15 Delicious Vegan Lasagna Recipes for Every Occasion

Lasagna is a comforting, hearty dish, and going vegan doesn’t mean sacrificing flavor.

These 15 vegan lasagna recipes showcase plant-based ingredients like tofu, cashews, vegetables, and dairy-free cheeses to create creamy, satisfying layers.

From classic tomato and spinach to roasted vegetable, pesto, and even gluten-free versions, each recipe is packed with rich flavors and wholesome ingredients.

Perfect for weeknight dinners, special occasions, or meal prep, these vegan lasagnas are nutritious, easy to make, and sure to impress family and friends.

Discover the delicious possibilities of plant-based lasagna!

15 Delicious Vegan Lasagna Recipes for Every Occasion

Vegan lasagna proves that plant-based meals can be indulgent, flavorful, and satisfying.

These 15 recipes offer endless variations using fresh vegetables, dairy-free cheeses, and flavorful sauces.

From classic favorites to creative twists, each lasagna is perfect for family dinners or entertaining guests.

Experiment with herbs, spices, and plant-based ingredients to customize your favorite recipes.

With these vegan lasagna recipes, you can enjoy comforting, hearty, and wholesome meals that are both delicious and entirely plant-based.

Vegan Spinach and Tofu Lasagna

This vegan spinach and tofu lasagna is creamy, hearty, and packed with nutrients.

Layers of tender lasagna noodles, sautéed spinach, and seasoned tofu create a satisfying plant-based alternative to traditional lasagna.

Perfect for family dinners or meal prep.

Each bite delivers a creamy, savory filling with rich flavors from fresh spinach and aromatic herbs.

Ingredients:

• 9–12 lasagna noodles (gluten-free if desired)
• 1 lb firm tofu, crumbled
• 3 cups fresh spinach, sautéed
• 2 cups marinara sauce
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté garlic until fragrant.
• Add crumbled tofu, oregano, basil, salt, and pepper. Cook 5–7 minutes.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Layer noodles, tofu mixture, sautéed spinach, and sauce. Repeat until all ingredients are used.
• Top with remaining sauce and sprinkle with nutritional yeast.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This spinach and tofu lasagna is creamy, hearty, and flavorful.

It’s perfect for family dinners or meal prep.

Every bite delivers savory tofu with tender noodles and aromatic herbs.

A delicious, plant-based comfort food.

Vegan Mushroom and Lentil Lasagna

This vegan mushroom and lentil lasagna is savory, earthy, and filling.

Layers of lasagna noodles, sautéed mushrooms, and seasoned lentils create a nutritious, plant-based dish.

Perfect for dinner or entertaining guests.

Each bite delivers tender noodles with a rich, flavorful mushroom-lentil filling.

Ingredients:

• 9–12 lasagna noodles
• 1 cup cooked lentils
• 2 cups mushrooms, sliced
• 1 cup marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup nutritional yeast

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté garlic and mushrooms until tender.
• Add cooked lentils, thyme, basil, salt, and pepper. Stir well.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Layer noodles, lentil-mushroom mixture, and sauce. Repeat until all ingredients are used.
• Top with remaining sauce and sprinkle with nutritional yeast.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This mushroom and lentil lasagna is hearty, flavorful, and low-fat.

It’s perfect for dinner or entertaining guests.

Every bite delivers earthy mushrooms, tender lentils, and cheesy nutritional yeast flavor.

A satisfying plant-based comfort meal.

Vegan Roasted Vegetable Lasagna

This vegan roasted vegetable lasagna is colorful, flavorful, and loaded with nutrients.

Layers of roasted zucchini, bell peppers, and eggplant are combined with a creamy cashew sauce and lasagna noodles.

Perfect for special occasions or meal prep.

Each bite delivers tender vegetables with a rich, savory, and creamy plant-based sauce.

Ingredients:

• 9–12 lasagna noodles
• 2 cups zucchini, sliced
• 2 cups bell peppers, sliced
• 1 cup eggplant, sliced
• 1 1/2 cups cashews, soaked and blended
• 1/2 cup water
• 2 cloves garlic, minced
• 2 tsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Roast zucchini, bell peppers, and eggplant with olive oil, salt, and pepper for 20 minutes.
• Blend soaked cashews with water, garlic, lemon juice, oregano, and salt until smooth.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Layer noodles, roasted vegetables, cashew cream, and sauce. Repeat until ingredients are used.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This roasted vegetable lasagna is creamy, flavorful, and low-fat.

It’s perfect for special occasions or meal prep.

