Vegan Lasagna

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If you’re craving something cozy and filling, this vegan lasagna is just what you need. This is truly the best vegan lasagna recipe I’ve eaten, if I may say so myself. It’s cheesy, melty, filled with healthy veggies, and hits the spot every time. It’s also easy to make, so it’s perfect as a fuss-free weeknight dinner. Plus, there’s always enough left over after dinner to take to work for lunch the next day.

All you need are some simple ingredients, and you’ll have this rich and satisfying lasagna ready on your dining room table in no time. While you need to plan in advance to soak the cashews, the lasagna comes together in a few simple steps once that's ready. Want something delicious to end off your meal? Try my vegan cheesecake recipe or vegan chocolate cake recipe.

Key Ingredients You Need

Ingredients needed to make vegan lasagna.

Cashews — You will blend up cashews to make vegan ricotta instead of using traditional ricotta for the lasagna filling. Make sure you are using raw cashews and not roasted or salted cashews.
Nutritional yeast — This has a unique savory and nutty flavor that resembles cheese, giving the vegan ricotta a cheesy taste to it.
Marinara sauce — I highly suggest making homemade marinara sauce if you have time. You won’t believe how much flavor you can pack into a homemade sauce! If not, feel free to use a jarred sauce.
Lasagna Noodles — You can use regular or no-boil noodles to save yourself a few extra minutes. To make this vegan lasagna gluten-free, use gluten-free noodles.
Vegetables — By sautéing onion, garlic, mushrooms, and spinach, you add a ton of flavor to the lasagna. The mushrooms also add a meaty texture to the filling.
Vegan cheese — I use vegan mozzarella but keep in mind that vegan cheese does not melt like regular cheese.

How to Make Vegan Lasagna

Set of two photos showing sauce blended up in a blender and pasta cooked in water.

Step 1: Combine all of the vegan ricotta ingredients into a blender and blend until smooth. If the mixture feels too dry, add a little water and blend again. Be sure not to add too much water.

Step 2: Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions.

Set of two photos showing filling cooked in a skillet and sauce added to a baking dish.

Step 3: Add the olive oil to a large pan over medium heat. Once shimmering, add the onions and salt, cooking until the onions have turned slightly translucent. Add the mushrooms and cook for 3 to 5 minutes before adding the garlic. Working in batches, saute the spinach until wilted. Set aside to cool.

Step 4: Assemble the lasagna by spreading a layer of marinara sauce on the bottom of a 9 x 13 baking dish. Place a layer of lasagna noodles on top of the sauce and then add a layer of vegan ricotta, followed by the cooked vegetables and marinara sauce on top.

Set of two photos showing cheese added to the baking dish as the lasagna is assembled and covered with tin foil.

Step 5: Sprinkle a layer of vegan mozzarella. Repeat exactly the same way for the second layer. Finish with a 3rd layer of noodles, ricotta, marinara sauce, and cheese.

Step 6: Wrap the baking dish with tin foil and bake for 25 minutes. Remove the tin foil and bake uncovered for another 5 to 10 minutes. Remove from oven and let cool for 15 minutes. Garnish with fresh chopped basil.

Close up of vegan lasagna with basil garnish.

Tips For This Recipe

If you are in a rush, you can purchase vegan ricotta instead of making it yourself.
Sometimes lasagna noodles rip as they cook or as you assemble the lasagna. I recommend boiling a few extra noodles as a backup to have on hand!
When soaking the cashews, make sure to use enough water as the cashews will absorb a lot.
Avoid adding the vegetables on the top layer, or it might make the lasagna too watery. You want more structure with the noodles on top.
Make sure to cover your vegan lasagna as it helps it cook evenly and keeps it from drying out as it bakes.
Let your lasagna rest before cutting into it. Resting helps it firm up and hold its shape when you cut into it.

A serving of vegan lasagna lifted from a baking dish.

Frequently Asked Questions

How do I store leftovers?

You can store leftovers in an airtight container in the fridge for 4 to 5 days. You can also wrap the entire baking dish with plastic wrap and place it in the refrigerator.

How do I reheat leftover lasagna?

Heat the oven to 350 F and then bake until the lasagna is warmed to reheat leftovers. Alternatively, you can microwave the vegan lasagna until warm.

Can I freeze this recipe?

To freeze cooked lasagna, allow it to cool fully before freezing. Wrap up the entire baking dish in plastic wrap and then a layer of tin foil or store in a freezer-safe airtight container for up to 3 months in the freezer. Thaw overnight before reheating.

If you want to freeze an assembled but unbaked lasagna, I suggest using an aluminum tray when freezing a whole lasagna, as you can bake it without worrying about ceramic or glass casserole dishes experiencing thermal shock when baked.