18 Yummy Vegan Lasagna Recipe Ideas

Vegan Lasagna Recipe Ideas has become a beloved dish for both plant-based eaters and those looking to reduce their meat consumption. Its growing popularity is a reflection of the increasing demand for hearty, flavorful meals that are both cruelty-free and nourishing. Vegan lasagna offers a wonderful alternative to the traditional recipe, allowing for an array of plant-based ingredients to replace cheese, meat, and dairy, while still delivering that comforting, satisfying flavor we all love.

Exploring creative vegan lasagna recipe ideas is an exciting way to innovate in the kitchen. From using vegetables like zucchini and eggplant in place of noodles to crafting rich, dairy-free sauces with nuts, tofu, or cauliflower, the possibilities are endless. Vegan lasagna is not only delicious but also incredibly versatile, making it easy to tailor to dietary preferences, seasonal ingredients, and personal tastes.

Vegan Lasagna Recipe Ideas

1. Classic Vegan Lasagna

Description: The Classic Vegan Lasagna is a delicious and satisfying plant-based version of the traditional lasagna, offering all the comfort and flavor you expect from this beloved dish. Packed with layers of vegan ricotta, marinara sauce, and fresh spinach, this recipe mimics the classic flavors while staying 100% vegan. It’s a perfect option for those who crave a hearty, familiar meal without compromising on taste or nutrition.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Vegan ricotta (made from tofu, cashews, or store-bought)
• Marinara sauce (store-bought or homemade)
• Fresh spinach (sautéed or used raw)
• Vegan mozzarella cheese (optional, for extra cheesiness)
• Garlic (minced)
• Olive oil (for sautéing)
• Basil (fresh or dried)
• Oregano (dried)
• Salt and pepper (to taste)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions, then drain and set aside.
3. In a pan, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted, about 2-3 minutes.
4. In a mixing bowl, combine the vegan ricotta with basil, oregano, salt, and pepper.
5. In a baking dish, spread a layer of marinara sauce at the bottom.
6. Layer lasagna noodles, followed by a layer of vegan ricotta, spinach, and marinara sauce. Repeat layers until ingredients are used up.
7. Top the lasagna with a generous amount of vegan mozzarella cheese, if using.
8. Cover the lasagna with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing and serving.

Nutritional Information (per serving):

• Calories: 300-350 kcal
• Protein: 15g
• Carbohydrates: 40g
• Fat: 12g
• Fiber: 5g
• Sugar: 8g
• Sodium: 450mg
• Calcium: 15% of the Daily Value (DV)
• Iron: 10% of the DV

This Classic Vegan Lasagna is not only rich in flavor but also offers a healthy dose of protein and fiber, making it a balanced and filling meal.

2. Mushroom and Spinach Vegan Lasagna

Description: The Mushroom and Spinach Vegan Lasagna brings together the earthy, savory flavors of mushrooms and the fresh, vibrant taste of spinach in a comforting, hearty dish. This recipe is perfect for those who enjoy a rich, umami-packed lasagna with the added nutrition of greens. The combination of sautéed mushrooms, creamy vegan ricotta, and spinach layers, all wrapped in marinara sauce, creates a truly satisfying vegan meal.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Mushrooms (button, cremini, or portobello, sliced)
• Fresh spinach (washed and chopped)
• Vegan ricotta (tofu-based or cashew-based)
• Marinara sauce (store-bought or homemade)
• Garlic (minced)
• Olive oil (for sautéing)
• Vegan mozzarella cheese (optional)
• Nutritional yeast (for extra cheesy flavor)
• Basil (fresh or dried)
• Oregano (dried)
• Salt and pepper (to taste)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions, then drain and set aside.
3. Heat olive oil in a pan over medium heat. Sauté the garlic until fragrant, then add the mushrooms. Cook until the mushrooms release their moisture and become tender, about 8-10 minutes.
4. Add the spinach to the pan and cook until wilted, about 2-3 minutes. Season with salt, pepper, and dried basil.
5. In a bowl, mix the vegan ricotta with nutritional yeast, oregano, salt, and pepper.
6. Spread a thin layer of marinara sauce at the bottom of a baking dish.
7. Layer the lasagna noodles, followed by the mushroom-spinach mixture, vegan ricotta, and marinara sauce. Repeat layers until all ingredients are used up.
8. Top with vegan mozzarella cheese (optional) and a sprinkle of nutritional yeast for extra cheesiness.
9. Cover the lasagna with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until bubbly and golden.
10. Let the lasagna cool for 10 minutes before serving.

