• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Italian Recipes > Vegan Pasta Recipes

    Classic Vegan Lasagna

    Posted: Nov 21, 2018 ยท Updated: Aug 19, 2021

    Jump to Recipe Pin Recipe
    A traditional and classic vegan lasagna recipe that'll soon become your favorite. Lasagne sheets are layered with a meatfree "meat" sauce and dairyfree, no-tofu vegan ricotta, parmesan, and mozzarella cheeses. It's truly the best vegan lasagna you ever ate! Perfect comfort food for a crowd or for a cozy dinner in with family or friends.
    Closeup shot of a luscious slice of vegan lasagna layered with meaty marinara, dairyfree ricotta and cashew parm and doused with vegan mozzarella cheeze on a white plate against a black background.

    Here's a very classic and traditional lasagna recipe with all of the cheeses and meat sauce -- only, it's all vegan. And it's amazing!

    Lasagna has always been a big favorite in our home, and I sometimes experiment with different versions, like this Pumpkin Spinach Lasagna or my Wild Mushroom Lasagna.

    As delicious as these recipes are, there's nothing that can quite beat the comfort-food feel of a traditional lasagna with a red "meat" sauce and lashings of vegan parmesan, mozzarella and ricotta cheeses. It's really the most perfect meatless lasagna and that's what I have for you today.

    Closeup shot of classic vegan lasagna in a glass baking dish layered with meaty marinara, dairyfree ricotta and cashew parm and doused with vegan mozzarella cheeze on a baking sheet against a black background.

    There's no spinach in this vegan lasagna or sweet potatoes or any adaptations that take it away from the classic. It is also a rather easy recipe, although it does involve a few steps because you are making two of the three cheeses yourself -- the parmesan and the ricotta. You can use storebought mozzarella cheeze, as I did, because there are some good options out there in the stores.

    I first ate a vegetarian lasagna almost right after I moved to the United States, at the home of an acquaintance who was vegetarian. I was not, but I remember thinking at the time how close the meat substitute tasted to the real thing. In my vegan lasagna, I can guarantee you, no omnivore will miss the meat and the dairy -- unless you tell them. And why would you?

    In addition to being delicious, this vegan lasagna is a really filling dish, and since this recipe makes a large pan, you will have enough to feed a group of hungry family members or friends. And that makes it perfect for holiday eats. Or for just anytime eats, because who ever needed an excuse to eat lasagna?

    When you pull that bubbling, hot baking dish out of the oven, with the cheese baked golden at the top, people will be gathering around the table faster than you can say "Garfield."

    What we love about this recipe

    • It's the best vegan lasagna you'll eat. Exactly as you remember it, just meatless, and healthier.
    • It's no-fuss.
    • It's easy to make ahead.
    • You can easily make it soy-free or gluten-free by using soy-free meatless meat and gluten-free lasagna noodles.
    • Everything that goes into it is mindblowingly delicious. And it's clean, real food.
    • The ricotta and the parm are easily made in the food processor. And you can use them in so many different pasta recipes.
    • It's immensely kid-friendly. And adult-friendly. And omnivore-friendly. So if you're feeding all kinds of eaters, here's the food that'll please everyone, and get rave reviews.

