I recently experimented with a delightful Vegan Spinach Lasagna Recipe featuring gluten free lasagna noodles, olive oil-sauteed onions and garlic, fresh spinach and vegan ricotta. The blend of marinara, nutritional yeast and herbs create a balanced layering of flavors that culminates in an enchanting pasta bake perfect for any dinner.

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I’ve been experimenting in the kitchen lately and came up with my vegan spinach lasagna that I think you’ll really dig. It’s a twist on a classic dish—loaded with flavor yet simple to prepare.

I start by heating 3 tablespoons of olive oil in a pan with a diced yellow onion and 4 minced garlic cloves until they turn soft and fragrant. Then I mix in about 10 ounces of fresh chopped spinach, letting it wilt before layering it all over 12 gluten free lasagna noodles.

I love adding a cup of vegan ricotta for creaminess and even toss in a half cup of vegan mozzarella if I’m feeling extra cheesy. With 3 cups of marinara sauce scented with dried basil, dried oregano, salt, pepper, and a pinch of red pepper flakes, this dish comes together for a hearty vegan pasta bake.

It’s one of my best vegan freezer meals that always leaves me excited for the next bite.

Why I Like this Recipe

I really love that this recipe fits my lifestyle and taste buds. First, I like that it’s 100% vegan and gluten free, which makes it perfect for me because I need both. Second, I love the mix of flavors, like the savory spinach with the creamy vegan ricotta and even a little kick from the red pepper flakes — well, technically I avoid using that fancy hyphen’d punctuation but you get my point. Third, this is such an easy, comfort food dinner that feels like a warm hug on a cold day, and it doesn’t take forever to put together. Lastly, the fact that it’s freezer friendly means I can make a big batch and always have a tasty meal ready when I’m in a rush, which is super important for my busy days.

Ingredients

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Gluten free lasagna noodles: a great source of carbs that make the dish hearty.
Fresh spinach: packed with fiber, vitamins and antioxidants for a nutritious lift.
Vegan ricotta: creamy plant-based protein that adds a mild, tangy taste.
Marinara sauce: tangy tomatoes bursting with flavor, rich in antioxidants.
Nutritional yeast: adds cheesy, umami notes while boosting B vitamin intake.
Olive oil: offers heart healthy fats that enrich flavor during cookin.
Garlic cloves: punchy flavor and nutrients that elevate and harmonize savory dishes.
Yellow onion: imparts a slight sweetness and essential flavor to the lasagna base.
Dried basil and oregano: elevate the overall taste with aromatic, herbaceous notes.

Ingredient Quantities

12 gluten free lasagna noodles

3 tablespoons olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

10 ounces fresh spinach, roughly chopped

1 cup vegan ricotta (storebought or homemade with blended cashews)

1/2 cup vegan mozzarella (optional if you like it extra cheesy)

3 cups marinara sauce

1/4 cup nutritional yeast

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Optional: a pinch of red pepper flakes for a little kick

How to Make this

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1. Preheat your oven to 375°F. Meanwhile, bring a large pot of water to boil and cook 12 gluten‐free lasagna noodles according to the package directions. Drain and set aside.

2. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the diced yellow onion and minced garlic and cook for about 3-4 minutes until they soften.

3. Add 10 ounces of roughly chopped fresh spinach to the skillet and stir until the spinach wilts, around 2-3 minutes. Season with salt, pepper, and a pinch of red pepper flakes if you want a little kick.

4. Remove the skillet from heat, then stir in 1 cup vegan ricotta, 1/4 cup nutritional yeast, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano.

5. Spread a thin layer of 3 cups marinara sauce in a greased baking dish.

6. Place 4 cooked lasagna noodles in a row over the sauce. Then, spread half of the spinach mixture evenly on top.

7. Drizzle about 1 cup of marinara sauce over that layer.

8. Repeat by adding another layer of 4 noodles, then the remaining spinach mixture, and another 1 cup of marinara sauce.

9. Arrange your final 4 noodles on top and pour the rest of the marinara sauce over them.

10. Finally, if you’re using it, sprinkle 1/2 cup vegan mozzarella evenly on top. Bake for 25-30 minutes until it’s all bubbly and heated through. Let it cool for a few minutes before serving. Enjoy!

