Finally! A vegan spinach lasagna that tastes like the kind that I used to make BV (before vegan). Thanks to Miyoko's vegan mozzarella, combined with So Delicious mozzarella shreds, and Kite Hill ricotta, our vegan lasagna recipe is on par with the recipe we once made with dairy. We also have an option for homemade mozzarella if it's hard for you to find good store-bought cheese.
This is an updated recipe from 2015
I’m going to go ahead and say it. I freakin’ missed lasagna!!!
I mean, how could you not miss thick, chewy semolina noodles (I don’t care what people say about white flour, I LIKE my pasta!), rich and savory marinara, and of course, the soft, creamy, velvety cheese.
Oh yeah, lasagna is my go to food when I’m feeling like I need a big Italian hug.
CAN YOU MAKE LASAGNA WITH VEGAN CHEESE?
As I mentioned above, vegan cheese just keeps getting better and better. There are a few brands that are totally on point in regards to how they melt and taste, and fortunately for us, can be found at most Whole Foods.
For our spinach lasagna, we start with shredded mozzarella from So Delicious. It's easy to spread over the sauce and noodles and it melts just like dairy cheese. More importantly, it tastes great.
The second cheese we use is Miyoko's Mozz. It has a slightly milder flavor than the So Delicious shreds, and it melts perfectly. The two mozzarella brands combined are fabulous!
The third cheese we use is Kite Hill Ricotta. It has a lovely mild flavor, it's creamy and silky, and tastes just like dairy ricotta.
When we first shared this recipe on the blog, we weren't able to buy tasty vegan mozz, so we made our own using the great recipe from Somer at Vedged Out.
Somer's mozz recipe is easy to make and so good!
HOW TO MAKE VEGAN SPINACH LASAGNA
- Make the lasagna sauce. Click here for our recipe or you can buy store bought. Just make sure it doesn't have dairy or meat in the sauce.
2. Boil the lasagna noodles according to the instructions on the package. If you're making your own mozzarella, make it while the noodles are cooking.
3. Construct the lasagna.
1. Spread a thin layer of sauce on the bottom of the pan.
Add a layer of lasagna noodles on top of the sauce.
Add a layer of sauce on top of the noodles.
Sprinkle a layer of mozzarella shreds over the sauce and noodles, then pieces of Miyoko's mozz and the ricotta.
Add a layer of baby spinach leaves.
Continue the process until you have three to four layers, or it's filled to the top.
Add a final layer of sauce and cheese to the top and bake for approximately 45 to 60 minutes, or until the cheese is melted and a light golden brown.
If you're making your own mozzarella, follow the same process, just evenly spread the cheese over each layer.
CAN YOU FREEZE SPINACH LASAGNA?
Yes you can! Wrap it up in an airtight freezer safe container, and freeze for up to three months.
Thaw it in your refrigerator overnight. Cover the pan with aluminum foil and bake at 350 degrees for approximately thirty minutes, or until it's heated through the center.
YOU'RE GOING TO LOVE OUR VEGAN LASAGNA
If you’re a vegan and you've missed a good lasagna, you’ve got to make this. If you’re not a vegan, but you're looking for a healthy cheese replacement, or if you’re lactose intolerant, you’ve got to make this.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
VEGAN SPINACH LASAGNA
1 box of lasagna noodles
To make the marinara
- 1 tablespoon of extra virgin olive oil
- 1 red onion finely chopped
- 3 cloves of garlic minced
- 30 ounce crushed tomatoes
- 1 cup of water
- ¼ cup red wine or 2 tablespoon balsamic vinegar
- 1 tablespoon dried Italian seasoning
- 2 teaspoon ground sea salt or to taste
- 1 or 2 dashes red chili pepper flakes optional
- Black pepper to taste
- 5 cups fresh baby spinach
- 8 ounce So Delicious Mozzarella shreds
- 8 ounce Miyoko’s Mozz chopped
- 8 ounce Kite Hill ricotta
- OR cashew mozzarella from Vedged Out.com click the link in the instructions below
- Preheat the oven to 375°
- Bring a large pot of water to a boil. Salt the water well and cook the noodles according to the instructions.
To make the marinara
- Heat the olive oil in a large skillet on medium-high heat. Add the onions and sauté until they become translucent. Add the garlic and cook for one minute. Add the tomatoes, water, wine or vinegar, and spices. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
- Hint – put the one cup of water in the tomato box or can and swish around to collect the leftover tomato sauce.
