Introduction
This vegan vegetable lasagna delivers all the comforting layers of the classic dish, but with a rich, savory vegetable filling and a remarkably creamy homemade cashew ricotta. It’s a hearty, satisfying meal that will impress both vegans and non-vegans alike. You’ll love how the oven-ready noodles simplify assembly, making this a perfect dish for a special dinner or a make-ahead weekend project.
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 375°F (190°C).
- In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion, eggplant, and mushrooms. Cook, stirring occasionally, for 12-15 minutes, or until the vegetables have softened and released their moisture.
- Add the minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes to the skillet. Cook for 1-2 more minutes until fragrant.
- In a medium bowl, stir together the vegan ricotta spread and 1/3 cup of non-dairy milk until it reaches a creamy, spreadable consistency. If it’s too thick, add an extra tablespoon of milk at a time.
- Fold the chopped spinach into the ricotta mixture until well combined.
- To assemble the lasagna, spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Place a single layer of oven-ready lasagna noodles over the sauce, breaking them to fit as needed.
- Spread half of the ricotta-spinach mixture evenly over the noodles.
- Spoon half of the cooked vegetable mixture over the ricotta.
- Repeat the layers: sauce, noodles, the remaining ricotta, and the remaining vegetables.
- Finish with a final layer of noodles, then cover them completely with the remaining marinara sauce. Sprinkle the shredded vegan mozzarella evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the edges are bubbly.
- Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil leaves and serve.
Variations
- Roasted Veggie Version: For deeper flavor, toss the diced eggplant and mushrooms with a tablespoon of the olive oil, salt, and pepper. Roast on a baking sheet at 425°F for 20-25 minutes before adding to the skillet with the onions.
- No-Boil Noodle Hack: If you can’t find oven-ready noodles, use regular lasagna noodles and simply layer them in dry—they will cook perfectly in the sauce during baking, no boiling required.
- Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for personalized servings, adjusting the bake time down slightly.
- Herb-Infused Ricotta: Mix a tablespoon of chopped fresh basil or parsley into the ricotta spread for an extra layer of freshness.
Tips for Success
- Dicing the eggplant small ensures it cooks through completely and becomes tender in the filling.
- Don’t skip the resting time after baking; it allows the layers to set, making the lasagna much easier to slice cleanly.
- If your marinara sauce is very thick, you can thin it with a few tablespoons of water to ensure there’s enough moisture for the oven-ready noodles to cook properly.
- Taste your vegetable filling before assembling and adjust the seasoning if needed, as flavors will mellow once baked.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or cover the whole dish with foil and reheat in a 350°F oven for 20-25 minutes. The lasagna also freezes well for up to 3 months.
FAQ
Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.
Do I have to peel the eggplant?
No, peeling is optional. The skin adds texture and nutrients, but peeling it creates a slightly more uniform, tender filling.
What can I use if I don’t have vegan ricotta spread?
You can use store-bought vegan ricotta or make a simple version by blending soaked raw cashews with lemon juice, nutritional yeast, garlic powder, and salt until creamy.
Why are my oven-ready noodles still hard?
This usually means there wasn’t enough sauce or moisture around the noodles. Ensure you cover the noodles completely with sauce in every layer and that your dish is tightly covered with foil for the first part of baking.
Can I use a different non-dairy milk?
Yes, any plain, unsweetened variety like almond, soy, or oat milk will work perfectly.
Is the eggplant supposed to be watery in the filling?
The diced eggplant will release moisture while cooking. Continue cooking the vegetable mixture until most of that liquid has evaporated, which prevents a soggy lasagna.