This vegan lasagna is the easiest lasagna you’ll ever make. Homemade tomato sauce layered with vegan bechamel sauce and spinach lasagna, topped with vegan cheese and sliced tomato and baked to perfection.
This vegan lasagna recipe is truly the easiest lasagna ever. And it’s absolutely delicious.
It has all the most important elements you want in a lasagna. Layers of rich tomato sauce, creamy white sauce (bechamel) and spinach lasagna, topped with vegan cheese and sliced tomato and baked in the oven.
This entire gorgeous dish is ready in around 75 minutes and a fair chunk of that time is ‘hands off’.
Which, is still a fair whack of time I’ll admit, it’s not something you’re going to throw together every other night of the week, but it’s a worthwhile time investment for a dinner party or when you just want something a bit fancier on the weekends.
How To Make Easy Vegan Lasagna
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
It’s just a matter of making the absolute simplest (but fabulous) tomato sauce with loads of mushrooms and a super simple white sauce (bechamel).
Once those two sauces are done, you layer them with oven-ready spinach lasagna sheets, top with vegan mozzarella slices and sliced tomato, pop it in the oven for 30 minutes and dinner is ready to serve!
Serve with a gorgeous salad and some fancy bread and you have a dinner-party-worthy feast on your hands.
Lasagna Layers:
- Layer of Tomato Sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of white sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of white sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of spinach lasagna noodles
- Layer of white sauce
- Layer of vegan cheese slices
- Layer of sliced tomato
- Sprinkle of black pepper on top and bake!
Serving Suggestions
This lasagna serves 8. So it’s ideal if you have a big family or you’re having friends over.
But even if it’s just two of you like in my house, then make it anyway!
We just eat this for lunch and dinner two days in a row. I love not having to think about what’s for dinner (or lunch) for a couple of days.
It’s divine served with a salad or some vegan garlic bread on the side.
Chef’s Tips
Cheese slices on top. Slices of vegan cheese for the top layer create a really lovely cheese layer. It works better than grated vegan cheese, because grated vegan cheese often doesn’t spread very well so it can end up looking a bit sparse. Whereas the vegan cheese slices melt well and just create this perfect layer.
Save even more time in this recipe. Use a pre-made marinara sauce and forego the mushrooms to make this recipe even faster. Your lasagna will still be totally divine, because it’s that combination of tomato sauce/bechamel sauce that make this lasagna divine. This also works for those folks who don’t love mushrooms. If you’re doing it this way, you don’t even have to heat up your marinara sauce first, just make your white sauce and then start assembling your layers.
Storing and Freezing
Keep leftovers covered in the fridge and enjoy over the next few days. It can be reheated slice by slice in the microwave.
You can also freeze it for up to 3 months. Thaw in the fridge overnight.
More Vegan Italian Recipes
- Vegan Pizza – a simple from scratch pizza base topped with tomato sauce and vegan ricotta
- Vegan Alfredo – an ultra creamy vegan take on this classic dish.
- Vegan Pesto – totally divine on pasta.
- Vegan Tiramisu – the perfect dessert!
- The Best Vegan Lasagna Recipe – we went all out on this one, it’s NOT quick like this one, but it is amazing, and made with homemade vegan bolognese.
- Vegan Mozzarella – also totally divine on our vegan pizza!
Did you make this recipe? Be sure to leave a comment and rating below!
The Easiest Vegan Lasagna
Ingredients
Tomato Sauce:
- 8 cups White Button Mushrooms (768g)
- 2 Tablespoons Soy Sauce
- 42 ounces Canned Chopped Tomato (3 (14-ounce) cans)
- Sea Salt and Black Pepper To Taste
White Sauce (Bechamel):
- 6 Tablespoons Olive Oil
- 5 Tablespoons All Purpose Flour
- 4 cups Soy Milk (960ml) or other non-dairy milk
- 2 teaspoons Dijon Mustard or other prepared yellow mustard
- Salt and Black Pepper to taste
For the Lasagna:
- Spinach Lasagna Sheets Oven Ready*
For the Topping:
- Sliced Tomato
- Vegan Cheese Slices
- Black Pepper
Instructions
Tomato Sauce:
- Slice the mushrooms and then add to a pot with the soy sauce.
- Sauté the mushrooms in the soy sauce for a minute. Then cover the pot and leave on medium heat until the mushrooms have released their water.
- Then remove the lid from the pot and let some of the water cook off.
- When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
- Turn down the heat and allow to simmer for a few minutes and then add sea salt and black pepper to taste. It’s important that your sauce isn’t too thin by the time you use it, so let it cook off a bit and simmer down before you use it.
White Sauce:
- Prepare your white sauce. Add the oil to a pot and turn to medium high. As the oil is heating, sift your flour into a bowl. When the oil is hot (but not sizzling) add the flour all at once and stirring continuously fry the flour in the oil for a bit, stirring vigorously. Then add the soy milk all at once and stir continuously until it reaches the desired thickness.
- It will usually start to thicken after it has reached boiling point. Bear in mind that the white sauce will continue to thicken after it is removed from the heat.
- When the white sauce is a nice thickness, remove from heat, and add salt, black pepper and mustard. Taste test to make sure it has enough salt/pepper.
Assemble:
- When both sauces are ready, pre-heat the oven to 430°F (220°C).
- Layer the tomato and white sauce with spinach lasagna noodles in an oven safe rectangular dish (9×13).
