The Best Vegan Primavera Lasagna
I first made this vegan primavera lasagna on a rainy Saturday and it instantly became our weeknight showstopper. Bright lemon, tender spring vegetables, and a silky vegan béchamel mingle with creamy ricotta and melty vegan mozzarella to give you a lasagna that’s fresh, satisfying, and proudly plant-based. It’s great for family dinners, potlucks, or anytime you want a vegetable-forward comfort meal.
Why you’ll love this dish
This recipe balances indulgence and freshness. Instead of a heavy tomato sauce, a lemon-kissed white cream sauce lets the mushrooms, broccolini, carrots, spinach, and peas shine. It’s:
- Vegetable-forward and colorful (great for picky eaters).
- Make-ahead friendly for busy nights or entertaining.
- Flexible — swap cheeses or vegetables to suit what’s in the fridge.
- Comforting enough for a special weekend dinner but quick enough for a deliberate weeknight.
“Bright, creamy, and packed with veggies — this lasagna converted our whole family to vegan nights.” — a happy home cook
Step-by-step overview
Before you start cooking, here’s the process in a nutshell:
- Boil lasagna sheets until al dente and toss with olive oil so they don’t stick.
- Sauté garlic and fresh veggies, then add frozen spinach and peas until warmed through.
- Make a simple vegan béchamel (butter + flour + non-dairy milk) and finish with lemon, salt, and pepper.
- Fold the veggies into the cream sauce.
- Layer noodles, vegan ricotta, veggie cream, and shredded vegan cheeses in a 9×13 dish — repeat three layers.
- Bake covered, uncover to brown, then rest before serving with extra lemon and red pepper flakes.
What you’ll need
- 12 ounces lasagna sheets
- 1 tablespoon olive oil
- 6 cloves garlic, chopped
- 8 ounces button mushrooms, chopped
- 2 carrots, chopped
- 6 ounces broccolini (or broccoli florets)
- 12 ounces frozen spinach
- 6 ounces frozen peas
- 4 teaspoons lemon juice, divided
- 5 tablespoons vegan butter
- 5 tablespoons all-purpose flour
- 4 cups non-dairy milk, unsweetened (oat milk recommended)
- 15 ounces vegan ricotta (I used Kite Hill)
- 8 ounces vegan mozzarella, shredded (I used Violife)
- 1 cup vegan Parmesan (I used Follow Your Heart)
- Salt and pepper to taste
- Red pepper flakes and extra lemon juice for serving
Notes and substitutions:
- No broccolini? Use broccoli florets or asparagus tips.
- Swap vegan ricotta for blended tofu (silken tofu + lemon + nutritional yeast) if you prefer.
- Use soy or almond milk if oat milk isn’t available — avoid sweetened varieties.
- For gluten-free, choose GF lasagna sheets and a GF flour blend for the roux.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook lasagna sheets according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside to cool slightly.
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Add the chopped garlic, mushrooms, carrots, and broccolini. Sauté, lowering the heat if the garlic starts to brown. Cook until carrots begin to soften, about 5–6 minutes. Push the vegetables to one side of the pan.
- Add the frozen spinach and peas to the empty side of the skillet. Sauté until they warm and start to break apart. Toss everything together.
- Season the vegetables with a few pinches of salt and pepper and 2 teaspoons of the lemon juice. Sauté for a few more minutes until cooked through. Transfer the veggies to a bowl and set aside.
- In the same skillet, melt the vegan butter over medium heat. Stir in the flour and whisk to form a roux. Cook for about 1 minute.
- Gradually pour in the non-dairy milk while whisking to eliminate lumps. Bring to a gentle simmer, then reduce heat to medium-low. Cook until the sauce thickens, 2–4 minutes.
- Season the béchamel with salt, pepper, and the remaining 2 teaspoons lemon juice. Taste and adjust.
- Fold the cooked vegetables into the cream sauce and remove from heat.
- Spread a thin layer of vegetable cream sauce across the bottom of a 9×13-inch baking dish.
- Lay down a layer of lasagna sheets. Dollop and spread 1/3 of the vegan ricotta over the noodles. Spoon 1/3 of the veggie cream sauce on top and spread evenly. Sprinkle 1/3 each of the mozzarella and Parmesan.
- Repeat two more times: noodles, ricotta, sauce, mozzarella, and Parmesan to build three layers total.
- Cover the dish tightly with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. If you want a browned top, broil for 2–3 minutes, watching closely.
