Why You’ll Love This Recipe

This Healthy Vegan Lasagna is a plant-based twist on the classic comfort food, packed with hearty vegetables, flavorful tofu ricotta, and a rich, savory tomato sauce. With layers of zucchini, mushrooms, spinach, and a creamy cashew-based ricotta, it’s just as satisfying as traditional lasagna, but much lighter and healthier. Perfect for meal prep, family dinners, or any occasion when you’re craving comfort food without the guilt.

ingredients

A Healthy Vegan Lasagna Recipe That Actually Feels Like Comfort Food 10 This Healthy Vegan Lasagna is a plant-based twist on the classic comfort food, packed with hearty vegetables, flavorful tofu ricotta, and a rich, savory tomato sauce. With layers of zucchini, mushrooms, spinach, and a creamy cashew-based ricotta, it’s just as satisfying as traditional lasagna, but much lighter and healthier. Perfect for meal prep, family dinners, or any occasion when you’re craving comfort food without the guilt.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the vegan ricotta:
firm tofu (pressed and crumbled)
raw cashews (soaked)
nutritional yeast
lemon juice
garlic powder
salt and pepper
fresh basil (optional)

For the lasagna filling:
lasagna noodles (gluten-free if needed)
zucchini (sliced thin)
mushrooms (sliced)
spinach (fresh or frozen)
olive oil
garlic (minced)
salt and pepper

For the tomato sauce:
canned crushed tomatoes
tomato paste
dried oregano
dried basil
garlic (minced)
onion (diced)
salt and pepper
olive oil

For assembly:
fresh basil (optional, for garnish)

directions

For the tomato sauce:

In a large saucepan, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.

Add minced garlic and cook for another minute until fragrant.

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes to allow the flavors to combine. Adjust seasoning to taste.

For the vegan ricotta:

While the sauce is simmering, blend soaked cashews, crumbled tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor or blender until smooth and creamy. Add fresh basil if desired for extra flavor.

For the lasagna filling:

Preheat oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the sliced zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5-7 minutes until the vegetables soften and release their moisture.

Add spinach and cook for an additional 2-3 minutes until wilted. Set aside.

To assemble the lasagna:

Cook lasagna noodles according to package directions. Drain and set aside.

In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom.

Layer lasagna noodles, followed by a layer of vegan ricotta, a layer of sautéed vegetables, and more tomato sauce. Repeat layers until you run out of ingredients, ending with a layer of sauce on top.

Cover with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and slightly golden.

Let the lasagna rest for 10 minutes before slicing and serving.

To serve:

Garnish with fresh basil for added flavor and a pop of color.

Servings and timing

This recipe serves 6-8.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 10 minutes

Variations

Add roasted butternut squash or sweet potato to the layers for a different vegetable twist.
Use store-bought vegan mozzarella for an extra cheesy topping.
For a gluten-free version, use gluten-free lasagna noodles or zucchini slices as a substitute.
Swap spinach for kale or arugula for a different green.
Add a layer of vegan pesto for an additional depth of flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven at 350°F (175°C) for 10-15 minutes, covered with foil.
This lasagna can be frozen for up to 2 months—wrap tightly and thaw overnight in the refrigerator before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble it a day ahead and refrigerate it before baking. Just bake it the following day.

Can I make the vegan ricotta without cashews?

Yes, you can substitute the cashews with soaked sunflower seeds or use store-bought vegan ricotta.

What can I substitute for the tofu in the ricotta?

You can use mashed white beans or chickpeas as a substitute for tofu in the ricotta, though the texture may be slightly different.

Is this lasagna spicy?

No, it’s not spicy, but you can add red pepper flakes to the sauce for a little heat.

Can I use a different sauce for the lasagna?

Yes, you can use a store-bought marinara or a homemade vegetable sauce instead of the tomato sauce provided.

Can I make this lasagna gluten-free?

Yes, simply use gluten-free noodles or even thin slices of zucchini as a substitute.

Conclusion

This Healthy Vegan Lasagna is the perfect comfort food that delivers all the flavors you love with a lighter, plant-based twist. The combination of savory tomato sauce, creamy vegan ricotta, and roasted vegetables makes for a satisfying meal that will leave you feeling full and nourished. Whether you’re looking for a hearty dinner or a meal prep option, this recipe is sure to become a family favorite!