This Vegan Lasagna Recipe is THE best and an absolutely delicious high protein main dish! It’s such an ultimate comfort dish, and perfect for the holidays!

With the holiday season quickly approaching – or based on my fridge, already being here – I knew I needed to make some more vegan main dishes. I mean, come on. Who doesn’t want even more comfort food, especially in the form of a cheesy, dreamy, saucy, baked pasta dish? It’s been years since I’ve made a lasagna, so I decided to make a Vegan Lasagna. In fact, the best Vegan Lasagna Recipe. The kind of dish that when you’re looking for critiques your husband goes “I would not change anything about this. It’s perfect”. Where you’re trying to chat endlessly and he’s trying to politely just enjoy his little slice of heaven.

Here is your little slice of heaven.

How to Make Vegan Lasagna 

I’ll make this quick, because I need you to get to getting to your kitchen to make this lasagna. Making lasagna tends to be a labour of love, but one that’s always worth it. First you’ll boil your lasagna sheets. If you can find those no boil sheets, then they are even easier to use, to just cut down on a step. Next, you’ll make your meat sauce. Now, I couldn’t decide between a veggie-centric lasagna, or a “meaty” lasagna, so I went for both. I chose eggplants for my veggies since I love their texture when cooked down. Then, I used a vegan beefless crumbles (I chose Beyond Meat crumbles – not sponsored, btw). Making a lasagna is a special treat, and you know what? You deserve amazingness (everyday too) for a special treat.

In goes your tomato sauce, then it’s layering. I made my own vegan ricotta & if you want to I 100% recommend this one, but definitely buy some if you can. Now, I also made my own vegan mozzarella but go ahead and buy your own. I recommend Miyokos vegan mozzarella for this or Follow Your Heart or Daiya shreds. Shreds are easier to measure out, but I always feel like homemade or a block cheese gives a more even melt. So feel free to mix and match.

Layer up, then bake! 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.

This lasagna came out creamy, cheesy, saucy, “meaty” and absolutely phenomenal. I loved the flavours and that it’s the type of dish that will show how much love and effort went into it. It’s perfect for your holiday table, but also for a special occasion like a birthday or a party. 

Enjoy friends!

Best Vegan Lasagna Recipe

Best Vegan Lasagna Recipe

This Vegan Lasagna Recipe is THE best and an absolutely delicious high protein main dish! It's such an ultimate comfort dish, and perfect for the holidays!
by:
Prep Time:
Cook Time:
Total Time:
Serves: 9-12
Cuisine: Italian
Category: Dinner
Ingredients
  • 16 lasagna sheets
  • 1 1/2 tablespoon olive oil
  • 1 medium sized white onion, diced
  • 5 cloves garlic, minced
  • 1 large eggplant (14 ounces), evenly cut and cubed
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 9-12 ounces vegan meat alternative crumbles (I used Beyond Meat crumbles for this)
  • 28 ounces jar or can of tomato sauce
  • 14 ounces jar or can of tomato sauce
  • 2 cups vegan ricotta
  • 3 cups shredded vegan mozzarella
  • basil for garnish (optional)
Instructions
  • Preheat oven to 350 degrees F. 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!
Tags: basil, cashews, cheese, Dairy Free, Egg Free, Fall, Soy Free, Spring, Summer, tomato, Vegan, Vegetarian, Winter basil, cashews, cheese, Dairy Free, Egg Free, Fall, Soy Free, Spring, Summer, tomato, Vegan, Vegetarian, Winter
by Jessica

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4 comments

  1. Ok, I’m making this tomorrow for sure ! 😀

  2. Jessica says:

    Hi Jessica! It’s Jessica from DC. I’m really inspired to make some vegan lasagna now! I used to make it all the time years ago, but back then I used to make my own ricotta with a tofu base. Since our family has really reduced our soy intake, it’s been challenging to find a soy-free ricotta substitute. I found an idea to make a cashew-cheese ricotta, so I’m going to try that. I also wanted to see if you’ve ever made lasagna without cooking the lasagna noodles first? I actually used the un-cooked noodle method successfully, many times! You just have to ensure that each layer has liquid (which can be your pasta or spaghetti/tomato sauce) around it. Cover and bake for 1 hr and then with cover off for about 5 to 12 min, with lots of shredded vegan cheese on top just like you said here. Ok – after writing this comment – I am definitely gonna get my ingredients together and make some lasagna! Thanks for the inspiration!

  3. Jessica says:

    Hey, Jessica – it’s Jessica from DC again. I forgot to mention that when I’ve made the lasagna with uncooked noodles, I also spread the ricotta mixture onto both sides of each hard/uncooked noodle in each layer. That also helps with moisture to cook the noodles all-at-once while it’s in the oven! 😉

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