Nutritional Information (per serving):

• Calories: 320-370 kcal
• Protein: 16g
• Carbohydrates: 42g
• Fat: 14g
• Fiber: 6g
• Sugar: 9g
• Sodium: 480mg
• Calcium: 20% of the Daily Value (DV)
• Iron: 12% of the DV

This Mushroom and Spinach Vegan Lasagna is not only packed with flavor but also provides a great source of fiber and protein, making it a fulfilling and nutritious meal. The mushrooms add depth and a meaty texture, while the spinach brings in a fresh, bright contrast, resulting in a well-balanced, comforting dish that everyone can enjoy.

3. Butternut Squash and Sage Vegan Lasagna

Description: The Butternut Squash and Sage Vegan Lasagna combines the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage, creating a deliciously comforting and unique twist on traditional lasagna. This dish offers a rich, creamy texture from the squash, paired with a fragrant sage-infused sauce that enhances every layer. Perfect for fall and winter meals, this recipe brings together seasonal ingredients in a satisfying, plant-based lasagna.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Butternut squash (peeled, cubed)
• Olive oil (for roasting and sautéing)
• Fresh sage (chopped)
• Garlic (minced)
• Vegan ricotta (tofu-based or cashew-based)
• Vegan cream cheese or coconut milk (for a creamy texture)
• Marinara sauce (store-bought or homemade)
• Nutritional yeast (for extra cheesy flavor)
• Salt and pepper (to taste)
• Vegan mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
3. While the squash is roasting, heat olive oil in a pan over medium heat. Sauté the garlic and fresh sage until fragrant, about 2 minutes.
4. In a food processor, blend the roasted butternut squash with vegan ricotta, vegan cream cheese (or coconut milk), sautéed garlic and sage, nutritional yeast, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
5. Cook the lasagna noodles according to package instructions, then drain and set aside.
6. In a baking dish, spread a thin layer of marinara sauce at the bottom. Add a layer of lasagna noodles, followed by a layer of butternut squash mixture and a sprinkle of vegan mozzarella cheese (optional).
7. Repeat the layers until all ingredients are used up, finishing with a layer of the butternut squash mixture on top.
8. Cover the lasagna with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until bubbly and golden.
9. Let the lasagna cool for 10 minutes before serving.

Nutritional Information (per serving):

• Calories: 340-390 kcal
• Protein: 14g
• Carbohydrates: 50g
• Fat: 14g
• Fiber: 7g
• Sugar: 12g
• Sodium: 450mg
• Calcium: 20% of the Daily Value (DV)
• Iron: 10% of the DV

The Butternut Squash and Sage Vegan Lasagna offers a rich, comforting, and slightly sweet flavor profile, making it an excellent dish for colder months or holiday gatherings.

