This vegan lasagna will become your new favorite: guaranteed. Full of flavor, it’s whole food plant based (dairy free) and a winner with everyone!

Vegan Lasagna

This post was created in partnership with ALDI. All opinions are our own.

Are you a lasagna lover? Us too. Lately Alex and I wondered: is cheese essential to that classic Italian baked pasta? After lots of testing…turns out, no! Vegan lasagna is majorly good. In fact, Alex and I agreed: this is our favorite lasagna, period. Everything for this recipe we got from ALDI, our favorite place to stock up on high quality, affordable and organic ingredients. You can make this huge pan on a budget, so it’s a healthy whole food plant based (WFPB) recipe that’s affordable to all! It pleases everyone (even meat eaters) and is great for holiday entertaining or a casual family dinner. Ready to get started?

Want to try it? Tell us if you head to ALDI to stock up and make this recipe! Head to the ALDI website for a store locator. Tell us in the comments below, or tag us on Instagram using @acouplecooks and @aldiusa.

Vegan lasagna

What makes it the BEST vegan lasagna?

No matter how you eat, this vegan lasagna will be a hit. Promise. We had a few friends over to try it, and here’s what we heard: “Wow! This is so good. I can’t stop eating it. I need another piece!” Somehow we stumbled upon a truly delicious way to make a dairy free lasagna. Even better, it’s easy to make and made with all whole foods. No cheese or meat substitutes here! Here’s what makes this vegan lasagna special:

  • Really good pasta sauce. We used an organic pasta sauce from ALDI and it has a great, robust flavor. You’ll want to use the best sauce you can find (more on that below).
  • Mushroom, cashews, & spinach. For a meaty filling, chop mushrooms and cashews, and sauté with spinach.
  • Hummus! Our secret ingredient is hummus! It stands in for the typical creamy ricotta cheese filling and infuses huge flavor.
  • “Parmesan” Cashews blended with garlic powder make for a Parmesan-like topping.
Dairy free lasagna ingredients

Watch how to make vegan lasagna

No boil noodles are required!

This vegan lasagna is made with no boil lasagna noodles. No boil noodles are required here: no substitutions please! No boil noodles are different from standard noodles: they’re made especially so you don’t have to cook them before baking lasagna. This makes prep time shorter. Even better, some people even argue that no boil noodles have the superior texture for a lasagna. So wins all around!

More liquid is required in a lasagna when making it with no boil noodles. This recipe is specially formulated to cook the no boil noodles while baking. Bottom line: Don’t try this dairy free lasagna recipe with standard noodles, or it could end up too watery.

Another noodle note: If you have a large 9 x 13” aluminum pan with square sides, you’ll need 13 ounces noodles. A 9 x 13” glass baking dish with rounded sides only needs 10 ounces of pasta noodles! (Odd, we know!) Because baking dish shapes and noodle shapes can vary, make sure you have enough pasta based on the baking dish you plan to use.

Layering lasagna: step 1
Here’s how to layer! First, the sauce and no boil noodles.
Layering dairy free lasagna
Next, the hummus.
Layering dairy free lasagna
Then, the mushroom spinach topping.
Layering lasagna
Finally, tomato sauce!

Use a high-quality pasta sauce.

The only other “must” for this recipe: find a high-quality pasta sauce! Alex and I made this dairy free lasagna recipe especially to use pasta sauce because: let’s face it! Lasagna takes a while to make. There are lots of high-quality pasta sauces these days, even organic. Find your favorite and use it for this lasagna: it truly speeds up prep time. You could of course substitute your favorite homemade marinara sauce. For this recipe, we used Simply Nature Organic Tomato & Basil Pasta Sauce from ALDI. It had fantastic flavor and really made this vegan lasagna shine.

Best vegan lasagna

Are there any time savers?

Lasagna is notoriously time-intensive. We’ve optimized this vegan lasagna recipe so that it’s as easy to make as possible. If you’re looking for ways to save time when baking it the day of, here are a few options:

  • Use a food processor (optional). A food processor is not required for this recipe! We used ours because it makes chopping the mushrooms and making the “Parmesan” topping very fast. If you don’t have one, you can use a regular large knife for chopping.
  • Make the mushroom filling and Parmesan in advance. The main prep steps here are the mushroom filling and the dairy free “Parmesan” topping. You can make and cook the filling in advance: just store it refrigerated until making the lasagna. Make and store the Parmesan topping at room temperature.
Dairy free lasagna

Sides to serve with vegan lasagna

Ready to make this vegan lasagna into a meal? The best side to serve with lasagna is the good old standard: a green salad! Here are a few we’d recommend:

This vegan lasagna recipe is…

Vegetarian, vegan, plant based, and dairy free. For gluten free, use gluten free no boil lasagna noodles.

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Vegan lasagna

Favorite Vegan Lasagna (Easy & Dairy Free!)


