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Vegetable Vegan Lasagna

Believe us when we say - this vegan lasagna tastes as good as it looks! It's loaded with veggies and vegan cheese and your favorite pasta sauce for a hearty, comforting and absolutely amazing whole food, plant-based lasagna!


  • Zucchini (Marrow)

  • Yellow Squash

  • Carrots

  • Onion

  • Garlic – fresh is best, but can sub with 1 teaspoon garlic powder

  • Mushrooms – can substitute with diced red bell pepper

  • Spinach – fresh or frozen

  • Vegan Cheese

  • Lasagna noodles – regular or no-boil

  • Pasta sauce – make homemade marinara sauce or use your favorite (pref sugar-free).

  • Italian seasoning – sub with thyme, basil or marjoram

  • Olive oil – or your favorite oil

  • Salt + pepper

How To Make Vegetable Vegan Lasagna

  • Cook noodles. Start by cooking the noodles according to package directions, set aside. If using no-boil lasagna noodles skip this step.

  • Saute Veggies. Next, saute veggies, takes about 10 – 12 minutes.

  • Make spinach ricotta. Mix the spinach and vegan ricotta together while veggies are cooking.

  • Layer. There are 3 noodle layers. 1. Spread a little sauce on the bottom of the dish, add a layer of pasta, top with ½ ricotta/vegan cheese and ½ vegetables. 2. Add another layer of pasta, ½ of the remaining sauce, then the rest of the ricotta, then vegetables. 3. Add one more layer of pasta and top with the remaining sauce.

  • Bake. Place, covered, on the center rack of the preheated oven set at 190 degrees C. and bake for 40 minutes. Let rest covered for 5 minutes, remove the cover and let cool 10 minutes.

This recipe is from The Simple Veganista


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