The Ultimate Cheesy Vegan Lasagna Recipe: Easy Plant-Based Comfort Food for Any Occasion
This Vegan Lasagna Recipe isn’t just a meal; it’s an experience. Prepare to indulge in the absolute best plant-based pasta dinner you’ve ever had. This layered masterpiece is the epitome of cheesy, saucy, and deeply satisfying comfort food, making it ideal for everything from festive holiday gatherings to a cozy, ordinary weeknight dinner. Discover how truly incredible dairy-free and meatless lasagna can be!
What Makes This Vegan Lasagna the Best?
Making a delicious lasagna, especially a vegan one, can sometimes feel daunting. However, this recipe is designed to impress even the most skeptical palates, proving that a plant-based version can be every bit as rich, cheesy, and satisfying as its traditional counterpart. Forget preconceived notions – this is real Italian-inspired comfort.
Here’s why this particular vegan lasagna recipe will become your new go-to:
- It’s the Ultimate Comfort Food: When you crave a hearty, soul-warming meal, nothing beats a classic lasagna. Our vegan rendition delivers all that familiar comfort, but with a vibrant twist. Imagine layers of perfectly cooked noodles embracing a rich, aromatic tomato sauce, savory vegan meat crumbles, tender sautéed eggplant, and generous dollops of creamy vegan ricotta, all crowned with gooey, melted vegan mozzarella. Every forkful is a symphony of textures and flavors designed to bring a smile to your face. Plus, with the added goodness of vegetables like eggplant, you can indulge a little without any guilt! It’s the perfect antidote to a long day, transforming any mood with its sheer deliciousness.
- It’s Surprisingly Quick: While “quick” and “lasagna” might not often appear in the same sentence, this recipe defies expectations. You can have this incredible vegan lasagna bubbling hot from the oven and on your table in just about an hour! Of course, there are faster dinner options, but for a truly filling, hearty, and authentic Italian-style meal, an hour is remarkably efficient. This makes it an entirely achievable dish even on a busy weeknight, which is precisely when we often need that comforting, satisfying dinner most. The steps are straightforward, making the process enjoyable rather than a chore.
- It’s Excellent for Meal Prep & Feeding a Crowd: This generous recipe yields 9 to 12 servings, meaning you’ll almost certainly have delicious leftovers unless you’re hosting a large gathering. These leftovers aren’t just convenient; they transform into incredible workday lunches or easy weeknight dinners, saving you time and effort later in the week. Preparing a big batch means less cooking throughout your busy schedule, making this recipe a meal prep superstar. It’s also a fantastic option when entertaining, offering a substantial and crowd-pleasing dish that caters to various dietary preferences.
Notes on Ingredients
Creating a truly exceptional vegan lasagna relies on selecting the right ingredients. While many components are standard, a few key plant-based alternatives ensure that signature cheesy, savory profile. Here’s a closer look at what you’ll need:
- Lasagna Noodles: Essential for building those iconic layers! You have choices here: traditional oven-ready (no-boil) sheets save a step, while classic noodles require pre-boiling. Ensure you cook traditional noodles al dente and prevent them from sticking by adding a touch of olive oil to the boiling water and stirring occasionally. Gluten-free options are also widely available for those with dietary restrictions.
- Olive Oil: A good quality extra virgin olive oil is crucial for sautéing the vegetables, adding depth and a rich base flavor to your sauce.
- Onion: A medium white onion, finely diced, provides a foundational sweetness and aromatic depth to the vegetable and “meat” sauce mixture.
- Garlic: Minced fresh garlic is indispensable for that authentic Italian flavor profile. Don’t be shy with it – it truly elevates the dish!
- Eggplant: This unsung hero adds incredible texture and a subtle, earthy flavor. When properly cubed and sautéed until tender, it melts into the layers beautifully, adding a hidden boost of vegetables and richness. Ensure uniform cubes for even cooking.
- Seasoning: Simple sea salt and freshly ground black pepper are all you need to enhance the natural flavors of the vegetables and sauce. Adjust to your personal preference throughout the cooking process.
