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This vegan lasagna recipe will become your new favorite: guaranteed. It’s full of flavor and a winner with everyone!

Vegan Lasagna

Are you a lasagna lover? Us too. Lately we wondered: is cheese essential to that classic Italian baked pasta? After lots of testing…turns out, no! Vegan lasagna is a thing, and it’s extremely tasty. In fact, we agreed: this is our favorite lasagna recipe, period. You can make this huge pan on a budget, so it’s a healthy dinner recipe that’s affordable to all! It pleases everyone, even meat eaters, and is great for entertaining or a casual family dinner. Ready to get started?

Vegan lasagna

What makes it the best vegan lasagna recipe?

No matter how you eat, this vegan lasagna will be a hit. We promise! We had a few friends over for dinner to try it, and here’s what they had to say: “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 recipe special:

  • Really good pasta sauce. We used an organic tomato basil pasta sauce that has a great, robust flavor. You’ll want to use the best sauce you can find.
  • 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 vegan 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! 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! We made this vegan lasagna recipe especially to use pasta sauce because: let’s face it! Lasagna takes a while to make, and a jarred sauce truly speeds up prep time.

There are lots of high-quality pasta sauces these days, even organic. Find your favorite and use it for this lasagna. 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 recipe will become your new favorite: guaranteed. It’s full of flavor 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 (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

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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59 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

  9. 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!!!

  10. 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?

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

  12. 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!

  13. We LOVE this recipe! We didn’t have cashews on hand, but I made a walnut substitute which was a little crunchy and delicious. The hummus makes for a lovely and rich addition, and my cheese-loving family didn’t miss the cheese!

    Since making this the first few times, I have since had to go on a diet that requires no wheat. Have you caught word of anyone doing zucchini noodles for this recipe yet?

    1. Hi! We have a zucchini lasagna coming out next week, so stay tuned! It wouldn’t work for this recipe because of the quantity of sauce, but it’s super tasty! If you want a sneak preview, email us at email@acouplecooks.com :)

      1. Thanks so much! I actually referenced the new recipe for the zucchini noodle part (pre-roasted them), and then used the fillings from this recipe (but walnuts instead of cashews), and it was delicious!

  14. I love the idea of using hummus to create the creamy layer in this lasagna! I’ve used cashew cheese many times but it needs planning ahead of time because of the soaking required for the cashews. I’ve never thought to use hummus but it’s something I always have on hand — and I always have a variety of mushrooms on hand too. I’m definitely going to try this!

  15. I made this tonight and it was really delicious! My meat eating husband even commented on how tasty it was and I don’t think he felt deprived! I headed to Aldi’s for the ingredients but don’t like that they have canola oil in the cashews. Because of Covid, I didn’t want to head to another store as well to find just cashews, so went ahead and used them. (Canola oil is one of the bad oils…) Otherwise, it was perfect! It was easy to make and turned out great. Thank you for sharing this!

  16. I was amazed at how much the mushroom cashew mixture smelled like sausage–it was heavenly. Unfortunately, I had to go light on the mushrooms bc my family doesn’t like them and I didn’t know how mushroomy it would taste. I used maybe about 4 oz. and it didn’t taste like mushrooms at all. I definitely would do the full amount next time.

    I didn’t have enough hummus, so on 3/4 of the lasagna, I made the cashew-tofu “ricotta” from this recipe: https://www.noracooks.com/best-vegan-lasagna/. I tried both sides and I do prefer the tofu ricotta to the hummus. But it is a bit more prep.

    Lastly, I was tired after making the tofu ricotta, so I cheated and used the GoVeggie brand of Parmesan cheese on top.

    It was AMAZING!! I COULDN’T BELIEVE IT!

  17. Hello – Looks good! Why do you pull out the stems of the mushrooms? i.e. just for ease of cutting, to save for later, or ??
    Thank you.

  18. I am excited to try this. Cooking for someone who is also gluten-free, so I will be using rice noodloes (Tinkyada brand.) Can you give me any idea about how much to decrease the pasta sauce (because I’m not using no-boil noodles?)

    1. Hi! I’m really not sure for this recipe! We made it extremely saucy because of the lack of any cheese. You’d have to eyeball it. Sorry!

  19. The vegan lasagna was absolutely delicious! Thank you for sharing your recipe and hints!

    1. You could try walnuts here! We haven’t but think it could work. Let us know if you try it and we’ll add it as a substitute.

  20. Hi! I am excited to try this today but am confused about this…

    1 tablespoon lemon juice + 1 teaspoon lemon zest, divided (1/2 lemon)

    I only see this added to one part of the recipe so I’m confused about the divided instruction

    1. Great point! The juice and zest are added on different steps but “divided” doesn’t makes sense here. We’ve removed it!

  21. We can’t get no-boil noodles where we live. By how much should I reduce the liquid if I was to use standard noodles?

    1. Hi there! We reviewed this but we haven’t tested it before and not sure what to recommend! You could try leaving out 1 25-ounce can of the marinara (which would bring it in line with the volume of our Vegetarian Lasagna that uses standard noodles), but you’d have to try at your own risk! We’re not quite sure how it would work.

  22. This was a seriously good recipe. I loved how all the flavors combined and I forgot it was vegan! The only thing is my noodles came out kind of gummy, but I think I may not be used to the texture because I usually use boil noodles. Overall delicious though, and made me happy to be fasting!

  23. We had guests visit for dinner, one of whom is a vegan, so I thought I would try your lasagna recipe. Everyone liked it so much more than the usual meat-filled version. Why consume all that that cholesterol, when you can make a delicious healthy lasagna like this without it? Going forward, this will be my go-to lasagna recipe. And since I need to eat gluten-free, I made one modification, which was to use the Barilla Gluten-Free Oven Ready Lasagna Noodles. They GF noodles worked great with this recipe. No one knew the difference!

  24. I thought someone made a comment that this made good leftovers..
    Could I make and bake ahead of time and reheat next day for a dinner party? I’m anxious about how it will turn out that way. Anyone try that?

  25. Do you have any brand names for the no boil noodles -organic please since nonorganic grains all contain glyphosate thanks to the use of round up to desiccate the crops just prior to harvest. Surprised to see you mention aluminum pan – especially with the acidic tomato sauce. Maybe look for videos with Dr Chris Exley formerly with Keel University who did decades of research on aluminum and how bio active it is. We knew in the early 70’s that it caused dementia and his research showed that it was aluminum, not plaques that cause it. They did not call him Mr Aluminum without good reason.

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