The easiest vegan lasagna you’ll ever make! Completely nut free, gluten free, and soy free, this vegan lasagna is a crowd pleaser! Perfect for holidays and big family dinners!

Growing up, lasagna was a tradition for our family every single Sunday. And to be honest, I really hated lasagna!

I’m sorry, lasagna lovers, but it just wasn’t my bag.

But a while back, Jared asked me if I could make him a gluten free version of lasagna, and I’ll be honest: I scoffed at the idea. Who the heck wants to eat lasagna?! BUT me being me, and I like to be open to new things, I thought I’d give it a try…but add a few Banana twists (aka make it completely dairy free, grain free, and vegan too!).

Well, it turns out that I might despise lasagna, but I will take this sweet potato vegan lasagna any dang day of the week.

Even lasagna-lovers love this vegan lasagna, so to have people that aren’t really lasagna fans and people who are die-hard classic Italian comfort food lovers will dig this casserole.

How? Why? What magic are you using?! Well, I honestly think it’s the combination of lentils, sweet potato, and my dairy free ricotta (which if you don’t like ricotta, then you’ll LOVE this sauce- I personally am not a fan of regular dairy ricotta, but this sauce I could eat by the bucket fulls).

I made it one evening when we had a dinner party with our friends, and I had non-vegan eaters going back for seconds AND THIRDS.

I mean, come on now. That’s pretty amazing.

It’s the perfect dish for the holidays, the cozy winter weather, or just on a Sunday when you’re making a big family-style meal!

How to make vegan lasagna

The reason that this is the best vegan lasagna is because it’s so dang easy. Like, we’re talking way easier than any lasagna my mom made growing up (and we had lasagna every Sunday, so I’m very aware of how much effort can go into lasagna!).

For this vegan gluten free lasagna, you’ll need:

• Cooked lentils
• Vegan pesto (you can omit the nuts!) or chopped basil
• Cauliflower Ricotta (omitting the dairy free cream cheese)
• Sweet potato
• Tomato
• Spinach

That’s it! Really simple, plant based ingredients, but you’re going to be blown away by the taste and flavor when it all comes together. Trust me, even kids will flip for this!

How to make vegan ricotta

So basically, for this part of the recipe, we’re transforming my vegan Alfredo sauce into a vegan ricotta sauce that would go into lasagna!

Because I find ricotta to be slightly less cheesy than Alfredo sauce, I omitted the dairy free cream cheese here, which also yields the vegan ricotta completely nut (and tofu!) free!

I find that so many dairy free cheeses contain nuts or soy, and while I consume those ingredients, I know several people who can’t, and I love making recipes for everyone to enjoy! I mean, Sunday night dinners, everyone needs a plate of this 🙂

To make the vegan ricotta, all you’ll need to do is:

1. Roast the cauliflower (or steam- but I think you’ll have a better flavor when roasted!).
2. Place everything into a food processor (coconut milk, herbs, sea salt, and cauliflower), and blend!

Easy, two step vegan ricotta, making this truly the best vegan lasagna you’ll ever have!

Assembling the vegan gluten free lasagna

Now, the cool part about this sweet potato lasagna is that you don’t need to cook the sweet potato beforehand. Everything cooks together at once in the casserole dish.

So really, all you’ll need to do, along with the vegan ricotta, is prepare the lentils, and make sure your sweet potatoes and tomatoes are sliced into thin rounds.

Then it’s just assembling! I like to follow this order:

1. One layer of sweet potato rounds.
2. One layer of heirloom tomato rounds.
3. A little spinach topped pesto lentils.
4. A little cauliflower vegan ricotta on top.

Then repeat until your casserole dish is full, or you run out of ingredients! I try to always end with a layer of the ricotta on top because that’s how you end a traditional lasagna 🙂

Then you just bake and serve!

Truly one of the best healthy comfort foods, especially if you need a vegan or vegetarian option for a holiday, like Thanksgiving, or you’re doing a big family-style dinner and want to try something new!

Can you freeze vegan lasagna?

Yes, absolutely! To freeze this vegan lasagna, I recommend pre-slicing it into servings, then storing the servings in a container that’s safe to keep at freezing temperatures.

When you’re ready to heat the sweet potato lasagna again, place it onto a piece of tin foil on a baking sheet, preheat the oven to 350F, and let it cook for 10-15 minutes!

Simple as that 🙂

I hope you love this healthy lasagna recipe as much as I do! It’s perfect for meal prep, and always a crowd pleaser- even to the nonlasagna lovers!

If you make this recipe, let me know how it went over in the comments below! As always, I absolutely love seeing your beautiful recipes, so make sure to tag me on Instagram and Pinterest!

Happy lasagna-eating!

More healthy comfort food recipes:

Paleo Vegan Sweet Potato Gnocchi

Vegan Lightened Up Fettuccine Alfredo

Easy Vegan Pad Thai

Vegan Sweet Potato Casserole

Spaghetti Squash Marinara

Homemade Focaccia

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