18 Vegan Lasagna Recipes That Everyone Will Love

Did you know that more than 6 million people in the United States are now identifying as vegan? If you’re looking to impress friends and family—vegan or not—our 18 Vegan Lasagna Recipes have got you covered! From a Classic Vegan Spinach and Ricotta Lasagna to a zesty Spicy Vegan Mexican Lasagna, each recipe is designed to be irresistible and packed with flavor, ensuring that everyone will love these delicious alternatives.

Classic Vegan Spinach and Ricotta Lasagna

Known for its rich flavors and creamy texture, this Classic Vegan Spinach and Ricotta Lasagna is a delightful dish that will satisfy both vegan and non-vegan diners alike.

Ingredients:

9 sheets lasagna noodles
2 cups fresh spinach, chopped
1 cup vegan ricotta cheese
1 cup marinara sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup nutritional yeast (optional, for a cheesy flavor)
1/4 cup fresh parsley, chopped

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

4. In a mixing bowl, combine the sautéed spinach, vegan ricotta cheese, nutritional yeast, dried oregano, dried basil, salt, black pepper, and fresh parsley. Mix well.

5. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking.

6. Layer three lasagna noodles over the sauce, followed by half of the spinach and ricotta mixture, and then another layer of marinara sauce.

7. Repeat the layering process: noodles, spinach and ricotta, and marinara sauce.

8. Finish with a final layer of noodles and top with the remaining marinara sauce.

9. Cover the baking dish with foil and bake for 30 minutes.

10. Remove the foil and bake for an additional 15 minutes, or until the top is golden.

11. Allow the lasagna to cool for 10 minutes before slicing and serving.

Tips:

For added texture, consider adding thinly sliced mushrooms or roasted vegetables to the layers.
You can use store-bought vegan ricotta or make your own using blended tofu, lemon juice, and herbs.
Make ahead and refrigerate overnight for flavors to meld; simply add extra baking time when you’re ready to cook.
Serve with a simple green salad for a complete meal.

Hearty Lentil and Vegetable Lasagna

This Hearty Lentil and Vegetable Lasagna is special for its rich layers of nutritious lentils and colorful veggies, combining savory flavors with a comforting texture.

Ingredients:

9 sheets lasagna noodles
2 cups cooked lentils
1 cup diced zucchini
1 cup diced bell pepper
1 cup chopped spinach
1 onion, chopped
3 cloves garlic, minced
3 cups marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 tablespoon olive oil
Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.

3. Add the zucchini, bell pepper, and spinach, cooking until tender. Season with oregano, basil, salt, and pepper.

4. In a large baking dish, spread a layer of marinara sauce on the bottom.

5. Layer three lasagna noodles over the sauce, followed by half of the lentils, half of the vegetable mixture, and a layer of ricotta cheese.

6. Repeat the layers: noodles, marinara sauce, remaining lentils, remaining vegetable mixture, another layer of ricotta, and finally top with noodles and the remaining marinara sauce.

7. Sprinkle mozzarella cheese on top and cover with foil.

8. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

9. Let the lasagna cool for 10 minutes before slicing and serving.

Tips:

For extra flavor, add a pinch of red pepper flakes to the vegetable mixture.
You can make it a day in advance and refrigerate it; just add a few extra minutes to the baking time.
Feel free to substitute any vegetables based on what’s in season or your preference.

Creamy Basil Avocado Lasagna

This Creamy Basil Avocado Lasagna is a delightful twist on a classic dish, combining the rich flavors of creamy avocado and fresh basil for a refreshing and satisfying meal.

Ingredients:

9 lasagna noodles
2 ripe avocados
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
2 cups marinara sauce
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.

3. In a blender, combine the ripe avocados, ricotta cheese, garlic, and half of the basil, then blend until smooth.

4. In a baking dish, spread a thin layer of marinara sauce on the bottom.

5. Layer 3 lasagna noodles over the marinara sauce, followed by half of the avocado mixture, half of the remaining marinara sauce, and a sprinkle of mozzarella cheese.

