Healthy Vegan Vegetable Lasagna

Growing up, lasagna meant layers of meat sauce, ricotta, and loads of cheese – that’s just how my mom made it. When I first went plant-based, I thought I’d have to say goodbye to this comfort food forever. Boy, was I wrong!

Turns out, a veggie-packed lasagna can be just as satisfying as the traditional version. The trick is knowing which vegetables to use and how to season them right. After some trial and error in my kitchen (and a few mushy attempts), I’ve figured out how to make a meatless lasagna that even my cheese-loving kids ask for seconds of.

What Kind of Lasagna Noodles Should I Use?

For this vegan lasagna, you’ve got two main options when it comes to the noodles – traditional or no-boil (also called oven-ready). Traditional noodles need to be boiled before assembling the lasagna, which takes a bit more time but gives you more control over the texture. No-boil noodles are a great time-saver since they soften right in the sauce while baking, though you’ll want to make sure you’ve got enough liquid in your sauce to help them cook properly. If you’re using traditional noodles, cook them just until al dente – they’ll continue softening as the lasagna bakes. And here’s a helpful tip: look for noodles labeled “egg-free” or check the ingredients list to ensure they’re truly vegan, as some traditional lasagna noodles contain eggs.

Options for Substitutions

This vegan lasagna is super adaptable and you can switch things up based on what you have in your kitchen:

• Vegetables: Feel free to swap any of the veggies based on what’s in season or what you prefer. Bell peppers, eggplant, or broccoli work great instead of zucchini or squash. You can use fresh spinach instead of frozen – just cook it down first and drain well.
• Plant-based ricotta: You can make your own by blending firm tofu with nutritional yeast and herbs, or use store-bought alternatives. If using tofu ricotta, make sure to press it well first to remove excess moisture.
• Lasagna noodles: Regular and no-boil noodles both work fine. You can also use gluten-free lasagna noodles – just check the package instructions as they might need different cooking times.
• Almond parmesan: You can replace this with nutritional yeast, other nut-based parmesan alternatives, or make your own by blending nuts with nutritional yeast and a pinch of salt.
• Pasta sauce: Any tomato-based pasta sauce works here. You can also make your own using crushed tomatoes, herbs, and seasonings. Just make sure to cook it down until it’s fairly thick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan lasagna is managing moisture – vegetables release a lot of water during cooking, which can make your lasagna watery, so be sure to thoroughly sauté your vegetables until most of their moisture has evaporated. Another common mistake is not draining the thawed spinach well enough – take time to squeeze out every bit of liquid using a clean kitchen towel or several layers of cheesecloth, as excess moisture can make your layers slide apart. When working with no-boil noodles, make sure they’re completely covered with sauce or they’ll end up hard and crunchy – and if using regular noodles, don’t overcook them since they’ll continue softening in the oven. For the best texture, let your lasagna rest for at least 15-20 minutes after baking, which allows the layers to set properly and makes cutting clean, picture-perfect squares much easier.

What to Serve With Vegan Lasagna?

A slice of vegan lasagna pairs perfectly with a simple side salad dressed in light vinaigrette – the fresh, crisp greens balance out the hearty pasta dish. For something warm and cozy, try serving it with homemade garlic bread (just use olive oil instead of butter to keep it vegan!) or some roasted broccoli tossed with olive oil and garlic. If you’re feeding a crowd, a bowl of soup like minestrone or tomato makes this meal even more filling. Keep in mind that this lasagna is already packed with veggies, so your sides can be pretty simple and still create a satisfying meal.

Storage Instructions

Keep Fresh: This vegan lasagna stays good in the fridge for up to 5 days when stored in an airtight container. I like to portion it out into individual servings – it makes grabbing lunch for work super easy! The flavors actually get better after a day or two as everything melds together.

Freeze: You can freeze this lasagna either whole or in portions for up to 3 months. Just wrap it well in foil and pop it in a freezer-safe container. If you’re freezing individual portions, use smaller containers or freezer bags – it’s perfect for those busy weeknights when you need a quick dinner.

Reheat: To warm up your lasagna, cover it with foil and pop it in the oven at 350°F for about 20-25 minutes, or until heated through. For single portions, the microwave works great too – just heat in 1-minute intervals until it’s hot all the way through. A sprinkle of fresh basil on top makes it taste just like freshly made!

Preparation Time	15-25 minutes
Cooking Time	40-60 minutes
Total Time	55-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 150-160 g

Ingredients

• 1 tablespoon olive oil or 1/4 cup water for sautéing
• 1 small onion, chopped
• 2 to 3 garlic cloves, finely chopped
• 2 diced carrots (about 2 cups)
• 2 cups diced zucchini
• 2 cups diced yellow squash
• 8 oz. mushrooms, chopped
• 1/2 teaspoon italian herbs (or use thyme, basil, or marjoram if preferred), optional
• 1 package frozen spinach (10-12 oz.), thawed and drained
• 1 jar pasta sauce (25-28 oz.), approximately 3 cups
• Around 9 lasagna noodles, regular or no-boil
• 2 cups plant-based ricotta (such as cashew or tofu ricotta)
• Salt and pepper, to taste
• Almond parmesan for topping
• Julienned fresh basil leaves for garnish

Step 1: Preheat Oven and Prepare Noodles

Start by preheating your oven to 375 degrees F.

Cook the noodles according to package directions if using regular lasagna noodles.

If you’re using no-boil lasagna noodles, like in this recipe, there’s no need to cook them first; just set them aside for later.

Step 2: Saute the Vegetables

In a large skillet, heat some oil over medium heat.

Add diced onion and minced garlic, and sauté for about 5 minutes until fragrant and softened.

Add in the sliced carrots, zucchini, squash, and mushrooms.

Sprinkle with your choice of herbs and seasonings, along with a good pinch of salt and pepper.

Continue to sauté the mix for another 5 to 7 minutes.

You want the vegetables to be slightly tender but not fully cooked, so they can release their juices while baking.

Once done, remove from heat.

Step 3: Prepare Spinach Ricotta

In a bowl, mix together your cashew ricotta and spinach until they are well combined.

This mixture will form one of the creamy layers in your lasagna.

Step 4: Assemble the Lasagna

Take a large rectangular baking dish (9 x 12) and spread about 1/3 cup of your chosen sauce on the bottom, spreading it evenly across the surface.

Begin with a layer of pasta, followed by half of the ricotta-spinach mixture, and then half of the sautéed vegetables.

Repeat the process with another layer of pasta, followed by half of the remaining sauce, then the rest of the ricotta and vegetables.

Finish with a final layer of pasta and the remaining sauce on top.

Cover your dish with a lid, a small silpat, or foil to retain moisture.

Step 5: Bake the Lasagna

Place the covered lasagna on the center rack of your preheated oven and bake for 40 minutes.

Allow the lasagna to rest covered for an additional 5 minutes after baking, then remove the cover and let it cool for 10 minutes before serving.

If you didn’t use no-boil noodles, you can remove the cover halfway through the baking process to give the top a baked appearance.

Step 6: Serve and Store

Before serving, sprinkle some Almond Parmesan and freshly chopped basil over the top for added flavor and garnish.

This lasagna serves 9.

Any leftovers can be stored in a covered container in the refrigerator for up to 5 to 6 days, maintaining its fresh taste for later enjoyment.