- Vegan Meat Alternative Crumbles: Brands like Beyond Meat crumbles are fantastic for mimicking the texture and savory taste of ground meat. Other excellent choices include Impossible Burger, crumbled seasoned tofu, or your favorite veggie burger patties broken apart. Choose a brand you enjoy for the best results.
- Tomato Sauce: The heart of any lasagna! A high-quality marinara sauce is key. Feel free to use your favorite store-bought brand, or opt for a homemade tomato sauce for an extra touch of freshness. Using a combination of a larger jar (e.g., 28 oz) and a smaller can (e.g., 14 oz) ensures you have ample sauce for layering.
- Vegan Ricotta: This creamy layer is what makes lasagna so luxurious. You can either purchase a ready-made vegan ricotta (many excellent brands are available now) or easily make your own. We highly recommend this cashew ricotta cheese recipe for its rich flavor and perfect texture if you decide to go the DIY route.
- Shredded Vegan Mozzarella: For that irresistible gooey, stretchy, and browned topping, shredded vegan mozzarella is a must. Brands like Nurishh Mozzarella Style Shreds, Miyoko’s Kitchen, Follow Your Heart, or Daiya shreds are known for their superior melting capabilities. Choose one that melts well and has a flavor you love.
- Fresh Basil: Optional, but highly recommended as a fresh garnish. A sprinkle of fresh basil leaves after baking adds a pop of color and a fragrant, herbaceous note that brightens the entire dish.
How to Make Vegan Lasagna
Making lasagna might seem like a grand undertaking, but with a clear step-by-step approach, it becomes a labor of love that’s incredibly rewarding. This recipe breaks down the process into manageable stages, ensuring a perfect result every time. Let’s get you cooking this amazing vegan lasagna!
Step 1: Preheat Oven & Cook Noodles. Begin by preheating your oven to 350°F (180°C). Meanwhile, bring a large pot of generously salted water to a rolling boil. Carefully add your lasagna noodles and cook them according to the package directions, typically until al dente. Stir them occasionally to prevent sticking. Once cooked, drain thoroughly and lay them flat on parchment paper or a clean surface to prevent them from clumping.
Step 2: Prepare the Cheesy Topping (Mozzarella). Before assembling, set aside one full cup of shredded vegan mozzarella cheese. This reserved portion will be generously sprinkled over the very top layer of your lasagna, ensuring a beautifully browned and bubbly crust.
Step 3: Sauté the Eggplant Mixture. While the noodles are cooking, heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the diced white onion and minced garlic, sautéing for about 5 minutes until the onions become translucent and wonderfully fragrant. Next, add the evenly chopped eggplant cubes, along with the sea salt and ground black pepper. Continue cooking for another 10 minutes, stirring occasionally, until the eggplant is tender enough to be easily sliced with a wooden spoon or spatula. The eggplant should be soft and slightly caramelized, not mushy.
Step 4: Cook the Vegan Meat and Sauce. To the sautéed eggplant and onion mixture, add your chosen vegan meat alternative crumbles (e.g., Beyond Meat crumbles). Stir well to combine and cook for approximately 3 minutes, breaking up any large pieces. Taste and adjust seasoning if needed – some crumbles might require a pinch more salt. Reduce the heat to medium-low, then pour in all the tomato sauce. Stir everything together thoroughly and let it simmer gently for about 3 minutes, allowing the flavors to meld. Taste the sauce again and adjust salt and pepper as desired. Remove the pan from the heat and set the savory “meat” marinara sauce aside.
Step 5: Begin Assembling the Lasagna. Grab a 13” x 9” baking pan. Start by spreading about ½ cup of the prepared “meat” marinara sauce mixture evenly across the bottom of the pan with a spatula. This provides a flavorful base and helps prevent the noodles from sticking. Next, lay approximately 4 lasagna noodles lengthwise over the sauce, overlapping them slightly to cover the entire bottom surface. This forms your crucial first noodle layer.
Step 6: Continue Layering. Now, it’s time to build those delicious layers! Spread a generous portion of the “meat” marinara sauce mixture over the noodles. You’ll want to ensure you divide the remaining sauce so you have enough for 4 even layers throughout the lasagna. On top of the sauce, dollop about one-third of the vegan ricotta cheese, spreading it gently. Then, sprinkle approximately one-third of the remaining shredded vegan mozzarella over the ricotta.