6. Repeat the layering process with the remaining noodles, avocado mixture, marinara sauce, and mozzarella cheese, finishing with a layer of noodles topped with the remaining marinara sauce and Parmesan cheese.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

8. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

9. Remove from the oven and let it cool for 5 minutes before slicing.

10. Garnish with the remaining chopped basil before serving.

Tips:

For a spicier version, add red pepper flakes to the marinara sauce.
Use gluten-free lasagna noodles to make this recipe gluten-free.
Feel free to add sautéed vegetables like spinach or mushrooms for extra nutrition.

Roasted Vegetable and Pesto Lasagna

This Roasted Vegetable and Pesto Lasagna combines the earthy flavors of seasonal vegetables with the bright, herby notes of pesto, making it a wholesome and delicious meal.

Ingredients:

9 sheets lasagna noodles
2 cups zucchini, sliced
1 cup bell peppers, chopped
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup pesto
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the zucchini, bell peppers, mushrooms, and cherry tomatoes with olive oil, salt, and pepper.

3. Spread the vegetables on a baking sheet and roast for 20 minutes until tender.

4. While the vegetables are roasting, cook the lasagna noodles according to package instructions, then drain and set aside.

5. In a 9×13 inch baking dish, spread a thin layer of pesto on the bottom.

6. Layer 3 lasagna noodles over the pesto, then add half of the roasted vegetables, half of the ricotta, one-third of the mozzarella, and a sprinkle of oregano.

7. Repeat the layering process with another layer of noodles, the remaining roasted vegetables, the remaining ricotta, another one-third of the mozzarella, and a sprinkle of oregano.

8. Top with the final layer of noodles and spread the remaining pesto on top, followed by the remaining mozzarella and Parmesan cheese.

9. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until the cheese is bubbling and golden.

10. Let the lasagna cool for about 10 minutes before slicing and serving.

Tips:

Feel free to swap in your favorite vegetables based on the season.
You can prepare this lasagna ahead of time and refrigerate it before baking.
For extra flavor, consider adding fresh basil on top just before serving.

Zucchini Noodle Lasagna with Cashew Cheese

This Zucchini Noodle Lasagna with Cashew Cheese is a deliciously healthy alternative to traditional lasagna, packed with fresh flavors and creamy texture.

Ingredients:

4 medium zucchinis
2 cups spinach, chopped
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup raw cashews, soaked for 4 hours
1/4 cup nutritional yeast
1 tablespoon lemon juice
1/2 cup almond milk
1 cup marinara sauce

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Using a spiralizer, create noodles from the zucchinis and set aside.

3. In a skillet, add olive oil over medium heat and sauté garlic powder, spinach, cherry tomatoes, oregano, salt, and pepper for about 5 minutes.

4. In a blender, combine soaked cashews, nutritional yeast, lemon juice, and almond milk; blend until smooth to create the cashew cheese.

5. In a baking dish, layer half of the zucchini noodles, spread half of the marinara sauce, add half of the veggie mixture, and top with half of the cashew cheese.

6. Repeat the layers with the remaining ingredients, finishing with the cashew cheese on top.

7. Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until golden.

8. Let it cool for 10 minutes before slicing and serving.

Tips:

For a spicier kick, add red pepper flakes to the veggie mixture.
Let the cashew cheese sit for a few minutes after blending to thicken.
Feel free to substitute other vegetables like mushrooms or bell peppers based on your preference.

Spicy Vegan Mexican Lasagna

This Spicy Vegan Mexican Lasagna blends bold spices, layers of vibrant vegetables, and a creamy plant-based sauce to create a hearty dish that’s sure to delight your taste buds.

Ingredients:

9 lasagna noodles
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 bell pepper, diced
1 can black beans, drained and rinsed
1 can corn, drained
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 can diced tomatoes (14 oz)
1 cup spinach, chopped
1 cup cashews, soaked in water for 4 hours
1/4 cup nutritional yeast
1 teaspoon lemon juice
1/2 cup water
1/2 teaspoon salt

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions; drain and set aside.

3. In a large skillet, heat the olive oil over medium heat; sauté the onion and garlic until fragrant.

4. Add the bell pepper and cook until softened, about 5 minutes.

5. Stir in the black beans, corn, cumin, chili powder, smoked paprika, cayenne pepper, and diced tomatoes; cook for an additional 10 minutes.

6. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, water, and salt; blend until smooth and creamy.

7. In a baking dish, spread a layer of the vegetable mixture, followed by a layer of lasagna noodles, then a layer of cashew cream; repeat the layers until all ingredients are used, finishing with cashew cream on top.