  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x

Description

This vegan lasagna will become your new favorite: guaranteed. Full of flavor, it’s whole food plant based (dairy free) and a winner with everyone!


Ingredients

Scale
  • 8 ounces baby bella mushrooms
  • 1 cup roasted cashews, divided
  • ½ teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 5 ounces baby spinach
  • ¼ teaspoon kosher salt
  • 1 tablespoon lemon juice + 1 teaspoon lemon zest, divided (1/2 lemon)
  • ⅛ teaspoon garlic powder
  • 2 25-ounce jars tomato basil pasta sauce or marinara sauce
  • 2 8-ounce cans tomato sauce
  • 10 to 13 ounces no boil lasagna noodles* (see note!)
  • 8-ounce container hummus (or garlic hummus)
  • Dried oregano, for sprinkling
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Make the spinach mushroom filling: Pull out the stems of mushrooms with your fingers. In a food processor or with a large knife, roughly chop the mushrooms, ½ cup of the cashews and the rosemary. Add 2 tablespoons olive oil to a skillet and bring to medium heat. Sauté mushrooms and cashews for 3 minutes until soft but still hold their shape. Add the spinach (saving out a few leaves for the garnish) and sauté until wilted, 1 to 2 minutes. Remove from the heat and stir in ¼ teaspoon of the kosher salt, a few grinds of pepper, and the lemon juice. Let stand until assembling.
  3. Make the dairy free Parmesan topping: in a food processor or blender, blend ½ cup cashews with the garlic powder and lemon zest until it’s ground into about the texture of a shaker can of grated Parmesan. (Alternatively, chop as finely as possible with a knife.)
  4. Mix the sauce: In a large bowl, mix together the pasta sauce and tomato sauce.
  5. Layer the lasagna: In a 9 x 13” baking dish, spread tomato sauce on the bottom of the pan. Then top with 1 layer of noodles (our pan held 3 noodles longwise and ¾ noodle widthwise), breaking noodles as necessary**. Spread with half of the hummus, half of the mushrooms and a tomato sauce layer. Repeat again: 1 layer of noodles, half of the hummus, half of the greens and tomato sauce. Finally, top with noodles, then tomato sauce again. Sprinkle the entire top with the “Parmesan” and dried oregano.
  6. Bake: Cover the pan with aluminum foil and bake for 40 minutes, then 10 minutes uncovered. Let stand for 15 minutes before serving (this allows the lasagna to set). If you’d like, finely chop spinach leaves to use as a garnish (for looks only!). Cut into pieces and enjoy.

Notes

*Important: You must use no-boil lasagna noodles for this recipe! Do not substitute standard noodles. The amount of sauce is formulated for no boil noodles, which need more liquid than standard lasagna noodles.

**If you have a large 9 x 13” aluminum pan with square sides, you’ll need 13 ounces noodles. A 9 x 13” glass baking dish with rounded sides only needs 10 ounces of pasta noodles! Baking dish shapes and noodle shapes can vary, so make sure you have enough pasta based on your baking dish.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Vegan Lasagna, non dairy, dairy free, cheeseless, lasagna, italian

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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40 Comments

  1. Made this tonight and we LOVED it!! So good w garlic bread and a side green salad. Literally did not miss the cheese or the meat. I added xtra hummus so it was a little rich. Next time I will only add whatbis called for in recipe. I definitely will be adding this to my rotation!

  2. This was REALLY good! The whole family (who aren’t vegan) ate it up! The only modification is that I didn’t have lemon zest. I am excited for the leftovers!

  3. This was awesome! I was skeptical of how well the hummus would replace the ricotta but wow, it was perfect. My non-vegan family loved it and I did too! Will 100% be making again.

  4. I made my first trip to Aldi for the ingredients. This is delicious and so easy & it’s even better as leftovers. I’m not vegan but this is my favorite lasagna hands down.

  5. I haven’t been able to find a no boil/ oven ready lasagna that is actually vegan. Most contain egg. I’ll have to make a trip to aldi if these are truly vegan lasagna

  6. My sister in law shared this recipe with me today. I went right over to Aldi and picked up all the ingredients and whipped this delicious dish up for dinner tonight. My husband and I both loved it. This will be on out table again and again, I am sure.

  7. I came across this recipe today and it was great! The flavors were a nice combination. I think the only change I will make the next time I make it, is to double the mushroom filling. I just love mushrooms lol.

  8. this really is the BEST lasagna EV-AH!!!! even my non- vegan gusband an 8 & 9y.o. daughters devoured it will be making it again tonight with the kids giving us something to do while being qquarantined… for the 2nd time, im going to try using Banza chickpea lasagna noodles to increase the nutrituinal valuue of the dish(in addition to being vegan, i try at all costs to avaoid white flour and white sugar

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