Every bite delivers tender vegetables with rich, savory cashew cream.

A colorful, nutritious, and comforting plant-based dish.

Vegan Pesto and Spinach Lasagna

This vegan pesto and spinach lasagna is aromatic, savory, and rich in flavor.

Layers of noodles, fresh spinach, and homemade vegan pesto create a delicious plant-based dish.

Perfect for dinner or a family gathering.

Each bite delivers tender noodles with fresh, aromatic basil and creamy plant-based flavors.

Ingredients:

• 9–12 lasagna noodles
• 3 cups fresh spinach, sautéed
• 1/2 cup vegan pesto
• 2 cups marinara sauce
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté garlic, then add spinach until wilted.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Layer noodles, sautéed spinach, pesto, and sauce. Repeat until ingredients are used.
• Top with remaining sauce and sprinkle with nutritional yeast.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This pesto and spinach lasagna is aromatic, flavorful, and low-fat.

It’s perfect for dinner or family gatherings.

Every bite delivers tender noodles with fresh spinach and aromatic basil.

A satisfying and plant-based comfort dish.

Vegan Lentil and Cashew Cream Lasagna

This vegan lentil and cashew cream lasagna is rich, hearty, and protein-packed.

Layers of seasoned lentils, lasagna noodles, and creamy cashew sauce make a delicious plant-based meal.

Perfect for dinner or meal prep.

Each bite delivers tender noodles, savory lentils, and creamy, nutty flavors from cashew sauce.

Ingredients:

• 9–12 lasagna noodles
• 1 cup cooked lentils
• 1 1/2 cups cashews, soaked and blended
• 1/2 cup water
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Blend soaked cashews with water, garlic, thyme, basil, and salt until smooth.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Layer noodles, lentils, cashew cream, and sauce. Repeat until ingredients are used.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This lentil and cashew cream lasagna is creamy, hearty, and nutritious.

It’s perfect for dinner or meal prep.

Every bite delivers tender noodles, savory lentils, and rich cashew flavor.

A satisfying and wholesome plant-based dish

Vegan Butternut Squash and Spinach Lasagna

This vegan butternut squash and spinach lasagna is creamy, sweet, and savory all at once.

Roasted butternut squash is layered with sautéed spinach, lasagna noodles, and a dairy-free béchamel sauce for a comforting, plant-based dish.

Perfect for fall dinners or family meals.

Each bite delivers tender squash with creamy sauce and aromatic spinach.

Ingredients:

• 9–12 lasagna noodles
• 2 cups roasted butternut squash, mashed
• 2 cups fresh spinach, sautéed
• 1 1/2 cups unsweetened almond milk
• 3 tbsp flour or gluten-free alternative
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Roast butternut squash until tender and mash it.
• In a saucepan, heat olive oil, add garlic, then stir in flour and almond milk to make a béchamel sauce.
• Season sauce with nutmeg, salt, and pepper.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, mashed squash, sautéed spinach, béchamel sauce, and repeat.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This butternut squash and spinach lasagna is creamy, flavorful, and hearty.

It’s perfect for cozy family dinners or fall gatherings.

Every bite delivers sweet squash, savory spinach, and creamy béchamel.

A comforting and wholesome plant-based dish.

Vegan Roasted Vegetable and Cashew Lasagna

This vegan roasted vegetable and cashew lasagna is colorful, rich, and satisfying.

Roasted zucchini, bell peppers, and eggplant are layered with creamy cashew sauce and noodles for a decadent plant-based meal.

Perfect for dinner parties or meal prep.

Each bite delivers tender roasted vegetables with a smooth, nutty cashew cream.

Ingredients:

• 9–12 lasagna noodles
• 2 cups roasted zucchini
• 2 cups roasted bell peppers
• 1 cup roasted eggplant
• 1 1/2 cups cashews, soaked and blended
• 1/2 cup water
• 2 cloves garlic, minced
• 2 tsp dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Roast vegetables until tender and set aside.
• Blend soaked cashews with water, garlic, oregano, salt, and pepper until smooth.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, roasted vegetables, cashew cream, and sauce. Repeat until ingredients are used.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This roasted vegetable and cashew lasagna is rich, colorful, and low-fat.

It’s perfect for dinner parties or meal prep.

Every bite delivers tender vegetables with creamy, nutty sauce.

A satisfying, wholesome, and elegant plant-based meal.

Vegan Lentil and Spinach Lasagna

This vegan lentil and spinach lasagna is hearty, protein-packed, and flavorful.

Cooked lentils and sautéed spinach are layered with noodles and a savory tomato sauce for a nutritious meal.

Perfect for family dinners or meal prep.

Each bite delivers tender lentils, vibrant spinach, and rich tomato flavors.

Ingredients:

• 9–12 lasagna noodles
• 1 1/2 cups cooked lentils
• 2 cups fresh spinach, sautéed
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/4 cup nutritional yeast

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté garlic and spinach in olive oil until wilted.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, lentils, spinach, and sauce. Repeat until all ingredients are used.
• Top with nutritional yeast and cover with foil. Bake 30 minutes. Remove foil and bake another 10 minutes.

This lentil and spinach lasagna is hearty, protein-rich, and flavorful.

It’s perfect for family dinners or meal prep.

Every bite delivers savory lentils with tender noodles and spinach.

A wholesome and satisfying plant-based dish.

Vegan Pesto and Vegetable Lasagna

This vegan pesto and vegetable lasagna is aromatic, fresh, and flavorful.

Layers of zucchini, mushrooms, and bell peppers are combined with vegan pesto and noodles for a vibrant, plant-based meal.

Perfect for dinner or a special gathering.

Each bite delivers fresh vegetables with aromatic, nutty pesto flavors.

Ingredients:

• 9–12 lasagna noodles
• 2 cups zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup bell peppers, diced
• 1/2 cup vegan pesto
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup nutritional yeast

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté garlic, zucchini, mushrooms, and bell peppers in olive oil for 5–7 minutes.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, vegetables, pesto, and sauce. Repeat until all ingredients are used.
• Sprinkle nutritional yeast on top, cover with foil, and bake 30 minutes. Remove foil and bake another 10 minutes.

This pesto and vegetable lasagna is fresh, flavorful, and aromatic.

It’s perfect for dinner or special gatherings.

Every bite delivers tender vegetables with nutty, herbaceous pesto.

A wholesome and delicious plant-based dish.

Vegan Sweet Potato and Kale Lasagna

This vegan sweet potato and kale lasagna is hearty, colorful, and nutrient-rich.

Roasted sweet potatoes and sautéed kale are layered with noodles and a creamy cashew sauce for a comforting meal.

Perfect for dinner or a family-friendly vegan dish.

Each bite delivers tender sweet potato with creamy, flavorful cashew sauce and vibrant kale.

Ingredients:

• 9–12 lasagna noodles
• 2 cups roasted sweet potato, mashed
• 2 cups kale, sautéed
• 1 1/2 cups cashews, soaked and blended
• 1/2 cup water
• 2 cloves garlic, minced
• 2 tsp dried thyme
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Roast sweet potatoes until tender and mash them.
• Blend soaked cashews with water, garlic, thyme, salt, and pepper until smooth.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, mashed sweet potatoes, sautéed kale, cashew cream, and sauce. Repeat until ingredients are used.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This sweet potato and kale lasagna is creamy, hearty, and nutrient-rich.

It’s perfect for family dinners or a comforting vegan meal.

Every bite delivers sweet potato, vibrant kale, and creamy cashew sauce.

A colorful, wholesome, and satisfying plant-based dish.

Vegan Eggplant and Tomato Lasagna

This vegan eggplant and tomato lasagna is rich, savory, and packed with flavor.

Layers of roasted eggplant, tomato sauce, and lasagna noodles create a hearty plant-based meal.

Perfect for family dinners or meal prep.

Each bite delivers tender eggplant with tangy tomato sauce and aromatic herbs.

Ingredients:

• 9–12 lasagna noodles
• 2 cups roasted eggplant slices
• 2 cups tomato sauce
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup nutritional yeast

Instructions:

• Preheat oven to 375°F (190°C).
• Roast eggplant slices with olive oil, salt, and pepper until tender.
• Sauté garlic in a small pan until fragrant, add tomato sauce, oregano, and basil.
• Spread a layer of sauce on the bottom of a baking dish.
• Layer noodles, roasted eggplant, and sauce. Repeat until all ingredients are used.
• Sprinkle nutritional yeast on top, cover with foil, and bake 30 minutes. Remove foil and bake another 10 minutes.

This eggplant and tomato lasagna is hearty, savory, and full of flavor.

It’s perfect for family dinners or meal prep.

Every bite delivers tender roasted eggplant with aromatic tomato sauce.

A wholesome, plant-based comfort dish.

Vegan Mushroom Spinach Lasagna

This vegan mushroom spinach lasagna is earthy, creamy, and rich in flavor.

Sautéed mushrooms and fresh spinach are layered with lasagna noodles and creamy cashew sauce for a satisfying plant-based meal.

Perfect for dinner or special occasions.

Each bite delivers tender mushrooms and spinach with a rich, creamy sauce.

Ingredients:

• 9–12 lasagna noodles
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, sautéed
• 1 1/2 cups cashews, soaked and blended
• 1/2 cup water
• 2 cloves garlic, minced
• 2 tsp dried thyme
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté garlic and mushrooms until tender, then add spinach until wilted.
• Blend soaked cashews with water, garlic, thyme, salt, and pepper until smooth.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, mushroom-spinach mixture, cashew cream, and sauce. Repeat until ingredients are used.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This mushroom spinach lasagna is creamy, earthy, and flavorful.

It’s perfect for dinner or special occasions.

Every bite delivers tender mushrooms and fresh spinach with rich cashew cream.

A comforting, plant-based meal.

Vegan Zucchini and Red Pepper Lasagna

This vegan zucchini and red pepper lasagna is colorful, fresh, and satisfying.

Roasted zucchini and red bell peppers are layered with noodles and tomato sauce for a low-fat, plant-based dish.

Perfect for family dinners or meal prep.

Each bite delivers tender vegetables with a flavorful tomato sauce and aromatic herbs.

Ingredients:

• 9–12 lasagna noodles
• 2 cups roasted zucchini
• 2 cups roasted red bell peppers
• 2 cups tomato sauce
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup nutritional yeast

Instructions:

• Preheat oven to 375°F (190°C).
• Roast zucchini and bell peppers with olive oil, salt, and pepper until tender.
• Sauté garlic until fragrant, then add tomato sauce, basil, and oregano.
• Spread a layer of sauce on the bottom of a baking dish.
• Layer noodles, roasted vegetables, and sauce. Repeat until all ingredients are used.
• Sprinkle nutritional yeast on top, cover with foil, and bake 30 minutes. Remove foil and bake another 10 minutes.

This zucchini and red pepper lasagna is colorful, flavorful, and low-fat.

It’s perfect for family dinners or meal prep.

Every bite delivers tender roasted vegetables with aromatic tomato sauce.

A satisfying, wholesome plant-based dish.

Vegan Kale and Tofu Lasagna

This vegan kale and tofu lasagna is creamy, savory, and nutrient-rich.

Sautéed kale and seasoned tofu are layered with noodles and cashew cream for a hearty plant-based meal.

Perfect for a cozy dinner or family gathering.

Each bite delivers tender tofu with flavorful kale and creamy cashew sauce.

Ingredients:

• 9–12 lasagna noodles
• 1 lb firm tofu, crumbled
• 2 cups fresh kale, sautéed
• 1 1/2 cups cashews, soaked and blended
• 1/2 cup water
• 2 cloves garlic, minced
• 2 tsp dried thyme
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté garlic and kale until wilted.
• Cook crumbled tofu with thyme, salt, and pepper until lightly golden.
• Blend soaked cashews with water, garlic, salt, and pepper until smooth.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, tofu, kale, cashew cream, and sauce. Repeat until all ingredients are used.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This kale and tofu lasagna is creamy, hearty, and nutrient-dense.

It’s perfect for a cozy dinner or family gathering.

Every bite delivers savory tofu with tender kale and creamy cashew sauce.

A wholesome, plant-based comfort meal.

Vegan Sweet Potato and Spinach Lasagna

This vegan sweet potato and spinach lasagna is sweet, savory, and packed with nutrients.

Roasted sweet potatoes and sautéed spinach are layered with noodles and cashew cream for a delicious plant-based dish.

Perfect for dinner or meal prep.

Each bite delivers tender sweet potato with creamy sauce and flavorful spinach.

Ingredients:

• 9–12 lasagna noodles
• 2 cups roasted sweet potatoes, mashed
• 2 cups fresh spinach, sautéed
• 1 1/2 cups cashews, soaked and blended
• 1/2 cup water
• 2 cloves garlic, minced
• 2 tsp dried thyme
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Roast sweet potatoes until tender and mash them.
• Sauté garlic and spinach until wilted.
• Blend soaked cashews with water, garlic, thyme, salt, and pepper until smooth.
• Spread marinara sauce on the bottom of a baking dish.
• Layer noodles, sweet potato, spinach, cashew cream, and sauce. Repeat until all ingredients are used.
• Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes.

This sweet potato and spinach lasagna is creamy, flavorful, and nutrient-packed.

It’s perfect for dinner or meal prep.

Every bite delivers sweet potato, tender spinach, and creamy cashew sauce.

A wholesome and satisfying plant-based dish.