8. Cover the dish with foil and bake for 25 minutes; remove the foil and bake for an additional 15 minutes until golden and bubbly.

9. Allow to cool for a few minutes before slicing and serving.

Tips:

For extra heat, add chopped jalapeños to the vegetable mixture.
Let the lasagna sit for a few minutes after baking for easier slicing.
Serve with fresh avocado or a sprinkle of cilantro for added flavor.

Mushroom and Spinach Lasagna Roll-Ups

These Mushroom and Spinach Lasagna Roll-Ups are special for their creamy filling and rich flavors that make for an irresistible vegetarian dish.

Ingredients:

12 sheets lasagna noodles
2 cups fresh spinach, chopped
2 cups mushrooms, sliced
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
2 cups marinara sauce
2 tablespoons olive oil

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cook lasagna noodles according to package instructions until al dente, then drain and set aside.

3. In a skillet, heat olive oil over medium heat and sauté the mushrooms until they’re soft.

4. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

5. In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, oregano, salt, pepper, and the cooked mushroom-spinach mixture.

6. Spread a thin layer of marinara sauce on the bottom of a baking dish.

7. Take one lasagna noodle, fill it with the ricotta mixture, then roll it up and place it seam-side down in the baking dish.

8. Repeat with the remaining noodles and filling, placing each roll in the baking dish.

9. Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.

10. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until bubbly and golden.

Tips:

For extra flavor, add chopped fresh basil to the cheese mixture.
You can substitute any favorite cooked vegetables for the mushrooms and spinach.
To make it vegan, use plant-based cheeses and ricotta alternatives.

Sweet Potato and Kale Lasagna

This Sweet Potato and Kale Lasagna is a delightful twist on a classic dish, combining the earthy sweetness of roasted sweet potatoes with the nutritious crunch of kale.

Ingredients:

2 cups sweet potatoes, peeled and thinly sliced
3 cups kale, chopped
1 cup ricotta cheese
2 cups marinara sauce
2 cups mozzarella cheese, shredded
9 lasagna noodles
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour and 5 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, mix the ricotta cheese with garlic powder, onion powder, salt, and pepper.

3. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.

4. Layer 3 lasagna noodles over the sauce, followed by half of the sweet potatoes, half of the kale, half of the ricotta mixture, and a third of the mozzarella cheese.

5. Repeat the layers: noodles, remaining sweet potatoes, remaining kale, remaining ricotta mixture, and another third of the mozzarella cheese.

6. Top with the remaining noodles, the marinara sauce, the remaining mozzarella, and sprinkle with Parmesan cheese.

7. Cover the baking dish with aluminum foil and bake for 30 minutes.

8. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.

9. Allow the lasagna to cool for 10 minutes before slicing and serving.

Tips:

For an extra layer of flavor, roast the sweet potatoes before adding them to the lasagna.
Feel free to mix in other vegetables like spinach or mushrooms for added nutrition.
If you prefer a gluten-free option, you can use gluten-free lasagna noodles.

Eggplant and Tomato Layered Lasagna

This Eggplant and Tomato Layered Lasagna offers a delicious twist on a classic dish, featuring the rich flavors of roasted eggplants and vibrant tomatoes.

Ingredients:

2 medium eggplants, sliced
4 cups marinara sauce
12 lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Arrange eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until tender.

3. Cook the lasagna noodles according to package instructions, then set them aside to cool.

4. In a bowl, mix ricotta cheese with minced garlic, dried basil, dried oregano, and a pinch of salt and pepper.

5. Spread a layer of marinara sauce on the bottom of a baking dish.

6. Layer 4 lasagna noodles over the sauce, followed by half of the roasted eggplant, half of the ricotta mixture, and a third of the mozzarella cheese.

7. Repeat the layers, adding more marinara sauce, noodles, eggplant, ricotta, and mozzarella until all ingredients are used, finishing with noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese on top.

8. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until cheese is melted and golden.

9. Let the lasagna cool for about 10 minutes before slicing and serving.

Tips:

For extra flavor, add fresh herbs like basil or parsley in layers.
Consider using whole wheat lasagna noodles for a healthier option.
Make ahead and refrigerate overnight; just add a few extra minutes to the baking time.
Pair with a simple green salad for a complete meal.