Step 7: Complete the Layers and Final Topping. Repeat the layering process (noodles, meat sauce, ricotta, mozzarella) until you reach the top of your pan, making sure to end with a layer of noodles. For the very last layer, spread the remaining “meat” marinara sauce over the final noodles, then evenly sprinkle the reserved 1 cup of shredded vegan mozzarella cheese (from Step 2) over the entire top surface. This will create that gorgeous, golden-brown crust.
Step 8: Bake to Perfection. Cover the baking pan tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Baking it covered ensures that the lasagna cooks evenly and the cheeses melt beautifully without burning. After 30 minutes, remove the foil and broil the lasagna for about 3-5 minutes on low broil. Watch it carefully to achieve a golden-brown, bubbly, and slightly crispy cheese topping.
Step 9: Rest, Garnish, and Serve. Once baked, remove the lasagna from the oven. Top it with fresh basil leaves for garnish, if using. The most important step now is to let the lasagna rest on the counter for at least 10 minutes before cutting into slices. This crucial resting period allows the layers to set, making it much easier to cut neat, even slices (9 to 12 servings). Slice, serve warm, and savor every delightful bite of your homemade vegan lasagna!
Tips for Success
By now, your kitchen should be filled with incredible aromas, and your mouth undoubtedly watering! To ensure your vegan lasagna turns out perfectly every time, here are a few extra tips and tricks:
- Lasagna Noodle Savvy: If you’re looking to save a significant step and time, opt for oven-ready or “no-boil” lasagna sheets. They eliminate the need for pre-cooking and absorb moisture from the sauce as they bake. If using traditional noodles, cook them slightly under al dente as they will continue to cook in the oven. Always add a splash of olive oil to the boiling water and stir frequently to prevent sticking.
- Shredded vs. Grated Cheese: A Melting Matter: While pre-shredded vegan mozzarella is incredibly convenient for quick assembly and measuring, freshly grating a block of vegan mozzarella (if available) can often yield a more even, creamier melt and better texture. This is because pre-shredded cheeses sometimes contain anti-caking agents that can slightly hinder their melting performance. Experiment to see which you prefer!
- Embrace the Cheese: Lasagna is synonymous with indulgence, and a vegan version should be no different! Don’t hesitate to add a generous amount of vegan mozzarella, especially on the top layer, for that irresistible golden-brown, bubbly crust. Think of it as “treating yourself” to the full, uncompromised lasagna experience. More cheese means more happiness!
- Don’t Rush the Rest: Allowing your lasagna to rest for 10-15 minutes after baking is a critical step often overlooked. This downtime allows the various layers, especially the ricotta and sauce, to set and firm up. Attempting to cut into a hot lasagna too soon can result in a messy, crumbling dish. Patience here pays off with beautifully defined, easy-to-serve slices.
- Adjust Seasoning to Taste: Throughout the cooking process, especially when preparing the “meat” marinara sauce, make sure to taste and adjust the seasoning (salt and pepper). Different brands of vegan crumbles and tomato sauces can vary in their inherent saltiness, so trusting your palate is key to a perfectly balanced dish.
Serving Suggestions
This vegan lasagna is a wonderfully complete and filling meal on its own, but complementing it with a few simple side dishes can elevate your dining experience, making it even more special.
- Fresh Vegetables: While the lasagna already boasts eggplant, you can never have too many veggies! Consider serving a side of sautéed or roasted vegetables such as tender asparagus, fresh green beans, earthy mushrooms, or vibrant spinach. You could even incorporate extra zucchini into the lasagna layers for an added nutritional boost. A simple drizzle of olive oil, salt, and pepper is all these need.
- Crusty Bread or Garlic Bread: No Italian-inspired meal is truly complete without some bread for dipping and soaking up every last bit of that delicious sauce. Bake your favorite homemade garlic knots, prepare a classic loaf of garlic bread, or simply serve slices of warm, crusty artisan bread. It’s perfect for mopping up any extra marinara sauce from your plate.
- Light Salad: A crisp, refreshing green salad provides a lovely contrast to the richness of the lasagna. A simple mixed greens salad with a light vinaigrette dressing (perhaps a lemon-herb or balsamic) offers a palate cleanser and adds a refreshing element to the meal. It’s a classic pairing for a reason!
