The Ultimate Vegan Lasagna Recipe

I just made the Best Vegan Lasagna Recipe with vegan sausage, ricotta and spinach plus a sneaky cheesy topping that’ll make you keep scrolling.

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I am obsessed with this Ultimate Vegan Lasagna. I love how the layers stack and the way vegan ricotta melts into the noodles, stringy and rich, making bite unreasonably satisfying.

This is my go-to Best Vegan Lasagna Recipe and I brag about it shamelessly. The secret sprinkle of nutritional yeast on top turns it into something that tastes kind of cheesy and a little wild.

But mostly I adore the garlicky sauce, the vibe, and the way leftovers somehow taste even better. Seriously.

You want this on your table. I make it for friends and they demand seconds every time.

Ingredients

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Lasagna noodles: the comforting carby backbone, it holds everything together nicely.
Olive oil: adds silk and helps things not stick, plus a light fruitiness.
Onion: sweet, cozy base flavor that makes the sauce sing.
Garlic: punchy, aromatic kick that you’ll want more of.
Vegan Italian sausage: meaty protein, hearty and satisfying in every bite.
Mushrooms: earthy chew, basically like meat’s gentle cousin.
Spinach: bright green freshness and a sneaky health boost.
Crushed tomatoes: tangy, saucy backbone that keeps it moist.
Tomato paste: concentrated tomato depth, thickens and boosts savoriness.
Oregano: warm, herbal note that feels classic Italian.
Basil: fresh, peppery lift, plus it smells amazing.
Red pepper flakes: little heat pops, use sparingly unless you like spice.
Salt: brings out all the flavors, don’t skip it.
Black pepper: sharp finish that wakes up the sauce.
Vegan ricotta: creamy, cozy layer that makes it dreamy.
Plant milk: smooths the ricotta, keeps it spoonable.
Vegan mozzarella: melty stretchiness you’ll pretend is real cheese.
Nutritional yeast: cheesy umami boost, basically magic for vegans.
White miso: deep savory hit, it’s subtle but important.
Vegan parmesan: salty finishing touch, nice crunch contrast.
Fresh basil garnish: bright finish and a pop of color.

Ingredient Quantities

12 lasagna noodles (regular or no-boil, about 12 oz)

2 tbsp olive oil, plus more if needed

1 large yellow onion, finely chopped

4 cloves garlic, minced

12 oz vegan Italian sausage, crumbled (or 2-3 links, removed from casings)

8 oz cremini or button mushrooms, sliced (optional but tasty)

10 oz fresh spinach (or 1 10 oz package frozen, thawed and drained)

28 oz crushed tomatoes (one standard can)

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes, optional

Salt, about 1 to 1 1/2 tsp, to taste

Black pepper, about 1/2 to 1 tsp, to taste

2 cups vegan ricotta (store bought or homemade from tofu or cashews)

1/4 cup plain unsweetened plant milk (to loosen the ricotta if needed)

1 cup shredded vegan mozzarella (plus 1 cup for topping, total 2 cups)

1/4 cup nutritional yeast (secret “cheesy” boost for the topping)

1 tbsp white miso paste (adds umami to the cheesy topping, optional but don’t skip if you like depth)

1/4 cup vegan parmesan, grated, optional for finishing

Fresh basil, a handful roughly chopped, for garnish and mixing (about 1/4 cup)

How to Make this

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1. Preheat oven to 375 F. If using regular noodles, cook them in salted boiling water until al dente, drain and lay flat on a sheet to prevent sticking; if using no-boil, just keep them ready.

2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cook until soft and slightly golden, about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.

3. Crumble in 12 oz vegan Italian sausage and brown, breaking it up with a spoon. If using mushrooms, add the sliced mushrooms with the sausage and cook until they release moisture and start to brown.

4. Stir in spinach (if fresh, add in batches until wilted; if frozen, make sure it is well drained), then add crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes if using, and season with about 1 to 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer and reduce heat, cook 10 to 15 minutes so flavors meld. Taste and adjust seasoning.

5. While sauce simmers, mix 2 cups vegan ricotta with 1/4 cup plain unsweetened plant milk to loosen if needed, fold in about 1/4 cup roughly chopped fresh basil, a pinch of salt and pepper. Set aside. Also keep 1 cup shredded vegan mozzarella for layering and 1 cup reserved for the top.

6. To make the cheesy topping: in a small bowl combine 1/4 cup nutritional yeast, 1 tbsp white miso paste, and about 1/4 cup of the reserved shredded mozzarella or a tablespoon or two of plant milk to make a spreadable paste. Taste and adjust; this little mix gives an extra savory, cheesy boost.

