Best Vegan Lasagna Recipe

This Vegan Lasagna Recipe is the absolute best pasta dinner you've ever had. It's such an ultimate cheesy comfort food dish that's perfect for both the holidays and regular weeknights!

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 343

Author Jessica Hylton

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!

Video

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!

Nutrition

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