- Let the lasagna rest for 10 minutes before slicing. Serve with extra lemon juice and a sprinkle of red pepper flakes if desired.
Best ways to enjoy it
- Plate a square with a crisp arugula salad tossed in lemon vinaigrette to echo the lasagna’s citrus notes.
- Serve alongside garlic-roasted cherry tomatoes or a crusty baguette.
- Offer a simple antipasti board (olives, marinated artichokes) for a party.
- For wine pairings, a bright Pinot Grigio or a light-bodied vegan red (Chianti or Barbera) complements the dish.
Storage and reheating tips
- Refrigerate: Cool completely, cover tightly, and store in the fridge for up to 4 days.
- Freeze: Cut into portions and freeze in airtight containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm single portions in the microwave in 30–60 second bursts until hot. For a crisp top, reheat in a 350°F oven covered for 15–20 minutes, uncovering for the last 5 minutes.
Food safety tip: Don’t leave cooked lasagna at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Don’t overcook the noodles. Slightly undercooked (al dente) sheets finish perfectly in the oven while the lasagna bakes.
- Make the béchamel smooth by whisking while adding milk and cooking just until it thickens — over-thickening can make the filling gummy.
- Brighten the whole dish with fresh lemon at the end. A teaspoon per serving adds lift.
- Use a large non-stick skillet for the veg and sauce to keep cleanup easy and to prevent scorching.
- If your vegan cheeses are very salty or very mild, taste the sauce before adding extra salt to avoid oversalting.
Creative twists
- Add roasted cherry tomatoes between layers for a sweet-acid balance.
- Swap mushrooms for thinly sliced zucchini or eggplant in summer.
- Make it spicy by stirring a tablespoon of harissa into the béchamel.
- For a pesto twist, swirl 1/2 cup basil pesto into half of the ricotta before layering.
- Turn it into individual servings using small ovenproof dishes or a muffin tin for handheld portions.
Common questions
Q: Can I assemble this lasagna ahead of time?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Increase bake time by 10–15 minutes if baking straight from the fridge.
Q: Can I skip boiling the noodles?
A: If you use oven-ready lasagna sheets, you can layer them dry. Make sure the sauce is slightly more liquid so the noodles can hydrate during baking.
Q: How do I prevent a watery lasagna?
A: Squeeze excess water from thawed spinach before adding it. Cook frozen veggies just until warmed to avoid excess liquid. Also, let the assembled lasagna rest after baking; this helps the sauce set.
Q: Is this recipe nut-free and soy-free?
A: It can be. Choose vegan cheeses and ricotta that are nut-free and soy-free. Many brands use coconut oil or starches; always check labels for allergens.
Q: How many does this serve?
A: A 9×13 lasagna typically serves 6–8 people depending on portion size.
Conclusion
If you want more ideas or a slightly different take on this dish, check out this similar recipe for inspiration: The Best Vegan Lasagna Primavera – Rabbit and Wolves. Another great reference with different veggie and cheese options is Vegan lasagna primavera – Lazy Cat Kitchen.
Vegan Primavera Lasagna
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook lasagna sheets according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside to cool slightly.
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Add the chopped garlic, mushrooms, carrots, and broccolini. Sauté for 5–6 minutes until the carrots begin to soften.
- Push the vegetables to one side of the pan. Add frozen spinach and peas to the empty side and sauté until warmed. Toss everything together.
- Season vegetables with salt, pepper, and 2 teaspoons of lemon juice. Sauté until cooked through and transfer to a bowl.
- In the same skillet, melt the vegan butter over medium heat.
- Stir in the flour and whisk to form a roux, cooking for about 1 minute.
- Gradually pour in non-dairy milk while whisking to eliminate lumps. Bring to a gentle simmer and cook until the sauce thickens (2–4 minutes).
- Season with remaining salt, pepper, and lemon juice. Taste and adjust.
- Fold the cooked vegetables into the béchamel sauce and remove from heat.
- Spread a thin layer of vegetable cream sauce across the bottom of a 9x13 inch baking dish.
- Layer lasagna sheets, dollop and spread 1/3 of the vegan ricotta, add 1/3 of the veggie cream sauce, and sprinkle 1/3 each of mozzarella and Parmesan. Repeat to build three layers.
- Cover tightly with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes. Broil if a browned top is desired.
- Let it rest for 10 minutes before slicing. Serve with extra lemon juice and a sprinkle of red pepper flakes.
