If you’re craving a comfort food classic that’s bursting with flavor and entirely plant-based, you’re going to love this Vegan Spinach Lasagna Recipe. It’s a delightful twist on the traditional lasagna, featuring layers of tender whole wheat noodles, creamy vegan ricotta, and a medley of sautéed spinach, mushrooms, and zucchini all perfectly seasoned with herbs. The result is a hearty, satisfying dish that’s both nourishing and packed with vibrant colors and textures. Whether you’re a longtime vegan or simply exploring more plant-based meals, this recipe is a wonderful way to enjoy the richness of Italian cuisine without any dairy or meat.
Ingredients You’ll Need
You’ll find the ingredients for this Vegan Spinach Lasagna Recipe are simple yet essential, each playing a vital role in creating a layered dish full of flavor and texture. From fresh greens to savory herbs, every component adds depth and color to this nutritious dinner.
- 9 lasagna noodles (whole wheat or gluten-free): Whole wheat or gluten-free options offer a nutty, wholesome base for the layers.
- 2 cups fresh spinach, chopped: Adds a fresh, vibrant green and delicate earthiness.
- 2 cups ricotta-style vegan cheese: Creamy texture that mimics traditional ricotta without dairy.
- 1 cup marinara sauce: A rich tomato sauce to bind and flavor every bite.
- 1 cup mushrooms, sliced: Gives a meaty, umami punch and wonderful texture.
- 1 small onion, diced: Builds a sweet and savory flavor base when sautéed.
- 2 cloves garlic, minced: Infuses the dish with a warm, aromatic depth.
- 1 zucchini, thinly sliced: Adds freshness, subtle crunch, and extra nutrition.
- 1 teaspoon dried oregano: Imparts classic Italian herbal notes.
- 1 teaspoon dried basil: Brightens flavors with a slightly sweet, peppery touch.
- Salt and pepper to taste: Essential seasonings to elevate all other ingredients.
- 1 cup nutritional yeast (optional): Adds a cheesy, nutty finish when sprinkled on top.
- 2 tablespoons olive oil: Used for sautéing vegetables, bringing richness without heaviness.
- Fresh basil for garnish (optional): A fresh herb garnish that adds aroma and visual appeal.
How to Make Vegan Spinach Lasagna Recipe
Step 1: Prepare the oven and noodles
Start by preheating your oven to 375°F (190°C), setting the perfect temperature for baking your lasagna to golden, bubbling perfection. Meanwhile, cook your lasagna noodles according to the package instructions until al dente, then drain and set them aside—this forms the sturdy yet tender layers for your lasagna.
Step 2: Sauté the aromatics
Heat olive oil in a large skillet over medium heat, then add the diced onion. Sauté until it becomes translucent and sweet, which usually takes about 5 minutes. This step builds a flavorful foundation and unlocks the natural sweetness of the onions.
Step 3: Add mushrooms and garlic
Toss in the minced garlic and sliced mushrooms to the skillet. Cook these until the mushrooms soften and release their earthy juices, around 5 minutes. The garlic adds a fragrant warmth that complements the mushrooms’ savory depth.
Step 4: Incorporate spinach, zucchini, and herbs
Next, stir in the chopped spinach and thinly sliced zucchini. Cook everything together for another 3 to 4 minutes until the spinach wilts and the zucchini becomes tender. Season with dried oregano, dried basil, salt, and pepper to infuse classic Italian flavors into your vegetable mixture. Remove the skillet from heat once done.
Step 5: Layer the lasagna
In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom—this prevents sticking and adds moisture. Lay down three cooked lasagna noodles, then spread half of your vegan ricotta cheese over them. Top with half of your sautéed vegetable mix, followed by a layer of marinara sauce. Repeat the layers once more with noodles, ricotta, vegetables, and marinara sauce, then finish by placing the last three noodles on top and covering them with the remaining marinara sauce. If you’re using nutritional yeast, sprinkle it evenly over the final layer for a cheesy finish.
Step 6: Bake your lasagna
Cover the baking dish tightly with aluminum foil and bake in your preheated oven for 30 minutes. This initial baking step melds the flavors and cooks everything through. Then, remove the foil and bake uncovered for an additional 15 minutes to allow the top to become slightly golden and perfectly bubbly. Once baked, let it cool for about 10 minutes before slicing to help the layers set nicely.
How to Serve Vegan Spinach Lasagna Recipe
Garnishes
Fresh basil leaves are an excellent garnish, adding a fresh, peppery aroma and a pop of green to each serving. A light sprinkle of nutritional yeast can also enhance the cheesy flavor and add a slightly nutty note. These simple touches elevate the presentation and add lovely contrasting flavors and textures.
Side Dishes
Pair this Vegan Spinach Lasagna Recipe with a crisp mixed green salad dressed in a tangy lemon vinaigrette to balance its richness. Garlic bread made with vegan butter or focaccia strips with herbs are also perfect companions, offering crunchy, flavorful bites alongside the lasagna’s creamy layers.
