This post may contain affiliate links and we may earn compensation when you click on the links at no additional cost to you.
My vegan lasagna isn't the prettiest, but it is for sure the tastiest! I love making this delicious homemade vegan lasagne for my family. It has delicious layers of vegan creamy cheese and homemade vegan ricotta. A savory vegan meat layer finishes it off!
This recipe for homemade vegan lasagna is the one that I am asked to make the most.
Because it is so delicious! The best part is that just as many vegetarians and meat-eaters want it as vegans do! Every traditional lasagna flavor and texture is accounted for with lots less fat and calories too! It tastes even better as leftovers than it does straight out of the oven, so plan ahead if you have time and make enough to have for later. This is mostly because the “ricotta” flavors need time to develop into a rich cheesy, but cool layer. This vegan lasagna really does “have it all”!
- 1 box, lasagna noodles. To make this vegan make sure that the noodles don't contain eggs
- 1 jar, spaghetti sauce (make sure there is no dairy added)
- 2 cups, vegan mozzarella cheese
- 2 cups, vegan ricotta cheese
- 1 package, vegan meat crumbles
- 2 cloves of 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 but really elevates the nutty/cheesy flavor)
- Boil noodles till al dente and set aside. Don't overcook the noodles as they will continue to cook a bit later.
- 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. Since the “meat” is already pre-cooked by “brown” I mean cook it for just a bit to make it slightly hardened. Set aside.
- Now it's time to make the veggie layer. Saute the squash with the rest of the onion and garlic until soft. Divide the veggie mix into two parts. Puree one half of the mixture and add it back to the other part. This creates a sauce for the veggies and helps the flavors blend with the noodles. Set aside.
- Now it's time to put the dish together. Spray a nonstick spray on a 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.
- 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!
I hope you enjoy this vegan lasagna recipe as much as my family does!