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5 from 1 vote

Best Vegan Lasagna Recipe

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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American, Italian
Keyword: vegan lasagna, vegan lasagna recipe, zucchini lasagna vegan
Servings: 6
Calories: 294kcal
Cost: $10

Ingredients

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)

Instructions

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!

Nutrition

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