Sunday vegan lasagna recipes are perfect for creating comforting, hearty meals that everyone can enjoy.
Layered with fresh vegetables, plant-based cheeses, and flavorful sauces, these lasagnas offer rich taste without animal products.
Whether you are vegan, vegetarian, or simply looking for a healthier option, these recipes bring the warmth of homemade comfort food to your table.
They are ideal for family dinners, meal prep, or special occasions, making Sunday meals indulgent, wholesome, and satisfying.
With these 15 recipes, your lasagna game will reach a whole new plant-based level.
15 Hearty Sunday Vegan Lasagna Recipes to Try This Weekend
Vegan lasagna is versatile, flavorful, and perfect for any Sunday gathering.
These 15 recipes provide rich, layered flavors using plant-based ingredients without sacrificing comfort.
They are ideal for meal prep, family dinners, or holiday occasions.
From cheesy alternatives to vegetable-packed layers, these lasagnas satisfy cravings and nourish the body.
With minimal effort and maximum taste, these Sunday vegan lasagna recipes make plant-based meals indulgent, wholesome, and memorable for everyone at the table.
Classic Sunday Vegan Lasagna
Classic Sunday vegan lasagna is a comforting, hearty dish layered with rich tomato sauce, vegetables, and creamy vegan cheese.
Each bite is flavorful, satisfying, and perfect for a family meal or special Sunday dinner.
This recipe brings the warmth and indulgence of traditional lasagna without any animal products.
Ingredients
- 9–12 vegan lasagna noodles
- 2 cups marinara sauce (sugar-free)
- 1 cup vegan ricotta cheese
- 1/2 cup nutritional yeast
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup spinach, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic for 3–4 minutes until translucent.
- Add zucchini, yellow squash, and spinach. Cook for 5–6 minutes until slightly tender.
- In a bowl, mix vegan ricotta, nutritional yeast, basil, oregano, salt, and pepper.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles on top, followed by half the vegetable mixture and half the ricotta mixture.
- Repeat the layers and top with remaining noodles and sauce.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake for an additional 10 minutes.
Classic Sunday vegan lasagna is rich, hearty, and full of flavor.
It makes a perfect plant-based comfort food for family dinners.
The combination of vegetables, marinara, and vegan cheese creates a satisfying, indulgent meal.
Creamy Mushroom and Spinach Vegan Lasagna
Creamy mushroom and spinach vegan lasagna is savory, flavorful, and indulgent.
Layers of sautéed mushrooms, spinach, and a creamy cashew-based sauce create a satisfying low-fat vegan meal.
This recipe is ideal for a cozy Sunday dinner or special occasion.
Ingredients
- 9–12 vegan lasagna noodles
- 2 cups cashew cream (soaked cashews blended with water)
- 2 cups chopped mushrooms
- 2 cups fresh spinach
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic for 3–4 minutes until fragrant.
- Add mushrooms and cook for 5–6 minutes until soft.
- Stir in spinach, thyme, salt, and pepper. Cook for 2–3 minutes until wilted.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Place a layer of noodles on top, followed by half the mushroom-spinach mixture and half the cashew cream.
- Repeat layers, finishing with noodles and remaining sauce.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake for 10 more minutes to lightly brown the top.
Creamy mushroom and spinach vegan lasagna is flavorful, hearty, and indulgent.
It makes a perfect plant-based Sunday dinner or family meal.
The cashew cream adds richness while keeping the dish vegan and satisfying.
Roasted Vegetable and Pesto Vegan Lasagna
Roasted vegetable and pesto vegan lasagna is aromatic, colorful, and packed with flavor.
Layers of roasted bell peppers, zucchini, and eggplant are complemented with a nutty, herby vegan pesto sauce.
This recipe is ideal for a festive Sunday dinner or meal prep for the week.
Ingredients
- 9–12 vegan lasagna noodles
- 1 cup vegan pesto sauce
- 1 medium zucchini, sliced
- 1 medium eggplant, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegan mozzarella shreds
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini, eggplant, and bell pepper with olive oil, salt, and pepper.
- Roast vegetables for 20–25 minutes until tender.
- Reduce oven temperature to 375°F (190°C).
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles on top, followed by half the roasted vegetables and half the vegan pesto sauce.
- Repeat layers, finishing with noodles, remaining vegetables, sauce, and vegan mozzarella.
