This Vegan Lasagna Recipe is the absolute best pasta dinner you've ever had. It's such an ultimate cheesy comfort food dish that's perfect for both the holidays and regular weeknights!
1 large eggplant (14 ounces, evenly cut and cubed)
¾ teaspoon sea salt
½ teaspoon ground black pepper
9-12 ounces vegan meat alternative crumbles (I used Beyond Meat crumbles for this)
42 ounces jar or can of tomato sauce ((you can grab a 28 ounce and a 14 ounce jar))
2 cups vegan ricotta cheese
3 cups shredded vegan mozzarella
basil for garnish (optional)
Categories
Dinner
Cuisine
Italian
Steps
Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don't stick together.
Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
In a 13” x 9” pan, add 1/2 cup of "meat" marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
Next, add about some of the "meat" marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
Repeat layers until you've reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 343 kcal
Carbohydrates: 48 g
Protein: 14 g
Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 1 mg
Sodium: 1096 mg
Sugar: 8 g
Unsaturated Fat: 3 g
Reviews
Krystle on 2026-06-08 (5 stars): I decided I just wanted lasagna this week, so I made this for myself. So very very good. Thank you!
Maria on 2026-02-04 (5 stars): This is the best vegan lasagna I’ve ever made. From now on I’ll make it every time I want to eat a different meal and for Christmas dinner for my family. Thank you so much 😊.
CC on 2025-08-03 (5 stars): Best vegan lasagna ever! Froze pieces for husband to take to work, and they might be even tastier than when it was fresh! The only thing I run into is running out of meat sauce early, so I would make a little more next time.
Daryl on 2024-12-21 (5 stars): This is the absolute best lasagna, vegan or otherwise. Everybody loves it, and I can't freeze it because there are never any leftovers!
I have one issue with the recipe: the time or temperature. I follow the recipe exactly, even using the same brands of ingredients. In fact, my lasagna looks exactly the same as Jessica's. But 30 minutes at 350 (preheated) doesn't even come close to cooking this lasagna. I've use two different ovens, including a brand new that really holds the temperature, and two different pans. It's definitely closer to an hour at 350. Or maybe I need to bake at 375, IDK.
So, absolutely do make this lasagna--but leave a little extra time, especially if you're expecting company.
