Vegan Vegetable Lasagna

By Sophia DeSantis, Reviewed by Anjali Shah on April 6, 2025

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True to its name, this Vegan Vegetable Lasagna recipe is packed with fresh veggies, rich tomato sauce, and melty plant-based cheese. One of the easiest tricks is skipping the noodle boiling step completely, which saves so much time. It’s just the kind of comfort food my family loves.

White plate with piece of vegetable lasagna and a fork on it.

All I can say is I’m totally obsessed with all-things lasagna. Ha! From this vegetarian lasagna roll ups to a delicious vegetarian zucchini lasagna, I just can’t get enough. So of course, I had to create my own version too, and this vegan vegetable lasagna definitely holds a special place in my heart now.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍝 More Vegan Pasta Recipes!

📋 Recipe Card

My main inspiration came from this healthy veggie lasagna recipe, which is a lighter spin on a classic Italian favorite. That one made me realize how simple lasagna can be without overcomplicating dinner. I can’t wait for you to try this version too and tell me if it earns a spot on your comfort food list.

👩🏽‍🍳 Why I Love This Recipe

I didn’t grow up eating plant based lasagna, so I’ll admit this one was a total experiment. I was craving something cheesy, and layered, but I didn’t want to spend hours in the kitchen boiling noodles or sautéing vegetables. I grabbed what I had in the fridge like fresh spinach, zucchini, mushrooms, and a jar of marinara, and just started layering. I figured if everything cooks together anyway, why not let the oven do most of the work?

The first time I tried this no boil method with raw veggies, I held my breath a little when I pulled it from the oven. But when I sliced into it and saw the soft noodles, the melted cashew ricotta, and the perfectly tender veggies all nestled together, I knew this shortcut worked. And not just worked, this lasagna tasted really good, better than I expected.

What surprised me most is how adaptable this recipe became. I could swap in different veggies depending on what I had, mix up the cheese, and even prep it ahead to bake later. It is not the most traditional lasagna, but it is definitely the one I make the most. When I need something filling, packed with veggies, this is the lasagna I turn to!

🥘 Ingredients

I make this plant-based veggie lasagna with wholesome ingredients that are easy to find, and I’ve got a few substitutions in case you want to mix things up. Here’s what I like to use when I make this dish:

Lasagna Noodles: Most store-bought lasagna noodles are already vegan, but I always double-check the label just to be sure. If you’re avoiding gluten, make sure to grab a gluten-free option.

Marinara Sauce: You can use your favorite jarred sauce or make your own from scratch. I like making mine at home so I can adjust the flavors and keep the salt just where I want it.

Vegan Ricotta: It’s easy enough to make your own with raw cashews, otherwise use your favorite store-bought plant based ricotta such as almond, cashew, or tofu ricotta.

Baby Spinach: I go with baby spinach because it’s mild and softens perfectly in the oven, but feel free to swap in other leafy greens if that’s what you’ve got on hand.

Fresh Chopped Veggies: This is where you can really get creative. I love using zucchini, mushrooms, peppers, onions, garlic, and even carrots, just chop everything small so it gets nice and tender.

Vegan Parmesan Cheese: This adds that final savory touch on top. I like to grate some homemade vegan parm over the whole dish, but store-bought works great too.

🔪 How To Make

I’m all about saving time when I’m cooking for my family, and this recipe is a total win because there’s no need to boil the noodles ahead of time. Here’s how I make it:

Start Layering Noodles: I begin by spreading a layer of sauce on the bottom of my baking dish, then I lay down the uncooked lasagna noodles right on top.

Top view of raw lasagna noodles in red sauce in a white baking dish.

Add Ricotta Layer: Next, I mix the spinach with the vegan ricotta and spread it right over the noodles. No need to cook the spinach first, mixing it in helps everything layer more evenly and keeps the spinach from floating around while it bakes.

Top view of raw spinach over hidden layers of lasagna in a white baking dish.

Continue Layering: After the spinach and ricotta, I add another layer of uncooked noodles, then spoon on more marinara and pile on the chopped veggies.

Chopped vegetables over red sauce and hidden lasagna layers in a white baking dish.

Finish The Lasagna: I keep layering until I’ve used up all the filling, then I top it off with a final layer of noodles, a generous pour of sauce, and a sprinkle of vegan parmesan. I always make sure the top noodles are fully covered so they cook up nice and tender in the oven.

Top view of an uncooked lasagna covered in red sauce and parmesan in a white baking dish.

