Square photo of an individual serving of vegan lasagna

Vegan Lasagna

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 55 mins
  • Total: 1 hour 10 mins
  • 8-10 1x
  • Main Dish
  • Italian
  • Vegan

Servings 8-10 1x

Scale Tap or hover over number to scale servings

Vegan lasagna, a delicious and flavorful recipe made with simple ingredients. It’s tasty, amazingly soft, cheesy and so comforting!


For the vegan bolognese:

  • 1 onion
  • 1 carrot, peeled
  • 1 celery stalk
  • 1 pound mushrooms (450 g)
  • 2 cups walnuts (200 g)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp liquid smoke, optional
  • 1 tsp paprika 
  • ¼ tsp ground black pepper

For the lasagna:


  1. Preheat the oven to 350ºF or 180ºC.
  2. Add the onion, carrot, and celery into a food processor and blend for some seconds (photo 1) until minced. Reserve.
  3. Incorporate the mushrooms and blend again (photo 2).
  4. Add the walnuts and blend until you get a smooth texture (photo 3). Set aside.
  5. Heat the oil in a pan, add the veggie mixture (onion, carrot, celery, and mushrooms) and cook over medium-high heat for 5-10 minutes or until cooked (photo 4), stirring occasionally. 
  6. Add the walnuts and the remaining ingredients, stir and cook for 5 more minutes (photo 5). Reserve. 
  7. Cook the vegan lasagna sheets according to package directions (photo 6).
  8. To assemble the lasagna, spread some marinara sauce onto a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm) (photo 7), add a layer of lasagna sheets (photo 8), another one of marinara sauce (photo 9), another layer of vegan ricotta (photo 10) and another one of the veggie mixture (photo 11).
  9. Then, add another layer of lasagna sheets (photo 12), marinara sauce (photo 13), vegan ricotta (photo 14), and the veggie mixture (photo 15).
  10. Then again, incorporate a layer of lasagna sheets (photo 16), marinara sauce (photo 17), vegan ricotta (photo 18), and the veggie mixture (photo 19).
  11. Add another layer of lasagna sheets (photo 20) and cover with marinara sauce (photo 21). Spread some vegan Parmesan cheese over it (photo 22) and bake for 30-40 minutes or until the borders get golden brown and the top starts to bubble.
  12.  Serve immediately and eat it by itself or accompany it with side dishes like vegetable soup, cabbage soup, kale salad, or even a vegan Caprese salad.
  13. Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. 


  • I used 24 sheets of lasagna noodles, but depending on its size you’ll need more or less than I did. Just use enough lasagna noodles to cover the pan. I made 4 layers of lasagna noodles and used 6 sheets for each layer.
  • Feel free to use any veggies you want to. You can also replace the mushrooms with chopped tempeh, seitan or even textured vegetable protein.
  • You can either buy pre-cooked bolognese sauce or make it at home, although I like it better when it’s homemade.
  • Vegan Parmesan cheese is optional, but it gives the lasagna a delicious flavor and it makes it look better. You can add as much of it as you’d like, but I prefer my vegan lasagna with quite a lot of cheese on top (about 1 cup or 110 g).
  • You could also buy the vegan Parmesan cheese instead of making it.
  • Nutritional info has been calculated by using 1/2 cup of vegan Parmesan cheese.


  • Serving Size: 1/10 of the recipe
  • Calories: 461
  • Sugar: 5.4 g
  • Sodium: 1152 mg
  • Fat: 23.1 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 46.7 g
  • Fiber: 6.7 g
  • Protein: 23.7 g