This Vegan Lasagna Recipe is hands down, the best lasagna you have ever had! And that says a lot coming from an Italian woman!
I modified this homemade lasagna recipe from the one in my best selling cookbook Lose Weight By Eating, swapping out the cheese for vegan options and still offering an amazing all-natural marinara sauce. It’s just as good (if not better) than the reader favorite version!
And if you want to be a purest and only use veggies in this lasagna, I have supplied you with option to skip the vegan sausage and go full blown veggie lasagna too!
Vegan Lasagna Recipe
- Ingredients in Veggie Lasagna
- How to Make Vegan Lasagna
- Vegan Lasagna Recipe
- Nutrition Label for Plant Based Lasagna
Ingredients in Veggie Lasagna
If you don’t like vegan sausage, or find that it’s too expensive, you can use eggplant in its place. It will save you money and calories, and the eggplant will soak up the flavors of the marinara sauce, making it amazing!
Shopping list for Veggie Lasagna:
- Vegan Italian sausages (or 1 medium eggplant)
- Zucchini
- White mushrooms
- Vegan ricotta cheese
- Marinara sauce
- No-boil lasagna sheets
- Shredded vegan mozzarella
How to Make Vegan Lasagna
I like to use the no-boil lasagna sheets. They go into the dish as hard pieces of pasta, but the sauce and veggies soften them up as the cook. This saves me time and the hassle of wrangling cooked (and hot) lasagna sheets.
If you plan on using traditional lasagna sheets, and cook them ahead of time, that will work too. Just cut the initial cooking time down to 20 minutes so the lasagna only bakes for 40 minutes total.
How to Make Veggie Lasagna:
- Preheat the oven to 375 degrees.
- To a large bowl, combine the crumbled vegan sausage, zucchini, mushrooms, and vegan ricotta cheese. Mix together so the vegan cheese covers all of the ingredients.
- Spread 1/3 cup of marinara to the bottom of a 9×9 casserole dish.
- Layer as follows: 2 lasagna sheets, 1/2 the vegan sausage and veggie mixture, 2 lasagna sheets, 1/3 cup marinara sauce, the remaining vegan sausage and veggie mixture, 2 lasagna sheets, and then the rest of the sauce.
- Cover the lasagna with foil, and bake in the oven for 30 minutes.
- Uncover, sprinkle the vegan mozzarella over the top, and bake for an additional 20 minutes.
- Remove from the oven and let it rest for 20 minutes (this will keep it from falling apart).
- Cut into 4 pieces and serve.
Vegan Lasagna Recipe
If you want to use traditional lasagna sheets, or don’t like using vegan meat, I have supplied you with options in the Ingredients Section, and How To Section above on how to make this recipe work for you.
More Italian Vegan Dinner Recipes:
- Vegan Baked Ziti with Vegetables
- Vegan Stuffed Eggplant Parmesan
- Lentil Bolognese Recipe
- Vegan Pizza + Toppings Guide
- Vegan Spaghetti Squash Recipe
The BEST Vegan Lasagna
Equipment
- 9×9 Casserole Dish
Ingredients
- 2 Vegan Italian sausages cooked and crumbled
- 1 cup zucchini diced
- 1 cup white mushrooms diced
- 2 cups Vegan ricotta cheese
- 3 cups Marinara sauce
- 6 no-bake lasagna sheets
- 1 cup Shredded vegan mozzarella
Instructions
- Preheat the oven to 375 degrees.
- To a large bowl, combine the crumbled vegan sausage, zucchini, mushrooms, and vegan ricotta cheese. Mix together so the vegan cheese covers all of the ingredients.
- Spread 1/3 cup of marinara to the bottom of a 9×9 casserole dish.
- Layer as follows: 2 lasagna sheets, 1/2 the vegan sausage and veggie mixture, 2 lasagna sheets, 1/3 cup marinara sauce, the remaining vegan sausage and veggie mixture, 2 lasagna sheets, and then the rest of the sauce.
- Cover the lasagna with foil, and bake in the oven for 30 minutes.
- Uncover, sprinkle the vegan mozzarella over the top, and bake for an additional 20 minutes.
- Remove from the oven and let it rest for 20 minutes (this will keep it from falling apart).
- Cut into 4 pieces and serve.
Nutrition Label for Plant Based Lasagna
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