The Best Vegan Lasagna

December 19, 2020


By: Chris Petrellese 

Today we are making this delicious and decadent vegan lasagna. Layered with creamy homemade ricotta, vegan meat sauce, and rich cheese sauce, this lasagna will be hit with anyone, vegan or not.

overhead image of lasagna baked

Growing up, lasagna was a staple in our home. My mom would layer up a large baking dish and we’d feast on it for a night or two. Oh, the memories! It feels like just yesterday.

overhead image of ingredients for lasagna

This veganized version checks all of the boxes when comparing to its classic counterpart. It oozes with flavor, is rich and decadent, and will satisfy even the most stubborn meat eater.

Here’s What You Need:

  • Marinara Sauce – Feel free to use a store bought or homemade sauce for this recipe.
  • Vegan Meat – We are using a combination of vegan ground beef and vegan sausage to make the meat sauce, but feel free to use only one or leave them out entirely. We recommend Beyond Sausage and Beyond, Impossible, or Gardein ground beef.
  • Herbs – We are keeping it classic and using fresh parsley and basil for this recipe. If you don’t have fresh herbs, you can replace 1 teaspoon of dry herbs for every tablespoon of fresh.
  • Lasagna Noodles – We recommend using classic lasagna noodles for this recipe instead of no-boil noodles.
  • Vegan Cheese – For this recipe we are using our homemade tofu ricotta recipe, vegan cheese shreds, and a homemade cheese sauce as well, so it’s gonna get extra cheesy. If you’re feeling a little lazy, you can also buy vegan ricotta cheese from Kite Hill, but the our recipe is super easy and takes just 5 minutes.
image of lasagna cut on a plate

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overhead image of lasagna baked

The Best Vegan Lasagna

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Diet: Vegan


Layered with creamy homemade ricotta, vegan meat sauce, and rich cheese sauce, this lasagna will be hit with anyone, vegan or not.



  • 14 oz. vegan sausage, finely chopped*
  • 16 oz. vegan ground beef*
  • 48 oz. marinara sauce (homemade or store-bought)

Vegan Cheese Filling

  • 1 recipe Easy Tofu Ricotta
  • 1 cup vegan mozzarella cheese shreds
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil

Vegan Cheese Sauce 

  • 1 cup vegan mozzarella cheese shreds
  • 2 tablespoons vegan butter
  • 2 tablespoons unsweetened almond milk (or non-dairy milk of choice)

Additional Ingredients

  • 12 Lasagna noodles

Equipment Needed:


  1. In a small bowl, prepare a flax egg by adding in 1 tablespoon flaxseed meal and 3 tablespoons water. Mix and set aside to thicken. 
  2. Bring a large pot of water to boil and prepare the lasagna noodles according to package instructions. Once finished, drain, rinse with cold water, and add them to a large bowl filled with cold water. This will prevent the noodles from overcooking and sticking together as we prepare the remainder of the ingredients. Set aside.
  3. As the noodles cook, prepare the sauce. In a large pot over medium heat, add in the vegan sausage and ground beef and cook until browned, about 5-7 minutes. Once browned, add in the marinara sauce and mix through. Bring the heat to low, cover, and allow it to simmer for about 8-10 minutes or until heated through. 
  4. As the sauce simmers, prepare the filling. In a medium-sized bowl, combine your tofu ricotta, flax egg, vegan cheese shreds, and fresh herbs. Mix through until uniform and set aside. 
  5. Preheat oven to 375°F and get your baking dish ready.
  6. Add a thin layer of sauce to the bottom of the baking dish. On top of the sauce, layer 4 lasagna noodles, overlapping slightly. On top of the noodles, spread over 1/3 of the ricotta cheese mixture and then on top of that, add 1/4 of the sauce.
  7. Repeat the process two more times, then, add on the final 1/4 of the sauce. Set aside.
  8. In a small pot over medium heat, prepare the vegan cheese sauce. Add in the vegan butter and allow it to melt. Once melted, add in vegan cheese shreds and almond milk. Whisk together rapidly until a smooth sauce forms.
  9. Pour the sauce over top of the lasagna, then cover it with aluminum foil. Place it into the oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes.
  10. Remove the lasagna from the oven and allow it to cool for at least 30 minutes. Enjoy! 