    Helpful tips for making the perfect vegan lasagna without breaking a sweat

    • Make the various elements of the vegan lasagna in advance. You can make the ricotta, parm and the "meat" sauce the day -- or even a couple of days -- before you want to bake your lasagna. Assemble the dish and bake the day you want to serve.
    • Make the entire lasagna in advance, cover tightly with cling wrap, and refrigerate for up to five days or freeze for a month. Thaw and then bake as instructed.
    • Use no-boil lasagne noodles, if you don't want the extra step of boiling your noodles first. They are easily available now, and I am not above using them to save precious time and effort. You do need to incorporate more liquid in your recipe if using no-boil noodles, so pay attention to the recipe instructions. Also no-boil noodles are shorter than regular lasagna noodles, so you need to layer on more of them.
    • If you want to add more veggies to the recipe, you can cut down the meatless meat by half and add a roasted, diced eggplant to your marinara sauce while you are making it. Or add finely diced mushrooms.
    • If you don't want to use meatless meat, use lentils instead. Use 28 oz, or roughly two cans, of brown lentils and add them to the marinara instead of the meat.
    • Soak the cashews for the ricotta for a few hours so they blend up into the perfect consistency.
    • Season your ricotta. This is a great opportunity to add some fresh, herby flavor into your lasagna.
    • Use any brand of vegan mozzarella cheese. I usually get the vegan cheese at Trader Joe's or Aldi's, or Daiya when I'm at Whole Foods, and they all work very well in any recipes that call for the use of mozzarella.
    Overhead shot of a wide steel saucepan with meaty vegan marinara sauce and a ladle in it on a gray background.

    The meat sauce is perfectly seasoned and delicious , and you can use it not just in this lasagna but with other pasta dishes as well.

    What to serve with the lasagna

    You don't need to serve much alongside this classic vegan lasagna, because it's a full meal on its own, but some Garlic Pull Apart Bread and a fresh, green salad are the perfect accompaniments.

    Ingredients

    • No-boil lasagna noodles (preferred, although you can use regular noodles if you can't find these)
    • Extra virgin olive oil
    • Onion
    • Garlic 
    • Vegan meatless meat that's crumbly
    • Canned whole plum tomatoes
    • Tomato paste
    • Oregano
    • Red pepper flakes
    • Vegetable stock
    • Salt and ground black pepper to taste
    • Vegan cashew parmesan
    • Vegan mozzarella shreds
    Closeup overhead shot of classic vegan lasagna in a glass baking dish layered with meaty marinara, dairyfree ricotta and cashew parm and doused with vegan mozzarella cheeze on a baking sheet against a black background.

    More vegan pasta recipes

    • Vegan Garlicky Pasta with Broccoli Rabe
    • Vegan Wild Mushroom Lasagna
    • Instant Pot Spaghetti with "Meaty" Marinara
    • Vegan Pasta Puttanesca
    • Lentil Pasta Salad
    • Spaghetti with Brussels Sprouts and Onions
    Closeup shot of a luscious slice of vegan lasagna layered with meaty marinara, dairyfree ricotta and cashew parm and doused with vegan mozzarella cheeze on a white plate against a black background.
    A large slice of vegan lasagna on a white plate.

    Classic Vegan Lasagna Recipe

    A traditional and classic vegan lasagna recipe that'll soon become your favorite. Lasagne sheets are layered with a meatfree "meat" sauce and dairyfree, no-tofu vegan ricotta, parmesan, and mozzarella cheeses. It's truly the best vegan lasagna you ever ate! Perfect comfort food for a crowd or for a cozy dinner in with family or friends.
    5 from 37 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Keyword: Vegan Lasagna
    Prep Time: 30 mins
    Cook Time: 1 hr
    Total Time: 1 hr 30 mins
    Servings: 12 servings
    Calories: 539kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 16 lasagna noodles (or 24 no-boil lasagna noodles)
    • 1 tablespoon extra virgin olive oil
    • 1 large onion
    • 4 cloves garlic (crushed and minced)
    • 28 oz vegan meatless meat that's crumbly. I used a combination of 14 oz Gimme Lean and 14 oz of Tofurky's Italian sausage. Make sure you process the sausages in a food processor to make them crumbly.
    • 28 oz whole plum tomatoes (San Marzano tomatoes are best for this)
    • 6 oz tomato paste
    • 2 teaspoon oregano (or basil)
    • 1 teaspoon red pepper flakes
    • 3 cups vegetable stock (reduce to 2 cups for regular noodles)
    • Salt and ground black pepper to taste
    • 1 cup vegan parmesan cheese
    • 16 oz vegan mozzarella shreds

