Are you craving comfort food? This incredibly creamy spinach artichoke dip lasagna is exactly what you need! This truly is the best vegan lasagna, it features layers of savory spinach artichoke dip, flavorful tomato sauce, roasted garlic mushrooms, and perfectly cooked (gluten-free) no-boil lasagna noodles. This family-friendly recipe is a winner!
*This recipe was originally posted on 10/14/18, but I updated it with better recipe instruction on 3/30/20.
What makes this recipe for vegan lasagna unique? It’s special because every layer is filled with the most delicious and creamy vegan spinach artichoke dip! Don’t get me wrong, a classic lasagna is great, but this spinach dip lasagna is something really special!
My vegan spinach artichoke dip recipe is one of my most popular recipes, it gets rave reviews, like:
“Wish I could give this recipe ten stars! It was outstanding!!! Made a huge casserole dish full – took some to my neighbors in lockdown and took some to my friend in the nursing home. Everyone absolutely loved it! Thank you for this amazing recipe!” -Erin
“Such a great recipe! Thank you! It was a hit as one of our pre-dinner snacks at Christmas. The vegans and non-vegans in my family really enjoyed it. As someone who really does not have a knack for cooking, this was super simple and it tasted great! I’m transitioning into veganism, so my taste hasn’t changed much yet but this was very delicious.” -Ryan
The spinach dip is so tasty that I also use it as a filling for stuffed shells! I highly recommend that you give that recipe a try after you make this easy vegan lasagna recipe. I think you’ll love it as much as I do!
In addition to the thick layers of spinach and artichoke dip, I also added layers of tomato sauce for even more flavor. I really love the flavor combination of the creamy white dip blended with the tomato sauce. The tomato sauce also serves as the saucy component for the uncooked lasagna noodles to absorb while it’s cooking.
This family-friendly lasagna is definitely a crowd-pleaser, it’s easy to make, and it makes a lot so you won’t have to cook dinner again for a few days!
5 Reasons Why You’ll Love this Lasagna
- It’s very easy to make and it’s practically impossible to mess up!
- You can use simple shortcuts like no-boil lasagna noodles and store-bought jarred tomato sauce (like I did) to save time.
- I used mushrooms but you can substitute any veggies that your family likes, it’s very customizable.
- This recipe makes enough to serve a crowd!
- This lasagna is extremely satisfying and it’s healthy vegan comfort food.
Are Lasagna Noodles Vegan?
Most lasagna noodles are vegan as-is but you should always read the label to make sure they don’t contain eggs.
What Type of Lasagna Noodles Should You Use?
I used these (high-protein) no-boil gluten-free chickpea lasagna noodles because I think that chickpea noodles have the best pasta-like consistency of all the gluten-free noodles. If you’re not gluten-free, I also like these whole grain vegan lasagna sheets.
Do You Have to Make Your Own Tomato Sauce?
No, you don’t have to make tomato sauce from scratch. I know that two jars seem like a lot of sauce, but it’s necessary for the no-boil lasagna noodles to have a lot of sauce to absorb so they will soften while the lasagna cooks.
If you want to make your own tomato sauce, this is how I make it:
- Dice one medium red onion and saute it in 3-4 tbsp of low-sodium vegetable broth in a large pan over medium heat until it’s translucent, for about 10 minutes.
- Add four cloves of minced garlic and saute for 1 minute. Add more broth if the pan is getting dry.
- Add (2) 28 oz cans of crushed tomatoes to the pan, 1 cup of fresh basil (or 1 tbsp dried basil), 1 tbsp of maple syrup, 1/4 tsp salt (more to taste), and stir to combine. Bring the sauce to a low simmer and then reduce the heat to medium-low and let it cook for 25-30 minutes.
How to Make Vegan White Sauce for Lasagna?
The white sauce in this lasagna isn’t a white bechamel sauce, it’s actually a thick and creamy cashew-based dip. The consistency is similar to creamy tofu ricotta rather than a sauce. The dip is what takes this lasagna to the next level!
The vegan spinach and artichoke dip is very easy to make. Learn how to make it step by step, here.
How to Make Vegan Lasagna – Step by Step Instructions
First, you need to make the vegan spinach dip and roast the mushrooms, or whatever vegetables you want to add.
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.
Arrange 4 lasagna noodles on top of the sauce and then add a layer of the artichoke dip and then follow that with a layer of roasted sliced mushrooms.
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. Once the lasagna is cooked, you’ll never be able to tell that the noodles were broken in the first place.
Repeat these layers until you run out of ingredients. Pour one cup of tomato sauce (that you reserved earlier) over the top of the lasagna and spread it out evenly.
(Optional) Lastly, sprinkle vegan shredded mozzarella cheese over the top. You could also reserve a little bit of the spinach dip and put a few dollops on top of the sauce and swirl it around if you want a topping without using vegan cheese.
Cover and bake the lasagna for 45 minutes at 375 degrees. Remove the lasagna from the oven and let it sit for 10-15 minutes to let it cool before you slice it. Garnish with dried parsley.
