Hearty layers of vegan ricotta, spinach and easy marinara sauce make this the best Vegan Lasagna. A easy vegan dinner that is a wonderful make in advance meal.

I've ultimately mastered a lasagna recipe that isn't always only simple to make, however is so freaking scrumptious that even your non-vegan own family and buddies are going to be begging you to make this at the ordinary.


For the marinara you could go a few distinct approaches. you can make your favorite recipe. you may purchase a pre-made sauce. Or you could do what I did and make my 10 Minute Vegan Marinara.

This marinara sauce is the satisfactory of both worlds. Pre-made sauce is combined with diced tomatoes, garlic and a few additional seasonings to make a sauce that tastes find it irresistible has been cooking all day. no one will be the wiser, and you'll simplest spend 10 mins on it.

As for the vegan ricotta. i have handiest ever tried one emblem and that is Kite Hill. I understand that other vegan manufacturers make ricotta, but i've not examined them out so I can't speak to their great. i'm able to but say that Kite Hill ricotta is 10/10.



  • 9 lasagna noodles
  • 10 Minute Vegan Marinara
  • 8 oz vegan ricotta
  • 1/4 cup vegan parmesan
  • 3/4 cup non-dairy milk unsweetened
  • 8 oz frozen spinach thawed and drained
  • 1 tsp Italian seasoning
  • salt & pepper
  • fresh parsely for topping (optional)


  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil and cook lasagna noodles according to package instructions. Drain and rinse with cool water. Set aside until ready to use. 
  3. Prepare 10 Minute Vegan Marinara according to instructions. 
  4. Add ricotta, parmesan, milk, spinach, Italian seasoning and a pinch of salt & pepper to a bowl. Stir until well combined - add more milk if you want a thinner consistency. 
  5. To assemble, spoon 1/2 cup of marinara sauce on the bottom of a 13 x 6 baking pan. Layer 3 lasagna noodles over the marinara and spoon 1/3 of the remaining marinara on top of the noodles followed by 1/3 of the ricotta mixture. Repeat layers - noodles, marinara, ricotta, noodles, marinara, ricotta.
  6. Spray a piece of foil with non-stick spray and cover the lasagna. Place in the oven for 20 minutes. Remove the foil and cook for an additional 10 minutes. 
  7. For a crispier topping, turn the oven to broil, cook for an additional 2-5 minutes (or until desired browning is reached - be sure to keep an eye on it while the oven is on broil). 
  8. Remove the lasagna from the oven and allow to rest for 10 minutes. Slice into 6 pieces and serve.

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