The Best Vegan Lasagna

Short Description

This vegan lasagna is a delicious, plant-based version of the classic Italian comfort food. Made with layers of tender lasagna noodles, rich tomato sauce, hearty vegetables, and a creamy vegan cheese sauce, it delivers all the flavor and satisfaction of traditional lasagna—without any dairy or meat.

Why You’ll Love This Recipe

• Rich and satisfying with a balance of savory flavors
• 100% plant-based and dairy-free
• Packed with wholesome vegetables and nutrients
• A great dish to feed a crowd or prepare ahead of time
• Freezer-friendly for future meals
• Comforting and familiar while being entirely vegan
• Easily adaptable to gluten-free or nut-free diets
• Perfect for weeknight dinners or special occasions
• A hit with vegans and non-vegans alike
• Uses simple, everyday ingredients

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Lasagna noodles (regular or no-boil)
• Olive oil
• Onion
• Garlic
• Mushrooms
• Carrots
• Eggplant
• Canned crushed tomatoes
• Tomato paste
• Vegetable broth
• Sun-dried tomatoes
• Salt and pepper
• Dried Italian herbs
• Vegan butter
• All-purpose flour
• Unsweetened plant-based milk (such as oat or almond)
• Lemon juice
• Nutritional yeast or vegan cheese
• Ground nutmeg
• Fresh basil or parsley (optional for garnish)

Directions

1. Preheat oven to 180°C (350°F).
2. Prepare the vegetable filling:
   • In a large skillet, heat olive oil over medium heat.
   • Sauté chopped onion and garlic until fragrant and soft.
   • Add diced mushrooms, carrots, and eggplant. Cook until tender.
   • Stir in crushed tomatoes, tomato paste, vegetable broth, sun-dried tomatoes, and season with salt, pepper, and Italian herbs.
   • Simmer uncovered for 20–30 minutes until the sauce thickens slightly.
3. Make the vegan cheese sauce:
   • In a medium saucepan, melt vegan butter over medium heat.
   • Whisk in flour to form a roux; cook for 1 minute.
   • Gradually add plant milk while whisking continuously to prevent lumps.
   • Stir in lemon juice, nutritional yeast or vegan cheese, nutmeg, and a pinch of salt.
   • Cook until smooth and thickened.
4. Assemble the lasagna:
   • Spread a layer of the vegetable sauce on the bottom of a baking dish.
   • Add a layer of noodles, followed by a layer of cheese sauce.
   • Repeat layers until ingredients are used, finishing with cheese sauce on top.
5. Bake:
   • Cover with foil and bake for 30 minutes.
   • Remove foil and bake for an additional 10–15 minutes until bubbling and golden.
6. Cool and serve:
   • Let lasagna rest for 10–15 minutes before slicing to set the layers.

Servings and Timing

• Servings: 6–8
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes

Variations

• Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour alternative for the sauce.
• Nut-Free: Choose a nut-free plant milk and vegan cheese to avoid allergens.
• Extra Protein: Add cooked lentils or crumbled tofu to the vegetable layer.
• Spicy Version: Mix in red pepper flakes or chopped chili peppers for heat.
• Cheesy Top: Sprinkle additional vegan shredded cheese on top before baking for a gooey finish.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled lasagna in portions or whole for up to 2 months.
• Reheating: Reheat in a 180°C (350°F) oven until heated through, or microwave individual slices on medium heat until hot.

FAQs

How do I prevent my lasagna from being watery?

Make sure to simmer the sauce until thick and avoid overloading with watery vegetables. Let the lasagna rest before serving.

Can I make this lasagna ahead of time?

Yes, assemble the lasagna up to 24 hours ahead and refrigerate. Bake when ready.

Do I have to cook the noodles first?

Use no-boil noodles or pre-cook regular noodles according to the package directions before layering.

What can I use instead of vegan cheese?

Nutritional yeast or a homemade cashew cheese sauce works well as a substitute.

Can I freeze this lasagna?

Yes, freeze either unbaked or baked lasagna. Wrap tightly and store for up to 2 months.

What’s the best plant milk to use for the cheese sauce?

Use an unsweetened, neutral-flavored milk such as oat, soy, or almond.

Can I add spinach or kale to the recipe?

Absolutely. Add fresh or frozen greens to the sauce or layer them directly into the lasagna.

How do I keep the top from drying out?

Cover the lasagna with foil while baking, removing it near the end for browning.

Is this recipe kid-friendly?

Yes, it’s mild and flavorful, making it suitable for children. You can reduce the herbs or omit mushrooms if needed.

Can I make this in a smaller batch?

Yes, halve the ingredients and bake in a smaller dish for a more compact version.

Conclusion

This vegan lasagna is a wholesome, comforting, and crowd-pleasing dish that proves plant-based meals can be just as indulgent and satisfying as their traditional counterparts. Whether you’re hosting dinner or meal prepping for the week, this lasagna offers rich flavors, creamy textures, and nourishing ingredients that everyone will enjoy.

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