This classic vegan lasagna recipe uses authentic lasagna methods and has been fully approved by my Sicilian grandmother! With no boil lasagna noodles and layers of garlic lentils, marinara, and vegan ricotta filling, this easy vegan lasagna is a family favorite for dinner!

sliced vegan lasagna recipe

Why you’ll love this easy vegan lasagna recipe:

Lasagna is one of those nostalgic comfort foods for me, and I’m sure for you too.

The cheesy aroma marrying that of garlic and marinara is not just one for the holidays, but also nearly every Sunday dinner growing up. It’s that homey, welcoming dish that is like a warm hug when you’re feeling down.

Not to mention, just a fantastic easy dinner. You don’t even need to boil the noodles (and no, you don’t need specifically ‘no boil’ lasagna noodles).

Well, this vegan version captures all of that nostalgic and good comfort food, and more. Not only is this easy lasagna recipe incredibly simple in ingredients (we’re talking no hard to find vegan cheeses nor tofu!), but it uses classic methods from authentic lasagna that’s been fully approved by my Sicilian grandmother. Yes, 83 years old, and she LOVES this recipe.

In fact, it’s so good, this vegan lasagna inspired my vegan lasagna soup (just as easy and protein packed!).

Here’s why you and your family are just going to LOVE this vegan lasagna recipe:

  • It’s the ultimate comfort food: like my other classic Italian dishes (pasta con broccoli, gnocchi alla Sorrentina, and creamy vegan risotto to name a few), this is truly the epitome of cozy Sunday dinner. We’re talking layers of gooey vegan cheese melted with marinara sauce and packed with garlic and rosemary between perfectly cooked pasta noodles. It’s a slice of heaven on a plate. PLUS I’m giving you the best recs for vegan cheeses that actually pass for regular cheese, so that even the non-vegans in your family will dig it 😉
  • This plant based lasagna is super simple to make: in fact, there’s a way to make it even easier by using pre-cooked lentils, but on the whole, the lasagna is as straightforward as it comes.
  • This vegan lasagna is perfect for family dinners or even holiday dinners! Make this lasagna as a vegan option for your Thanksgiving or Christmas dinner, or even Father’s Day meal. Everyone will be grabbing a slice, believe me! And asking for the recipe 🙂 Even kids love this lasagna!
close up of vegan lasagna sliced

Simple ingredients:

What I love about this vegan lasagna is how simple the ingredients are. No tofu, no hard to find vegan cheeses (in fact, the main ingredient, vegan ricotta, is homemade with just 2 ingredients. Pea milk and vinegar or lemon juice!).

For this easy lasagna you’ll need:

plate of vegan lasagna

Overview: How to make homemade vegan lasagna approved by Nonna

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

As I mentioned above, making vegan lasagna is, in my opinion, way easier than traditional lasagna (mainly because there’s no need to handle any meat lol). It’s quicker to cook, and you don’t even need to boil the noodles.

The lasagna making process can be broken down into three major steps:

  1. Make the lentil filling: you’ll simply cook the lentils with the garlic until fragrant. This will be your lentil filling!
  2. Make the ricotta filling:
  3. Assemble the lasagna: this is layers of pasta, sauce, lentils, and cheese. I did two full layers, then topped mine with the remaining sauce and cheese.
ricotta filling before mixing
ricotta filling after mixing
lentils being cooked
assembling the lasagna
lasagna before being cooked
lasagna after being cooked

Then simply bake the lasagna in the oven covered, then serve!

Do I have to pre-cook my lasagna noodles?

While I always recommend cooking the lasagna noodles (as it’s the way I’ve always done it!), some people say that you can make lasagna without boiling the lasagna noodles. From what I’ve read, however, the most important part is having a super moist filling. This will come from the lentil mixture and the marinara sauce.

Can I make this lasagna gluten free?

Yes, you can easily make this vegan lasagna 100% gluten free as well! My favorite gluten-free lasagna noodles are by Jovial Foods. They’re truly just the best, and know pasta!

