Vegan Lasagna with Ricotta Cheese
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 6-12
  • ½ tbsp extra-virgin olive oil
  • Veggies of choice (I just used spinach to keep things simple, but you could also add mushrooms, bell peppers, and more!)
  • 3 garlic cloves, minced
  • Salt & freshly ground black pepper, to taste
  • 2 cups pasta sauce (homemade or store-bought)
  • 1 box lasagna noodles (buy oven-ready to save some time)
  • 1 batch vegan ricotta cheese (link at end of post)
  • 1-1½ cups vegan cheese shreds (I used Daiya Mozzarella)
  1. Preheat your oven to 400F.
  2. Heat oil in a pan over medium heat, then saute your vegetables until they are cooked to your liking. Add in the minced garlic and cook for a few minutes more. Season well with salt & pepper.
  3. Add a layer of pasta sauce to the bottom of a 9x13 baking dish. This will help prevent the lasagna noodles from sticking to the dish.
  4. Add a layer of noodles, vegan ricotta cheese, and some vegetables.
  5. Repeat with more pasta sauce, noodles, ricotta cheese and vegetables, until all of your ingredients are gone.
  6. Top with vegan cheese shreds, cover the pan with foil (poke a few holes in the top to allow steam to escape), and bake for about 40 minutes.
  7. Remove from oven, take off the foil, and broil for another 5 minutes or so, until the lasagna is lightly browned.
Recipe by Vegan Recipes from Cassie Howard at