7. Assemble the lasagna in a 9×13 pan: spread a thin layer of sauce on the bottom, then a layer of noodles, half the ricotta mixture spread evenly, a sprinkle of 1 cup shredded mozzarella, then sauce. Repeat once more (noodles, ricotta, mozzarella, sauce). Finish with a final layer of noodles, the remaining sauce spread evenly on top, scatter the reserved 1 cup shredded mozzarella and spoon or spread the nutritional yeast + miso topping over the cheese. Sprinkle optional 1/4 cup vegan parmesan around the edges.

8. Cover the pan loosely with foil (spray or oil underside so cheese doesn’t stick) and bake at 375 F for 25 minutes. Remove foil and bake another 10 to 15 minutes until bubbly and the top is lightly golden.

9. Let the lasagna rest at least 15 to 20 minutes before cutting so it sets and holds together. Garnish with the remaining chopped fresh basil before serving.

10. Tips: if the top browns too fast, cover loosely with foil; if sauce seems thin during assembly, drain a little liquid or simmer longer. Leftovers keep well and often taste even better the next day.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet (for the sauce and sausage)
3. Medium pot (to boil regular noodles)
4. Baking sheet or tray (to lay boiled noodles flat)
5. Chef’s knife
6. Cutting board
7. Mixing bowls (one for ricotta mix, one small for cheesy topping)
8. Measuring cups and spoons
9. Wooden spoon or silicone spatula
10. Aluminum foil (and a little oil or spray so cheese wont stick)

FAQ

Q: Can I use no-boil noodles or do I have to boil them first?

A: Yes you can use no-boil noodles, but low-key trick is to soak them in hot water for 10 minutes before layering so they soften evenly. If you boil regular noodles, cook them 1 to 2 minutes less than package says so they dont get mushy during baking.

Q: How do I make the vegan ricotta from scratch?

A: Blend firm tofu or soaked cashews with a little lemon juice, 1 clove garlic, salt, pepper and 1/4 cup plant milk until creamy. Add nutritional yeast if you want extra cheesy flavor. Taste and adjust salt, thats it.

Q: Can I make this ahead and freeze it?

A: Totally. Assemble the lasagna in a freezer safe dish, wrap well and freeze for up to 3 months. Thaw in the fridge overnight then bake covered at 375 F until hot, 45 to 60 minutes, then uncover to brown the top.

Q: My sauce turned out watery, how do I fix it?

A: Simmer longer to reduce it, or stir in 1 to 2 tablespoons tomato paste to thicken fast. If it stills seems thin when assembling, blot cooked noodles lightly with a towel so they dont add more water.

Q: Any tips for extra flavor or better texture?

A: Brown the vegan sausage well so you get caramelized bits, saute mushrooms separately to concentrate flavor, and use 1 tablespoon miso in the cheesy topping for umami. Also fresh basil folded into the ricotta brightens everything up.

Q: How do I get a melty, golden top without dairy?

A: Mix shredded vegan mozzarella with 1/4 cup nutritional yeast and 1 tablespoon miso or a little soy sauce, then spread on top in the last 15 minutes of baking. Broil for 1 to 2 minutes if you want extra browning but watch it closely so it doesnt burn.

The Ultimate Vegan Lasagna Recipe Substitutions and Variations

Lasagna noodles: swap regular for no-boil noodles or use wide fresh pasta sheets. If you need gluten free use brown rice or chickpea noodles, they hold up fine but may need extra sauce.
Vegan Italian sausage: replace with crumbled tempeh seasoned with fennel, smoked paprika and a splash of soy sauce, or use cooked lentils mixed with Italian seasoning for a cheaper protein option.
Vegan ricotta: use blended silken tofu with lemon juice, a bit of apple cider vinegar and salt, or soaked cashews blended with water and nutritional yeast for a richer, creamier filling.
White miso paste: if you dont have it use a teaspoon of soy sauce plus 1 teaspoon of tahini for umami and depth, or use a little marmite/vegemite diluted in warm water for an intense savory kick.

Pro Tips

1) Undercook the regular noodles by 1 to 2 minutes so they finish cooking in the oven. If you overcook them they’ll get mushy once baked. For no-boil noodles, soak them briefly in hot water so they’re pliable, then blot dry so they don’t water down the sauce.

2) Season every layer. Taste the sauce before assembling and add a little extra salt or acid if it tastes flat. Also season the ricotta mix lightly, and sprinkle a pinch of salt between layers – it makes the whole thing taste more balanced, not just the top.

