Name: Easy Vegan Lasagna Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 Tbsp avocado or olive oil; 8 oz tempeh, finely chopped (ensure gluten-free if needed); 2 Tbsp coconut aminos (or sub tamari or vegan Worcestershire sauce, reduce amount slightly if using); 1/2 tsp fennel seed (optional); 1/4 tsp red pepper flake (optional); 2 (25-oz) jars favorite marinara sauce (or homemade marinara); 2 ¼ cups raw macadamia nuts (or raw cashews, soaked for 1 hour in hot water, then drained); 3 ½ Tbsp lemon juice; 4 Tbsp nutritional yeast (plus more to taste); 3/4 tsp garlic powder; 1/3 scant tsp sea salt; 1/3 – 3/4 cup water (to adjust consistency); 1 (10-oz) box vegan-friendly lasagna noodles (gluten-free if needed); Vegan Parmesan cheese; Fresh herbs (such as basil or parsley)

Jump to Recipe· 4.2 from 89 reviews

If you’ve been searching for a comforting, hearty dish that’s completely plant-based yet bursting with flavor, you are going to fall in love with this Easy Vegan Lasagna Recipe. It brings together a luscious, rich sauce with a creamy, nut-based cheese alternative and perfectly tender noodles for a dish that feels indulgent but is entirely wholesome. Whether you’re a longtime vegan veteran or simply exploring meatless meals, this recipe promises satisfying layers full of depth and warmth, making it ideal for family dinners or impressing friends at your next gathering.

Ingredients You’ll Need

A white rectangular dish filled with a baked lasagna showing a slightly uneven top layer of rich red tomato sauce mixed with melted cheese that has a golden brown crust. The top is sprinkled with bits of chopped green herbs and fine grated cheese, adding texture and patches of bright green and pale yellow. The edges of the dish show some baked sauce stains, and the dish sits on a white marbled surface with a dark gray cloth partially underneath it. Nearby, there is a white bowl with red sauce, some fresh mushrooms on a wooden board, and a small dark bowl with grated cheese. The photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, yet each plays a crucial role in crafting the perfect balance of taste and texture in this Easy Vegan Lasagna Recipe. From creamy nuts to savory tempeh and aromatic seasonings, everything combines beautifully to create a dish everyone will rave about.

Avocado or olive oil: Adds a rich base for sautéing tempeh and building flavor in the sauce.
Tempeh (8 oz), finely chopped: Provides a meaty texture and protein punch while absorbing marinara flavors wonderfully.
Coconut aminos (2 Tbsp): Contributes a subtle sweetness and umami depth to the sauce as a soy-free alternative.
Fennel seed (½ tsp, optional): Offers a mild, anise-like flavor that enhances the aromatic complexity.
Red pepper flake (¼ tsp, optional): Adds a gentle kick to elevate the sauce without overpowering it.
Marinara sauce (2 jars, 25 oz each): The heart of the dish that brings fresh tomato goodness and vibrant acidity.
Raw macadamia nuts (2 ¼ cups) or soaked cashews: The secret to the luscious, creamy vegan cheese layer.
Lemon juice (3 ½ Tbsp): Brings brightness and sharpness, balancing the richness of the nut cheese.
Nutritional yeast (4 Tbsp, plus more to taste): Adds a cheesy, savory note that mimics traditional dairy cheese.
Garlic powder (¾ tsp): Enhances flavor with a subtle garlicky warmth.
Sea salt (⅓ tsp): Essential for seasoning and flavor harmony.
Water (⅓ to ¾ cup): Adjusts the consistency of the vegan cheese for perfect spreadability.
Vegan-friendly lasagna noodles (10 oz box): The classic base of the dish, with gluten-free options available.
Vegan Parmesan cheese and fresh herbs (optional, for serving): Perfect finishing touches to brighten and elevate each serving.

How to Make Easy Vegan Lasagna Recipe

Step 1: Prepare the Sauce

Start by warming the oil in a skillet over medium heat, then add the finely chopped tempeh. Sauté it until it starts to brown, which brings out its nutty flavor and adds satisfying texture. Next, mix in the coconut aminos to infuse the tempeh with a subtle sweet umami. If you’re using fennel seed and red pepper flakes, sprinkle them in now to build layers of aroma and gentle heat. Finally, pour in your marinara sauce and let everything simmer for 10 to 15 minutes. This step is all about blending those rich, cozy flavors that will marry perfectly with the rest of the lasagna layers.

Step 2: Make the Vegan Cheese

The vegan cheese is where the magic happens to give the dish creaminess without any dairy. Simply blend your soaked macadamia nuts (or cashews), lemon juice, nutritional yeast, garlic powder, sea salt, and just enough water to achieve a silky smooth texture. The lemon juice brightens the flavor, while the nutritional yeast brings that much-missed cheesy tang. Taste and adjust, adding a pinch more nutritional yeast or salt if needed—this creamy layer will be a luscious contrast to the robust sauce.