  • You can use one or both of the vegan meats for this recipe, or leave them out entirely. If choosing to omit, you may need to add more sauce as necessary.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Entree
  • Method: Oven
  • Cuisine: Italian

Keywords: lasagna, dairy-free, italian, entree, casserole, pasta, oven, dinner, sauce

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Jill says:

    Made this for Christmas dinner! The directions were clear and easy to follow! My family loved it!! Thank you!

  2. Gaia says:

    WOW WOW WOW!!!!!! This recipe is heaven! I made it for Christmas today and it was simple, delicious, and fantastic! Everyone loved it so much and now I’m hooked on this website. I’ll come back and try everything on this site 🙂 Thank you so much for this recipe!

  3. Emma says:

    Can’t recommend this recipe enough! I grew up in an Italian family eating lots of lasagna and this is the perfect substitute for a classic meaty lasagna. Shared it with 4 meat eating family members who do not eat vegan ever. They loved it, all went back for seconds!

  4. Lada says:

    This recipe will not let you down. Thank you so much for making my dreams of amazing vegan lasagna come true!!!

  5. Susan Dubose says:

    I made this for Christmas it was amazing! I just had some leftovers for lunch too lol thank you!!

  6. Lasagna is one of my all-time favorite things to eat. This vegan version looks pretty incredible. Need to try!

  7. Kathleen Robertson King says:

    My nearly 20 year-old daughter has been vegan for a couple of years. Lasagna was one of her favorite foods growing up, and we have tried at least five vegan versions, with varying results. We love SSV, so when we saw your recipe, we thought it would be perfect for our Christmas table. It did not disappoint! Amazing flavor and texture! I know we’ll be making this recipe again and again in the years to come. Thank you so much!

  8. KC says:

    Perfection! Easy and delicious!

  9. Edith says:

    I want to preface this by saying that my omni boyfriend is Sicilian and has lived off of his nonna’s delicious homemade pasta recipes his whole life. Any pasta dish I make has a lot to live up to, so when he asked me to make lasagna, I was nervous.

    This recipe was AMAZING. It was so easy to make and absolutely delicious. I omitted the sausage, added some spinach in between the layers, and sprinkled some cashew parm on top and it was hands down the best lasagna I’ve ever had. My boyfriend won’t stop talking about how good it was—will definitely be a repeat recipe for us!

  10. King P. says:

    Amazing! I followed the recipe as stated and it turned out great. The taste and texture was perfect for me. I definitely recommend trying this one.

  11. Raven says:

    Can I build the lasagna and bake it later? I’m taking it to my moms and I want it to be fresh when we sit down to eat.

    • Chris Petrellese says:

      Yes, that shouldn’t be a problem! Just keep it covered and refrigerated until you’re ready to bake it.

      • Camille says:

        I’m also planning to assemble and refrigerate the lasagna before baking it fresh the next day. In that case, do I still need to boil the pasta sheets before assembling the lasagna in the baking dish? Or do I layer them in dry and they will cook when I bake the lasagna the next day?

  12. Cameron H says:

    Made this tonight and it was delicious. I followed your brand recommendations for the beyond hot Italian (not spicy when combined with the Beyond vegan ground meat. ) was easy to follow and well worth the effort. Only thing I would add is to layout or pat dry the noodles right before assembling. My noodles were a bit soggy, and I think it’s because I didn’t pat down the noodles. A+ will keep this recipe in rotation. My picky kids and husband loved it and ate seconds!

  13. Bayindir says:

    Been vegan 4 years. Best lasagna I’ve had. For our ricotta, we used a package of Kite Hill Ricotta +22g/8oz of of silken tofu and Violife for our mozz. Beyond beef and beyond hot Italian sausage.

    Served it with some lettuce.

    Loved making it and eating it and I’ll be surfing this website for my next recipe.

  14. Leanne says:

    I made this exactly as is and we loved it! It made a huge pan of lasagna and we were able to share with friends and it was a hit for everyone.

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