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A classic 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
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5 from 34 votes

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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Vegan Lasagna
Servings: 12 servings
Calories: 539kcal


  • 16 lasagna noodles (or 24 no-boil lasagna noodles)
  • 1 tbsp 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 tsp oregano (or basil)
  • 1 tsp red pepper flakes
  • 3 cups vegetable stock (reduce to 2 cups for regular noodles)
  • Salt and ground black pepper to taste
  • 1 cup vegan cashew parmesan
  • 16 oz vegan mozzarella shreds

For the cashew ricotta:

  • 1 ½ cup raw cashews (soaked 30 minutes, then drained)
  • ¾ cup vegetable stock
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ¼ cup fresh parsley (chopped)
  • Salt and ground black pepper to taste


  • 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.


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