- Cover with foil and bake for 30–35 minutes.
- Remove foil and bake for 10 more minutes until cheese melts and top is golden.
Roasted vegetable and pesto vegan lasagna is colorful, savory, and satisfying.
It makes a perfect low-carb, plant-based Sunday dinner or family meal.
The roasted vegetables and pesto create layers of bold, fresh flavor while keeping it vegan-friendly.
Vegan Butternut Squash Lasagna
Vegan butternut squash lasagna is sweet, savory, and creamy, offering a comforting Sunday meal.
Layers of roasted squash, spinach, and a cashew-based cream create a rich, flavorful dish.
This recipe is perfect for family dinners or a special plant-based Sunday treat.
Ingredients
- 9–12 vegan lasagna noodles
- 2 cups roasted butternut squash, mashed
- 2 cups fresh spinach
- 1 cup cashew cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic for 3–4 minutes until translucent.
- Add spinach and cook for 2–3 minutes until wilted.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles on top, then half the mashed squash, half the spinach mixture, and half the cashew cream.
- Repeat layers and finish with noodles, sauce, and remaining cashew cream.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake an additional 10 minutes until lightly golden.
Vegan butternut squash lasagna is sweet, savory, and comforting.
It makes a perfect Sunday plant-based meal for family and friends.
The roasted squash and creamy layers provide richness while remaining entirely vegan.
Vegan Eggplant and Tomato Lasagna
Vegan eggplant and tomato lasagna is rich, flavorful, and satisfying.
Layers of roasted eggplant, marinara sauce, and vegan ricotta create a hearty Sunday dinner option.
This recipe is ideal for a festive meal or cozy family gathering.
Ingredients
- 9–12 vegan lasagna noodles
- 1 medium eggplant, sliced and roasted
- 2 cups marinara sauce (sugar-free)
- 1 cup vegan ricotta cheese
- 1/2 cup nutritional yeast
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Toss eggplant slices with olive oil, salt, and pepper, then roast for 20 minutes until tender.
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Mix vegan ricotta, nutritional yeast, and basil in a bowl.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the roasted eggplant, half the ricotta mixture, and half the marinara sauce.
- Repeat layers, finishing with noodles, remaining eggplant, and sauce.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake an additional 10 minutes until lightly golden.
Vegan eggplant and tomato lasagna is rich, savory, and indulgent.
It makes a perfect low-carb, plant-based Sunday dinner.
The roasted eggplant and vegan ricotta provide satisfying, hearty layers.
Vegan Zucchini and Pesto Lasagna
Vegan zucchini and pesto lasagna is fresh, vibrant, and flavorful.
Thinly sliced zucchini replaces noodles, layered with vegan pesto and cashew cream, creating a light yet satisfying Sunday meal.
This recipe is ideal for a low-carb, plant-based family dinner.
Ingredients
- 3–4 medium zucchinis, thinly sliced lengthwise
- 1 cup vegan pesto sauce
- 1 cup cashew cream
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegan mozzarella shreds (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Spread 1/4 cup pesto at the bottom of a 9×13-inch baking dish.
- Layer zucchini slices, half the onion mixture, half the cashew cream, and half the remaining pesto.
- Repeat layers and top with zucchini and vegan mozzarella if using.
- Cover with foil and bake for 30–35 minutes.
- Remove foil and bake an additional 10 minutes until lightly browned.
Vegan zucchini and pesto lasagna is fresh, flavorful, and satisfying.
It makes a perfect low-carb, plant-based Sunday meal.
The zucchini and pesto layers provide vibrant taste while remaining entirely vegan-friendly.
Vegan Roasted Red Pepper Lasagna
Vegan roasted red pepper lasagna is smoky, sweet, and packed with flavor.
Layers of roasted red peppers, vegan ricotta, and marinara sauce make it a perfect Sunday comfort meal.
This recipe is ideal for family dinners or plant-based gatherings.
Ingredients
- 9–12 vegan lasagna noodles
- 2 large red bell peppers, roasted and sliced
- 2 cups marinara sauce (sugar-free)
- 1 cup vegan ricotta cheese
- 1/2 cup nutritional yeast
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Mix vegan ricotta, nutritional yeast, oregano, salt, and pepper in a bowl.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the roasted red peppers, half the ricotta mixture, and half the marinara sauce.