Curried Tofu and Chickpea Lasagna

This Curried Tofu and Chickpea Lasagna offers a delightful twist on traditional lasagna with its rich flavors of curry, creamy tofu, and hearty chickpeas.

Ingredients:

9 sheets lasagna noodles
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 can (14 oz) chickpeas, drained and rinsed
14 oz firm tofu, crumbled
1 cup spinach, chopped
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup fresh cilantro, chopped

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.

3. In a skillet, heat the olive oil over medium heat, then add the onion and garlic, sautéing until soft.

4. Stir in the curry powder and ground cumin, cooking for an additional minute.

5. Add the chickpeas and crumbled tofu, mixing thoroughly to combine, then fold in the spinach until wilted.

6. In a baking dish, spread a layer of marinara sauce on the bottom.

7. Layer 3 lasagna noodles on top, followed by half of the tofu and chickpea mixture, another layer of marinara sauce, and a sprinkle of mozzarella.

8. Repeat the layers with the remaining noodles, tofu mixture, marinara sauce, and mozzarella cheese.

9. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.

10. Let cool for a few minutes before serving, garnished with fresh cilantro.

Tips:

For added flavor, consider using a combination of chickpeas and lentils.
Feel free to add other vegetables like zucchini or bell peppers to the filling.
For a vegan option, use dairy-free cheese or skip the cheese altogether.

Mediterranean Quinoa Lasagna

This Mediterranean Quinoa Lasagna combines the wholesome goodness of quinoa with vibrant Mediterranean flavors, making it a delicious and healthy twist on a classic dish.

Ingredients:

2 cups cooked quinoa
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup spinach, chopped
1 cup chopped bell peppers
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 tablespoon olive oil
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the cooked quinoa, ricotta cheese, spinach, bell peppers, oregano, basil, garlic powder, and a pinch of salt and pepper.

3. In a baking dish, spread a layer of marinara sauce on the bottom.

4. Layer half of the quinoa mixture over the marinara sauce, then add another layer of marinara sauce.

5. Repeat the layers until you have used all the quinoa mixture, finishing with a layer of marinara sauce on top.

6. Sprinkle shredded mozzarella and grated Parmesan cheese over the top.

7. Cover the dish with aluminum foil and bake for 20 minutes.

8. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

9. Let the lasagna cool for a few minutes before slicing and serving.

Tips:

Feel free to mix in other vegetables like zucchini or mushrooms for added nutrition.
For a gluten-free option, ensure that the marinara sauce is gluten-free.
This dish can be made ahead and stored in the refrigerator for up to three days.
Leftovers taste great and can be reheated in the microwave or oven.

Vegan Alfredo and Broccoli Lasagna

This Vegan Alfredo and Broccoli Lasagna is special for its creamy, rich flavors that perfectly complement the fresh broccoli, making it a satisfying and healthy meal for everyone.

Ingredients:

9 lasagna noodles
2 cups broccoli florets
1 cup raw cashews, soaked
1 cup almond milk
3 tablespoons nutritional yeast
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup vegan mozzarella cheese, shredded
1 tablespoon olive oil
1/2 cup breadcrumbs

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the lasagna noodles according to the package instructions, then drain and set aside.

3. In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, black pepper, and nutmeg, and blend until smooth.

4. In a skillet, heat the olive oil over medium heat, add the broccoli, and sauté for about 5 minutes until slightly tender.

5. Spread a layer of the Alfredo sauce on the bottom of a 9×13 inch baking dish.

6. Lay three lasagna noodles over the sauce, followed by half of the sautéed broccoli and another layer of Alfredo sauce.

7. Repeat the layering process with three more noodles, the rest of the broccoli, and Alfredo sauce.

8. Top with the final three noodles, remaining Alfredo sauce, and sprinkle vegan mozzarella and breadcrumbs on top.

9. Cover with foil and bake in the preheated oven for 30 minutes.

10. Remove the foil and bake for an additional 10 minutes or until the top is golden brown.

11. Let cool for a few minutes before slicing and serving.

Tips:

For extra flavor, add herbs like basil or oregano to the Alfredo sauce.
You can use any vegetables you like in place of broccoli.
Make ahead and refrigerate before baking; just allow extra time for cooking.

