Vegan Lasagna

This is the BEST Vegan Lasagna! It's surprisingly simple, packed with a cashew "ricotta", and is just as cozy, hearty, and delicious as the classic.

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Main Dish, Pasta

Cuisine: American, Italian

Keyword: dairy free lasagna, plant based dinner, vegan pasta

Servings: people

Calories: 299kcal

Author: Jennifer Debth

1 (10.8 oz) bag frozen veggies cooked according to bag directions, then chopped*
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 (32 oz) jar marinara sauce about 4 cups
9 lasagna noodles cooked 2 minutes less than al dente according to box directions
1 batch vegan ricotta cheese
1 (7.1 oz) bag shredded vegan mozzarella cheese

Place cooked, chopped veggies into a bowl, then season with garlic powder, basil, Italian seasoning, salt, and pepper. Stir and set aside.
Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
Spread 1 cup marinara sauce to cover the bottom of the prepared baking dish, then arrange 3 noodles lengthwise over sauce.
Dollop noodles with 1/3rd of the ricotta mixture, then sprinkle on 1/3rd of the veggies and 1/3rd of the mozzarella.
Repeat the layers (marinara through mozzarella) 2 more times, then cover with the remaining 1 cup marinara sauce.
Cover with tin foil and bake, covered, in preheated oven for 30 minutes.
Remove the foil and bake, uncovered, for 15 minutes.
Cool for 10 minutes before slicing and serving!
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*I used Birds Eye Steamfresh Broccoli, Cauliflower, & Carrots.