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    The Best Vegan Lasagna

    June 12, 2018 By Rene 46 Comments

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal.

    Jump to Recipe

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep

    Lasagna has been on my "recipe to-do" list FOR-EVER! I have attempted a few different recipes which have turned out fine, but none were good enough to add to the TSV recipe archive.

    That is until today.

    I have finally mastered a lasagna recipe that is not only simple to make, but is so freaking delicious that even your non-vegan family and friends are going to be begging you to make this on the regular.

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep

    The keys to this recipe are:

    1. A simple and flavorful marinara sauce.
    2. Vegan ricotta mixed with the right seasonings.

    For the marinara you can go a few different ways. You can make your favorite recipe. You can buy a pre-made sauce. Or you can do what I did and make my 10 Minute Vegan Marinara.

    This marinara sauce is the best of both worlds. Pre-made sauce is combined with diced tomatoes, garlic and some additional seasonings to make a sauce that tastes like it has been cooking all day. No one will be the wiser, and you will only spend 10 minutes on it.

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep

    As for the vegan ricotta. I have only ever tried one brand and that is Kite Hill. I know that other vegan brands make ricotta, but I have not tested them out so I cannot speak to their quality. I can however say that Kite Hill ricotta is 10/10.

    UPDATE: Since writing this recipe, I have created my own Tofu Ricotta recipe. If you can't find pre-made vegan ricotta, then be sure to check out my recipe.

    TSV TIP: You can use the search function on their website to find a store near you that sells it.

    To make the ricotta filling extra tasty we are going to add a couple of things...

    vegan parmesan - my favorite brand is GoVeggie

    frozen spinach - that has been thawed and drained

    italian seasoning

    non-dairy milk

    salt & pepper (obvi)

    You can thin your ricotta filling out as much as you want by adding more non-dairy milk. I kept mine on the thick side - I like those chunky ricotta pieces in each bite.

    After you have your noodles cooked, marinara made and your ricotta filling combined you are ready to assemble. Layer it all together and bake for 30-40 minutes.

    When you remove it from the oven, allow it to cool for 10 minutes so that it can set - this will help when cutting it into pieces.

    This makes a great make ahead meal. You can freeze it for a mid-week dinner or you can cook it and dish it into individual containers for easy lunches.

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep

    More of a visual person? Check out the video:

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep
    Print Pin
    5 from 15 votes

    The Best Vegan Lasagna

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal.
    Prep Time 20 minutes
    Cook Time 40 minutes
    Resting Time 10 minutes
    Total Time 1 hour
    Servings 6

    Ingredients

    • 9 lasagna noodles
    • 10 Minute Vegan Marinara*
    • 8 oz vegan ricotta**
    • ¼ cup vegan parmesan***
    • ¾ cup non-dairy milk unsweetened
    • 8 oz frozen spinach thawed and drained
    • 1 teaspoon Italian seasoning
    • salt & pepper
    • fresh parsely for topping (optional)

    Instructions

    • Preheat oven to 350 degrees.
    • Bring a large pot of water to a boil and cook lasagna noodles according to package instructions. Drain and rinse with cool water. Set aside until ready to use. 
    • Prepare 10 Minute Vegan Marinara according to instructions. 
    • Add ricotta, parmesan, milk, spinach, Italian seasoning and a pinch of salt & pepper to a bowl. Stir until well combined - add more milk if you want a thinner consistency. 
    • To assemble, spoon ½ cup of marinara sauce on the bottom of a 13 x 6 baking pan. Layer 3 lasagna noodles over the marinara and spoon ⅓ of the remaining marinara on top of the noodles followed by ⅓ of the ricotta mixture. Repeat layers - noodles, marinara, ricotta, noodles, marinara, ricotta.
    • Spray a piece of foil with non-stick spray and cover the lasagna. Place in the oven for 20 minutes. Remove the foil and cook for an additional 10 minutes. 
    • For a crispier topping, turn the oven to broil, cook for an additional 2-5 minutes (or until desired browning is reached - be sure to keep an eye on it while the oven is on broil). 
    • Remove the lasagna from the oven and allow to rest for 10 minutes. Slice into 6 pieces and serve.****