Ratatouille Lasagna with Herb Tofu

Ratatouille Lasagna with Herb Tofu brings together the vibrant flavors of fresh vegetables and aromatic herbs, creating a delightful and wholesome dish that’s perfect for any occasion.

Ingredients:

9 sheets lasagna noodles
2 cups zucchini, sliced
2 cups eggplant, diced
1 cup bell peppers, chopped
1 cup onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 block (14 oz) firm tofu, pressed and crumbled
1/4 cup nutritional yeast
1/4 cup fresh parsley, chopped
2 cups mozzarella cheese, shredded

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, sauté onion and garlic over medium heat until translucent.

3. Add zucchini, eggplant, and bell peppers to the skillet; cook until softened.

4. Stir in the diced tomatoes, basil, oregano, salt, and pepper; simmer for 10 minutes.

5. In a bowl, mix the crumbled tofu, nutritional yeast, and parsley; set aside.

6. In a 9×13 inch baking dish, spread a layer of the vegetable mixture, followed by a layer of lasagna noodles.

7. Add half of the tofu mixture on top of the noodles, then a layer of mozzarella cheese.

8. Repeat the layering process until all ingredients are used, finishing with mozzarella cheese on top.

9. Cover with aluminum foil and bake for 30 minutes; remove the foil and bake for an additional 10 minutes until cheese is bubbly.

10. Allow it to cool for a few minutes before serving.

Tips:

For extra flavor, add freshly chopped herbs such as basil or thyme.
Feel free to substitute any vegetables you prefer or have on hand.
Let the lasagna sit for a bit after baking to make slicing easier.

Caramelized Onion and Mushroom Lasagna

This Caramelized Onion and Mushroom Lasagna showcases a delightful blend of sweet onions and earthy mushrooms, layered between rich, creamy cheese for a truly comforting dish.

Ingredients:

3 cups sliced onions
2 cups sliced mushrooms
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon thyme
9 lasagna noodles
2 cups ricotta cheese
1 cup grated Parmesan cheese
3 cups shredded mozzarella cheese
2 cups marinara sauce
1/4 cup fresh basil, chopped

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Heat olive oil in a large skillet over medium heat and add the sliced onions, cooking until they are caramelized, about 15-20 minutes.

2. Add the sliced mushrooms, salt, black pepper, and thyme to the skillet, cooking for an additional 10 minutes until mushrooms are tender.

3. Preheat the oven to 375°F (190°C).

4. Cook the lasagna noodles according to package instructions, drain and set aside.

5. In a baking dish, spread a thin layer of marinara sauce on the bottom, then layer 3 noodles over it.

6. Spread half of the ricotta cheese over the noodles, followed by half of the caramelized onion and mushroom mixture, and a third of the mozzarella cheese.

7. Repeat the layers: another 3 noodles, remaining ricotta, remaining mushroom mixture, and another third of mozzarella cheese.

8. Top with the last 3 noodles, the remaining marinara sauce, the remaining mozzarella, and sprinkle the Parmesan cheese on top.

9. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

10. Allow to cool for a few minutes, then garnish with chopped fresh basil before serving.

Tips:

For extra flavor, add a splash of white wine while caramelizing the onions.
Let the lasagna sit for at least 10 minutes before slicing to help it hold its shape.
This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.

Smoky Chipotle Black Bean Lasagna

This Smoky Chipotle Black Bean Lasagna combines rich flavors of smokiness and spiciness, offering a satisfying plant-based twist on a classic dish.

Ingredients:

9 lasagna noodles
2 cups canned black beans, rinsed and drained
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 cup diced tomatoes
1 small onion, diced
2 cloves garlic, minced
2 tablespoons chipotle pepper in adobo sauce, chopped
1 teaspoon smoked paprika
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh cilantro, chopped (optional for garnish)

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions, then drain and set aside.

3. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.

4. Add the black beans, diced tomatoes, chipotle pepper, smoked paprika, salt, and black pepper, cooking for another 5 minutes until heated through.

5. In a baking dish, spread a layer of the black bean mixture, followed by three lasagna noodles, a layer of ricotta cheese, and a layer of mozzarella cheese. Repeat the layers two more times, finishing with a layer of mozzarella on top.

6. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the top is bubbly and golden brown.