Step 3: Cook the Noodles

Follow the package instructions and cook the vegan-friendly lasagna noodles until al dente. Drain and rinse them briefly with cool water to stop cooking and prevent sticking. This simple step ensures you get perfectly tender yet sturdy noodles that hold up to all the layers without becoming mushy.

Step 4: Assemble the Lasagna

In a large baking dish, begin with a thin layer of sauce to prevent sticking. Lay down your first layer of noodles, spread a generous layer of vegan cheese over them, and then top with sauce. Repeat these layers—noodles, cheese, sauce—until all components are used, finishing with a final sauce layer on top. This assembly invites all those flavors and textures to meld beautifully during baking.

Step 5: Bake Until Perfect

Preheat your oven to 375°F (190°C), cover the assembled lasagna with foil, and bake for about 40 minutes. Then remove the foil and bake for an additional 10 to 15 minutes to let the top become slightly bubbly and golden. This final stage lets the layers marry together, creating that classic lasagna melt that we all adore.

How to Serve Easy Vegan Lasagna Recipe

A round wooden board holds an assortment of ingredients on a white marbled surface. On the top left, there are three whole shiitake mushrooms next to a halved lemon with bright yellow flesh. In the center, a small metal cup filled with round white chickpeas sits surrounded by some scattered chickpeas. To the right of the chickpeas, small cubes of a white, block-like ingredient are arranged. Next to these cubes is a clear glass bowl filled with red tomato sauce. On the bottom right of the board, two rectangular sheets of uncooked yellow pasta lie flat. Fresh green parsley leaves are placed near the pasta and mushrooms, with two cloves of garlic and a metal spoon holding a heap of yellow powder near the bottom left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of vegan Parmesan cheese and some freshly chopped basil or parsley instantly adds color, freshness, and extra flavor to each serving. These simple garnishes make the dish feel even more special, reminiscent of traditional Italian trattorias.

Side Dishes

Pair your lasagna with a crisp green salad dressed in a tangy vinaigrette or some roasted seasonal vegetables for a well-rounded, satisfying meal. Garlic bread made with vegan butter is another fantastic companion, perfect for soaking up any leftover sauce.

Creative Ways to Present

If you want to impress your guests, serve the lasagna in individual ramekins for charming personal portions or layer it in a clear baking dish so everyone can see those beautiful layers before you cut into it. Drizzling a little basil oil or vegan pesto on top adds a gorgeous finishing touch.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Vegan Lasagna Recipe keeps wonderfully in the fridge for up to 4 days. Store tightly covered to maintain moisture and prevent it from drying out. It’s the perfect make-ahead meal to enjoy for lunches or quick dinners.

Freezing

This lasagna freezes beautifully. Portion it into airtight containers or wrap the whole baking dish tightly with foil and plastic wrap before freezing. It can be stored for up to 3 months without losing its deliciousness, making it a lifesaver for busy days.

Reheating

Reheat your lasagna in a preheated oven at 350°F (175°C) until warmed through, about 20 to 25 minutes, or microwave individual portions for convenience. Covering it loosely helps maintain moisture, ensuring every bite stays as comforting as when freshly baked.

FAQs

Can I use other nuts instead of macadamia or cashews for the vegan cheese?

Yes, almonds or sunflower seeds are alternatives, but they might alter the creaminess and flavor slightly. Soaking and blending well is key to achieving that smooth cheese texture.

Is tempeh necessary in this recipe?

Tempeh adds valuable protein and texture, but you can substitute with finely chopped mushrooms or crumbled tofu for a similar effect if preferred.

Do I have to boil the noodles before assembling?

Most vegan lasagna noodles do require boiling unless specified as no-boil. Boiling ensures the noodles cook evenly and don’t become overly soggy in the oven.

Can this recipe be made gluten-free?

Absolutely! Just choose gluten-free lasagna noodles and check that your tempeh and sauces are gluten-free to keep the dish safe for those with gluten sensitivities.

What’s the best way to enhance the flavor of the marinara sauce?

Simmer it with fresh herbs, garlic, or a splash of coconut aminos as in this recipe to deepen the flavor and add complexity that pairs perfectly with the other layers.

Final Thoughts

There is something truly special about making and sharing this Easy Vegan Lasagna Recipe. Its layers of rich sauce, creamy vegan cheese, and wholesome noodles come together to create comfort food that anyone can enjoy with pride. I hope you give it a try soon and find yourself loving it as much as I do — it’s a plant-based classic you’ll want to keep coming back to again and again.