    Notes

    *You can get the recipe here or you can swap this for 3 cups of your favorite marinara sauce. 
    **My favorite brand is Kite Hill. You can find locations that sell their ricotta on their website. Or you can use my homemade tofu ricotta.
    ***My favorite brand is GoVeggie. You can get it online here.
    ****For freezing: do not bake the lasagna. After you have assembled the lasagna, cover it and allow it to cool completely. Place in the freezer. To reheat, bake lasagna for 60 minutes at 400 degrees. Check the center to see if it is cooked through and add additional baking time if needed. 

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #mealprep
    « Weekly Vegan Dinner Plan #27
    Vegan Cream Cheese Pesto Crostini »

    Reader Interactions

    Comments

    1. Allyssa

      March 31, 2022 at 9:44 am

      5 stars
      My meat eating boyfriend absolutely loves this lasagna! As do I! I am not vegan anymore but still can't have dairy and don't eat meat, so having such a solid recipe in my arsenal is pretty great. Thank you!

      Reply
      • Rene

        March 31, 2022 at 5:43 pm

        Woooo - so glad it has stayed a staple in your house!

        Reply
    2. Amy

      January 07, 2022 at 5:48 pm

      5 stars
      Yum! This was absolutely delicious. I made a few alterations - used vegan mozzarella instead of Parmesan and crumbled 6 Gardein meatballs into the ricotta mix since I forgot the spinach 😬 It was great!

      Reply
      • Rene

        January 13, 2022 at 11:49 am

        Hi Amy - so glad you liked it! Love the idea of using the meatballs!

        Reply
    3. Susan

      December 20, 2020 at 11:40 am

      Could you tell me how you would adjust this recipe if using “no boil” gluten free noodles? That is about all I can find anymore. Thank you.

      Reply
      • Rene

        December 20, 2020 at 7:52 pm

        You shouldn't need to adjust at all - other than not cooking the noodles. Those no boil noodles soften as the lasagna bakes 👍

        Reply
    4. Skye

      May 19, 2020 at 9:03 am

      5 stars
      I am not vegan but am gluten and dairy free (only one in my family). I made them a nice lasagna for Valentine’s Day and have been craving it since that day. I made this recipe with gluten free noodles , hamburger mixed with a jar of marinara, fresh spinach along with Follow Your Heart dairy free Parmesan and Kite Hill Ricotta. This was the perfect, most yummy meal I have made in a long time. Thank you!!!!

      Reply
      • Rene

        May 19, 2020 at 12:54 pm

        So glad you and your family liked it!!!

        Reply
    5. Camille Montgomery

      February 13, 2020 at 8:12 pm

      5 stars
      Delicious, thank you!

      Reply
    6. Stephanie

      September 08, 2019 at 4:31 am

      5 stars
      Hi the kite hill ricotta has not been available so I’m going to make your tofu ricotta. However my question is do I still follow the same recipe to make the spinach ricotta with the tofu ricotta as the base. Wasn’t sure if I had to add in more Parmesan and do I add in the almond milk too. Just wanted to clarify. Thanks so much for a really great recipe.

      Reply
      • Rene

        September 09, 2019 at 8:59 am

        Yep, just follow the recipe as is - the homemade ricotta will be your base. 🙂

        Reply
      • Cecily

        November 20, 2019 at 6:26 am

        5 stars
        My family was visiting from Los Angeles and I made everyone’s fave cheese and meat sauce lasagne. My husband is a vegan though, so my darling daughter decided to make him a vegan lasagna. She used your recipe and it was so delicious that my lasagne was half eaten and the vegan lasagne was demolished! It was so delicious that she made another full sized one which also disappeared in short order. It’s beyond fantastic and everyone wanted the recipe. Bravo!!

