Vegan Lasagna

5 from 1 vote

This vegan lasagna tastes just like the classic but with no dairy and no meat! It's still ridiculously satisfying and great for a crowd.

Prep Time10

Cook Time45

Total Time55

Course: dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

48 oz spaghetti sauce 2x24oz jars
12 un-cooked lasagna noodles*
2 heaping cups of vegan ricotta you can also use store bought if you have it in your area!
10 oz frozen spinach thawed and squeezed of excess moisture
½ cup fresh basil leaves you can leave these out if desired
1 cup vegan mozzarella shreds**

Instructions

Pre-heat the oven to 375 degrees F. Prepare a casserole dish (I used a 10x14 inch lasagna casserole pan) by spreading out 1/2 cup of the sauce across the bottom of the pan.
Cook your lasagna noodles according to package instructions so that they're al-dente and not quite cooked all of the way (they'll finish cooking in the oven).
Layer up the lasagna by placing 3 lasagna noodles across the bottom of the dish. Top it with 1/3 of the ricotta and then spread out 1/3 of the spinach and basil (if using). Top with 1 1/2 cups of the sauce. Repeat this until all of the ingredients are used up: 3 more noodles, 1/3 of the ricotta, 1/3 of the spinach and basil, 1 1/2 cups of sauce, 3 more noodles, remaining ricotta, remaining spinach and basil, 1 1/2 cups of sauce. Top with remaining noodles and then the remaining sauce. If using, sprinkle on the vegan cheese.
Top with tin foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.
Let cool slightly and ENJOY!

Notes

*I recommend using regular lasagna noodles and cooking them first but you could also replace them with no-boil noodles and skip the boiling pre-cooking process.

**The mozzarella shreds are optional. You could also replace it with homemade vegan mozzarella if desired!

Nutrition