This vegan lasagna recipe is exactly what you want when you're craving a classic, meaty and cheesy lasagna! Adapted from my Vegan Crockpot Lasagna, this oven-baked version uses similar savory ingredients but with some important adjustments and tips for deeply flavorful, sliceable, perfect lasagna every time!
I have to admit, I'm a little spoiled when it comes to lasagna. My Slow Cooker Vegan Lasagna tends to do that. It's one of those recipes that exceeds expectations and quietly ruins you for anything less.
The slow cooker makes prep easier and actually improves the flavor and texture, similar to what happens in my Easy Instant Pot Lentil Curry. So when I adapted that recipe for the oven, I knew a few changes were needed to get equally great results.
After plenty of testing, I'm happy to report: success! This baked vegan lasagna has big flavor, perfect texture, and slices that actually hold together. And since lasagna is a bit of a project, I'm sharing all the tips so your effort is totally worth it.
Jump to:
What Makes Baked Vegan Lasagna Different
A 13x9 baked lasagna uses more noodles and loses moisture as it cooks. Unlike the slow cooker, the noodles don't soak up sauce while baking, so extra attention to seasoning and liquid makes all the difference.
Here's how we compensate:
- Boil the noodles in generously salted water
- Season each layer more boldly
- Simmer the sauce with the sautéed veggies to reduce excess liquid
- Use a mix of covered and uncovered baking to keep the lasagna tender and moist, never soupy
The result is a rich, satisfying vegan lasagna that's easy to customize and guaranteed to impress!
The Cheese: Homemade Vegan Mozzarella + Store-Bought Options
The two homemade vegan cheeses I used in this recipe are my tofu ricotta and vegan mozzarella. I recommend sticking with homemade for the ricotta if you can. For a soy-free option, try my almond ricotta (add extra seasoning and dried herbs so it's more like the tofu version).
To help you decide between homemade or store-bought vegan mozzarella:
- Go with the homemade mozz if you need an oil-free option and/or prefer to make both cheeses from scratch.
- Use store-bought shreds like Daiya or Violife for extra richness or when you need a shortcut.
- Even better? A combo of both! I've done this a few times and highly recommend it for extra cheesy decadence. 🙌
How to Make Vegan Lasagna
Find the full ingredient list and instructions in the recipe card at the bottom of the post.
First, prepare the tofu ricotta. If you're using my homemade mozzarella, prep that, too. Next, gather all of the other ingredients, and chop the onion, mushrooms, and garlic.
Next, you'll boil the lasagne noodles while also cooking the veggie-filled sauce.
Cook the noodles in salted water according to package directions. Once they're al dente (usually 9-10 minutes), I like to lay them out flat on a plate or cutting board to cool slightly.
For the sauce, saute the onion and mushrooms until the moisture has evaporated. Add the garlic, spinach, and any plant-based meat you're using. Once lightly browned, add a full jar of marinara sauce. Bring to a simmer and cook for 3-5 minutes or until the meat sauce is thickened. Remove from heat.
How to Layer the Lasagna
Spread a thin layer of plain marinara sauce in the bottom of a deep 13x9 casserole dish. Arrange five noodles over the sauce so they barely overlap.
Spread about ⅓ of the tofu ricotta over the pasta.
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
Next, add half of the veggie-meat sauce, followed by about ¾ cup vegan mozzarella.
Repeat the layers one more time: pasta, ⅓ of the ricotta, the remaining meat sauce, and about ¾ cup mozzarella (just make sure there's enough cheese left for the top). For the final layer, it's pasta again, the remaining ricotta, and dollops of plain marinara.
Bake the Lasagna
Cover the dish tightly with foil and bake in a preheated 370°F oven for 45 minutes. Now we're in the final stretch! It's time to uncover the lasagna, and add more cheese...
I like to spread dollops of the pourable vegan mozz on top, sort of filling in any areas where it looks dry or where you can see the pasta. But really, you can do this however you like!
Tip! If you're using store-bought shredded vegan cheese instead of my pourable mozz, sprinkle the cheese liberally over the top, then carefully cover again with foil. This traps the moisture inside, which helps melt the cheese.
Bake uncovered for another 20-25 minutes or until the cheese starts to brown and the lasagna is hot in the center and bubbling around the edges.
Options & Substitutions
This vegan lasagna is a solid base recipe you can adapt to ingredients you love or what's in the fridge. As mentioned above, just keep the amount of seasoning and moisture in mind.
- No vegan beef: Increase the mushrooms to 16 ounces, or use cooked lentils instead. These black lentils would be great here!
- Other meaty options: Try vegan Italian sausage, seitan pepperoni, or crumbled tofu sausage.
- Extra veggies: Zucchini, squash, cauliflower, or kale work well. Just be sure to saute high-moisture veggies first.
- Gluten-free: Use gluten-free lasagne noodles and a GF meaty option such as lentils or extra mushrooms and veggies.
- Oil-free: Use my homemade cheeses, and omit the olive oil in the meltable mozzarella.
What to Serve With Vegan Lasagna
Serve vegan lasagna with a crisp green salad and garlic bread for a classic combo. For a lighter alternative to Italian vinaigrette, try my Oil-Free Salad Dressing. It's super flavorful but doesn't sit heavy like other dressings (hey, more room for lasagna)!
Simple side dishes like Air Fryer Green Beans, Riced Broccoli, or Green Bean Salad also pair well.
FAQs
Yes, but you will need to increase the amount of sauce so the noodles become tender and the lasagna doesn't end up dry.
