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
- 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!
- Next, make the mushroom and vegetable filling. This is minced zucchini, mushrooms, and a few other flavorful additions.
- Boil your lasagna sheets. If you’re using no-boil lasagna sheets then you can obviously skip this step!
- 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!
- Bake it! It’ll be bubbling and delicious.
- 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!
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
- 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!
If you make this, let me know on Instagram!
Looking for more vegan recipes? Here are some favorites: