You’re going to absolutely LOVE this simple and easy Vegan Lasagna! It’s one of my all time favorite vegan dinner recipes that I’ve posted on the blog and I’m really excited for you to give it a try! I also suggest trying out my Vegan Stuffed Shells and Vegetarian Meatballs if you love Italian food as much as I do :D

I’ve teased this lasagna recipe SO many times over the past couple of months and I’m just FINALLY getting around to posting it. As simple as this recipe is, I ended up making it quite a few times to ensure that it was PERFECT! Luckily for us, we could eat lasagna every single night for dinner so it was no tough task :)

Growing up, lasagna was ALWAYS my go to dinner request on special occasions when my parent’s told me that they would make me whatever I wanted for dinner. I had it pretty every single year for my birthday with zero regrets. I also just so happen to be 1/2 Italian so my love for pasta truly runs DEEP :D

casserole dish with vegan lasagna topped with vegan cheese and chopped parsely

I’ve seen a lot of lasagna recipes that when made vegan, end up WAY over complicated where you’re making quite a few different elements before you even start making the actual lasagna. I’ve made a few of those recipes and they’re almost always amazing. However, I wanted to offer a super simple recipe that could be thrown together with little effort. After-all, everyone needs a delicious weeknight lasagna recipe in their back pocket!

So, to keep things simple, we’re using my homemade vegan ricotta (which can be blended right together in a food processor and blender with very little effort) and after that, it’s simply a matter of assembling the lasagna together.

scoopful of lasagna being pulled out of a casserole dish

Here are the ingredients we’re working with:

  • Vegan ricotta
  • Lasagna noodles
  • Spinach (I use frozen spinach mostly because it’s much cheaper than buying a ton of fresh spinach but you can also use fresh and wilt it before adding to the lasagna)
  • Spaghetti sauce
  • Fresh basil
  • Vegan mozzarella cheese– I used the VioLife mozzarella and I love it so much! Feel free to use whatever mozzarella that you desire or simple leave it off.
up close shot of a plate of lasagna

I really love this lasagna recipe and I’m excited for you to try it! Please let me know how you like it and if you end up switching up the recipe at all (I keep thinking it would be great with tempeh crumbled into the spaghetti sauce!). And if you do make, be sure to tag me on Instagram @foodwithfeeling !

More vegan recipe like this one to try:

See how to make the lasagna recipe here:

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Vegan Lasagna

  • Author: Brita Britnell
  • Total Time: 55 minutes
  • Yield: 8 servings 1x


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.


  • 224 ounce jar of spaghetti sauce
  • 12 un-cooked lasagna noodles*
  • 2 heaping cups of vegan ricotta (you can also use store bought if you have it in your area!)
  • 1 10-12 oz package of frozen spinach, thawed and squeezed of excess moisture
  • 1/2 cup of fresh basil leaves (you can leave these out if desired)
  • 1 cup of vegan mozzarella shreds**


  1. Pre-heat the oven to 375 degrees F. Prepare a casserole dish (I used a 10×14 inch lasagna casserole pan) by spreading out 1/2 cup of the sauce across the bottom of the pan.
  2. 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).
  3. 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.
  4. Top with tin foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.
  5. Let cool slightly and ENJOY!


*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!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dinner
  • Method: baking
  • Cuisine: american

Keywords: vegan italian recipe, vegan lasagna, vegan dinner recipe