This is a simple and classic recipe for the best vegan lasagna! No more wondering how to make the perfect lasagna, we’ve got you covered with a great meal that everyone can enjoy! Can be made allergen-friendly.
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My favorite food since I was little was lasagna. I love it so much, I immediately needed to recreate it when I went vegan and with a few swaps I had a mom-approved dish that rivaled the one I grew up with.
Lasagna is not a dish you’d normally think of when growing up in a Jamaican household, but my mom had learned to make it and I always asked for it.
Her lasagna always tasted better than any other one I’ve ever had in my life, so I sat with my mom and got her tips for the best lasagna and then recreated it with the best vegan products out there.
It’s the ultimate, classic, comfort food dinner dish that many have already come to love!
⭐️⭐️⭐️⭐️⭐️ “So good! It has become a regular at our house.” – Nicole
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Vegan Lasagna Recipe ingredients
When we can, we love to give simple recipes with under 10 ingredients. Unfortunately, this is one of those simple recipes. We combined the perfect amount of ingredients in order to make the best vegan lasagna you’ve had and can easily recreate yourself.
In order to do that, the ingredients that you need are:
- Lasagna noodles
- Olive Oil
- Garlic
- Vegan Sofrito
- vegan ground beef crumbles
- Lawry’s seasoning salt
- dried oregano
- garlic powder
- parsley
- black pepper
- onion powder
- vegan worchestershire sauce
- favorite or high quality spaghetti sauce
- Vegan Cheddar shreds
- Vegan Mozzarella shreds
- package vegan ricotta cheese
How to Make the Best Vegan Lasagna
- Making lasagna can be a bit time consuming when you are comparing it to something like spaghetti; however, it’s still relatively easy to make.
- To start, you are going to want to bring a salted and lightly oiled pot of water to a boil and cook your lasagna noodles as directed on your box.
- While that is going, add a bit of oil to a large skillet. Once heated, add your minced garlic and saute for a minute until fragrant. Then, add in 2 tablespoons of vegan sofrito. If you cannot find vegan sofrito, you can also easily make sofrito yourself.
- Next, add in your seasonings – seasoning salt, oregano, garlic powder, dried parsley, black pepper and onion powder. Stir around and then add in the vegan beef crumbles. Mix everything around until well combined. Cook for 3-4 minutes.
- Then add your vegan worcestershire sauce and your spaghetti sauce. Cook down for 10 minutes.
- During this time, your pasta will finish. Drain and drizzle a little olive oil between the noodles to prevent sticking when you wait for your sauce to finish.
- In a 9×13 pan, you are going to layer your lasagna as follows:
- thin layer of sauce
- overlapping noodles
- handful of vegan cheddar shreds
- layer of sauce
- handful of vegan mozzarella shreds
- overlapping noodles
- 8oz package of vegan ricotta
- layer of sauce
- overlapping noodles
- mixed layer of vegan cheddar and mozzarella
- layer of sauce
- overlapping noodles
- layer of sauce
- mixed layer of vegan cheddar and mozzarella
- some sprinkled vegan Parmesan cheese
- Once you have your layers done, place into a preheated 350 degree oven for about 30-45 minutes. You want it to be bubbling and have melted cheese.
*You can modify the layers if your pan is not large enough.
Can I prep Vegan Lasagna ahead of time?
Yes! You have a few options. make the sauce and store it in the fridge for up to 7 days. Finish out the recipe when you are ready to make.
Another option would be to make the recipe from start to finish and then store in the fridge for up to 7 days, heating up when ready to cook.
Best Vegan Lasagna variations
The great thing about lasagna is that you can have so many ways to make it.
Spice it up – Add red pepper flakes or hot sauce to increase the spice level.
Increase the Veg – swap the lasagna noodles for zucchini noodles and/or add spinach to the sauce mixture to increase the nutritional components of the dish.
Bulk up the Protein – instead of spaghetti sauce, try making our lentil bolognese sauce first which will add a ton of additional protein to the dish
Swap the flavors – this is a traditional lasagna, but feel free to switch up the flavor profiles – like taco seasoning on the vegan crumbles and salsa instead of red sauce for a taco lasagna or bbq sauce and vegan chicken instead of the vegan meat crumbles for a bbq chicken lasagna.
Other than traditional lasagna that is baked in a casserole dish in layers, we recommend trying our other lasagna variations like:
How to store Vegan Lasagna leftovers
If you have any leftovers, you will want to let your dish cool completely, and then store in an air tight container in the refrigerator for 3-5 days.
To reheat, cut a piece out and then place on a microwave safe dish for cook for 2-3 minutes or until heated throughout.
Tip: Prior to microwaving, cut your piece in half so that it cooks more thoroughly throughout.
If you would like to freeze your lasagna, we recommend cutting into slices and laying on cut pieces of parchment paper on a baking sheet. Place in the freezer and then once frozen, place in an freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight.
FAQs
We have found Kite Hill Ricotta at Whole Foods and Mom’s Organic Market.
Though, I haven’t personally tried, you could also try making it yourself. Minimalist Baker has a 5 ingredient, super easy looking almond ricotta that you could try! This site also has a homemade vegan ricotta that is nut free (besides coconut).
We really recommend for the pasta sauce that you use your favorite recipe – whether that’s homemade or jarred. For a budget friendly option, we really love the Whole Foods 365 Roasted Garlic. Another option we have tried and love is Prego’s Farmer Market Marinara.
See above for the ricotta we use.
For the shreds, we really love the taste that Violife shreds (cheddar and mozzarella give to the dish). If you don’t have Violife, we would recommend Follow Your Hearts shreds.
For the vegan meat crumbles, we really love the Aldi brand. We feel like they are seasoned better than others, but they also don’t carry them full time currently. When we can’t find them, we use Gardein.
For the Parmesan, the best is Violife.
Let me know if you have questions about any other brands!
This one is tough. We always try to include this, but you have to be aware of several different types of ingredients.
The pasta can easily be swapped with a gluten free lasagna noodle. That’s the easiest part.
Many vegan cheeses and vegan ground beef crumbles use soy and/or wheat in the ingredients.
You also need to be aware and remember to get safe spaghetti sauces. Even regular or traditional sauces sometimes contain cheese.
Depending on your allergies, you may be able to find a ground “meat” and “cheese” product that doesn’t have your specific allergies listed.
Sorry, wish we had a better answer! But when there’s so many different allergies in so many moving parts of this recipe it’s not as cookie cutter answer as most of our other dishes.
Other Must Try Vegan Pastas
Pasta is one of the best comfort foods. It can easily be switched up with gluten free pasta! There are so many options today!
🥳 Get the Full Recipe
Best Vegan Lasagna Recipe
Ingredients
- 2 tablespoon olive oil, divided
- 1 box lasagna noodles
- 3 cloves garlic, minced
- 2 tablespoon vegan sofrito*
- ½ teaspoon seasoning salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 16 oz vegan beef crumbles (we use Morningstar)
- 2 teaspoon vegan worcestershire sauce (we use Annie's)
- 60 oz spaghetti sauce (use your favorite brand)
- 8 oz vegan cheddar shreds (we use violife) *more to taste
- 8 oz vegan mozzarella shreds (we use violife) *more to taste
- 8 oz vegan ricotta (we use Kite Hill)
- 2 tablespoon vegan parmesan
Instructions
- Bring a large, salted pot of water to a boil and cook lasagna noodles as directed on package. When pasta is finished, drain and spray a little oil between the noodles to prevent sticking while waiting for sauce to finish.
- While that is going, add 1 tablespoon oil to a large skillet. Once heated, add minced garlic and saute for 1 minute until fragrant. Add in vegan sofrito. Add in seasoning salt, oregano, garlic powder, dried parsley, black pepper and onion powder. Stir around and let cook for 1 minute.
- Add in the vegan beef crumbles. Mix everything around until well combined. Cook for 3-4 minutes. Pour in vegan worchestshire sauce and spaghetti sauce. Cook down for 10 minutes.
- In a 9×13 pan, layer lasagna* as follows: -thin layer of sauce-overlapping noodles-handful of vegan cheddar shreds-layer of sauce-handful of vegan mozzarella shreds-overlapping noodles-8oz package of vegan ricotta -layer of sauce-overlapping noodles-mixed layer of vegan cheddar and mozzarella -layer of sauce-overlapping noodles-layer of sauce-mixed layer of vegan cheddar and mozzarella -some sprinkled vegan Parmesan cheese
- Place into a preheated 350˚F oven for about 30-45 minutes or until bubbling and cheese melted.
I use so many of your recipes and love them all!
Finally had a chance to make the lasagna. This is definitely the best vegan lasagna I have made and I have tried many. My family absolutely loved it as well as my non vegan friend. I can’t put into words how delicious it tasted. Thank you for your hard work on all your recipes.
Wow! Thank you so much for all the support you have given us. We are so happy to hear that you loved this recipe as much as we did. And we’re happy to know that your family and even your friend was able to enjoy it as well!
Whopping amount of salt per serving. Is there a way to cut it back?
It’s mainly the vegan meat crumbles. You can swap this with crumbled tofu, lentils TVP, or just vegetables and it would help a lot.
Please, please, next time you are in Los Angeles area, go to Xi’An (pronounced Shee-Ahn) and order their Spa Rice. It is wonderful and yet simple looking, but I can’t duplicate it. No one has tried as far as the internet shows. It’s just delicious.
The restaurant is in Beverly Hills at 362 North Canon Drive. Easy to find, park at the drug store, they validate if you go in and buy a piece of gum.
Love your recipes, just discovered your channel and website because another vegan cook/blogger recommended you online in his video. I am planning on using two of your recipes so far and of course the chia puddings as well.
Thank you Andrew and Larisha, you’re awesome !
OMG thank you. You’re so sweet. When we get back to LA, we will try to get back there.