a thin layer of sauce. Top with three sheets of lasagna, overlapping them slightly. Spread a thin layer of sauce on the noodles and then add a few spoonfuls of the zucchini and mushroom filling. Top with a few dots of the almond milk ricotta and a handful of the shredded cheese. Repeat the layering process until you’ve reached the top and worked through all of the noodles. I ended up doing about four layers. The top layer should be pasta, a bit of sauce and a good amount of shredded cheese.
  • Transfer to the oven to bake for 30 to 40 minutes, until the top is as melty as vegan cheese will get. Lol. Top with a handful of minced basil. Slice and serve.
  • This lasagna is great to keep in the fridge. Cover with foil or plastic wrap. I like to heat the slices up in a toaster oven (for about 10 minutes) but a microwave works too!


Serving: 6g | Calories: 294kcal | Carbohydrates: 58g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 261mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American, Italian
Like this Recipe? Please Rate & comment below!

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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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    1. 5 stars
      Hi, the temperature is totally in the recipe. You preheat the oven to 350° F and put the lasagna in for 30-40 minutes

  1. No!!!!! I can’t make this. I’m truly sure it’s good, but it’s just wrong!!! If I’m going to be putting this much work into a meal, there must be real cheese!!! I’ve never come across almond milk ricotta, however. How does it compare?

  2. I’ve been vegan since 2009. I wanted to make lasagna for Christmas and hadn’t made one in a while–since before Kite Hill came out. As much as I love tofu and its versatility, the Kite Hill ricotta is some next level ish. I had tried it before, but not in lasagna. SO GOOD. I love Follow Your Heart products and Miyoko’s vegan Mozz-. I will def pin/bookmark this for my next lasagna! Looks and sounds delicious!

  3. Thanks for the tip about the toaster oven. I’m happy that there’s been such a positive response about book club. I have my copy of Little Fires Everywhere, and I’ll probably start reading it over the weekend.

  4. Bestie just went vegan two weeks ago so I’m making this for her tonight! Zucchini and mushrooms mesh so well together. : )

  5. Ohhhh ok so I actually haven’t found a vegan lasagna that I like so I’m SO making this this weekend! xoxo