Introduction
This vegan lasagna proves that comfort food can be both nourishing and indulgent. You get rich, savory layers of roasted vegetables and marinara, balanced by a creamy homemade cashew ricotta that rivals any dairy version. It’s a satisfying, crowd-pleasing centerpiece that will have everyone asking for seconds.
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 over medium heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes until softened.
- Add the diced eggplant and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and have 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, then remove from heat.
- In a medium bowl, prepare the ricotta layer. Thin the vegan ricotta spread with the 1/3 cup of non-dairy milk until it reaches a spreadable consistency. Fold in the chopped fresh spinach.
- To assemble the lasagna, spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Place a single layer of oven-ready lasagna noodles over the sauce (you will use 3-4 noodles per layer).
- Spread half of the ricotta-spinach mixture evenly over the noodles.
- Top with half of the cooked vegetable mixture.
- Spoon about 1 1/2 cups of marinara sauce over the vegetables.
- Repeat the layers: noodles, the remaining ricotta mixture, the remaining vegetables, and another 1 1/2 cups of sauce.
- Finish with a final layer of noodles. Spread the remaining sauce (about 1 cup) over the top, ensuring all noodles are covered to prevent drying out.
- 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, until the cheese is melted and the edges are bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve.
Variations
- Roasted Veggie Version: For deeper flavor, roast the diced eggplant and mushrooms on a sheet pan at 400°F for 20 minutes before adding them to the layers.
- Zucchini Layer: Add a thin layer of thinly sliced zucchini between the vegetable and ricotta layers for extra texture.
- Individual Portions: Assemble the lasagna in small, oven-safe dishes or mason jars for perfectly portioned single servings.
- White Sauce Layer: Replace one layer of marinara with a simple vegan béchamel made by blending silken tofu with nutritional yeast and garlic powder.
Tips for Success
- Dice the eggplant small to ensure it cooks through quickly and evenly in the skillet.
- If your ricotta mixture seems too thick after adding the spinach, thin it with an extra tablespoon or two of non-dairy milk for easier spreading.
- Ensure the top layer of noodles is completely covered with sauce to prevent them from becoming hard or crunchy during baking.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze assembled but unbaked lasagna (or baked portions) for up to 3 months. Reheat individual slices in the microwave or cover and reheat the whole dish in a 350°F oven until warmed through.
FAQ
Can I use regular lasagna noodles instead of oven-ready?
Yes, but you must boil them according to package directions until al dente before assembling. This will slightly increase your prep time.
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 texture in the final dish.
My lasagna seems dry after baking. What happened?
This is usually because the top noodles weren’t fully covered with sauce, or the dish wasn’t covered with foil for the initial bake. Ensure you use the full 4-5 cups of sauce and cover tightly.
Can I make the ricotta mixture ahead of time?
Absolutely. Prepare the ricotta and spinach mixture and store it in the refrigerator for up to 2 days before assembling your lasagna.
What can I use if I don’t have vegan mozzarella?
You can omit it or create a simple cheesy topping by mixing breadcrumbs with nutritional yeast and a drizzle of olive oil before the final bake.
Is this lasagna freezer-friendly?