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Vegan Lasagna

Vegan lasagna is easy to make, delicious, and satisfying.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 489 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 3 tablespoons olive oil
  • 1 small white onion peeled and minced
  • 3 garlic cloves peeled and minced
  • 1 cup (82g) eggplant chopped
  • 1 (100g) small red bell pepper diced
  • ½ cup (50g) mushrooms diced
  • 2 cups (60g) baby spinach washed and drained
  • 42 ounces (1.19kg) marinara sauce
  • 12 Lasagna Noodle Sheets
  • 1 cup (250g) vegan ricotta
  • 2 cups (450g) shredded vegan mozzarella cheese
  • parsley or basil to garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F / 180 degrees C and grease a 9x13 baking dish.
  2. Heat oil in a large skillet over medium heat. Add diced onion, garlic, eggplant, bell pepper and mushrooms and cook for about 5 minutes to soften. Add the spinach and marinara sauce and stir to combine.
  3. To assemble, spread ¼ of the tomato sauce in the bottom of the baking dish. Then place 4 lasagna sheets overlapping slightly on top of the sauce.
  4. Spread another ¼ cup of marinara sauce on the lasagna sheets, add ⅓ of the ricotta, ⅓ of the vegan mozzarella cheese, and top with 4 more lasagna sheets.
  5. Repeat and then finish by layering the last of the marinara sauce and ricotta cheese.
  6. Cover with aluminum foil and bake for 50 minutes and check the noodles for doneness.
  7. Top with the remaining vegan mozzarella cheese and broil for 5 minutes until the cheese is nicely browned.
  8. Remove the lasagna from the oven and allow it to rest for 10 minutes before cutting and serving.

Notes

  • You can make this with any kind of lasagna sheets. They do not need to be boiled in advance. 
  • Layer some of the sauce on the bottom of the casserole. This ensures the noodles will cook through completely and won’t stick to the dish. 
  • Add more veggies if you like. Almost any vegetable will work. 
  • Add more cheese. If you love cheesy lasagna, pile on the vegan cheese. 
  • Save time and prepare the vegetable marinara in advance, then assemble and bake. 
  • Make the whole casserole up to 24 hours in advance and refrigerate until ready to bake. 
  • Season to taste with salt, pepper, Italian seasoning, red pepper flakes, and more. 
  • Use gluten free pasta to make this gluten free.
  • Use zucchini noodles to make this low-carb, Paleo, and Whole30 compliant.
  • Storage - keep in an airtight container inside the fridge for 5 days, or in the freezer for up to 3 months.
  • You can make this with any kind of lasagna sheets. They do not need to be boiled in advance. 
  • Layer some of the sauce on the bottom of the casserole. This ensures the noodles will cook through completely and won’t stick to the dish. 
  • Add more veggies if you like. Almost any vegetable will work. 
  • Add more cheese. If you love cheesy lasagna, pile on the vegan cheese. 
  • Save time and prepare the vegetable marinara in advance, then assemble and bake. 
  • Make the whole casserole up to 24 hours in advance and refrigerate until ready to bake. 
  • Season to taste with salt, pepper, Italian seasoning, red pepper flakes, and more. 
  • Use gluten free pasta to make this gluten free.
  • Use zucchini noodles to make this low-carb, Paleo, and Whole30 compliant.
  • Storage - keep in an airtight container inside the fridge for 5 days, or in the freezer for up to 3 months.

Nutrition Information

Calories 489kcal (24%) Carbohydrates 55g (18%) Protein 12g (24%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 16mg (5%) Sodium 1470mg (61%) Potassium 863mg (25%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 2422IU (48%) Vitamin C 44mg (49%) Calcium 98mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 489

% Daily Value*

Calories 489kcal 24%
Carbohydrates 55g 18%
Protein 12g 24%
Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 1470mg 61%
Potassium 863mg 18%
Fiber 9g 36%
Sugar 11g 22%
Vitamin A 2422IU 48%
Vitamin C 44mg 49%
Calcium 98mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.