        Reply
        • Rene

          November 21, 2019 at 9:02 am

          I love this! So glad it was hit with everyone!!!

          Reply
    7. Hannah

      August 28, 2019 at 7:08 pm

      Hi! For the lasagna recipe...I can’t have marinara is there an alternative to marinara that I could use so I could still make the lasagna? Thanks!

      Reply
      • Rene

        August 29, 2019 at 10:34 am

        What about a pesto sauce? Or even my Creamy Cauliflower Sauce - https://www.thissavoryvegan.com/creamy-vegan-cauliflower-sauce/

        Reply
    8. Ren

      August 23, 2019 at 9:12 pm

      Made this recipe tonight It was very good! Do you happen to know the calorie content? Thanks,
      Ren

      Reply
    9. Rita Avison

      July 09, 2019 at 8:01 am

      No Kite Hill cheese in Canada?

      Reply
      • Rene

        July 09, 2019 at 8:02 am

        Have no fear, I have since created my own ricotta recipe...https://www.thissavoryvegan.com/vegan-tofu-ricotta/ ENJOY! 🙂

        Reply
        • Katie

          August 17, 2022 at 1:50 pm

          I loathe frozen spinach, can I use fresh?

          Reply
          • Rene

            August 21, 2022 at 7:42 am

            Hi Katie - you can definitely use fresh spinach!

            Reply
    10. Natalie

      June 10, 2019 at 2:09 pm

      5 stars
      I made this with gluten-free ingredients, everyone loved it and asked for the recipe! Thanks so much!!!

      Reply
      • Rene

        June 12, 2019 at 8:08 am

        Woo! Glad it was hit and you were able to customize it to your liking!

        Reply
        • Med G

          September 21, 2019 at 4:18 pm

          I made two pans of this lasagna, including the ricotta recipe. It was a hit with the whole family. They’re always a bit suspicious of my vegan cooking. I think we had 1 piece left. It was a great lunch next day. Thank you!

          Reply
    11. Nathalie

      May 21, 2019 at 8:50 am

      Hello ,I can't find vegan ricotta cheese in my area, what can I use instead ricotta ?Can Iuse toffu or vegan cream cheese.Thank you

      Reply
      • Rene

        May 24, 2019 at 7:24 am

        I have a recipe for vegan ricotta. You can get it here - https://www.thissavoryvegan.com/vegan-tofu-ricotta/

        Reply
    12. Denise

      May 06, 2019 at 4:37 pm

      5 stars
      For the first time in 6 1/2 years, I have had lasagna and this is the best vegan lasagna I've ever had. THANK YOU for sharing this with us. (And you're right, the Kite Hill Ricotta is amazing!!)

      Reply
      • Rene

        May 07, 2019 at 8:07 pm

        You are so sweet - and I am so happy you were able to eat something you love that you haven't had in so long!

        Reply
    13. Susan

      April 23, 2019 at 11:28 am

      5 stars
      Made this for Easter dinner and it was delicious. So glad to know about Kite Hill ricotta. I also added vegan mozzarella to the ricotta mixture. Added one extra layer of lasagna noodles topped with sauce and cheese. Added about 3 C of fresh spinach to the marinara sauce near the end, next time will use more. Made it the day before, took out of refrigerator about an hour before baking and added an extra 30 minutes or more to bake time. Will be my go to vegan, gf lasagna recipe in the future. Thanks!

      Reply
    14. Haley

      April 16, 2019 at 9:11 am

      I love vegan lasagna.

      Reply
    15. Susan

      April 05, 2019 at 11:23 pm

      Can you use fresh spinach instead of frozen? How much would you use and would you cook it? This is going to be Easter dinner for my vegan son. Thanks!

      Reply
      • Rene

        April 08, 2019 at 8:25 am

        You can definitely use fresh. I would add it to the marinara so that it can wilt and I would use roughly 3 large handfuls. Enjoy!