- Start with a layer of tomato sauce, then a layer of spinach lasagna, then tomato sauce followed by white sauce, then spinach lasagna and repeat. End off with a layer of white sauce on the top and finish off with a layer of vegan cheese slices (we used vegan mozzarella slices) and then finish off with sliced tomato and a sprinkle of salt and black pepper.
- Place into the oven and bake, uncovered, for 30 minutes. Allow to cool for at least 10 minutes before serving.
The layers go roughly as follows:
- Layer of Tomato Sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of white sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of white sauce
- Layer of spinach lasagna noodles
- Layer of tomato sauce
- Layer of spinach lasagna noodles
- Layer of white sauce
- Layer of vegan cheese slices
- Layer of sliced tomato
- Sprinkle of black pepper on top.
Video
Notes
- If you want to save even more time in this recipe, you can just use your favorite marinara sauce instead of making the tomato sauce from scratch. That way you can forego the mushrooms and just use the marinara sauce as is. If you choose to do it this way then you will need around 6 cups of marinara sauce.
- The ‘prep time’ includes cooking of the sauces, whereas the ‘cook time’ is only for the time spent baking the lasagna in the oven.
- Using oven-ready lasagna sheets dramatically lessens cooking time because you don’t have to cook them first, they cook with everything else in the lasagna, so these are recommended.
- I used 7.5oz / 210g which was 12 sheets of spinach lasagna in this recipe, but you may use more or less depending on the size of your dish. (Update: When we made the recipe video the lasagna sheets were narrower so we used 16 sheets.)
- The white sauce is adapted from my vegan white sauce.
Can I freeze this recipe once cooked?
Hi Kim, yes it can be frozen. 🙂
Hi I would like to add gardein beefless ground and random veggies to the sauce , canned mushrooms also would that be fine to add ?
And it doesn’t matter what type of plant milk? I find cashew works good with white sauce
Also is prepared mustard the same as regular yellow condiment mustard?
Hi Ella, I think all those additions sound great! Yes cashew milk is a good one to use as well. Yes, it’s just regular mustard, I just clarified to say ‘prepared’ after someone used mustard powder (which is MUCH stronger!). All the best! 🙂
This looks amazing and I cannot wait to make it! One question – what kind of pre-cooked spinach lasagna sheets do you use? I have never seen them in the store. Are they fresh pasta or dry?
Hi Kelly, they are dry pasta sheets, but they just don’t require you to boil them first, they cook along with everything else in the lasagna. They’re often called ‘oven-ready’. 🙂
Excellent, thank you!
Wondering if it would still taste good if I added nutritional yeast to the white sauce?
Hi Raquel, absolutely! If you want a more cheesy version then that works great! You can check out our vegan cheese sauce where we did exactly that. 🙂
Thank you! I used the nutritional yeast, but only a little, to keep the white color of the sauce, then i used the Violife smoke provolone on top, I couldn’t find mozzarella, but it was absolutely delicious. Thank you! We all loved this recipe
Awesome! So happy to hear that! 🙂
What type of vegan cheese slices did you add on top?
Hi Christi, I’m pretty sure it was Violife brand of mozzarella slices. 🙂
Alison, how would you alter this recipe if you were using your vegan ricotta Cheese in the lasagna?
Hi Bob, I would just use the whole batch of vegan ricotta as a single layer in the middle of the lasagna. We are actually posting a new lasagna recipe with the vegan ricotta and homemade vegan bolognese on Saturday! So if you want to try that one instead, it’s coming soon! 🙂
I’m going try this
Can it be frozen?
Yes!
This was delicious! I adapted the recipe by adding roasted pumpkin and zucchini. Until recently, I was a lacto-ovo vegetarian, so I have been on a huge vegan learning curve of late.
Interestingly, my daughter (who has never been a lasagna fan) LOVED this recipe.
Thank you, Alison, for this winner!
So happy you and your daughter enjoyed it! Thanks so much for sharing Lisa! 🙂
Turned out delicious! I didn’t do any vegan cheese on the top – just more sauce and tomato. This one will likely become part of my bi-weekly dinner rotation.
Great! So pleased to hear that, thanks for sharing! 🙂
HI, was wondering if no-boil noodles would work, if so do I need to make any adjustments?
Hi Kristen, I’m not sure what you mean. The noodles we use here don’t need to be pre-cooked, if that’s what you mean.
Best lasagna, i added courgettes and peppers too
After you repeat the tomato/mushroom and cheese layers, do you really do a layer of just tomato/mushroom or was that a mistake and just top with cheesy layer?
Hi Mary, the last layer is a layer of white sauce, and then you layer cheese slices and then you put on slices of tomato, as you can see in the pictures. It’s not the tomato/mushroom mix, it’s actual whole tomato slices. 🙂
Do you cover the lasagna with foil while baking ?
No, bake it uncovered. 🙂
Having a hard time finding the noodles without egg in the ingredients. Is there a brand you recommend?
Hi Jo, that is surprising, I have used various brands with this recipe but since I was in Dubai and now in South Africa I don’t know if what I used would necessarily be relevant to you. I was having a look on Amazon and finding the info woefully inadequate so really can’t be sure of one to recommend! I have never had a problem just finding one off the shelf in a supermarket, but maybe this is more difficult elsewhere in the world. Maybe someone else would be able to weigh in with a recommendation.