Best Vegan Lasagna Recipe

By Jessica Hylton - - Updated

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!

A spatula holding up a portion of vegan lasagna.

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.

Stirring lasagna filling in a pot.

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.

Overhead shot of a portion of lasagna on a plate and in a baking dish.

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!

Overhead shot of a portion of vegan lasagna on a plate with a gold fork on the side.

A spatula scooping up a portion of vegan lasagna.

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: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 servings
Course Dinner
Cuisine Italian
  • 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


  • 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!




Calories: 507kcal | Carbohydrates: 69g | Protein: 16g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 1675mg | Potassium: 784mg | Fiber: 9g | Sugar: 10g | Vitamin A: 585IU | Vitamin C: 13mg | Calcium: 121mg | Iron: 4mg
by Jessica

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Recipe Rating


  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!

    • Sash says:

      I don’t know if Jessica from DC will see this & her comment is a couple of years old but Jessica, hope you have discovered Kite Hill Almond Ricotta. It’s amazing!

  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! 😉

  4. Kay says:


    Thanks for posting this!

    Any substitute you can recommend for the eggplant?

    Thank you!

    • Jessica says:

      Hi Kay,

      You’re so welcome! Is it a taste or texture or allergy thing? It helps! Let me know!

      • Kay says:

        It is a taste thing. 🙂

        • Jessica says:

          Hi Kay,

          Got you! You can substitute zucchini or like winter squash for it! Or even mushrooms! I hope you enjoy 🙂

  5. Erin says:

    5 stars
    I sent Jessica’s video of the 3 Thanksgiving main dishes to my parents and asked which they would prefer for me to drop off at the house. The vote was lasagna, and I must say that this was a win. Easy and delicious. The only thing was my Miyokos mozzarella cheese didn’t melt properly on top so I just spread it around after it came out of the oven. It looked pretty good– it tasted 10x better!! Someone even asked in shock “this is vegan?? I couldn’t even tell!” And I would have to agree. You don’t miss out on anything with this recipe. AMAZING. I never thought I’d want lasagna for Thanksgiving, but this one changed my mind. It might even become a holiday tradition after this 🙂

  6. Kathleen says:

    5 stars
    This is a family favourite recipe. We have decided its going to be must for Christmas every year.

    After making this recipe a few times I decided to make it with a middle layer of spinach and ricotta and substitute the vegan mince for lentils+mushrooms and may I say it still tastes amazing.

    I just wanted to say thank you for always providing amazing delicious recipes.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy to hear this Kathleen! thank you for this nice review.


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