- Repeat layers, finishing with noodles and remaining sauce.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake 10 more minutes until lightly golden.
Vegan roasted red pepper lasagna is smoky, savory, and satisfying.
It makes a perfect plant-based Sunday dinner.
The roasted peppers and ricotta mixture create rich, indulgent layers.
Vegan Sweet Potato and Spinach Lasagna
Vegan sweet potato and spinach lasagna is creamy, hearty, and nutritious.
Layers of roasted sweet potatoes, spinach, and vegan ricotta provide a comforting plant-based meal.
This recipe is ideal for a cozy Sunday dinner or family-friendly meal prep.
Ingredients
- 9–12 vegan lasagna noodles
- 2 cups roasted sweet potato, mashed
- 2 cups fresh spinach
- 1 cup vegan ricotta cheese
- 1/2 cup nutritional yeast
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Add spinach and cook for 2–3 minutes until wilted.
- Mix vegan ricotta, nutritional yeast, salt, and pepper in a bowl.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the mashed sweet potato, half the spinach mixture, and half the ricotta mixture.
- Repeat layers and finish with noodles, sauce, and remaining ricotta.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake 10 more minutes until lightly golden.
Vegan sweet potato and spinach lasagna is hearty, creamy, and flavorful.
It makes a perfect plant-based Sunday dinner or family meal.
The combination of sweet potatoes, spinach, and ricotta provides rich, satisfying layers.
Vegan Artichoke and Spinach Lasagna
Vegan artichoke and spinach lasagna is creamy, tangy, and full of flavor.
Layers of marinated artichokes, spinach, and a cashew-based sauce create a comforting plant-based Sunday meal.
This recipe is perfect for special occasions or family dinners.
Ingredients
- 9–12 vegan lasagna noodles
- 1 can (14 oz) marinated artichoke hearts, chopped
- 2 cups fresh spinach
- 1 cup cashew cream
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Add spinach and cook for 2–3 minutes until wilted.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the artichokes, half the spinach mixture, and half the cashew cream.
- Repeat layers and finish with noodles, remaining sauce, and cashew cream.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake 10 more minutes until lightly golden.
Vegan artichoke and spinach lasagna is creamy, tangy, and indulgent.
It makes a perfect plant-based Sunday dinner for family or friends.
The artichokes and cashew cream provide rich, flavorful layers while keeping it vegan-friendly.
Vegan Kale and Mushroom Lasagna
Vegan kale and mushroom lasagna is earthy, hearty, and full of flavor.
Layers of sautéed mushrooms, tender kale, and creamy cashew sauce create a comforting Sunday meal.
This recipe is perfect for family dinners or plant-based gatherings.
Ingredients
- 9–12 vegan lasagna noodles
- 2 cups chopped mushrooms
- 2 cups chopped kale
- 1 cup cashew cream
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Add mushrooms and cook for 5–6 minutes until soft.
- Stir in kale, thyme, salt, and pepper. Cook for 2–3 minutes until wilted.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the mushroom-kale mixture, and half the cashew cream.
- Repeat layers and finish with noodles, remaining sauce, and cashew cream.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake an additional 10 minutes until lightly golden.
Vegan kale and mushroom lasagna is earthy, creamy, and satisfying.
It makes a perfect plant-based Sunday dinner for family or friends.
The combination of mushrooms, kale, and cashew cream creates rich, flavorful layers.
Vegan Broccoli and Cashew Lasagna
Vegan broccoli and cashew lasagna is creamy, nutritious, and flavorful.
Layers of steamed broccoli, cashew cream, and vegan noodles make it a hearty Sunday dinner.
This recipe is ideal for a healthy plant-based meal or family gathering.
Ingredients
- 9–12 vegan lasagna noodles
- 2 cups steamed broccoli florets
- 1 cup cashew cream
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Steam broccoli until tender, then chop into small pieces.
- Mix cashew cream, nutmeg, salt, and pepper in a bowl.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the broccoli, and half the cashew cream mixture.
- Repeat layers and finish with noodles, remaining sauce, and cashew cream.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake an additional 10 minutes until lightly golden.
Vegan broccoli and cashew lasagna is creamy, hearty, and satisfying.
It makes a perfect plant-based Sunday meal or family dinner.
The broccoli and cashew cream add richness while keeping it fully vegan.