4. Vegan Lasagna with Tofu Ricotta

Description: This Vegan Lasagna with Tofu Ricotta is a plant-based take on the classic lasagna, featuring a creamy, homemade tofu ricotta as the star ingredient. The tofu ricotta mimics the texture and flavor of traditional ricotta cheese, providing a satisfying, protein-packed filling. Paired with hearty marinara sauce, fresh spinach, and layers of tender lasagna noodles, this recipe is a perfect combination of comfort and nutrition.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Tofu (firm or extra-firm)
• Lemon juice (for flavor)
• Nutritional yeast (for cheesy flavor)
• Garlic powder (for extra seasoning)
• Fresh spinach (washed and chopped)
• Marinara sauce (store-bought or homemade)
• Olive oil (for sautéing)
• Fresh basil (for garnish)
• Salt and pepper (to taste)
• Vegan mozzarella cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. For the tofu ricotta: In a food processor, combine the tofu, lemon juice, nutritional yeast, garlic powder, salt, and pepper. Blend until the mixture is smooth and creamy, with a ricotta-like texture. Taste and adjust seasoning as needed.
4. In a pan, heat olive oil over medium heat. Sauté the spinach until wilted, about 2-3 minutes. Season with salt and pepper.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom.
6. Layer the lasagna noodles, followed by tofu ricotta, sautéed spinach, and marinara sauce. Repeat layers until all ingredients are used up, finishing with a layer of tofu ricotta and marinara sauce on top.
7. Optionally, top with vegan mozzarella cheese for an extra cheesy finish.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until the top is bubbly and slightly golden.
9. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil.

Nutritional Information (per serving):

• Calories: 320-370 kcal
• Protein: 18g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 5g
• Sugar: 7g
• Sodium: 500mg
• Calcium: 25% of the Daily Value (DV)
• Iron: 15% of the DV

This Vegan Lasagna with Tofu Ricotta is a filling and nutritious meal, providing a great source of plant-based protein and essential nutrients.

5. Lentil and Tomato Vegan Lasagna

Description: The Lentil and Tomato Vegan Lasagna is a hearty and protein-packed dish that’s perfect for those seeking a wholesome, satisfying meal. With layers of rich tomato sauce, savory lentils, and tender noodles, this lasagna offers a robust, meaty texture without any animal products. The lentils act as the ideal substitute for ground meat, while the tomato sauce provides a tangy depth of flavor, making this lasagna a fulfilling and flavorful plant-based meal.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Lentils (green or brown, cooked)
• Tomatoes (diced, fresh or canned)
• Onion (chopped)
• Garlic (minced)
• Carrot (diced)
• Celery (diced)
• Olive oil (for sautéing)
• Tomato paste (for rich flavor)
• Marinara sauce (store-bought or homemade)
• Italian seasoning (basil, oregano, thyme)
• Nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper (to taste)
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a large pan, heat olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes.
4. Add the diced tomatoes, tomato paste, and marinara sauce to the pan, stirring to combine. Add the cooked lentils and Italian seasoning, and simmer for 15-20 minutes until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
5. In a baking dish, spread a thin layer of the lentil-tomato sauce at the bottom.
6. Layer the lasagna noodles, followed by the lentil-tomato sauce, and repeat until all ingredients are used up, finishing with a layer of sauce on top.
7. If desired, sprinkle nutritional yeast on top for an extra cheesy flavor.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil.

Nutritional Information (per serving):

• Calories: 300-350 kcal
• Protein: 18g
• Carbohydrates: 45g
• Fat: 8g
• Fiber: 12g
• Sugar: 10g
• Sodium: 480mg
• Calcium: 10% of the Daily Value (DV)
• Iron: 20% of the DV

The Lentil and Tomato Vegan Lasagna is an excellent choice for those looking to incorporate more plant-based protein into their diet.

6. Vegan Lasagna Roll-Ups

Description: Vegan Lasagna Roll-Ups offer a fun and creative twist on the traditional lasagna. Instead of layering the ingredients, each lasagna noodle is filled with a delicious mixture of vegan ricotta and spinach, then rolled up and baked in marinara sauce. These individual servings are easy to make and perfect for meal prep or serving guests. With layers of creamy filling, tangy tomato sauce, and a touch of vegan mozzarella, these roll-ups are as tasty as they are visually appealing.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Vegan ricotta (tofu-based or cashew-based)
• Fresh spinach (washed and chopped)
• Marinara sauce (store-bought or homemade)
• Vegan mozzarella cheese (optional, for topping)
• Nutritional yeast (for extra cheesy flavor)
• Garlic powder (for flavor)
• Dried oregano (for seasoning)
• Salt and pepper (to taste)
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside to cool slightly.
3. In a mixing bowl, combine the vegan ricotta, chopped spinach, garlic powder, nutritional yeast, oregano, salt, and pepper. Mix until well combined.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Lay each cooked lasagna noodle flat and spread a generous amount of the ricotta-spinach mixture along the length of the noodle. Roll up each noodle tightly to form a roll-up.
6. Place the rolled-up noodles in the baking dish, seam side down. Continue until all noodles are filled and rolled.
7. Pour the remaining marinara sauce over the roll-ups and top with vegan mozzarella cheese (optional).
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
9. Let the roll-ups cool for 5 minutes before serving. Garnish with fresh basil.

Nutritional Information (per serving):

• Calories: 290-330 kcal
• Protein: 15g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 5g
• Sugar: 8g
• Sodium: 480mg
• Calcium: 15% of the Daily Value (DV)
• Iron: 12% of the DV

Vegan Lasagna Roll-Ups are a creative and customizable way to enjoy lasagna, perfect for both small and large gatherings.

7. Vegan Lasagna with Cauliflower Bechamel

Description: Vegan Lasagna with Cauliflower Bechamel is a creamy and indulgent twist on the classic dish, featuring a cauliflower-based bechamel sauce that is rich and velvety without the need for dairy. The cauliflower bechamel adds a subtle sweetness and a smooth texture, perfectly complementing layers of tender noodles, savory vegetables, and a flavorful marinara sauce. This dairy-free lasagna is light yet satisfying, making it an excellent option for those looking for a healthier, plant-based alternative to traditional lasagna.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Cauliflower (florets, steamed)
• Garlic (minced)
• Onion (chopped)
• Vegetable broth (for the bechamel sauce)
• Olive oil (for sautéing)
• Nutritional yeast (for a cheesy flavor)
• Lemon juice (for brightness)
• Fresh spinach (chopped)
• Zucchini (sliced)
• Carrot (grated)
• Marinara sauce (store-bought or homemade)
• Salt and pepper (to taste)
• Fresh basil (for garnish)
• Vegan mozzarella cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. For the cauliflower bechamel: Steam the cauliflower florets until soft, about 10-15 minutes. In a blender or food processor, combine the steamed cauliflower, vegetable broth, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
4. In a pan, heat olive oil over medium heat. Sauté the onion, zucchini, and grated carrot until softened, about 5-7 minutes. Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper.
5. In a baking dish, spread a thin layer of marinara sauce at the bottom.
6. Layer the lasagna noodles, followed by a layer of the sautéed vegetables, cauliflower bechamel, and marinara sauce. Repeat the layers until all ingredients are used up, finishing with a layer of cauliflower bechamel on top.
7. Optionally, sprinkle vegan mozzarella cheese on top for a cheesy finish.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until the top is bubbly and slightly golden.
9. Let the lasagna cool for 10 minutes before slicing and serving. Garnish with fresh basil.

Nutritional Information (per serving):

• Calories: 280-320 kcal
• Protein: 10g
• Carbohydrates: 42g
• Fat: 9g
• Fiber: 7g
• Sugar: 8g
• Sodium: 450mg
• Calcium: 15% of the Daily Value (DV)
• Iron: 12% of the DV

Vegan Lasagna with Cauliflower Bechamel offers a unique, creamy texture that is both comforting and light.

8. Zucchini Noodle Vegan Lasagna

Description: Zucchini Noodle Vegan Lasagna is a light, low-carb twist on the classic lasagna that uses thinly sliced zucchini in place of traditional pasta noodles. This dish is packed with fresh, vibrant vegetables and layered with a rich tomato sauce, creamy vegan ricotta, and aromatic herbs. The zucchini noodles create a satisfying texture while keeping the lasagna feel, making it a great option for those looking to reduce carbs or add more vegetables to their meals. It’s an ideal choice for summer when zucchini is in season, but it’s a delicious option year-round.

Ingredients:

• Zucchini (sliced lengthwise into thin ribbons or “noodles”)
• Vegan ricotta (tofu-based or cashew-based)
• Marinara sauce (store-bought or homemade)
• Vegan mozzarella cheese (optional, for topping)
• Nutritional yeast (for extra cheesy flavor)
• Olive oil (for sautéing)
• Garlic (minced)
• Fresh basil (chopped)
• Fresh spinach (chopped)
• Salt and pepper (to taste)
• Italian seasoning (oregano, basil, thyme)
• Lemon juice (optional, to brighten the ricotta)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini lengthwise into thin strips, using a mandolin or sharp knife. Lay the zucchini slices on a paper towel or clean kitchen towel to absorb excess moisture.
3. In a pan, heat olive oil over medium heat. Sauté the garlic and spinach for 2-3 minutes until the spinach wilts. Season with salt, pepper, and Italian seasoning. Set aside.
4. In a bowl, mix the vegan ricotta, nutritional yeast, lemon juice (if using), salt, and pepper until smooth and creamy. Add the sautéed spinach and garlic to the mixture.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish.
6. Layer the zucchini slices, followed by the vegan ricotta mixture and marinara sauce. Repeat the layers, finishing with a layer of marinara sauce on top.
7. If desired, sprinkle vegan mozzarella cheese on top for a melty finish.
8. Cover with foil and bake for 20-25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
9. Let the lasagna rest for 5-10 minutes before slicing and serving. Garnish with fresh basil.

Nutritional Information (per serving):

• Calories: 220-250 kcal
• Protein: 14g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 4g
• Sugar: 8g
• Sodium: 500mg
• Calcium: 15% of the Daily Value (DV)
• Iron: 10% of the DV

Zucchini Noodle Vegan Lasagna offers a light yet satisfying alternative to traditional lasagna, cutting out the heavy pasta and focusing on fresh, vibrant zucchini.

9. Eggplant and Vegan Cheese Lasagna

Description: Eggplant and Vegan Cheese Lasagna is a hearty and flavorful variation of traditional lasagna, featuring tender layers of roasted eggplant in place of pasta sheets. The eggplant adds a meaty texture, while vegan cheese (such as a cashew or almond-based cheese) creates a creamy, satisfying filling. Paired with a rich tomato sauce, fresh basil, and aromatic herbs, this lasagna is a delicious and nutritious alternative for those avoiding gluten or looking to add more vegetables to their meals. It’s perfect for those who love eggplant’s savory taste and want to enjoy a dairy-free, plant-based lasagna.

Ingredients:

• Eggplant (sliced into 1/4-inch thick rounds)
• Vegan cheese (store-bought or homemade cashew-based cheese)
• Marinara sauce (store-bought or homemade)
• Olive oil (for roasting)
• Garlic (minced)
• Fresh basil (chopped)
• Nutritional yeast (for a cheesy flavor)
• Spinach (fresh, optional for added greens)
• Salt and pepper (to taste)
• Italian seasoning (oregano, basil, thyme)
• Lemon juice (optional, to enhance flavor)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into 1/4-inch thick rounds and lay them in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the eggplant for 20-25 minutes, flipping halfway through, until the slices are tender and lightly browned. Set aside.
4. In a pan, sauté the garlic in a little olive oil until fragrant, about 1 minute. Add fresh spinach (if using) and cook until wilted, then season with salt, pepper, and Italian seasoning. Set aside.
5. In a bowl, combine the vegan cheese (or cashew cheese) and nutritional yeast to create a creamy filling. If the cheese is too thick, add a little plant-based milk or water to loosen it up. Add a squeeze of lemon juice to enhance the flavor.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Layer the roasted eggplant slices on top of the sauce, followed by a layer of vegan cheese mixture, a sprinkle of sautéed spinach, and a bit more marinara sauce. Repeat the layers until all ingredients are used, finishing with a top layer of marinara sauce and vegan cheese.
8. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
9. Allow the lasagna to rest for 5-10 minutes before serving. Garnish with fresh basil.

Nutritional Information (per serving):

• Calories: 280-320 kcal
• Protein: 15g
• Carbohydrates: 18g
• Fat: 20g
• Fiber: 7g
• Sugar: 7g
• Sodium: 520mg
• Calcium: 18% of the Daily Value (DV)
• Iron: 15% of the DV

Eggplant and Vegan Cheese Lasagna is a flavorful, comforting dish that delivers all the richness and indulgence of traditional lasagna, with a lighter, vegetable-based twist.

10. Vegan Lasagna with Roasted Red Pepper Sauce

Description: Vegan Lasagna with Roasted Red Pepper Sauce is a vibrant and flavorful variation of the classic dish, featuring a creamy, smoky red pepper sauce in place of traditional marinara. The roasted red peppers create a rich, slightly sweet sauce that perfectly complements layers of tender noodles, fresh vegetables, and vegan ricotta. This lasagna is both comforting and light, offering a unique twist on the classic flavor profile, making it a hit for any plant-based or vegan meal plan. It’s a colorful and satisfying dish that brings an extra punch of flavor.

Ingredients:

• Lasagna noodles (regular or gluten-free)
• Red bell peppers (2-3, roasted and peeled)
• Cashews (soaked for 4-6 hours, or use cashew cream)
• Garlic (minced)
• Olive oil (for sautéing)
• Onion (chopped)
• Vegan ricotta (store-bought or homemade)
• Spinach (fresh or frozen, chopped)
• Zucchini (sliced)
• Vegan mozzarella cheese (optional, for topping)
• Nutritional yeast (for cheesy flavor)
• Lemon juice (for brightness)
• Fresh basil (chopped)
• Salt and pepper (to taste)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the red bell peppers by placing them on a baking sheet under the broiler, turning occasionally until the skin is blackened. Once roasted, remove from the oven and place in a bowl covered with plastic wrap for 10 minutes. Peel off the skins, remove the seeds, and set aside.
3. In a blender or food processor, combine the roasted red peppers, soaked cashews, garlic, a pinch of salt, and some water or vegetable broth. Blend until smooth and creamy. Adjust seasoning as needed and set aside.
4. In a pan, heat olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes. Add the sliced zucchini and cook until tender, about 7 minutes. Season with salt and pepper. Add fresh spinach (if using) and cook until wilted, about 2 minutes. Set aside.
5. In a baking dish, spread a thin layer of roasted red pepper sauce on the bottom.
6. Layer the cooked lasagna noodles, followed by the sautéed vegetables, vegan ricotta, and more roasted red pepper sauce. Repeat the layers, finishing with a top layer of roasted red pepper sauce.
7. Optionally, sprinkle vegan mozzarella cheese on top for a cheesy finish.
8. Cover with foil and bake for 20-25 minutes, then remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.
9. Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with fresh basil.

Nutritional Information (per serving):

• Calories: 290-320 kcal
• Protein: 12g
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 6g
• Sugar: 9g
• Sodium: 460mg
• Calcium: 18% of the Daily Value (DV)
• Iron: 15% of the DV

Vegan Lasagna with Roasted Red Pepper Sauce is a delightful, flavorful alternative to the classic lasagna.

FAQ

1. Can I make vegan lasagna without using store-bought vegan cheese?

Yes, absolutely! Many vegan lasagna recipes use homemade substitutes like cashew-based ricotta or tofu-based fillings, which are easy to make and just as creamy. Nutritional yeast can also be added for a cheesy flavor without the need for store-bought cheese.

2. Are these vegan lasagna recipes gluten-free?

Some of the recipes in the list can be made gluten-free by simply substituting regular lasagna noodles with gluten-free options. Zucchini noodles or eggplant slices also make excellent pasta replacements for a gluten-free version.

3. How can I make vegan lasagna ahead of time?

You can assemble the lasagna in advance, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze the lasagna for up to three months. Just be sure to allow extra time for baking if it’s frozen.

4. What can I serve with vegan lasagna?

Vegan lasagna pairs beautifully with a fresh side salad, roasted vegetables, or garlic bread. For a lighter option, you can also serve it with steamed greens like spinach or broccoli for extra nutrients and color.