7. Let the lasagna cool for a few minutes before slicing and serving. Garnish with fresh cilantro if desired.

Tips:

For added flavor, consider mixing some spices into the ricotta cheese.
Feel free to add cooked vegetables like spinach or zucchini for extra nutrition.
This lasagna can be made ahead of time and stored in the fridge until you’re ready to bake it.
If you prefer a spicier kick, add more chipotle peppers to the filling.

Thai Peanut Lasagna with Veggies

This Thai Peanut Lasagna with Veggies is a delightful fusion of rich peanut flavors and fresh vegetables, making it an irresistible and hearty dish.

Ingredients:

9 sheets lasagna noodles
2 cups shredded carrots
1 cup bell peppers, diced
1 cup zucchini, diced
1 cup mushrooms, sliced
1 cup spinach leaves
1 cup peanut butter
1 cup coconut milk
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 cup green onions, chopped
1 cup shredded mozzarella cheese
1 tablespoon sesame oil

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Cook lasagna noodles according to package instructions until al dente, then drain and set aside.

3. In a large skillet, heat sesame oil over medium heat and sauté garlic and ginger until fragrant.

4. Add carrots, bell peppers, zucchini, mushrooms, and spinach, and cook until the vegetables are tender.

5. In a separate bowl, mix together peanut butter, coconut milk, soy sauce, and lime juice until smooth.

6. In a baking dish, spread some peanut sauce on the bottom, then layer three lasagna noodles, followed by half of the sautéed veggies, and a third of the remaining peanut sauce.

7. Repeat the layers one more time, finishing with the last three noodles topped with remaining peanut sauce and mozzarella cheese.

8. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until cheese is bubbly.

9. Allow to cool for a few minutes before serving, then garnish with chopped green onions.

Tips:

For a spicier kick, add a tablespoon of chili paste to the peanut sauce.
You can substitute any of the vegetables with your favorites or seasonal options.
Let the lasagna sit for a while after baking to help it set before cutting.

Stuffed Bell Pepper Lasagna

This Stuffed Bell Pepper Lasagna combines the savory flavors of traditional lasagna with the vibrant freshness of bell peppers, creating a hearty and appealing dish.

Ingredients:

4 large bell peppers
1 pound ground beef
1 cup ricotta cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
9 lasagna noodles

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove seeds. Set aside.

3. In a large skillet, cook ground beef over medium heat until browned, then drain excess fat.

4. Add garlic, Italian seasoning, salt, and black pepper to the skillet, cooking for 2 more minutes.

5. Stir in ricotta cheese and half of the marinara sauce, mixing thoroughly.

6. In a baking dish, spread a thin layer of the remaining marinara sauce on the bottom.

7. Layer 3 lasagna noodles over the sauce, followed by half of the meat mixture, and a sprinkle of mozzarella cheese.

8. Repeat layers with 3 more noodles, remaining meat mixture, and another sprinkle of mozzarella.

9. Place the prepared bell peppers upright on top of the lasagna, filling them with any remaining meat mixture.

10. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Tips:

For added flavor, try adding chopped fresh basil or parsley to the ricotta mixture.
Feel free to substitute ground beef with ground turkey or chicken for a lighter option.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Classic Vegan Marinara Lasagna

This Classic Vegan Marinara Lasagna features layers of rich marinara sauce, creamy cashew cheese, and perfectly cooked noodles, creating a comforting dish full of vibrant flavors.

Ingredients:

9 lasagna noodles
3 cups marinara sauce
2 cups fresh spinach
1 cup cashews, soaked
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup vegan cheese (optional)

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions, then drain and set aside.

3. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, black pepper, dried oregano, and dried basil until smooth and creamy.

4. Spread a thin layer of marinara sauce in the bottom of a baking dish.

5. Layer 3 lasagna noodles on top of the sauce, followed by half of the cashew mixture, half of the spinach, and a layer of marinara sauce.

6. Repeat the layers with the remaining noodles, cashew mixture, spinach, and marinara sauce.

7. Top with additional marinara sauce and sprinkle vegan cheese on top if desired.

8. Cover the baking dish with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until bubbly.

9. Let the lasagna cool for a few minutes before slicing and serving.

Tips:

For added flavor, consider sautéing some mushrooms and zucchini to add between the layers.
Let the lasagna sit for about 10 minutes before serving to help it set and make it easier to slice.
Store any leftovers in an airtight container in the fridge for up to 3 days.