3) Drain spinach and sausage/mushroom mixture well. Squeeze out excess liquid from frozen spinach and let the browned sausage/mushrooms sit on paper towels a minute before adding to the lasagna. Too much moisture is the usual reason for a watery, sloppy bake.

4) Let it rest at least 15 to 20 minutes before cutting. I know it smells amazing, but if you cut it hot it will fall apart. Also if you want cleaner slices, chill it in the fridge for 30 minutes after resting, then slice with a very sharp knife.

The Ultimate Vegan Lasagna Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made the Best Vegan Lasagna Recipe with vegan sausage, ricotta and spinach plus a sneaky cheesy topping that’ll make you keep scrolling.

Servings

servings

Calories

532

kcal

Equipment: 1. 9×13 inch baking dish
2. Large skillet (for the sauce and sausage)
3. Medium pot (to boil regular noodles)
4. Baking sheet or tray (to lay boiled noodles flat)
5. Chef’s knife
6. Cutting board
7. Mixing bowls (one for ricotta mix, one small for cheesy topping)
8. Measuring cups and spoons
9. Wooden spoon or silicone spatula
10. Aluminum foil (and a little oil or spray so cheese wont stick)

Ingredients

12 lasagna noodles (regular or no-boil, about 12 oz)
2 tbsp olive oil, plus more if needed
1 large yellow onion, finely chopped
4 cloves garlic, minced
12 oz vegan Italian sausage, crumbled (or 2-3 links, removed from casings)
8 oz cremini or button mushrooms, sliced (optional but tasty)
10 oz fresh spinach (or 1 10 oz package frozen, thawed and drained)
28 oz crushed tomatoes (one standard can)
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes, optional
Salt, about 1 to 1 1/2 tsp, to taste
Black pepper, about 1/2 to 1 tsp, to taste
2 cups vegan ricotta (store bought or homemade from tofu or cashews)
1/4 cup plain unsweetened plant milk (to loosen the ricotta if needed)
1 cup shredded vegan mozzarella (plus 1 cup for topping, total 2 cups)
1/4 cup nutritional yeast (secret "cheesy" boost for the topping)
1 tbsp white miso paste (adds umami to the cheesy topping, optional but don’t skip if you like depth)
1/4 cup vegan parmesan, grated, optional for finishing
Fresh basil, a handful roughly chopped, for garnish and mixing (about 1/4 cup)

Directions

Preheat oven to 375 F. If using regular noodles, cook them in salted boiling water until al dente, drain and lay flat on a sheet to prevent sticking; if using no-boil, just keep them ready.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cook until soft and slightly golden, about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.
Crumble in 12 oz vegan Italian sausage and brown, breaking it up with a spoon. If using mushrooms, add the sliced mushrooms with the sausage and cook until they release moisture and start to brown.
Stir in spinach (if fresh, add in batches until wilted; if frozen, make sure it is well drained), then add crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes if using, and season with about 1 to 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer and reduce heat, cook 10 to 15 minutes so flavors meld. Taste and adjust seasoning.
While sauce simmers, mix 2 cups vegan ricotta with 1/4 cup plain unsweetened plant milk to loosen if needed, fold in about 1/4 cup roughly chopped fresh basil, a pinch of salt and pepper. Set aside. Also keep 1 cup shredded vegan mozzarella for layering and 1 cup reserved for the top.
To make the cheesy topping: in a small bowl combine 1/4 cup nutritional yeast, 1 tbsp white miso paste, and about 1/4 cup of the reserved shredded mozzarella or a tablespoon or two of plant milk to make a spreadable paste. Taste and adjust; this little mix gives an extra savory, cheesy boost.
Assemble the lasagna in a 9×13 pan: spread a thin layer of sauce on the bottom, then a layer of noodles, half the ricotta mixture spread evenly, a sprinkle of 1 cup shredded mozzarella, then sauce. Repeat once more (noodles, ricotta, mozzarella, sauce). Finish with a final layer of noodles, the remaining sauce spread evenly on top, scatter the reserved 1 cup shredded mozzarella and spoon or spread the nutritional yeast + miso topping over the cheese. Sprinkle optional 1/4 cup vegan parmesan around the edges.
Cover the pan loosely with foil (spray or oil underside so cheese doesn't stick) and bake at 375 F for 25 minutes. Remove foil and bake another 10 to 15 minutes until bubbly and the top is lightly golden.
Let the lasagna rest at least 15 to 20 minutes before cutting so it sets and holds together. Garnish with the remaining chopped fresh basil before serving.
Tips: if the top browns too fast, cover loosely with foil; if sauce seems thin during assembly, drain a little liquid or simmer longer. Leftovers keep well and often taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.