What Side Dishes Go Well With Lasagna?
I usually like to make a big salad and a tray of roasted vegetables to go with the lasagna. Here are some of my favorite vegan side dish options:
- Roasted Lemon Garlic Asparagus
- Avocado Arugula Cherry Tomato Salad
- Zucchini Tomato Pesto Bake
- Roasted Balsamic Brussels Sprouts
Can You Make the Lasagna in Advance?
Yes, you can build the lasagna 24 hours in advance, but 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 the lasagna, replace the lid with parchment paper or foil and bake it for 45 minutes at 375 degrees.
Can You Freeze Leftovers?
You can freeze leftover pieces of lasagna in freezer-safe containers for 3-4 months. When you’re ready to eat it, take the container out of the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat the lasagna in the oven or warm it up in the microwave.
If you want to freeze the lasagna whole, I recommend assembling it, covering it so it’s airtight, and then freezing it without baking it first. You will need to let it defrost for 24 hours in the fridge and then you can bake it at 375 degrees for 45 minutes.
You can freeze a whole lasagna after you cook it but make sure you let it cool completely first and cover it tightly. When you reheat the lasagna, the consistency of the noodles will be a bit softer because it’s already been cooked once before.
Notes & Substitutions
- Gluten-Free: The lasagna is only gluten-free if you use gluten-free noodles. I used these Banza chickpea lasagna noodles, they’re delicious and taste just like flour noodles! You could also use brown rice noodles.
- Oil-Free: This recipe can be oil-free is you use tomato sauce that doesn’t have any oil in it. You will also need to omit the vegan cheese shreds on top because most store-bought vegan cheeses contain oil. The spinach dip is naturally oil-free.
- Tomato Sauce: You can use store-bought jarred sauce or make your own if you prefer. I included the instructions above for both options.
- Substitute for Cashews: I haven’t tested it yet, but I often substitute cooked cauliflower for cashews if I don’t have them on a hand for a recipe. The spinach dip won’t be as creamy but it will still be very delicious.
- Can You Make Lasagna Without Noodles? Yes, you can. If you want to make this lasagna without noodles, you can substitute thinly sliced zucchini, eggplant, or sweet potatoes. Also, you will only need one jar of tomato sauce because the vegetable noodles won’t be able to absorb as much of the sauce.
Success Tips
- If you don’t want to use no-boil lasagna noodles, add a little bit of oil to the noodles after you cook them and drain the water. If you don’t, the noodles will get very sticky and be nearly impossible to pull apart without tearing.
- Make sure to add one cup of tomato sauce to every layer with the noodles. The no-boil noodles need the extra sauce to absorb so they can soften while the lasagna cooks.
- I know that two jars of tomato sauce seems excessive, but trust me, the noodles will soak it all up and the lasagna will not be soupy.
- 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. It will be easier to cut the lasagna into pieces when it’s not boiling hot. If you try to cut it when it first comes out of the oven, it will turn into a pile of noodles rather than a slice with lots of layers.
More Vegan Pasta Recipes You Should Try!
20-Minute Savory Pumpkin Pasta
15-Minute Pistachio Pesto Pasta
Vegan Spinach Artichoke Lasagna
Equipment
- 9x13 Casserole Dish
- Large Pan
- Blender
Ingredients
- Spinach Artichoke Dip
- (2) 8 oz packages baby bella mushrooms sliced
- 1 tsp garlic powder
- (2) 25 oz jars tomato sauce
- (2) 9 oz boxes lasagna noodles (I used gluten-free chickpea noodles)
- 1/2 cup vegan mozzarella shreds (I used Violife mozzarella shreds)
- 1 tsp dried parsley
Instructions
- 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 20-25 minutes or until lightly browned.
- While the mushrooms are roasting, make the spinach artichoke 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 tomato sauce for the top layer of the lasagna.
- Arrange 3-4 lasagna (depending on how wide they are) noodles 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 artichoke 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 that you reserved earlier. If you want, you can sprinkle vegan shredded cheese or a few spoonfuls of spinach dip on top, but it's not necessary.
- 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. Garnish with dried parsley.
Notes
- If you don't want to use no-boil lasagna noodles, add a little bit of oil to the noodles after you drain the water. If you don't, the noodles will get very sticky and be near impossible to pull apart without tearing.
- Make sure to add one cup of tomato sauce to every layer with the noodles. The no-boil noodles need the extra sauce to absorb so they can soften while the lasagna cooks.
- I know that two jars of tomato sauce seems excessive, but trust me, the noodles will soak it all up and the lasagna will not be soupy.
- 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. 3
- Once the lasagna has finished baking, let it set up for 10-15 minutes. It will be easier to cut the lasagna into pieces when it's not boiling hot. If you try to cut it when it first comes out of the oven, it will be more like a pile of noodles rather than a slice with lots of layers.
- Store leftovers in an airtight container in the fridge for 4-5 days or freeze it for a future meal.