Absolutely. You can assemble the lasagna, and store it covered in the fridge overnight before baking the next day. Another time-saving option is to simply prepare the homemade cheese(s) and veggie-meat sauce in advance, then boil the pasta and assemble the lasagna just before baking.
Store leftover lasagna in an airtight container in the refrigerator for up to 5 days. Whole lasagna can be reheated in the oven at 350°F (175°C) for about 30 minutes or until heated through. Individual servings are easy to reheat in a microwave.
Tips for Perfect Vegan Lasagna
- Season generously: Each component of your lasagna needs to pull its own weight flavor-wise.
- Taste as you go: The sauce, amount of veggies, and the type of meaty element you choose, all play a role in the overall flavor of the lasagna. So it's important to taste each component and make adjustments.
- Use a deep 13x9 casserole dish: I recommend one with 3-inch tall sides if you have it. Some standard casserole dishes have lower sides (2-inch), which is fine in a pinch. But note that you may need to reduce the amounts slightly to avoid overfilling.
- Choose glass or ceramic: Metal baking pans heat more quickly. If you have to use metal, keep an eye on the edges and adjust the cook time as needed to avoid burnt edges.
I hope you enjoy this classic vegan lasagna as much as we do. Comment below and let us know if you give it a try!
Recipe
Vegan Lasagna With Two Homemade Cheeses
Ingredients
For the Tofu Ricotta:
- 2 (14 oz) packages firm tofu
- ¾ cup plain unsweetened vegan yogurt
- 2 tablespoons lemon juice
- 1¾ teaspoons fine sea salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
Other Lasagna Ingredients:
- 2 batches liquid vegan mozzarella cheese (tap for recipe) - or 7 ounces shredded vegan cheese
- 16 dry lasagne noodles - gluten-free if needed
- 1 large yellow onion - chopped
- 12 ounces baby bella mushrooms - chopped
- 5 cloves garlic - minced
- 6 ounces baby spinach - roughly chopped
- 8 ounces plant-based ground beef (tap for recipe) or chopped Italian sausage - see NOTES for other options
- 1-2 teaspoons soy sauce, optional - or tamari for gluten-free
- 36 fl. oz. marinara sauce - about 1½ jars
- salt and pepper
Instructions
- To make the ricotta, wrap each block of tofu in a tea towel or other lint-free towel and squeeze out most of the water. Place the tofu in a large bowl and crumble it with your hands. Add the other five ingredients and mix very well. Set aside.
- If using homemade vegan mozzarella, prepare a double batch now. After simmering it in Step 2, transfer to a bowl or container and set aside.
- Boil the lasagne in salted water according to package directions. Mine were al dente at 9 min. While the pasta is cooking, start making the sauce in the next step. When the noodles are al dente, drain and lay out flat on a large plate or cutting board to cool for a few minutes.
- Preheat a large saute pan over medium heat. Sauté the onion and mushrooms until softened and dry, about 8 minutes. Season with salt and pepper, and add the garlic, spinach, and any plant-based meat you're using. Note: If using only mushrooms and veggies-not a pre-seasoned meat-add a splash of soy sauce. Cook for 2-3 minutes to lightly brown the meat, then add 1 full jar of marinara sauce (25 oz). Simmer for a few minutes or until the sauce is thickened and slightly reduced. Remove from heat.
- Preheat the oven to 370°F.
- In a 13x9 casserole dish, spread a thin layer of plain marinara sauce (about ½ cup). Arrange 4 or 5 lasagne noodles so they overlap a bit and cover the bottom. Spread ⅓ of the ricotta mixture on the noodles, followed by half of the veggie-meat sauce. Drizzle with about ¾ cup of the homemade mozzarella (or ⅔ cup shredded cheese).
- Repeat those layers: noodles, half of the remaining ricotta, the remaining meat sauce, and half of the remaining mozz. For the final layer, arrange more noodles and spread with the remaining ricotta. Add dollops of plain marinara sauce across the top.
- Cover the dish tightly with foil and bake for 45 minutes. Uncover and top with more vegan mozzarella. Note: If using store-bought shredded vegan cheese, sprinkle the cheese on top, then carefully cover again with foil. This traps the moisture inside, helping the cheese melt. If using the homemade mozz only, leave the dish uncovered.
- Bake for another 20-25 minutes or until bubbly around the edges and the cheese is lightly browned. Remove from the oven and let stand 15 minutes before slicing and serving.
Notes
- Other meaty options: Cooked and seasoned lentils, vegan Italian sausage, seitan pepperoni, crumbled tofu sausage, or increase the mushrooms to 16 ounces.
- Extra veggies: Zucchini, squash, cauliflower, or kale work well. Just be sure to saute high-moisture veggies first.
- Oil-free: Use my homemade cheeses, and omit the olive oil in the mozzarella.
- Gluten-free: use GF lasagne and a GF meaty option, such as extra mushrooms, black lentils, or my vegan ground beef (linked in the Ingredients).
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Ali says
This recipe was superb! We had the lasagna for dinner last night -- sooooo good! It was flavorful, comforting, cheesy, and absolutely delicious! I should've given myself more time for making the pourable mozzarella, but it was worth it. I did the mozz without the oil, and yet the whole dish is rich and scrumptious. Yum!
Shannon says
This looked so good, I had to make! We had it for dinner yesterday and it was a huge hit. EVERYONE loved it! This will become a regular meal for the household. Thank you for another fantastic recipe!