Introduction
This vegan lasagna delivers all the comforting, hearty layers you crave, but with a light and flavorful twist. The secret lies in the rich, homemade cashew ricotta that’s surprisingly simple to make, paired with savory roasted vegetables. It’s a satisfying crowd-pleaser that proves plant-based eating can be incredibly indulgent.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion (diced)
- 1 globe eggplant (peeled (optional) and diced small)
- 10 ounces sliced cremini mushrooms
- 3 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups vegan ricotta spread
- 1/3 cup unsweetened, plain non-dairy milk (plus a few extra tablespoons as needed)
- 2-3 ounces fresh spinach (chopped)
- 4-5 cups jarred marinara sauce (or your favorite pasta sauce)
- 1 box (12 oz) oven ready lasagna noodles (at least 12 noodles)
- 1 cup shredded vegan mozzarella
- fresh basil leaves (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the diced eggplant and sliced mushrooms to the skillet. Cook, stirring occasionally, for 10-12 minutes until the vegetables have softened and released their moisture.
- Stir in the minced garlic, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Cook for 1 more minute until fragrant.
- While the vegetables cook, prepare the ricotta filling. In a medium bowl, stir together the vegan ricotta spread, 1/3 cup of non-dairy milk, and the chopped spinach. If the mixture is very thick, add an extra tablespoon or two of milk until it is spreadable.
- Spread about 1 cup of the marinara sauce evenly on the bottom of a 9×13 inch baking dish.
- Place a single layer of oven-ready lasagna noodles (about 4 noodles) over the sauce, breaking them to fit as needed.
- Spread half of the ricotta-spinach mixture evenly over the noodles. Top with half of the cooked vegetable mixture.
- Spoon 1 1/2 to 2 cups of marinara sauce over the vegetables, spreading lightly.
- Repeat the layering: noodles, the remaining ricotta mixture, the remaining vegetables, and another 1 1/2 to 2 cups of sauce.
- Add a final layer of noodles and cover them with the remaining sauce. Sprinkle the top evenly with the shredded vegan mozzarella.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, until the cheese is melted and the edges are bubbling. Let the lasagna stand for 10-15 minutes before slicing. Garnish with fresh basil leaves.
Variations
- Herb-Infused Ricotta: Blend a handful of fresh basil or parsley directly into the ricotta spread for a vibrant green color and fresh flavor.
- Grilled Vegetable Version: Instead of sautéing, toss the eggplant and mushrooms with oil and oregano, then roast or grill them for a deeper, smoky flavor before layering.
- No-Pasta Layers: For a lower-carb option, use thin slices of zucchini or eggplant in place of some of the lasagna noodle layers.
- Individual Servings: Assemble the lasagna in smaller, oven-safe baking dishes for easy individual portions, adjusting the bake time slightly.
Tips for Success
- Dice the eggplant quite small (about 1/2-inch pieces) to ensure it becomes perfectly tender during the sauté.
- Oven-ready noodles can vary by brand. If your sauce isn’t particularly watery, you can ensure perfect noodles by spreading a very thin layer of sauce directly on top of each dry noodle layer before adding the next filling.
- Letting the lasagna rest after baking is crucial; it allows the layers to set, making it much easier to cut clean squares.
- If your vegetables release a lot of liquid while cooking, let them simmer for an extra few minutes to evaporate most of it, preventing a watery lasagna.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave single servings for 1-2 minutes.
FAQ
Can I make this ahead of time?
Yes, you can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it goes into the oven cold.
Do I have to peel the eggplant?
No, peeling is optional. The skin adds texture and nutrients, but peeling can create a more uniform, tender bite.
What can I use if I don’t have oven-ready noodles?
You can use regular lasagna noodles; just boil them according to package directions until al dente before assembling.
My ricotta spread is very thick. What should I do?
This is why the extra non-dairy milk is listed. Add it a tablespoon at a time to the ricotta and spinach mixture until it reaches a smooth, spreadable consistency.
Can I freeze this lasagna?
Absolutely. Bake it as directed, let it cool completely, then wrap it well and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
What is “vegan ricotta spread”?
This is typically a store-bought product made from nuts, tofu, or other plant-based ingredients designed to mimic the texture of ricotta. You can also use a simple homemade version made from blended cashews, lemon juice, and seasonings.