Easy vegan lasagna

Name: Easy vegan lasagna
Prep time: 1 hour 10 minutes
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 zucchini, diced; 8 to 10 garlic cloves, minced; 10 ounces plant-based ground meat; 1.5 tablespoons Italian seasoning; 16 ounces lasagna noodles; 1 (24-ounce) jar marinara or pasta sauce; 16 ounces vegan ricotta; 8 ounces shredded vegan mozzarella; 1 (8-ounce) block vegan mozzarella, sliced or shredded, or 8 ounces shredded vegan mozzarella

There’s just something about a big pan of lasagna that always hits the spot. This easy vegan lasagna has all the cozy, cheesy layers you love, with plant-based meat, sautéed zucchini, creamy vegan ricotta, and melty vegan mozzarella, and it comes together in just over an hour. It’s perfect for a weeknight dinner or for making ahead and stocking the freezer.

It looks impressive coming out of the oven, but the process is surprisingly simple. Once the filling is cooked, just layer everything together, top it with extra vegan mozzarella, and let the oven do the rest.

This is the kind of dinner that’s perfect for a cozy night at home, feeding a crowd, or making ahead when you know you’ll want leftovers. And honestly, vegan lasagna might be even better the next day, once all those layers have had time to come together.

Preparation Time: 1 hour 10 minutes

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Ingredients

SERVINGS:

Calories: 620 Protein: 19 g

Filling

2 tablespoons olive oil
1 onion, diced
1 zucchini, diced
8 to 10 garlic cloves, minced
10 ounces plant-based ground meat
1.5 tablespoons Italian seasoning

Lasagna

16 ounces lasagna noodles
1 (24-ounce) jar marinara or pasta sauce
16 ounces vegan ricotta
8 ounces shredded vegan mozzarella

Topping

1 (8-ounce) block vegan mozzarella, sliced or shredded, or 8 ounces shredded vegan mozzarella

Preparation

Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook the noodles: Cook the lasagna noodles according to the package directions until just al dente. Drain and set aside.
Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and zucchini and cook for 5 to 7 minutes, stirring occasionally, until softened.
Add the garlic: Stir in the garlic and cook for 30 to 60 seconds, until fragrant.
Cook the plant-based meat: Add the plant-based meat and Italian seasoning. Cook for 5 to 7 minutes, breaking it apart as it cooks. Remove from the heat.
Start layering: Spread a thin layer of marinara across the bottom of the baking dish, then add a layer of noodles.
Add the fillings: Spread a layer of vegan ricotta over the noodles and sprinkle with shredded vegan mozzarella. Top with some of the plant-based meat mixture, then another layer of marinara.
Repeat: Continue layering the noodles, ricotta, mozzarella, filling, and marinara until all of the ingredients are used, alternating the direction of the noodles with each layer.
Add the topping: Spread the remaining marinara over the top and finish with the vegan mozzarella topping.
Bake: Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for 10 to 15 minutes more, until hot and bubbly and the cheese has melted.
Rest and serve: Let the lasagna rest for 10 to 15 minutes before slicing and serving.

An overhead view of baked vegan lasagna with bubbly, golden vegan mozzarella in a green baking dish, surrounded by cherry tomatoes and shredded cheese.

Tips

Don’t overcook the noodles: Boil them until just al dente, since they’ll keep cooking in the oven. Overcooked noodles can make the lasagna too soft.
Use no-boil noodles: Oven-ready noodles work too. Follow the package directions, since you may need to adjust the sauce or baking time.
Prevent a watery lasagna: Cooking the zucchini first helps release some of its moisture. Drain the noodles well, and let the lasagna rest before slicing.
Let it rest: Resting for 10 to 15 minutes gives the layers time to set, so the lasagna slices cleanly instead of sliding apart.
Swap the vegetables: Mushrooms, spinach, or bell peppers all work in place of the zucchini. Just cut them into small pieces.
Choose your favorite brands: Plant-based meat, marinara, and vegan ricotta vary a lot in flavor and texture, so use ones you know and like.
Make it spicy: Add red pepper flakes to the filling, or use a spicy marinara.
Make ahead: Cook the filling ahead and refrigerate it until you’re ready to assemble. You can also assemble the whole lasagna, cover it tightly, and refrigerate it before baking. Add the final cheese topping right before baking, and bake a few minutes longer if it’s coming straight from the refrigerator.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Microwave individual servings, or warm larger portions in a covered baking dish in the oven. If it looks dry, spoon a little marinara over the top before reheating.
Freezing: Freeze the baked, cooled lasagna, wrapped tightly, for up to 3 months.