This incredibly delicious vegan lasagna features layers of creamy spinach dip, tomato sauce, roasted garlic mushrooms, and no-boil lasagna noodles. It's a unique twist on a classic that everyone will enjoy!
There are many different ways to make lasagna, but it generally includes some combination of red sauce, meat, cheese, and ricotta or béchamel. This vegan version is unique because it's made with multiple layers of the most delicious vegan spinach and artichoke dip!
The creamy dip takes the place of ricotta cheese and it's ridiculously good! In combination with the other layers of red sauce, roasted mushrooms, vegan mozzarella cheese, and no-boil noodles...every bite of this vegan lasagna is truly incredible!
It's a family-favorite recipe at my house, so I hope you love it as much as I do! It's perfect to make for Sunday dinner or for a holiday meal if you're looking for something special to make.
Ingredients & Substitutions
Lets go over all of the ingredients and substitutions you might need to make this vegan lasagna recipe.
- Cashews - This is what makes the filling so creamy! You could substitute sunflower seeds if needed.
- Plant Milk - I used unsweetened coconut milk from a carton (not canned) because it's so creamy, but you could also use unsweetened and plain almond or oat milk.
- Lemon & ACV - Lemon juice and apple cider vinegar brighten the cream sauce and balance the flavors.
- Dried Seasonings - Garlic, paprika, onion powder, and nutmeg add so much flavor!
- Nutritional Yeast - This gives it the perfect cheesy flavor!
- Onion - I used a red onion, but yellow, sweet, or white onions will all work too. Shallots would also be delicious.
- Artichokes - I use canned artichokes in water, but jarred or frozen can be used too.
- Spinach - I used frozen because it's convenient, but you can use fresh or frozen. You can also use kale.
- Mushrooms - You can use cremini, button, portobello, or shiitake.
- Lasagna Noodles - I used these no-boil (gluten-free) lasagna sheets.
- Red Sauce - You can use store-bought vegan jarred sauce or make it homemade if you prefer.
How To Make It
First, you need to make the vegan spinach dip and then roast the mushrooms.
In a large casserole dish, add one cup of tomato sauce and spread it around to evenly cover the bottom of the dish. Reserve one cup of sauce to top the casserole with at the end (Photo 1).
Arrange 4 noodles on top of the sauce and then add a layer of the dip. Follow that with a layer of roasted sliced mushrooms (Photos 2-4).
If your noodles are cracked or if there are any gaps on the side, you can piece together broken noodles to fill in the gaps (Photo 5). Once cooked, you'll never be able to tell that the pasta was broken in the first place.
Repeat these layers until you run out of ingredients. Pour one cup of sauce (that you reserved earlier) over the top and spread it out evenly (Photo 6). Lastly, sprinkle vegan shredded mozzarella cheese over the top.
Cover with parchment paper or foil and then put it in the oven to bake. Remove the casserole from the oven and let it sit for 10-15 minutes to let it cool before you slice it. Garnish with fresh or dried parsley.
What Goes With it?
A tray of roasted vegetables or a salad topped with vegan ranch dressing are both good choices to serve with the vegan lasagna. Here are some of my salads and roasted veggies dishes you could choose from.
- Roasted Lemon Garlic Asparagus
- Avocado Arugula Tomato Salad
- Zucchini Tomato Pesto Bake
- Maple Balsamic Brussel Sprouts
- Vegetable Noodles - Instead of lasagna noodles, use thinly sliced zucchini or eggplant. You will only need one jar of tomato sauce because the vegetable layers won't need to absorb that much liquid to soften.
- Plant-Based Protein - To add extra protein to the recipe, combine one can of drained and rinsed lentils with the tomato sauce. You could use red, green, french, brown, or black lentils.
- Vegan Meat - If you like the flavor and texture of a meat sauce, you could add impossible meat or beyond meat to the tomato sauce.
- More Veggies - You could also add diced zucchini, eggplant, or broccoli when you add the mushrooms.
How To Store It
Store leftover lasagna in an airtight container in the fridge for 2-3 days or you can freeze it for 2-3 months.
When you're ready to eat it, take the container out of the freezer and put it in the fridge to thaw for 24 hours. Then you can reheat it in an oven-safe dish in the oven (covered) at 350 degrees for 20 minutes or warm it up in the microwave until it's warmed through.
Frequently Asked Questions
This vegan lasagna is made of a creamy cashew sauce, vegetables, no-boil noodles, vegan shredded mozzarella, and red sauce.
The creamy dip replaces ricotta cheese in this lasagna recipe. If you don't want to use vegan cheese for the topping, you can reserve some of the dip and put that on top.
Yes, you can assemble it 24 hours in advance. Make sure to cover it tightly so it's not exposed to the air and then store it in the fridge. When you're ready to cook it, replace the lid with parchment paper or foil and bake it for 45 minutes at 375 degrees.
- Make sure to add one cup of tomato sauce to every layer with the pasta. The no-boil noodles need the extra sauce to absorb so they can soften while the lasagna cooks.
- It's ok if some of your lasagna sheets are broken. Piece them together the best you can. Once everything is covered in sauce and cheese, everything will meld together and nobody will be able to tell.
- Roast the mushrooms first before putting them in the lasagna so they have more flavor.
- Cover the lasagna with parchment paper or foil while it's baking so it doesn't dry out.
- Once the lasagna has finished baking, let it set up for 10-15 minutes before cutting it. If you try to cut it when it first comes out of the oven, the layers won't stay together.
Want More Delicious Vegan Pasta Recipes?
- 9x13 Casserole Dish
- Large Pan
- Preheat the oven to 350 degrees.
- Slice the mushrooms and place them on a parchment-lined baking tray. Sprinkle 1 tsp of garlic powder over the mushrooms, toss to coat each mushroom, and then roast the mushrooms for 20 minutes.
- While the mushrooms are roasting, make the spinach dip.
- In a large 9x13 casserole dish, add 1 cup of tomato sauce and spread it around to coat the bottom evenly. Reserve 1 cup of sauce for the top layer of the lasagna.
- Arrange 3-4 lasagna sheets on top of the sauce. If there are any gaps on the side, it's ok to break a few noodles to fill in the gaps.
- Next, add a layer of spinach dip and a layer of roasted mushrooms. Repeat these 4 layers until you run out of ingredients. Top the lasagna with the remaining 1 cup of tomato sauce and shredded vegan cheese.
- Increase the oven heat to 375 degrees. Cover the lasagna with parchment paper or foil and then bake it for 45 minutes. Remove the covering during the last 5 minutes to make sure the cheese shreds melt completely.
- Remove the lasagna from the oven and let it set up and cool for 10-15 minutes before cutting it. Garnish with dried parsley.
- Store leftovers in the fridge for 2-3 days or you can freeze it for 2-3 months.