Vegan Vegetable Lasagna

4.50 from 4 votes

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.

Prep Time25

Cook Time1

Total Time1 25

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 266kcal

Author: Anjali Shah

Ingredients

1 box 15 lasagna noodles , gluten-free if needed
7 cups your favorite jarred marinara , can use homemade too
1 ½ cups cashew ricotta
2 cups fresh spinach , measure packed
4 cups mixed chopped veggies , use fresh
1 cup Grateable Vegan Parmesan Cheese

Instructions

Preheat oven to 375 F/ 190 C.
Mix the ricotta and spinach in a bowl, set aside.
Cover the bottom of a 9 x 12 baking pan with 2 cups sauce.
Add 5 raw lasagna noodles.
Top with ricotta spinach mixture.
Add 5 more raw lasagna noodles.
Top with 2 cups sauce.
Add 4 cups fresh chopped veggies.
Sprinkle on 1/2 cup Parmesan.
Add 5 more raw lasagna noodles.
Top with 3 cups sauce, making sure to cover the noodles completely.
Finally, add 1/2 cup Parmesan on top.
Cover with foil and bake for 45 minutes. Check periodically to make sure top noodles aren’t popping up. If they are, simply use your spatula to push them back down into the liquid.
Take off the foil and bake 15 more minutes. You may need more time depending on what noodles you use. Let cool before cutting.

Notes

My #1 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.
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!

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