        Reply
    16. James Galbraith

      February 27, 2019 at 10:53 am

      5 stars
      I made this using the 10 minute marinara and vegan ricotta recipes from here too. It was wonderful! I used no boil lasagna and a 13 x 9 pan but kept times the same. It was a little thinner because of the pan size but perfect.

      Reply
    17. Kristin

      February 23, 2019 at 12:40 pm

      Can you add fake meat? Either beyond meat crumbles or brats?

      Reply
      • Rene

        February 23, 2019 at 4:12 pm

        Definitely!

        Reply
    18. Kathy H

      December 24, 2018 at 1:58 pm

      Can I assemble the night before and cook it the next day? Do you think sauce would soak in and lasagna might be dry?

      Reply
    19. Kelly

      December 13, 2018 at 8:31 pm

      I'm thinking about making this for Christmas dinner. I'm hosting 8 people. Do you think I should make 2 batches?

      Also, I see you say to use a 13"x6" pan, did you mean 13"x9"?

      Thanks,
      Kelly

      Reply
      • Rene

        December 14, 2018 at 8:26 am

        HI Kelly,
        My pan was a bit of a weird size, but use whatever you have on hand. This will make 8 pieces, but some people may want more than one, so 2 trays might be the way to go 🙂

        Reply
        • Kelly

          December 17, 2018 at 6:00 pm

          Thank you!

          Reply
          • Ri

            April 22, 2019 at 5:48 pm

            5 stars
            This recipe was my first attempt at Vegan lasagna and I am so impressed. It was delicious! I didn't have any parmesan cheese (I used Kite Hill Mozzarella) and my sauce was from a jar but it was phenomenonal. Thank you so much for this recipe. The spinach was a nice touch. Looking forward to making this soon!

            Reply
    20. Katie

      December 03, 2018 at 3:31 am

      5 stars
      Hello! This looks delicous! I’m wondering what the calorie information is for this lasagna? I’m planning to make it tonight 🙂

      Reply
    21. Gloria Tobin

      November 13, 2018 at 3:10 pm

      5 stars
      My 2 sons and I really love your lasagna recipe! You titled it appropriately because it is truly the “BEST VEGAN LASAGNA”! My one son, age 25, is the cook so he’s made this lasagna 5 times so far. I find the recipes and select the products he uses (we try different sauces and different vegan cheeses.) Each time he’s made it, it has been so delicious — especially on the second day. But the last time he made it, which was yesterday, it was absolute perfection! We all agreed it was even better than the second day for the 4 previous times he made it! He always includes your “10 Minute Vegan Marinara” recipe, but we have tried different jar sauces with it, plus adding vegan mozzarella cheese after each direction to use ricotta cheese and adding grated vegan Parmesan on top. For anyone who wants to know what we used: “Kite Hill Almond Milk Ricotta” (as you suggested), “Miyoko’s Creamery Fresh Veganmozz” (best vegan mozzarella cheese), “Violife Dairy-Free Just Like Parmesan Wedge”, and the jar sauce we used this time to make your marinara sauce is “Rao’s Homemade Pasta Sauce Artichoke”. The most AMAZING “BEST VEGAN LASAGNA” ever!

      Reply
      • Rene

        November 14, 2018 at 7:55 pm

        Awesome! So glad you all love this so much. And thanks for such a detailed review - I love hearing how readers adapt recipes to their personal taste.

        Reply
      • Katie

        August 17, 2022 at 2:05 pm

        What size pan do you use? Thank you!

        Reply
        • Rene

          August 21, 2022 at 7:41 am

          A 9x13 is perfect!

          Reply
    22. Karen M. Chapman

      August 23, 2018 at 8:43 am

      My husband who isn’t eating this way, but eats the same meals most nights, said this was awesome, better than other veggie lasagna’s he had tried. I didn’t read through all the comments, but can this be frozen for later after cooking?

      Reply
      • Rene

        August 27, 2018 at 9:52 am

        Sure - just let it cool completely then cover it and throw it in the freezer.

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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