What would a list of recipes be without one of the ultimate comfort food options like How To Make Vegan Lasagna? Get your notepads ready. This recipe is so delicious that nobody will even notice it’s good for them.
This lasagna is made of layers of noodles, vegetables, creamy spinach ricotta that is topped with a marinara sauce and is bursting with rich Italian flavours. The great thing about lasagna is that your layers are versatile and there is no single way to piece yours together.
What You Need To Make This Vegan Lasagna
Below I’m sharing my favourite options to fillings that I’m sure you’ll enjoy. All you need to piece your vegan lasagna together is 1 package of lasagna noodles, marinara sauce (recipe below or subsitute store-bought), Vegan Spinach Ricotta (that we made on the blog), mushrooms, zucchini, sweet potato and lastly, vegan mozzarella cheese.
This is how I have layered my lasagna from the bottom, up:
- marinara sauce
- 5 noodles
- spinach ricotta
- mushrooms
- 5 noodles
- spinach ricotta
- zucchini
- marinara sauce
- 5 noodles
- sweet potato
- marinara sauce
- 5 noodles
- marinara sauce
- mozzarella
More Recipes To Try
If you enjoyed this recipe, you may want to try my vegan recipes:
- Black Bean & Sweet Potato Enchiladas
- Vegan Cheesy Tomato Spinach Carbonara
- Veggie Tofu Quiche
- Vegan Chickpea Alfredo
I Love Hearing From You
Scroll below for a full list of ingredients and instructions for How To Make A Vegan Lasagna. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
Vegan Lasagna with Spinach Ricotta
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 9 servings
- Category: Lasagna
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Marinara Sauce:
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1 large can (796ml or 28oz) crushed tomatoes
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1 can tomato paste
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1 cup vegetable stock or water
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2 tbsp extra virgin olive oil
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1 medium yellow onion, diced
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3 whole cloves garlic
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1 tsp dried oregano
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½ tsp dried basil
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½ tsp salt or to taste
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Dried chillies (optional)
Lasagna:
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1 package of lasagna noodles cooked as per directions or no-boil variety
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4 cups Italian marinara sauce (store-bought or recipe here)
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4 cups vegan spinach ricotta
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2 cups sliced mushrooms
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1 large or 2 small zucchinis thinly sliced lengthwise (1/8 inch thick )
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1 large sweet potato, thinly sliced (1/8 inch thick )
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4 cups vegan mozzarella cheese
Instructions
Marinara Sauce:
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Heat oil in a heavy-bottomed saucepan over medium-high heat. Add onion and Sautee until translucent (about 3 minutes). Add garlic, tomatoes, tomato paste, vegetable stock or water, oregano and basil leaving the salt to the end. Stir until combined adding more vegetable stock or water if needed.
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Bring sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes stirring occasionally.
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You may keep sauce as it is or blend with an immersion blender until smooth (if desired).
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Add salt to taste and chillies (if desired). Serve warm.
Lasagna:
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Preheat oven to 350F.
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Spread one cup of marinara sauce in the bottom of a 13×9 casserole dish.
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Layer 5 lasagna noodles over the sauce, overlapping as needed to fit.
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Spread 1 heaping cup of spinach ricotta over the noodles. Top with sliced mushrooms.
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Pour 1 cup of marinara sauce over the mushrooms.
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Layer 5 noodles overlapping as needed. Spread one heaping cup spinach ricotta over the noodles. Top with sliced zucchini and 1 cup marinara sauce.
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Layer 5 noodles overlapping as needed. Spread one heaping cup spinach ricotta over the noodles. Top with sliced sweet potato and 1 cup marinara sauce.
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Layer the remaining 5 noodles, top with marinara sauce and vegan mozzarella.
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Cover the casserole dish tightly with aluminium foil. Bake for 30 minutes. Remove foil and bake for an additional 20 minutes uncovered. If desired broil the top for 3-4 minutes until browned.
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Let lasagna stand for 15 minutes before eating.
Notes
The marinara sauce keeps well covered and refrigerated for up to 4 days or freeze for up to 6 months.
