Easy Vegan Recipe for Lasagna

by Kaitlynn Fenley

With only eight ingredients and 1.5 hours, you can make this delicious lasagna. This Easy Vegan Recipe for Lasagna creates a healthy dinner loaded with vegetables, fiber, and savory cheesy flavor. Perfect for meatless Monday family dinners, or for an easy meal prep recipe.

Ingredients for Vegan Lasagna

  • Noodles: This is what holds the beautiful lasagna structure together. I love using these ready-to-bake brown rice lasagna noodles. You are welcome to use wheat pasta too though! I’ve tried the regular wheat lasagna noodles from trader joes and they were great.
  • Sauce: Two 26 ounce jars of your favorite marinara sauce. I go for a classic tomato basil marinara, but any flavor will do.
  • Zucchini and Yellow Squash: My favorite lasagna ingredients! I like to slice these with a mandolin fairly thin so that I can layer the slices evenly.
  • Fresh Tomato: This is an optional ingredient, but I love to add fresh tomato slices in my vegan lasagna
  • Vegan Cheese: Any vegan mozzarella shreds will work just fine.
  • Tahini & nutritional yeast: I cannot stand vegan cheese by itself in lasagna. So I layer my vegan cheese shreds with a bit of tahini and nutritional yeast to add a more balanced and savory flavor to the vegan. Let me tell you. It’s literally perfect and tastes so much like cheese.

An Easy Classic Lasagna Recipe

The one food I’ve always been good at making is lasagna. I used to love meaty, cheesy, even five cheesy lasagna. Now I’m a true lover of vegetables and my lasagnas are filled with freshly sliced local vegetables. I wouldn’t have my lasagna any other way. The hardest part of vegan lasagna is the cheese. I like my vegan cheese to taste like real cheese. So I always mix my vegan cheese shreds with creamy tahini and flavorful nutritional yeast.

I just love lasagna so much. It’s a very affordable food, you can easily make it to feed a lot of people. You can even make an extra large lasagna for a meal prep. It’s so good, having it twice in one week is worth it.

Tips for making this Easy Vegan Lasagna

  1. Be generous with the sauce, it may seem like a lot of sauce but you want your noodles to absorb a lot of the liquid.
  2. Are you looking for a sturdy and hearty lasagna? Then you should double up on the noodle layers! Try for thinner vegetable/sauce/cheese layers between more noodle layers.
  3. Do not skip the tahini and nutritional yeast ingredients! That cheesy flavor is worth it.

More Easy Dinner Recipes to Try


Easy Vegan Recipe for Lasagna

This Easy Vegan Recipe for Lasagna creates a healthy dinner loaded with vegetables, fiber, and savory cheesy flavor. Perfect for meatless Monday family dinners, or for an easy meal prep recipe.

  • Author: Kaitlynn Fenley
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Category: Main
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan


  • 16 ounces brown rice lasagna noodles (oven-ready)
  • 4 cups tomato basil marinara
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 2 large tomatoes, thinly sliced
  • 2 cups vegan mozzarella, shredded
  • 1/2 cup tahini
  • 4 tablespoons nutritional yeast 


  1. In a saucepan over medium heat, bring the tomato basil marinara sauce to a simmer.
  2. Preheat your oven to 350 ° F and grease a 13 x 9 ” casserole dish. 
  3. Spread a layer of marinara sauce in the bottom of the casserole dish, and place a layer of noodles on top of the sauce. 
  4. Add about 1/2 cup vegan cheese shreds on top of the noodles. Then, drizzle about 2 tablespoons of tahini and sprinkle 1 tablespoon of nutritional yeast on top of the cheese shreds. 
  5. Add one mixed layer of zucchini and squash slices, then a layer of tomato slices.
  6. Add about 1-1 1/2 cups marinara sauce on top of the vegetables. 
  7. Start the next layer with more noodles, and repeat the steps until you run out of ingredients. You should end up with a lasagna three noodle layers thick, ending on a layer with noodles, then sauce, then cheesy tahini mix. 
  8. Cover the pan tightly with tinfoil and bake for 45 minutes. Then remove the tinfoil and bake uncovered for 15 more minutes.
  9. Allow for cooling slightly before cutting and serving. 


Be sure to use ready to bake lasagna noodles. Otherwise, you will need to boil them first

Keywords: vegan, gluten free, lasagna

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