Name: Best Vegan Lasagna Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 16 lasagna sheets; 1 ½ tablespoons olive oil; 1 medium white onion, diced; 5 cloves garlic, minced; 1 large eggplant (about 14 ounces), evenly cut and cubed; ¾ teaspoon sea salt; ½ teaspoon ground black pepper; 9-12 ounces vegan meat alternative crumbles (e.g., Beyond Meat crumbles); 42 ounces tomato sauce (can be combined 28-ounce and 14-ounce jars); 2 cups vegan ricotta cheese; 3 cups shredded vegan mozzarella cheese; Basil (optional)

Jump to Recipe· 4.1 from 7 reviews

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If you have been searching for an incredibly satisfying, flavorful plant-based comfort dish, look no further than this Best Vegan Lasagna Recipe. This lasagna brings together layers of tender pasta, rich tomato “meat” sauce packed with savory vegan crumbles and melty vegan cheeses, and hearty eggplant that soaks up every bit of flavor. Perfect for family dinners, celebrations, or whenever you want a soul-warming Italian classic that just happens to be completely vegan. Trust me, once you taste this, it will instantly become a beloved staple in your kitchen.

Ingredients You’ll Need

A black frying pan holds a cooked mix of small brown crumbled meat and medium chunks of light brown and purple eggplant pieces spread evenly. A wooden spoon rests in the pan, partially covered by the food. Above the pan, a white bowl tilted forward is pouring thick, bright red tomato sauce with a slightly chunky texture onto the meat and eggplant mix. The pan sits on a soft blue and white striped cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this lasagna starts with straightforward, pantry-friendly ingredients that deliver rich taste and perfect texture. Each component plays a vital role, from the olive oil that sautés the veggies to the vegan cheeses that melt wonderfully and finish it off with creamy richness and that satisfying stretch.

16 lasagna sheets: These provide the perfect sturdy base for layering and soak up the sauce beautifully without falling apart.
1 ½ tablespoon olive oil: Essential for sautéing the onions, garlic, and eggplant, bringing out their natural sweetness and depth.
1 medium-sized white onion, diced: Onion adds a gentle savory foundation to the sauce that balances the acidity of the tomatoes.
5 cloves garlic, minced: Garlic brightens the sauce with its unmistakable aroma and robust flavor.
1 large eggplant (about 14 ounces), cubed: This hearty vegetable absorbs the flavors of the sauce and gives the dish a wonderful meaty texture.
¾ teaspoon sea salt: Brings out the natural flavors and helps season the sauce perfectly.
½ teaspoon ground black pepper: Adds a gentle heat and complexity to the layers of flavor.
9–12 ounces vegan meat alternative crumbles: I love using Beyond Meat crumbles; they give the sauce a rich, meaty texture without animal products.
42 ounces jar or can of tomato sauce: A good quality tomato sauce makes the marinara base tangy and luscious. Using one 28-ounce and one 14-ounce jar works great.
2 cups vegan ricotta cheese: This creamy, tangy layer adds moisture and richness between noodles and sauce layers.
3 cups shredded vegan mozzarella: Melts beautifully for that classic lasagna cheesiness everyone loves.
Basil for garnish (optional): Adds a fresh, herbaceous note that brightens up each slice.

How to Make Best Vegan Lasagna Recipe

Step 1: Prepare the Pasta

Start by preheating your oven to 350°F (180°C) and bring a large pot of salted water to a rolling boil. Add the lasagna sheets and cook according to the package instructions, usually about 10 minutes. Stir occasionally to prevent the noodles from sticking together. Once cooked, carefully drain and set aside so they’re ready to layer.

Step 2: Sauté the Aromatics and Eggplant

While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and minced garlic and sauté until the onion turns translucent and fragrant, about 5 minutes. Toss in the cubed eggplant along with salt and pepper, cooking for approximately 10 minutes until the eggplant becomes tender enough to easily cut through with a spatula or wooden spoon.

Step 3: Build the Vegan Meat Sauce

Add the vegan meat alternative crumbles to the pan and stir well to combine. Cook for an additional 3 minutes to let the flavors meld. Next, pour in all the tomato sauce, stirring everything together for about 3 minutes to develop a rich, hearty marinara. Taste and adjust seasoning as needed, then remove from heat and set aside.

