The Best Homemade Lasagna, Dairy Free and Vegan… but you’d never know!

The Best Homemade Lasagna, Dairy Free and Vegan… but you’d never know!

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The Best Homemade Lasagna, Dairy Free and Vegan… but you’d never know!


This is the recipe that I am most asked to make. The best part is that just as many vegetarians and meat eaters want it as vegans! Every traditional lasagna flavor and texture is accounted for with lot’s less fat and calories! It tastes even better as leftovers than it does straight out of the oven, so plan ahead if you have time. This is mostly because the “ricotta” flavors need time to develop into a rich cheesy but cool layer.


  • 1 box, lasagna noodles. If you are making this vegan you will want to check for the ones that are vegan and don’t contain eggs.
  • 1 jar, spaghetti sauce
  • 2 cups, vegan mozzarella cheese
  • 2 cups, vegan ricotta cheese
  • 1 package, vegan meat crumbles
  • 2 cloves, garlic
  • 1 large onion, diced and divided into two parts
  • 16 oz diced mushrooms
  • 1 medium squash, I used yellow, sliced and diced.
  • 2 tablespoons of nutritional yeast {optional}



  1. Boil noodles till al dente and set aside.
  2. Make the meat layer by doing the following. Cook half of the onions till they are translucent. You can do this is a little olive oil. Add the 1 clove of garlic and the veggie ground meat and brown it. Now since the “meat” is already cooked by brown I mean just get it a slight hardening. Set aside.
  3. Now it’s time to make the veggie layer. Saute the squash with the onions and garlic. After they are all cooked till soft divide the veggie mix into two parts. Puree one half of the mixture and add it back to the other part. This creates almost a sauce for the veggies and helps the flavors mend with the noodles and the rest of the flavors. Set aside.
  4. Now it’s time to put the dish together. Spray a non stick spray on the casserole dish. Then pour a thin layer of your marinara sauce on the bottom of the dish. Add a layer of noodles and top with your meat sauce. Next place another layer of noodles and top those with the veggie mixture. Follow this with more noodles and the “ricotta” cheese. Another layer of noodles with the rest of your sauce and you are almost done. Lastly sprinkle some vegan mozzarella cheese on top {and the nutritional yeast, if you have some}. Bake for at least an hour at 375 degrees. The longer the better and you want the top to get nice and brown. You will know it’s done when it’s all crispy and bubbly. If you have time, let it cool and then refrigerate. It tastes best after it’s been in the refrigerator for a few hours and it’s reheated. But it’s totally delicious out of the oven too!


For meat eaters: use real meat in the meat part and brown and drain it then add the cooked onions and garlic. You can totally use real ricotta cheese in place of the vegan one! This is a very forgiving recipe that I have made with a million different variations and it always turns out fantastic!