    For the cashew ricotta:

    • 1 ยฝ cup raw cashews (soaked 30 minutes, then drained)
    • ยพ cup vegetable stock
    • 1 teaspoon garlic powder
    • 1 teaspoon oregano
    • ยผ cup fresh parsley (chopped)
    • Salt and ground black pepper to taste
    Prevent your screen from going dark

    Instructions

    • If using regular lasagna noodles, cook them in salted boiling water until al dente but not mushy.
    • Make the meat sauce by heating the oil in a large saucepan. Add the onions and garlic. Saute, until they soften, about five minutes. Add the "meat" crumbles and saute for a couple of minutes. Add the tomato paste and mix in.
    • Put the plum tomatoes in a bowl and squish them to break with your fingers. Add to the saucepan along with 3 cups of vegetable stock if using no-boil noodles, and 2 cups of stock if using regular noodles that have been cooked.
    • Stir well, bring to a boil, add the oregano, red pepper flakes, salt and ground black pepper to taste. Stir and let the sauce cook for about 15 minutes or until it turns a bright red. Turn off heat and check seasoning. Set aside.
    • Make the ricotta, by placing the cashews in a food processor with all ingredients except the parsley. Process for a couple of minutes until fairly smooth. Mix in the parsley and pulse until it's mixed into the rest of the ricotta. Set aside.
    • Preheat oven to 400 degrees Fahrenheit.
    • Assemble the lasagna by spraying a 12 X 9 inch lasagna pan with cooking spray or oil. Ladle out a small amount of sauce into the pan and spread.
    • Layer on four sheets of the noodles into the bottom of the pan. If using no-boil noodles, which are smaller than regular noodles, you might need to layer on five noodles vertically and one more horizontally.
    • Layer on one-fourth of the meat sauce over the lasagna noodles. 
    • Layer on one-fourth of the cashew parmesan.
    • Layer on one-fourth of the vegan mozzarella.
    • Layer on one-fourth of the vegan ricotta.
    • Repeat until you have built up three layers of the meat sauce and the cheeses. Over the fourth and final layer, layer the remaining meat sauce, parm and mozzarella.
    • Cover tight with aluminum foil, place the lasagna pan on a rimmed baking sheet, and bake in the preheated oven for 30 minutes. After 30 minutes, remove the aluminum foil and bake another 30 minutes until bubbly and hot.
    • Let the lasagna stand at least 15 minutes to firm up, then cut and serve.

    Nutrition

    Calories: 539kcal | Carbohydrates: 51g | Protein: 20g | Fat: 26g | Saturated Fat: 2g | Sodium: 414mg | Potassium: 369mg | Fiber: 5g | Sugar: 6g | Vitamin A: 527IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    A classic vegan lasagna recipe with a meatfree "meat" sauce and vegan ricotta, parmesan and mozzarella cheeses. Perfect comfort food for a crowd or for a cozy dinner in with family or friends. #vegan #lasagna #thanksgiving #recipes #holidays #italianfood #pasta HolyCowVegan.net

    Love this vegan lasagna? Check out more vegan pasta recipes on Holy Cow!

    « A Vegan Thanksgiving Stuffing everyone will love -- even the kids!
    Vegan Mushroom and Wild Rice Bisque »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Krista

      March 26, 2021 at 5:00 pm

      5 stars
      Iโ€™m excited to try this! Not easy to find a vegan spin on a classic lasagna which is exactly what Iโ€™m looking for. No tofu, mushrooms, spinach, etc. Thank you fur posting this! Question, how would it be with only the ricotta and mozzarella? Iโ€™m not a big Parmesan fan and want to cut down on some prep as Iโ€™m pregnant with our 5th.

      Reply
      • Vaishali

        March 26, 2021 at 5:28 pm

        You can leave it out absolutely. Bread crumbs mixed with some oregano, black pepper and salt are a fine sub for parm, in case you can do that, but if you can't I think the lasagna will work quite well without it.
        Congrats on the baby! โค๏ธ

        Reply
    2. Jackie

      December 19, 2020 at 9:02 pm

      5 stars
      Excellent!!! I love this recipe!

