Easy Vegan Lasagna

In my humble opinion this easy vegan lasagna recipe is one of the best I’ve ever had. It’s creamy, wonderfully cheesy and completely mouthwatering.

Lasagna is one of the ultimate comfort foods. I always think it tastes like home and smells like the comfort of childhood. It’s one of those recipes that sets everything right.

This vegan lasagna is my take on a delicous lasagna I tried in Italy. If ever there was a thing like love-at-first-sight, I think I experienced it right there. One bite of that lasagna and I knew it was the best I had ever tasted. The original italian lasagna was, of course, loaded with cheese – but I wanted an all vegan version that still had the same delicious and creamy texture.

One of the things that always amazes me with Italian recipes, is how often they are actually plant based (that is, no meat but usually still loaded with cheese). It’s usually fairly simple recipes, yet they still manage to make it taste like a mouthful of heaven. As one of the sweet Italian cooks I spoke with told me “It’s made with the secret ingredient of love”.

For me, that is what vegan cooking is all about and why I decided right then and there that I needed to make my own vegan version of their Italian lasagna.

5 reasons why you’re going to love this easy vegan lasagna

  • It’s super simple to make and so delicious – think creamy, cheesy flavors and amazing textures
  • Very easy to customize to your needs and preferences – you can use pretty much any veggies you want and include all your favorites
  • It’s the most amazing healthy comfort food
  • Really easy and quick to make – anyone can make this
  • Vegan, nut-free and can be gluten free too – just switch out the lasagna noodles with gluten free brown rice noodles

Hummus or bean spread

To make the vegan ricotta extra cheesy, I like to make it with hummus or bean spread, depending on what I have at hand. You can use any type of bean spread, hummus or dip – whether store bought or your own recipe. For my bean spread, I like to use my amazing 5 ingredient bean spread recipe. It adds an extra layer of creaminess and flavor.

Gluten free version

It’s easy to make this lasagna into a gluten free lasagna. Just substitute the whole wheat lasagna noodles with Gluten free brown rice noodles. It’s a simple switch and just as tasty.


This recipe is already creamy and cheesy – but if you want to make it even more cheesy, just add vegan mozzarella and vegan parmesan. Depending on my mood, and what’s in my refrigerator at the time of cooking, I’ve been known to load this baby up with tons of vegan cheeses.

Easy Vegan Lasagna

This delicious and super simple vegan lasagna recipe is loaded with cheesy flavors and amazing textures. It might just be the best vegan lasagna ever.
Course Main Course
Cuisine Italian
Keyword healthy recipes, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Author Simone – Munchyesta.com


  • 1 pack Ready-bake Lasagna Noodles Whole Wheat
  • 1 tbsp Olive Oil
  • 2 Eggplants Sliced
  • 4 cups Spinach Fresh or frozen
  • 1 15 oz can Crushed Tomatoes
  • 2 tsp Dried Oregano

Tofu Ricotta

  • 1 block Firm Tofu Crumbled
  • ¼ cup Nutritional Yeast
  • ½ cup Hummus or bean spread
  • ½ cup Fresh Basil Chopped
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Garlic Powder


  • Preheat the oven to 350F.
  • Rinse the eggplants and cut of the ends. Slice into medium thin slices and brush both sides with olive oil. Heat a skillet and cook the eggplant slices a few minutes on each side. Take them off and leave them to cool.
    Next, sauté the spinach at medium heat for a few minutes. Set aside wile you make the tofu ricotta.

Tofu Ricotta

  • Place the drained tofu in a large bowl and crumble with a fork (or your hands if you prefer).
    Add the nutritional yeast, hummus or bean spread, fresh basil, olive oil and garlic powder. Mix together until everything is combined and looks like ricotta.

Making the Lasagna

  • Grease the inside of a deep 9-inch baking dish with olive oil. Pour a quarter of the tomato sauce into the bottom of the dish and add one layer of noodles.
    Next, add half the ricotta mixture and spread it out evenly. Cover with a layer of eggplant slices laying them out exactly as you would the noodles. Spread half of the spinach on top and cover with tomato sauce.
    Add another layer of noodles and repeat the steps – ricotta mixture, eggplants slices, spinach and tomato sauce.
    Finally top with one last layer of noodles and top them off with the rest of the tomato sauce. Sprinkle with nutritional yeast on top and cover with foil.
    Bake in the middle of the oven for about 30 minutes.

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