I also have a homemade vegan pasta recipe that can easily be gluten-free and used for making homemade lasagna noodles!

plate of vegan lasagna

Vegan lasagna variations:

This vegan lasagna is a classic for a reason, but it’s also so fun to switch up the fillings! Here are some great filling ideas to add along with the lentils:

  • Roasted zucchini
  • Sautéed mushrooms
  • Sautéed eggplant
  • Sliced olives
  • Raw spinach (it will cook in the oven!)
close up of sliced vegan lasagna

This vegan lasagna recipe is going to be your new family favorite dinner recipe in no time! It’s just so easy and the perfect comfort food that all eaters love, vegan or not!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Best Ever Vegan Lasagna Recipe (gluten free!)

Homemade Simple Vegan Lasagna from Nonna’s Kitchen (No Nuts, No Tofu!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan
Print Recipe

Description

This classic vegan lasagna recipe uses authentic lasagna methods and has been fully approved by my Sicilian grandmother! With no boil lasagna noodles and layers of garlic lentils, marinara, and vegan ricotta filling, this easy vegan lasagna is a family favorite for dinner!

Ingredients

Scale
  •  1 cup dried mixed lentils
  • 3 cups low sodium or homemade vegetable broth
  • 1 batch vegan ricotta
  • 2 cups (16 ounces) vegan mozzarella cheese*
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 5 garlic cloves, minced
  • 1/2 tbsp olive oil or cooking oil
  • 1 package lasagna noodles store bought or homemade lasagna noodles, uncooked
  • 24 ounces marinara sauce or 2 batches of cherry tomato sauce
  • 16 ounce liquid mozzarella or homemade vegan mozzarella (see notes)
  • Fresh basil, for garnish

Instructions

  1. Read through the instructions.
  2. Prep: preheat the oven to 375F. Prep vegetable broth and vegan ricotta ahead of time (if using homemade vegetable broth). The vegan ricotta will take 20-30 minutes to make, and is best used when cold in this recipe, so it’s helpful to prep the ricotta the day before. 
  3. Boil the lentils: Add the vegetable broth to a medium saucepan or pot, and bring to a boil. Once boiling, add in the lentils, and cook for 5 minutes. Then turn off the heat, and keep the lentils covered to let sit for 5-10 minutes. Once fully cooked, drain the remaining liquid, and set aside. 
  4. Make the ricotta filling: In a large bowl, add the vegan ricotta, mozzarella (if using the Miyoko’s version, which does contain nuts, it’s best to tear the mozzarella into pieces), dried parsley, and garlic powder. Stir to combine then set aside.
  5. Make the lentil filling: in a large sauce pan, add the olive oil and garlic, cooking on medium heat until the garlic is lightly browned. Then add in the lentils (and additional sea salt to taste if desired), and sauté on medium-low heat for 3-5 minutes, until the lentils have started to lightly crisp. Remove from heat and set aside.
  6. Assemble the vegan lasagna: Use a 9×13″ casserole dish for the lasagna. Spread about 1/4 cup of sauce on the bottom of the pan. Then add a layer of lasagna noodles, followed by half of the ricotta cheese filling, half of the lentils, and about 10 ounces of marinara sauce. Then repeat with another layer of lasagna noodles, ricotta, lentils, and sauce. Add a final layer of noodles, followed by the remaining sauce, and the liquid or shredded mozzarella (either homemade or store bought) and vegan parmesan cheese. 
  7. Bake the vegan lasagna: cover the lasagna casserole dish in tinfoil, and place the lasagna into the oven to bake for 45 minutes. Remove the tin foil, and bake for another 10-15 minutes.
  8. Serve: allow the lasagna to cool for 10 minutes. Then slice into 12 squares, serve, and enjoy!
  9. Storage: store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 1 month.

Notes

Gluten free: use gluten-free lasagna noodles as needed.

Nut-free vegan cheese: The homemade ricotta is nut-free and works beautifully here. I also have a vegan mozzarella cheese (linked above in the ingredients section) that uses beans instead of nuts. Other brands that are nut-free include Violife and Good Plant.

Lentils: if you don’t like lentils, you can use any bean or legume that you prefer! Cooking in the vegetable broth will add the needed salt to the dish, and extra flavor, so your lasagna might be less flavorful if you opt for pre-cooked beans.