Equipment Needed

1. Oven for preheating to 375°F
2. Large pot for boiling water
3. Colander to drain the lasagna noodles
4. Large skillet for cooking the onion, garlic, and spinach
5. Baking dish for assembling the lasagna
6. Cutting board and knife for dicing the onion and mincing the garlic
7. Measuring cups and spoons for the olive oil, vegan ricotta, marinara sauce, and spices
8. Stirring spoon or spatula for mixing ingredients in the skillet

FAQ

Q: Can I substitute any of the cheeses if I don't have vegan mozzarella or ricotta?

A: Yeah, you can try making your own vegan ricotta using soaked cashews and nutritional yeast or even skip the mozzarella for a lighter version.

Q: Do I have to use gluten free lasagna noodles?

A: If you're going gluten free, it's best to stick with gluten free noodles. Otherwise, you can use regular lasagna noodles if ya don't mind the gluten.

Q: How long does it take to prep and cook this lasagna?

A: It usually takes about 15 minutes to prep your ingredients and around 40 minutes to bake the lasagna until it's hot and bubbly.

Q: Can I add more veggies to the recipe?

A: Sure, you can throw in other veggies like mushrooms or zucchini if you want to mix it up a bit.

Q: How should i store any leftovers?

A: Let the lasagna cool, then store it in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the oven until warm.

Vegan Spinach Lasagna (Gluten Recipe Substitutions and Variations

Instead of gluten free lasagna noodles, you can use thin slices of zucchini or even eggplant slices if you want a low-carb twist.
If you’re out of olive oil, avocado oil or canola oil work pretty well as substitutes.
Don’t have vegan ricotta? You can blend firm tofu with a splash of lemon juice, a bit of garlic, and some nutritional yeast to get a similar creamy texture.
If vegan mozzarella isn’t available, try another vegan cheese from your local store or double up on the nutritional yeast for that cheesy flavor.

Pro Tips

1. Make sure you don’t overcook the gluten free noodles – they tend to go mushy real quick if you leave them in too long, so keep an eye on ’em.
2. When you’re cooking the onions and garlic, try letting them get a little extra caramelized for more depth in flavor – it makes a big difference even with a few extra minutes.
3. Stirring the vegan ricotta with the nutritional yeast before layering can really help blend all the flavors better, so give it a good mix.
4. Let the lasagna sit for a few minutes after taking it out of the oven; it helps the layers stick together and makes it easier to cut and serve.

Vegan Spinach Lasagna (Gluten Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Oven for preheating to 375°F
2. Large pot for boiling water
3. Colander to drain the lasagna noodles
4. Large skillet for cooking the onion, garlic, and spinach
5. Baking dish for assembling the lasagna
6. Cutting board and knife for dicing the onion and mincing the garlic
7. Measuring cups and spoons for the olive oil, vegan ricotta, marinara sauce, and spices
8. Stirring spoon or spatula for mixing ingredients in the skillet

Ingredients

12 gluten free lasagna noodles
3 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
10 ounces fresh spinach, roughly chopped
1 cup vegan ricotta (storebought or homemade with blended cashews)
1/2 cup vegan mozzarella (optional if you like it extra cheesy)
3 cups marinara sauce
1/4 cup nutritional yeast
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Optional: a pinch of red pepper flakes for a little kick

Directions

Preheat your oven to 375°F. Meanwhile, bring a large pot of water to boil and cook 12 gluten‐free lasagna noodles according to the package directions. Drain and set aside.
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the diced yellow onion and minced garlic and cook for about 3-4 minutes until they soften.
Add 10 ounces of roughly chopped fresh spinach to the skillet and stir until the spinach wilts, around 2-3 minutes. Season with salt, pepper, and a pinch of red pepper flakes if you want a little kick.
Remove the skillet from heat, then stir in 1 cup vegan ricotta, 1/4 cup nutritional yeast, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano.
Spread a thin layer of 3 cups marinara sauce in a greased baking dish.
Place 4 cooked lasagna noodles in a row over the sauce. Then, spread half of the spinach mixture evenly on top.
Drizzle about 1 cup of marinara sauce over that layer.
Repeat by adding another layer of 4 noodles, then the remaining spinach mixture, and another 1 cup of marinara sauce.
Arrange your final 4 noodles on top and pour the rest of the marinara sauce over them.
Finally, if you're using it, sprinkle 1/2 cup vegan mozzarella evenly on top. Bake for 25-30 minutes until it's all bubbly and heated through. Let it cool for a few minutes before serving. Enjoy!

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.