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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: 12 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.


Serving: 1slice | Calories: 299kcal | Carbohydrates: 32g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 769mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1741IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 3mg