The Ultimate Vegan Lasagna
I’ve been making this vegan lasagna for potlucks and slow Sundays for years — it’s comfort food without compromise. Layers of herby vegan sausage, creamy plant-based ricotta, tender spinach and a bright marinara bake into a bubbly, golden casserole that feeds a crowd and keeps well for leftovers. It’s the kind of recipe that proves vegan cooking can be both simple and deeply satisfying.
Why you’ll love this dish
This lasagna hits a lot of home-run reasons people search for it: it’s hearty, family-friendly, and easy to adapt for weeknight dinners or a holiday table. Using store-bought vegan sausage and ricotta cuts prep time, while spinach adds a fresh, nutrient-rich layer. Nutritional yeast gives that classic “cheesy” finish without dairy.
“We doubled the recipe for a family dinner and everyone — vegans and omnivores — went back for thirds. Rich, cozy, and perfectly balanced.”
Why make it at home? Because you control the salt, spice level, and quality of ingredients. It’s budget-friendly when made with pantry staples, and it’s forgiving: assemble ahead, bake later, and serve easily to guests.
The cooking process explained
Before you open the fridge, here’s a quick map of how this comes together so you can glance and know what to expect:
- Sauté aromatics (onion + garlic) for flavor depth.
- Brown vegan sausage to develop meaty texture and color.
- Stir together vegan ricotta and wilted spinach for a creamy layer.
- Layer noodles, sauce, sausage, and ricotta in a baking dish.
- Top with nutritional yeast, cover, and bake until bubbly. Uncover to brown slightly.
This overview helps you pace your prep: sauté and mix while the oven heats, then assemble. Total hands-on time ~25–35 minutes; bake time 45–50 minutes.
What you’ll need
- Vegan sausage (store-bought links or crumbles) — 12–16 oz (340–450 g)
- Vegan ricotta — 1½ to 2 cups (store-bought or homemade tofu/cashew ricotta)
- Fresh spinach — 4–6 cups (about 4–6 oz), or frozen, squeezed dry
- Lasagna noodles — 9–12 (regular or no-boil; see substitutions)
- Marinara sauce — about 4 cups (homemade or good-quality jarred)
- Nutritional yeast — 2–4 tbsp for topping
- Garlic — 2–3 cloves, minced
- Onion — 1 medium, finely chopped
- Olive oil — 1–2 tbsp
- Salt and pepper — to taste
Substitution notes:
- No-boil noodles: save time; just make sure your sauce is a bit thicker.
- Gluten-free lasagna noodles: use if needed, but check package for cooking method.
- Make-your-own vegan ricotta: blend firm tofu with lemon juice, garlic, and a pinch of salt, or soak cashews and blend for a richer version.
Directions to follow
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds more until fragrant.
- Add the vegan sausage (crumbled or sliced) to the skillet. Cook, stirring occasionally, until the pieces are lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper. Remove from heat.
- In a medium bowl, combine vegan ricotta with the spinach. If using raw spinach, wilt it quickly in the skillet first, squeeze out excess moisture, then mix. Season the ricotta-spinach mix with salt and pepper to taste.
- Spread a thin layer of marinara on the bottom of the prepared baking dish. Lay down the first layer of noodles (trim to fit if needed). Spoon a layer of marinara over the noodles, then scatter some of the sausage mixture, and dollop the ricotta-spinach mixture across. Repeat layers (noodles → sauce → sausage → ricotta) until you reach the top of the dish. Finish with a generous layer of marinara.
- Sprinkle nutritional yeast evenly over the top for a cheesy finish. If you like a crustier top, add a thin layer of vegan mozzarella or breadcrumbs mixed with olive oil.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake 15–20 minutes more, until the edges are bubbling and the top is slightly golden.
- Let the lasagna rest for 10–15 minutes before slicing. This helps it set and keeps slices intact.
Best ways to enjoy it
- Slice generous squares and plate with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
- Serve with garlic bread or crusty focaccia to sop up the marinara.
- For a dinner party, garnish with fresh basil leaves and a drizzle of good olive oil.
- Pair beverages: a light-bodied red like Pinot Noir or a citrusy IPA complements the tomato and herb notes.