To construct the lasagna
- Pour a ½ cup of sauce on the bottom of a 9 X 11 inch lasagna pan and spread evenly. Layer three to four noodles (depends on the width of the noodles) on the bottom of the pan. There can be a slight overlap. Spread 1 cup of sauce over the noodles and spread it around evenly.
- Evenly sprinkle a thin layer of mozzarella shreds over the noodles and sauce, then the dollops of the Miyoko’s mozz and the ricotta. One dollop every inch or two is fine. Sprinkle one cup of spinach over the cheese and then repeat the process until you have one cup of sauce left. Spread the last cup of sauce on the top layer of noodles and then the last of the cheese.
- If you made the cashew mozz, drop dollops of the cheese evenly over each layer, leaving enough for the top of the lasagna.
- Bake at 375°F on the middle rack for 15 minutes or until the cheese is lightly browned. Lower the temperature to 350°F and cover with foil. Bake for 45 minutes. Remove from the oven and cool for 10 minutes so the lasagna can set before you cut it.
- Grate some vegan parmesan cheese over each layer and the top for extra flavor.
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I just found this site. Oh I am one very happy person. I and my hubby are carnivores...but both daughters and families are vegan. I cannot wait to make some of the recipes for them.It has been hard to find easy recipes for us to make. Just looked at the stuffed cabbage recipe . I know they will love it. Can't wait to make a lot if the re ipez...by tbe way I do lime eating vegan myself.
Linda & Alex says
Hi Maureen! Thank you so much for the kind note. We hope you and your family enjoy our recipes. Please feel free to reach out if you have questions or requests.
Linda and Alex
Will this freeze well?
Linda Meyer says
Hi Mel, Yes, just make sure it's stored in a freezer safe container and it will last for about 2 months. Thaw in the refrigerator and reheat covered in foil in a 350F oven until it's heated through. Enjoy!
This looks sooo good! I love spinach too, I throw it in like 80% of my meals. Great recipe, thank you for sharing
Linda Meyer says
Thank you, Bryan! We do the same, spinach is a staple food in our house. Enjoy!
I made this for Christmas dinner this year and it was a huge hit with both vegans and omnivores! This'll be a regular in our house now. The only thing I might change is using kale instead of spinach (just a personal preference)--this recipe is fantastic. Thanks!
Linda Meyer says
Hi Trista! Yay!!! We're so happy to hear it. This is a favorite with our omni family/friends too. Kale is awesome, we actually do mix it up depending on our mood. 🙂 Thanks so much for the kind words. 🙂
Katie McVay says
I made this last night and absolutely LOVED it. I really thought it tasted so much like traditional lasagna. However, my omnivore husband wasn't as into it as I was. He said he'd eat it again but definitely missed the dairy. He also complained that there was no ricotta, which didn't seem like a big deal to me. I think I will make it again but use less of the cashew cheese and add some tofu "ricotta" and perhaps beefless crumbles to see if that helps for him. Anyway, as a long-time vegan, this really satisfied MY lasagna cravings and I love how nutritious it is (especially since I used whole wheat noodles). Thank you!!!
Linda Meyer says
Hi Katie! Thank you so much for taking the time to let me know how much you enjoyed it. I've served this lasagna to several omnivores, most of them loved it, but a few couldn't get past the fact that the cheese wasn't "real." I think that adding vegan ricotta (Kite Hill's is amazing) and some Beyond Meat crumbles would make a big difference for your husband. Again, thank you so much!
I made this last night and it was W O N D E R F U L !!! OK, I will admit that I added some sauteéd mushrooms and made the marinara sauce my way (thanks to my co-worker who brought in a bag of homegrown paste tomatoes unexpectedly!), but otherwise I followed the recipe to a "T". The cashew mozzarella is most interesting; it doesn't have that milky/lactic flavor but it definitely lends a luscious and creamy aspect which is required in lasagna. Super tasty and I didn't feel like any compromises were made. Just excellent lasagna! Thanks for the recipe.
Linda Meyer says
Thank you! I'm so happy you enjoyed it. One of the things I love about the cashew mozzarella is not worrying about all of the fat and cholesterol. 🙂 Thanks so much for letting me know that you liked it. 🙂
Super yummy!! Made it with half ricotta and half cottage cheese. I was nervous about using all cottage cheese but the consistency with half was good. The lasagna even stood up well after cooking and it looked pretty!