Bake: Finally, I cover with foil and bake for 45 minutes. I recommend checking periodically to make sure the top noodles aren’t popping up. If they are, simply use your spatula to push them back down into the liquid. Then I take off the foil and bake 15 more minutes. Note: you may need more time depending on what noodles you use. Let the lasagna cool for 15-20 minutes then serve!

Silver spatula taking out a piece of vegetable lasagna from a white baking dish.

💭 Expert Tips

My #1 Secret Tip for making my vegan vegetable lasagna is to make sure every single noodle is well covered in sauce. Since we’re not boiling the noodles ahead of time, the marinara does all the heavy lifting to soften and cook them. I always double check that the top layer is fully coated so the edges don’t dry out while baking.

Other Tips To Keep In Mind:

Tips for layering lasagna: I like to build my lasagna by starting with sauce, then noodles, then filling, and repeating that pattern until everything’s used up. I always finish with a layer of noodles, plenty of sauce, and a sprinkle of vegan cheese on top.
Make sure your veggies are uniform: I chop all my veggies into small, even pieces so the lasagna cooks evenly and slices cleanly. Big chunks can make the layers lumpy and harder to cut.
Let it rest before slicing: I always let my lasagna cool for at least 15 to 20 minutes before serving. This helps it set up nicely so the slices hold together.
Make it ahead: When I’m planning ahead, I assemble the lasagna the day before and store it in the fridge. Then I just bake it when we’re ready to eat. It’s perfect for meal prep or hosting!

📖 Variations

I seriously love this recipe just the way it is, but when I’m in the mood to switch things up or clean out the fridge, here’s what I love to do:

Different Sauce: Instead of marinara, I use my vegan Alfredo sauce, vegan bechamel, or pesto sauce! You can also make a spicy marinara (or arrabiata) by adding some crushed red pepper to the marinara sauce you use.

Veggies Party: I treat this like a clean-out-the-fridge kind of meal. Sometimes I swap in chopped kale, bell peppers, caramelized onions, broccoli, roasted eggplant, or even some sweet corn if I’ve got it around.

Add More Protein: For a protein boost, I recommend adding a layer of cooked seasoned lentils, mashed chickpeas, (or vegan ground meat) between sauce and noodles.

🍽 Serving Suggestions

I love serving this hearty vegan lasagna with something fresh and simple on the side. My kids get so excited for a few slices of my garlic bread or my vegan dinner rolls, especially when they get to dip them in leftover marinara.

When I have friends over for dinner, I love serving this lasagna with a simple spinach and arugula salad for something fresh. If it’s a chilly evening, I’ll warm things up with a bowl of vegan minestrone or some crispy baked eggplant fries to make the meal extra comforting.

🧊 Storage Directions

Refrigeration: I transfer leftovers to an airtight container, and store them in the fridge for up to 5 days.

Freezing: I’ve found this lasagna freezes really well for up to 3 months. While most lasagnas freeze better before baking, this one works best if you freeze it after cooking since we’re using uncooked noodles. Just let it cool completely, then store it in an airtight container. I also like to press a piece of plastic wrap on top to keep it from drying out.

Reheating: When I reheat leftovers from the fridge, I just pop them in the oven at 350 degrees or warm them up in the microwave until heated through. If it’s frozen, I like to thaw it in the fridge overnight or let it sit on the counter for a bit before reheating. For big portions or the whole dish, I use the oven. Smaller slices are super easy to reheat in the microwave.

❓Recipe FAQs

How do I keep the top layer from drying out?

I always make sure to fully cover the top noodles with sauce. Covering the lasagna with foil while baking also helps lock in moisture, and I take it off during the last few minutes to get the cheese a little golden.

How many layers should my lasagna have?

Lasagna should have at least two layers to hold everything together, but feel free to stack on more if you’re feeding a crowd or just want extra heartiness. I like to keep it simple with one or two filling ingredients per layer so the flavors shine without getting too messy.

Do You Have To Boil Lasagna Noodles?

The short answer is not always. If your lasagna has enough moisture from the sauce and veggies, you can skip boiling the noodles, just like I do in this recipe!
Here’s what I’ve learned to make it work every time:
1) Use fresh raw veggies, whatever you have in the fridge. Chop them up small so they cook evenly.
2) I make sure there’s plenty of sauce. Really, the more the better!
3) Cover the top completely before baking.

Top view of a piece of vegetable lasagna on a white plate with a bite cut out.

🍝 More Vegan Pasta Recipes!

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