      Reply
    3. Susan

      October 23, 2020 at 6:41 pm

      5 stars
      Can this lasagna be frozen after being cooked?

      Reply
      • Vaishali

        October 23, 2020 at 7:23 pm

        Yes absolutely. Thaw and reheat before serving.

        Reply
    4. Marcy Hall

      August 20, 2020 at 2:12 pm

      5 stars
      I made this last night for my family with dairy and glutton allergies. Three adjustments I made: 1) I used Palmini lasagna noodles (2 cans) made from heart of palm 2) I added vegetable broth to the cashews to get a really creamy consistancy 3) I used crushed tomatoes instead of whole plum tomatoes. The whole family LOVED it (ages 3, 6 & 9) and appreciated dairy free lasagna. I ordered all the ingredients online for pick up at Sprouts. Thank you for sharing this recipe. I will be making it again soon.

      Reply
      • Vaishali

        August 20, 2020 at 4:47 pm

        So great to hear, Marcy. I need to try out the hearts of palm noodles--what a great idea.

        Reply
      • Lorra

        August 31, 2020 at 2:12 pm

        Hi Marcy,
        Would you please tell me the amount of vegetable broth you used in your cashews to achieve the creaminess?

        Thank you,

        Reply
    5. Jeanna gaines

      August 10, 2020 at 4:44 pm

      5 stars
      Delicious!!!!!
      Yall pls make this recipe

      Reply
    6. Sarah

      July 21, 2020 at 8:35 pm

      5 stars
      Thank you for all your wonderful recipes and especially this one!
      I made this today and my husband loved it and said how great it tasted and amazing itโ€™s all vegan!
      All of your recipes have turned out so great.

      Reply
    7. VT

      November 28, 2019 at 2:00 pm

      Hi Vaishali, Great website. Thanks for the recipes posted over the years. They are really great since I use them to make dishes that are dairy-free and nut-free for my allergic son. I would really appreciate it if you could post the original recipe for the lasagna that uses Morinu tofu. Thanks and Happy Holidays!

      Reply
    8. Vinny

      July 14, 2019 at 10:00 am

      5 stars
      This recipe is something awesome. I made it for a group of friends coming over Friday night, including some who were not vegan, and everyone loved it. Thanks for your incredible recipes.

      Reply
    9. Mardy

      November 23, 2018 at 8:41 pm

      Hi Vaishali, I am going to make this for Sunday Dinner but wanted clairify the โ€˜soy freeโ€™ aspect.... donโ€™t both Tofurkey and Gimme Lean sausage have soy ingredients in them?

      Thanks, will let you know how it works out.

      Reply
      • Vaishali

        November 23, 2018 at 10:14 pm

        Hi Mardy, yes they do but you could try Field Roast which is soyfree! So happy you're making it!

        Reply
    10. Barbara Thorpe Miller

      November 21, 2018 at 1:55 pm

      I donโ€™t see the Parmesan recipe

      Reply
      • Vaishali

        November 21, 2018 at 2:48 pm

        Added now-- both as a link from the ingredient list and in recipe notes. Thanks!

        Reply
    11. Tony Rossi

      November 21, 2018 at 1:53 pm

      5 stars
      Hello, Vaishali.

      Thank you for another great recipe. I have been making and enjoying your recipes for several years, especially your Indian dishes.

      I'm having trouble finding the recipe for the cashew parmesan you refer to. You indicate it's in the notes, but I can't find it. Thanks in advance, and thanks again for your excellent website and recipes!

      Tony

      Reply
      • Vaishali

        November 21, 2018 at 2:48 pm

        Thanks so much for the kind words, Tony! And I forgot to add the link to the parm recipe-- it's added now. ๐Ÿ™‚

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan