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.
Lasagna is one of those classic comfort foods. Is there anyone out there that doesn’t like lasagna? I mean maybe you don’t like the process of making it, but if it’s sat in front of you are you going to turn it away? I don’t believe so. This recipe we are sharing today is for the best vegan lasagna!
It’s the ultimate comfort food dinner dish that we have made (and there’s been a few already) and we are so excited about this one.
We actually have had this recipe on our creation list for a long time and really wanted to make sure if was perfect before we shared it with each of you.
For our recipe, we use a mix of store bought and home ingredients to make this a deliciously semi-homemade recipe.
There was a show by Sandra Lee on the Food Network Channel years ago about semi-homemade cooking and it was one of my favorite cooking shows ever. Is that still on?
Either way, this is going to be an absolutely delicious vegan dinner idea for you and those you love.
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Watch how to make the best vegan lasagna:
What ingredients do you need for vegan lasagna?
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 do you make 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 worchestshire 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.
Where do you buy vegan ricotta cheese?
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).
What brands are we using?
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!
Can I make this Top 8 Allergy Friendly Lasagna?
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.
Can I prep this vegan dinner idea 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.
What are other vegan pasta dishes I should try?
Pasta is one of the best comfort foods. It can easily be switched up with gluten free pasta! There are so many options today!
Some of our favorite vegan pasta dishes besides this amazing vegan lasagna are:
Pin this vegan lasagna ahead of time!
The Best Vegan Lasagna
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 salted and lightly oiled pot of water to a boil and cook lasagna noodles as directed on package.
- 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 2 tablespoons of 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.
- During this time, pasta will finish. Drain and drizzle a little olive oil between the noodles to prevent sticking while waiting for sauce to finish.
- 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 degree oven for about 30-45 minutes or until bubbling and cheese melted.
Karen
hi
Made the lasagna it was very good. I will make it again. I had my nephew try it and he even like it. And he is not dairy free
karen
LarishaBernard
So glad to hear that Karen!
Karen
hi
my mistake it was there but when i put in my copy that i forgot to check some stuff
LarishaBernard
Glad you found it!
Karen
hi
In the instructions you do not say when to add 8 oz. vegan ricotta.
Lucky i went back to see the video. Having it supper tonight. I am trying the no bake noodles. Should have brought 2 boxes
Chanelle Atolagbe
Am I able to use over ready noodles!?
LarishaBernard
We haven’t tried
Kelly Schwesig
This lasagna was a total hit with my husband and 3 boys! I’m so glad we found you guys – you have the BEST recipes! Thank you!!
LarishaBernard
We’re so happy to hear everyone enjoyed it! Thanks so much for your kind words and leaving a review! We really appreciate that.
Nan
Swooooooning!! I can t wait to make this for my cheese lovin family! Or maybe I should make it and not share because yum ??
LarishaCampbell
maybe share 1/4 of the pan and you keep the rest!