Step 4: Layer Your Lasagna

In a 13-inch by 9-inch baking dish, spread about ½ cup of the meat marinara sauce evenly on the bottom to prevent sticking. Lay roughly 4 lasagna noodles lengthwise over the sauce, allowing some overlap to create a sturdy bottom layer. On top of the noodles, spread about a quarter of the remaining sauce, then ⅓ of the vegan ricotta, followed by ⅓ of the remaining shredded vegan mozzarella. Repeat covering layers until you reach the top of the pan—about 3 more times—ending with a final layer of sauce and finishing by sprinkling the reserved 1 cup of shredded vegan mozzarella evenly over it.

Step 5: Bake and Broil to Perfection

Cover the assembled lasagna tightly with aluminum foil and bake for 30 minutes in the preheated oven. After that, remove the foil and switch your oven to a low broil setting to brown the vegan mozzarella topping for 3 to 5 minutes. Keep a close eye so it gets golden but doesn’t burn. Once out of the oven, let it rest for about 10 minutes at room temperature before slicing. This resting time helps the layers set and makes serving easier.

How to Serve Best Vegan Lasagna Recipe

A rectangular lasagna sits on a striped cloth over a white marbled surface. It has three main layers visible: the bottom layer with flat pasta sheets, a rich red meat sauce layer in the middle with small browned meat chunks, and a thick top layer of melted mozzarella cheese that is bubbly and golden in some parts. Small green basil leaves are scattered across the cheese, adding fresh green spots. The edges of the lasagna show slightly browned and crispy bits of cheese and sauce. Two white plates with gold forks are partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves make a perfect garnish to place on top just before serving. Their vibrant green color and fragrant aroma add freshness that cuts through the richness, making each bite feel bright and lively.

Side Dishes

Pair this lasagna with a crisp green salad tossed in a simple vinaigrette for a refreshing contrast or serve warm garlic bread to soak up every last drop of sauce. Roasted vegetables like asparagus or Brussels sprouts also complement the layers beautifully and add texture to your meal.

Creative Ways to Present

For a fun twist, serve individual lasagna portions in small ceramic ramekins or cast iron skillets for personal servings that look stunning on the table. You can also add a drizzle of vegan pesto or a sprinkle of nutritional yeast on top to boost flavor and presentation.

Make Ahead and Storage

Storing Leftovers

This lasagna keeps wonderfully in an airtight container in the refrigerator for up to 4 days. Because the flavors deepen over time, the leftovers often taste even better the next day. Just be sure to cool it fully before storing to maintain texture.

Freezing

For longer storage, you can freeze the assembled unbaked lasagna covered tightly with foil and plastic wrap for up to 3 months. When ready to enjoy, thaw it in the fridge overnight before baking as usual. Alternatively, freeze individual slices for quick future meals.

Reheating

Reheat leftovers in the oven at 350°F (180°C) until heated through, usually about 20 minutes. Cover with foil to keep moisture in and prevent excessive browning. Microwaving works too for a fast option—heat on medium power in short bursts to keep the vegan cheese melty and delicious.

FAQs

Can I use gluten-free lasagna noodles?

Absolutely! Gluten-free noodles work perfectly in this recipe. Just follow the boiling instructions on the package since cooking times can vary slightly.

What can I substitute if I don’t have vegan ricotta?

You can use blended tofu mixed with lemon juice and nutritional yeast as a ricotta alternative or store-bought almond or cashew-based ricotta for a quick swap that gives similar creamy texture.

Is it possible to make this recipe oil-free?

Yes, you can omit or reduce the olive oil by sautéing your vegetables in vegetable broth or water instead. The flavor will be slightly different but still very tasty and nutritious.

How do I make sure my vegan cheese melts well?

Using high-quality shredded vegan mozzarella designed for melting is key. Some brands melt better than others, and shredding your own from a block can often improve results for that stretchy, golden top.

Can I prepare the sauce in advance?

Definitely! The “meat” marinara sauce can be made a day or two ahead, which actually helps the flavors develop more fully. Just store it refrigerated and assemble the lasagna when ready to bake.

Final Thoughts

This Best Vegan Lasagna Recipe is a true showstopper that brings warmth, comfort, and hearty satisfaction to the table every time. Whether you’re cooking for family, friends, or just treating yourself, this dish proves plant-based eating can be indulgent and exciting. Give it a try soon—you’ll wonder how you ever lived without it in your recipe collection!

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