How to Store and Reheat Leftovers
One of the best things about lasagna is how well it keeps, making it fantastic for future meals.
Storing: To keep your vegan lasagna fresh, transfer any leftovers to an airtight container. Properly stored in the refrigerator, it will maintain its delicious flavor and texture for 4-5 days. This makes it an ideal candidate for meal prepping and ensures you have quick, satisfying lunches or dinners throughout the week.
Reheating: For reheating, preheat your oven to 350°F (180°C). Place individual servings or larger portions in an oven-safe dish. If reheating a larger piece, consider covering it loosely with foil to prevent it from drying out, especially the top cheese layer. Bake until the lasagna is thoroughly warmed through and bubbly, which usually takes about 20-30 minutes for individual servings. And here’s a pro tip: adding a little extra shredded vegan mozzarella on top before reheating is always a good idea for maximum cheesy goodness!
Can I Freeze This?
Absolutely! This vegan lasagna freezes beautifully, making it an excellent option for future meal planning.
Freezing: You can freeze the entire baked lasagna or individual slices. For individual servings, wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. This method is incredibly convenient for grab-and-go lunches or dinners. The lasagna can be stored in the freezer for up to one month without significant loss of quality.
Thawing & Reheating from Frozen: To enjoy a frozen portion, simply transfer it from the freezer to the refrigerator the night before to allow it to thaw slowly. Once thawed, reheat it in the oven following the “reheating leftovers” instructions above. If reheating directly from frozen, it will take longer (approximately 45-60 minutes, covered, then uncovered to brown the cheese), but it’s entirely doable! Just ensure it’s heated through to the center.
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Ingredients
- 16 lasagna sheets
- 1 ½ tablespoon olive oil
- 1 medium sized white onion, diced
- 5 cloves garlic, minced
- 1 large eggplant, 14 ounces, evenly cut and cubed
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 9-12 ounces vegan meat alternative crumbles, I used Beyond Meat crumbles for this
- 42 ounces jar or can of tomato sauce, (you can grab a 28 ounce and a 14 ounce jar)
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- basil for garnish, optional
Instructions
- Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don’t stick together.
- Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
- While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
- Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
- In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
- Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
- Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
- Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Notes
- Lasagna Noodle Tip: If you can find those no boil sheets, they are even easier to use than regular ones. They allow you to cut down on a step and save some time.
- Using Shredded vs Grated Cheese: Shreds are easier to measure out, but I always feel like using homemade cheese – or grating a block cheese – gives a more even melt.
- Add More Cheese: I added a whole lotta extra vegan mozzarella on the top because TREAT YO’ SELF and also lasagna is supposed to be an indulgent meal, so go ahead and indulge.
Serving Suggestions
Lasagna is a pretty filling dinner, but side dishes are still relevant here if you want them to be! These are a couple of things that I like to serve alongside my vegan lasagna:
- Vegetables: You can serve up sautéed veggies on the side, or add more into the lasagna if you want to. I like sautéed mushrooms, spinach, and even zucchini on the side of this meal.
- Bread: Make your favorite garlic knots/garlic bread recipe, or just add some slices of crusty bread on the side. Either are great options for soaking up that extra sauce!
- Salad: Salad goes with anything, and lasagna is no exception! I recommend making a small green salad to go with your lasagna.
How to Store and Reheat Leftovers
You’ll want to store leftovers in an airtight container, and then eat them within 4-5 days. (No issues there, am I right?) To reheat, preheat the oven to 350 degrees F, and then bake until the lasagna is bubbly and warmed through – add extra cheese if necessary! (Pro Tip: It’s always necessary!)
Can I Freeze This?
Definitely. This lasagna can be stored in an airtight container in the freezer for up to a month. I like to store individual servings for easy lunches and dinners – I just have to let them thaw overnight in the fridge, and then reheat and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
More Vegan Dinner Ideas
Looking for more quick and easy plant-based dinner recipes? If so, I’ve got a few delicious options for you to try:
- Vegan Teriyaki Meatballs
- Quinoa Burgers
- Sweet and Sour Cauliflower Wings
- Vegan Chili
- Vegan Burritos