17 Best Vegan Lasagna Recipes [Easy Cheeseless Ideas] (2024)

The best vegan lasagna recipes, featuring classic ingredients from zucchini, dairy-free ricotta, spinach, and more.

There is no food as comforting as Italian food. While adopting a vegan lifestyle can make you miss out on it, it should not be the case. You can easily replicate the comfort of Italian cuisine without all the non-vegan ingredients. All you’ll need is a bit of imagination along with some substitute ingredients.

Without further ado, let’s check out what these might be to create the 17 best vegan lasagna recipes.

Cauliflower & Eggplant

A dream combination of boiled cashews, cauliflower, olive oil and water result in a heavenly light ricotta alternative. This rich in flavor and protein cheese is then poured over layers of eggplant, mushrooms, and zucchini.

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Almond Ricotta Cheese & Marinara

This soy-free vegan recipe uses an almond-based ricotta cheese substitute. The cheese layers are added between layers of lasagna noodles, eggplants, zucchini and marinara sauce.

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Macadamia Nuts & Tempeh

This plant-based recipe of lasagna will make you forget about the times you used to have it with dairy and meat. If you are new to the vegan world, this recipe will help you get started and stick to the vegan diet!

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Zucchini, Onion & Mushroom

This recipe will be the highlight of your dinner party. It’s stringy, melty vegan cheese will hardly leave any room for dessert either!

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Marinara & Roasted Vegetables

This recipe mixes marinara sauce with a healthy portion of roasted veggies and dairy-free basil ricotta. Layer them as you please and bake until the cheese bubbles to indulge in pure comfort food goodness!

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Spinach & Dairy-Free Ricotta

Classic lasagna is such a unique dish that it can be hard to come up with newer versions. However, this recipe is a whole new take on lasagna and can be customized with any available ingredients. However, the few essential ingredients include vegan ricotta, cheese, and marinara sauce.

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Homemade Marinara & Cashew Mozzarella

You cannot go wrong with a classic and that’s what this recipe is. This recipe calls for three layers of spinach, basil, almond ricotta, homemade tomato sauce, and cashew mozzarella. The combination of two cheeses makes for one mouth-watering lasagna!

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Cashew Ricotta

Quick and easy, this recipe doesn’t require the usual boiling of the noodles for it to come together. Add fresh vegetables and cover them with sauce completely. You will be surprised at how good it tastes and at how good it looks too.

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Tofu Bolognese & Mushroom

Zucchini, carrots, and mushrooms are combined with tofu bolognese sauce in this recipe to bring the best flavors of vegan cuisine right to your kitchen!

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Tofu-Cashew Ricotta

This recipe is perfect for those looking for a dish that has more cream and fewer vegetables, and is one of our favorite ways to use silken tofu. Layer tofu-cashew ricotta, red lentil marinara, and fresh spinach over and over until you get your desired number of layers. Bake, serve, and enjoy!

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Spinach & Hummus Roll Ups

The delicious combo of hummus, spinach, and mushrooms in this recipe make for a refreshingly different taste. The recipe is also surprisingly adaptable and can be made with a variety of ingredients.

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Dairy-Free Spinach Ricotta

This recipe requires a bit of prep work to make the vegan sauces, but it comes together using only four components. You can make the vegan spinach ricotta (which uses cashews, tofu, miso, nutritional yeast and spinach to mimic ricotta) and cashew cream (a savory sauce made with soaked cashews, miso, nutritional yeast, and vinegar) ahead of time.

To assemble, start by spreading a thin layer of marinara (store-bought or homemade) on the bottom of your dish. Then, add a layer of pre-cooked lasagna noodles, spinach ricotta, another layer of marinara, and cashew cream. Repeat until you run out of noodles, top with sauce, and bake.

Tofu Ricotta

There is a world of cheese alternatives out there that make vegan riffs on classics such as lasagna possible. This recipe uses firm tofu, soy milk, lemon juice, and Italian herbs to replace silky-smooth ricotta.

To make your lasagna, start by boiling the noodles, sautéing vegetables (you can use onions, zucchini and spinach), and making the ricotta sauce. Assemble by layering marinara, noodles, vegetables, and ricotta sauce, then bake.

Basil Cashew Cheese

The biggest problem when making vegan lasagna is how to replace the béchamel sauce and ricotta. This recipe uses a savory cashew sauce packed with Italian flavors that has the same silky-smooth texture as cheese.

To make the basil cashew cheese, blitz soaked cashews, fresh basil leaves, nutritional yeast, mustard, and other seasonings in a food processor until you get a creamy spread. Sauté onions, zucchini, mushrooms, bell pepper, and spinach and boil the noodles. Then, layer marinara sauce, noodles, vegetables, and cheeze, and bake.

Spinach

Spinach and cheese go so well together, so why shouldn’t spinach and vegan cheese combine to make a vegan lasagna powerhouse? This easy recipe comes together with only five ingredients. You need lasagna noodles, spinach, pasta sauce, vegan ricotta, and vegan cheese.

You can get the vegan ricotta from most supermarkets or health food stores or make your own using tofu if you’re feeling the urge. To assemble, layer boiled noodles, ricotta, sautéed spinach, and marinara sauce, then bake.

Eggplant

This vegan lasagna recipe shakes things up with an atypical vegetable — eggplant. The rich roasted eggplant adds a hint of umami to the dish and mimics the flavors of moussaka.

Besides roasted eggplant, you will need lasagna noodles, vegan ricotta, marinara sauce, and lentils. Use the lentils to make a sauce that resembles Bolognese, along with carrots, onions, broth, and seasonings. Roast the sliced eggplant in the oven then layer the lasagna and bake.

Eggplant & Plant Mozzarella

This vegan lasagna recipe uses eggplant, Beyond meat crumbles, onion and garlic to mimic the savory flavors of a Bolognese sauce. Other ingredients include lasagna noodles, vegan mozzarella, and vegan ricotta, which you can make at home or buy at the store.

Start by sautéing the eggplant, onions, and “meat” crumbles to make the Bolognese replacement. Then build the lasagna and bake.