Vegan Carrot and Zucchini Lasagna
Vegan carrot and zucchini lasagna is colorful, sweet, and savory.
Layers of roasted carrots, zucchini, and vegan ricotta make it a nutritious and flavorful Sunday dinner.
This recipe is ideal for plant-based meal prep or family gatherings.
Ingredients
- 9–12 vegan lasagna noodles
- 1 cup roasted carrots, sliced
- 1 cup roasted zucchini, sliced
- 1 cup vegan ricotta cheese
- 1/2 cup nutritional yeast
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (sugar-free)
Instructions
- Preheat oven to 375°F (190°C).
- Toss carrots and zucchini with olive oil, salt, and pepper, then roast for 20 minutes until tender.
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Mix vegan ricotta, nutritional yeast, salt, and pepper in a bowl.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the roasted vegetables, and half the ricotta mixture.
- Repeat layers and finish with noodles, remaining vegetables, and sauce.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake 10 more minutes until lightly golden.
Vegan carrot and zucchini lasagna is colorful, sweet, and savory.
It makes a perfect plant-based Sunday dinner or family meal.
The roasted vegetables and ricotta mixture create rich, satisfying layers while remaining vegan
Vegan Roasted Cauliflower Lasagna
Vegan roasted cauliflower lasagna is creamy, savory, and packed with flavor.
Layers of roasted cauliflower, vegan ricotta, and marinara sauce make it a hearty Sunday meal.
This recipe is perfect for family dinners or plant-based gatherings.
Ingredients
- 9–12 vegan lasagna noodles
- 2 cups roasted cauliflower florets
- 1 cup vegan ricotta cheese
- 2 cups marinara sauce (sugar-free)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Toss cauliflower with olive oil, thyme, salt, and pepper, then roast for 20 minutes until tender.
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the roasted cauliflower, half the ricotta, and half the remaining sauce.
- Repeat layers and finish with noodles, remaining cauliflower, and sauce.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake 10 more minutes until lightly golden.
Vegan roasted cauliflower lasagna is savory, creamy, and satisfying.
It makes a perfect plant-based Sunday dinner for family or friends.
The roasted cauliflower and ricotta mixture create rich, indulgent layers while remaining vegan.
Vegan Spinach and Tofu Lasagna
Vegan spinach and tofu lasagna is rich, creamy, and protein-packed.
Layers of tofu, fresh spinach, and marinara sauce make it a hearty and healthy Sunday meal.
This recipe is ideal for plant-based meal prep or family dinners.
Ingredients
- 9–12 vegan lasagna noodles
- 1 block firm tofu, crumbled
- 2 cups fresh spinach
- 2 cups marinara sauce (sugar-free)
- 1/4 cup nutritional yeast
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Add spinach and cook for 2–3 minutes until wilted.
- Mix crumbled tofu, nutritional yeast, basil, salt, and pepper in a bowl.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the tofu mixture, half the spinach, and half the remaining sauce.
- Repeat layers and finish with noodles, remaining tofu, and sauce.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake 10 more minutes until lightly golden.
Vegan spinach and tofu lasagna is creamy, protein-rich, and satisfying.
It makes a perfect plant-based Sunday meal or family dinner.
The tofu and spinach provide rich texture and flavor while keeping it vegan.
Vegan Mediterranean Lasagna
Vegan Mediterranean lasagna is colorful, flavorful, and aromatic.
Layers of roasted vegetables, olives, and vegan ricotta make it a hearty Sunday dinner.
This recipe is ideal for special gatherings or plant-based family meals.
Ingredients
- 9–12 vegan lasagna noodles
- 1 cup roasted zucchini, sliced
- 1 cup roasted red peppers, sliced
- 1/2 cup olives, sliced
- 1 cup vegan ricotta cheese
- 2 cups marinara sauce (sugar-free)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Toss zucchini, red peppers, and olives with olive oil, salt, and pepper, then roast for 20 minutes until tender.
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles, half the roasted vegetables, half the ricotta, and half the remaining sauce.
- Repeat layers and finish with noodles, remaining vegetables, sauce, and ricotta.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake 10 more minutes until lightly golden.
Vegan Mediterranean lasagna is colorful, aromatic, and hearty.
It makes a perfect plant-based Sunday dinner or family gathering meal.
The roasted vegetables, olives, and ricotta create rich Mediterranean flavors while remaining fully vegan.