Storage and reheating tips
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate for up to 4 days.
- Freezing: Freeze individual slices or the whole dish (well-wrapped) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: From refrigerated, reheat covered in a 350°F (175°C) oven for 15–20 minutes until heated through; uncovered for the last 5 minutes to refresh the top. For single slices, microwave 1–2 minutes or oven-bake at 350°F for 10–12 minutes.
Food safety note: Always reheat leftovers to an internal temperature of 165°F (74°C). Do not refreeze thawed lasagna unless it was never brought to room temperature for long periods.
Pro chef tips
- Prevent soggy lasagna: Use a thicker marinara or simmer jarred sauce to reduce excess water. If using fresh spinach, squeeze out as much liquid as possible.
- Even layers: Spread sauce thinly on the bottom to prevent sticking and to avoid an overly saucy base.
- Flavor boost: Stir a tablespoon of tomato paste into the sauce or add chopped sun-dried tomatoes to the sausage mix for umami depth.
- Crisp edges: Remove foil for the last 10–15 minutes to let the top brown. Rotate the pan halfway through to bake evenly.
- Make-ahead: Assemble fully but don’t bake; refrigerate for up to 24 hours then bake straight from cold—add 5–10 extra minutes to the covered baking time.
Creative twists
- Mediterranean: Replace sausage with roasted eggplant and artichoke hearts; add olives and oregano.
- Protein boost: Add cooked lentils or crumbled tempeh with the sausage for extra protein.
- White lasagna: Swap marinara for a creamy cashew-based béchamel and add mushrooms and kale.
- Nut-free ricotta: Use silken tofu blended with lemon, nutritional yeast, and a pinch of salt.
- Gluten-free: Use gluten-free lasagna sheets or thinly sliced zucchini/parsnip for a low-carb option.
Your questions answered
Q: Can I use no-boil lasagna noodles?
A: Yes. No-boil noodles work well if your sauce is on the thicker side. If your sauce is thin, reduce liquid or simmer it down so the noodles can absorb moisture without turning mushy.
Q: How long does this take from start to finish?
A: Active prep is about 25–35 minutes. Bake time is 45–50 minutes. Plan on roughly 1 hour 15 minutes including resting time.
Q: Can I make this nut-free and soy-free?
A: Yes. Use tofu-free vegan ricotta (e.g., potato- or cauliflower-based recipes) if avoiding soy. For nut allergies, avoid cashew-based ricottas and choose soy or potato-based alternatives.
Q: Is it OK to assemble ahead of time?
A: Absolutely. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge—add a few extra minutes to the covered baking time.
Q: How can I tell when it’s done?
A: The lasagna should be bubbling at the edges, and the top should be slightly golden after removing the foil. An internal temperature of 165°F (74°C) is a safe indicator.
Conclusion
If you want more inspiration or variations to riff from, check these reliable guides for additional techniques and veggie-forward versions: the detailed layered approach at The Ultimate Vegan Lasagna – This Savory Vegan and a hearty vegetable-forward take at The Ultimate Vegetable Vegan Lasagna – The Simple Veganista. Both are great companions if you’re adapting this recipe for special diets or entertaining.
Vegan Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Heat 1–2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Add the vegan sausage (crumbled or sliced) to the skillet, cooking until lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper, then remove from heat.
- In a medium bowl, combine the vegan ricotta with the spinach. If using raw spinach, wilt quickly in the skillet first and squeeze out excess moisture before mixing. Season the ricotta-spinach mix with salt and pepper to taste.
- Spread a thin layer of marinara on the bottom of the prepared baking dish. Lay down the first layer of noodles (trim to fit if needed), then spoon a layer of marinara over the noodles.
- Scatter some of the sausage mixture and dollop the ricotta-spinach mixture across. Repeat layers (noodles, sauce, sausage, ricotta) until you reach the top of the dish. Finish with a generous layer of marinara.
- Sprinkle nutritional yeast evenly over the top for a cheesy finish. Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the edges are bubbling and the top is slightly golden.
- Let the lasagna rest for 10–15 minutes before slicing to help it set and keep slices intact.