Creative Ways to Present
For festive occasions, serve individual portions in mini baking dishes to impress your guests with personalized servings. Alternatively, layer the ingredients in a clear glass dish so everyone can admire the beautiful pasta, spinach, and cheese layers before digging in. This dish also works beautifully as a potluck centerpiece that blends flavor and colorful appeal.
Make Ahead and Storage
Storing Leftovers
After enjoying your Vegan Spinach Lasagna Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days, making it a convenient and delicious option for quick meals later in the week. Make sure to cool it completely before refrigerating to maintain its best texture.
Freezing
This lasagna freezes wonderfully, so don’t hesitate to make a double batch. Wrap individual slices or the entire baking dish tightly with plastic wrap and aluminum foil to prevent freezer burn. Frozen lasagna will keep well for up to 3 months and can be thawed overnight in the fridge before reheating.
Reheating
Reheat leftover or thawed lasagna in the oven at 350°F (175°C) for about 20 minutes, covered with foil to keep it moist. For quicker warming, microwave individual portions on medium power until heated through, stirring halfway to ensure even warmth. Adding a splash of water or marinara sauce before reheating can help maintain moisture.
FAQs
Can I use frozen spinach for this Vegan Spinach Lasagna Recipe?
Yes, frozen spinach can be used if fresh isn’t available. Just be sure to thaw it completely and squeeze out any excess water to avoid a watery lasagna.
What can I substitute for vegan ricotta cheese?
If you don’t have vegan ricotta, mashed firm tofu blended with nutritional yeast, lemon juice, and a bit of garlic powder makes an excellent, creamy alternative with a similar texture.
Is it possible to make this recipe gluten-free?
Absolutely! Simply use gluten-free lasagna noodles instead of whole wheat to make the dish suitable for gluten-sensitive individuals without sacrificing taste.
Can I prepare this Vegan Spinach Lasagna Recipe ahead of time?
Definitely. You can assemble the lasagna a day before and keep it covered in the fridge. When ready, bake it straight from the refrigerator, adding a few extra minutes to the baking time.
How can I make the top of my lasagna extra crispy?
For a crispier top, remove the foil during the last 15 minutes of baking and switch your oven to broil for 1 to 2 minutes, watching carefully to prevent burning.
Final Thoughts
This Vegan Spinach Lasagna Recipe is a true celebration of plant-based comfort food—rich layers of vibrant vegetables, creamy vegan cheese, and fragrant herbs coming together in a dish that’s sure to please everyone at the table. Whether you’re cooking for a weeknight dinner or a special occasion, this lasagna is a wonderful way to enjoy wholesome, delicious flavors without compromise. Trust me, once you try it, it will quickly become one of your favorite recipes to cook and share!
Print
Vegan Spinach Lasagna Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 45m
- Total Time: 1h 15m
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Spinach Lasagna is a delicious and wholesome plant-based twist on the classic Italian dish. Featuring layers of whole wheat lasagna noodles, sautéed spinach and vegetables, creamy vegan ricotta-style cheese, and rich marinara sauce, it’s a perfect comforting meal for vegans and non-vegans alike. The addition of nutritional yeast adds a savory, cheesy flavor, making the dish irresistibly satisfying.
Ingredients
Noodles
- 9 lasagna noodles (whole wheat or gluten-free)
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, thinly sliced
Cheese & Sauce
- 2 cups ricotta-style vegan cheese (store-bought or homemade)
- 1 cup marinara sauce (homemade or store-bought)
- 1 cup nutritional yeast (optional, for added flavor)
Seasonings & Oils
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Garnish
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Boil the lasagna noodles according to package instructions until al dente, then drain and set aside to cool.
- Sauté Onion: In a large skillet over medium heat, heat olive oil. Add diced onion and sauté for about 5 minutes until translucent.
- Add Garlic and Mushrooms: Add minced garlic and sliced mushrooms to the skillet and cook for an additional 5 minutes until mushrooms soften.
- Cook Spinach and Zucchini: Stir in chopped spinach and zucchini, cooking for 3-4 minutes until spinach wilts and zucchini becomes tender. Season with oregano, basil, salt, and pepper. Then remove from heat.
- Prepare Baking Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer Ingredients: Place three lasagna noodles in a single layer over the sauce. Spread half of the vegan ricotta cheese over the noodles, then half of the sautéed vegetable mixture, and then a layer of marinara sauce.
- Repeat Layering: Add another three noodles, the remaining vegan ricotta cheese, the rest of the sautéed vegetables, and another layer of marinara sauce.
- Top Layers: Finish with the final three noodles and cover with the remaining marinara sauce. If desired, sprinkle nutritional yeast evenly over the top for a cheesy flavor.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the lasagna is heated through and the top has a slight golden color.
- Rest and Serve: Remove from oven and let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired and serve warm.
Notes
- For a gluten-free option, use gluten-free lasagna noodles.
- You can make your own vegan ricotta using tofu or cashews blended with lemon juice and nutritional yeast.
- Nutritional yeast is optional but adds a cheesy flavor that complements the dish well.
- Letting the lasagna rest after baking helps it set and makes it easier to slice.
- Feel free to add other vegetables like bell peppers or eggplant for added flavor and nutrition.
