Favorite Vegan Lasagna

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.

Print
Vegan lasagna

Favorite Vegan Lasagna (Easy & Dairy Free!)


1 Star2 Stars3 Stars4 Stars5 Stars (68 votes, average: 4.44 out of 5)

  • 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!


Scale

Ingredients

  • 8 ounces baby bella mushrooms
  • 1 cup roasted Southern Grove Cashews with Sea Salt, divided (roasted salted cashews)
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons Simply Nature Organic Extra Virgin Olive Oil
  • 5 ounces Simply Nature Organic Baby Spinach
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lemon juice + 1 teaspoon lemon zest, divided (1/2 lemon)
  • 1/8 teaspoon garlic powder
  • 2 25-ounce jars Simply Nature Organic Tomato & Basil Pasta Sauce (or marinara sauce)
  • 2 8-ounce cans Happy Harvest Tomato Sauce
  • 10 to 13 ounces Reggano Oven Ready (No Boil) Lasagna Noodles* (see note!)
  • 8-ounce container Simply Nature Organic 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, 1/2 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 1/4 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 1/2 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 3/4 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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

28 Comments

  • Reply
    Karen Farmiloe
    December 12, 2019 at 12:58 am

    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!

    • Reply
      Alex Overhiser
      December 13, 2019 at 9:43 am

      So glad you enjoyed it!

  • Reply
    Anna
    December 19, 2019 at 10:07 am

    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!

    • Reply
      Alex Overhiser
      December 19, 2019 at 11:21 am

      So glad you enjoyed it!

  • Reply
    Amanda
    December 19, 2019 at 12:48 pm

    How do you think this would freeze? Would you cook first, freeze, and then re-heat later?

    • Reply
      Sonja Overhiser
      December 31, 2019 at 11:26 am

      Sorry for the delay! This freezes well. We would cook it first and then reheat in a 350 oven!

  • Reply
    Chelsea
    December 25, 2019 at 2:32 am

    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.

    • Reply
      Sonja Overhiser
      December 31, 2019 at 11:27 am

      Ooo we’re so happy to hear this!!! Thank you so much for making it and SO glad it was a hit! :)

  • Reply
    NW
    December 31, 2019 at 9:15 am

    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.

    • Reply
      Alex Overhiser
      December 31, 2019 at 10:32 am

      Love this! So glad you enjoyed.

  • Reply
    Meeks
    January 9, 2020 at 4:35 pm

    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

    • Reply
      Alex Overhiser
      January 9, 2020 at 4:56 pm

      They are indeed! Enjoy :)

  • Reply
    Helen Grange
    February 12, 2020 at 11:25 pm

    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.

    • Reply
      Alex Overhiser
      February 13, 2020 at 9:19 am

      So glad to hear this! Happy cooking.

  • Reply
    Jana
    February 13, 2020 at 9:20 pm

    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.

  • Reply
    Richard Bordwell
    March 7, 2020 at 8:18 pm

    We don’t have an Adli near us, but Barilla Oven-Ready Lasagne are vegan, http://www.barilla.com

  • Reply
    Jamie Garrison
    March 25, 2020 at 6:17 am

    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

    • Reply
      Alex Overhiser
      March 26, 2020 at 9:14 am

      So glad you enjoyed! Report back on the chickpea noodles!

  • Reply
    Yehadut
    March 27, 2020 at 11:39 pm

    This was really good. I did feel it could use more filling, though!

  • Reply
    Hayley
    April 7, 2020 at 10:06 am

    Hello,

    Thank you so much for sharing! During this Covid-19 shelter at place order, I am trying to avoid the grocery store at ALL COSTS since we have a small baby. I have two questions, and I regret even trying to change your recipe because it sounds perfect. Please know I am desperate just with what I have on hand :-)

    Question 1 – I do not have hummus, but I do have tahini and a can of chickpeas. Is there any specific recipe of hummus you recommend that I make for this dish?

    Question 2 – I do not have cashews. I am wondering what your thoughts are on using nutritional yeast flakes in place of the cashew mixture? I am not sure if it will work, so I wanted to see your thoughts since this is all I have on hand.

    Thanks so much for your help!!!

    • Reply
      Alex Overhiser
      April 7, 2020 at 11:29 am

      Any hummus recipe will work! Here’s ours: https://www.acouplecooks.com/perfect-hummus/

      For the cashews, you could definitely use some nutritional yeast but probably not a full cup — just eyeball what looks good! You could use any sauteed vegetable in place of the spinach and mushrooms.

      Enjoy!

  • Reply
    Martin
    April 11, 2020 at 4:18 am

    Just a short question: is it really 2 25-ounce jars of tomatoe sauce? This is like 1.4 litres. Seems a little much to me. Or did I miscalculate that?

    • Reply
      Alex Overhiser
      April 11, 2020 at 10:36 am

      That’s correct! It’s a ton of sauce because of the no-boil noodles.

  • Reply
    John Custodio
    April 13, 2020 at 11:26 pm

    Awesome recipe! It’s the best vegan lasagna I’ve ever had. So easy to make and tastes wonderful!

  • Reply
    Anonymous
    May 3, 2020 at 10:00 pm

    Can I use raw cashews?

    • Reply
      Alex Overhiser
      May 4, 2020 at 10:35 am

      Yes!

  • Reply
    Clarke
    May 25, 2020 at 8:00 pm

    I’ve never had a vegan lasagna I liked (and none of the ones I ever made were good) so I was really skeptical trying this, but holy crap it was good! This is definitely a keeper for me and my husband. We got our ingredients at sprouts and they did not have the noodles you used, but they did have no boil green lentil lasagna (from Explore Cuisine) and they turned out perfect! I wouldn’t have even known they were not regular noodles. Thank you so much for this recipe!

    • Reply
      Alex Overhiser
      May 25, 2020 at 9:20 pm

      I’m so glad you enjoyed the recipe!

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