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overhead image of lasagna baked

The Best Vegan Lasagna

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5 from 23 reviews

  • 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