Pasta, sauce, and cheese make up one of our favorite trios ever – the pastabilities are endless! One of the earliest recorded pasta recipes is lasagna, dating back to the Middle Ages, and artwork reflecting ancient Greece and Rome showcases a layered pasta dish as well. For centuries, this beloved meal has been enjoyed by people around the world, but it’s also evolved. Today, with the rise of plant-based cheese, even those on an animal-free diet can indulge in these creamy layers of deliciousness! If your personal mantra is “Live, laugh, lasagna,” keep reading to learn how to make the perfect vegan lasagna. 

What is Vegan Lasagna Made of?

Before jumping into how to Vevafy your lasagna, let’s form a basic understanding of what this dish is truly all about. 

According to Webster, lasagna is named for its “pasta in the form of broad, often ruffled ribbons.” What goes in between these layers of pasta is a bit subjective, allowing for the wide variety of recipes we find today. Additionally, while people in North America spell this dish with an “a” at the end, it’s technically a misspelling, as “lasagna” refers to just one noodle, and “lasagne” with an “e” at the end is the plural form. Keep this in mind when searching for recipes (or just use the ones provided below) and know it’s not a typo! 

A “classic” lasagna typically includes three or four layers of ingredients that repeat, forming a mouthwatering blend of flavors and the epitome of comfort food. What is vegan lasagna? The perfect vegan lasagna is really no different, just simply swapping animal-derived ingredients like meat and cheese with their plant-based counterparts: 

  • Layer 1 – Sauce: It can be red or white or something unique (or #basic, depending on your POV); if you like a white sauce, look no further than our super simple dairy-free cheese sauce. 
  • Layer 2 – Pasta: Whether you choose cook or no-cook versions, this is what truly makes this dish unique. Be mindful that most fresh pastas contain egg, so you will need to find (or make) an alternative. 
  • Layer 3 – Veggies and/or meatless proteins: Mushrooms and spinach help add heartiness to this dish; some recipes also call for tofu or other plant-based meats.
  • Layer 4 – Cheese: Hands down, this is the best layer, often mixed into some of the other layers and sprinkled on top; our Mozza-Shred always does the trick.

How to Cook Vegan Lasagna

One size does not fit all when it comes to dietary preferences or cooking skills! So when it comes to cooking vegan lasagna, Vevan’s kitchen squad has not just one, but two recipes to try. 

First, our Spinach, Mushroom and Roasted Garlic Lasagna provides layer upon layer of ooey gooey Mozza goodness, great for those seeking a traditional-looking dish: 


  • 1 large head garlic
  • 1 box (1 lb. or about 12) lasagna noodles (gluten-free, if preferred)
  • 5 tsp. olive oil, divided
  • 4 cups mushrooms, sliced
  • 1 cup scallions, sliced
  • 3 Tbsp. fresh chopped oregano, divided (or 1 ½ Tbsp. dried oregano)
  • ½ tsp. salt
  • ¼ tsp. coarse black pepper, plus extra to taste
  • 3 cups fresh baby spinach

Vevan Mozza Cream Sauce


  • Preheat oven to 400°F.
  • Make the roasted garlic – Slice off the top of the head of garlic. Drizzle with 2 teaspoons of olive oil. Wrap in foil and place in a shallow oven-safe dish. Roast until golden and soft, about 40 minutes. Remove from the oven and reduce oven temperature to 375°F. Allow garlic to cool, then squeeze cloves into a small bowl. Set aside.
  • While garlic is roasting, prepare lasagna noodles al denté according to package directions. Drain, coat with 2 teaspoons of olive oil and set aside.
  • Heat remaining olive oil in a large skillet. Add mushrooms and scallions and cook for about 5 minutes or until softened. Set aside.
  • Make Vevan Mozza Cream Sauce – in a small saucepan over medium-high heat, combine Vevan Mozza-Shred and milk alternative or water, stirring until melted. The sauce will be thin but will thicken as it cools. Short on time? Make it in the microwave! Add garlic cloves, 2 tablespoons of fresh chopped oregano (or 1 tablespoon dried oregano), salt, and pepper to cream sauce. Mix well to combine.
  • Assemble lasagna in a greased 9-by-13-inch oven-safe dish. Place three lasagna noodles in a single layer, top with 1 cup of spinach, one-third of the mushroom/scallion mix, and ½ cup cheese sauce. Repeat for two more layers.
  • Place the remaining noodles on top and spread remaining cheese sauce evenly to cover noodles. Sprinkle with remaining oregano and fresh ground black pepper, if desired.
  • Cover lightly with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly.
  • Allow to cool for about 10 minutes before slicing and serving.

Feeling fancy? Our Mushroom & Mozza Lasagna Spirals is sure to please the palate as well as impress dinner guests or even family members looking for a fresh take on this Italian classic, literally flipping things around: 


  • 12 sheets of lasagna noodles, cooked according to package directions (gluten-free lasagna noodles for gluten-free option)
  • 1 lb. cremini or button mushrooms, finely chopped
  • 4 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 lb. extra firm tofu, crumbled
  • 1/3 cup finely chopped parsley
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 (7.5 oz) package Vevan Mozza-Melts
  • 3 cups marinara or pasta sauce
  • 8-10 fresh basil leaves for garnish


  • Preheat oven to 350°F.
  • Heat olive oil in a large pan over medium-high heat. Add mushrooms and garlic and sauté for about 5 minutes until softened. Remove from heat and mix in tofu, parsley, salt, and pepper.
  • Spread 1 cup of pasta sauce in the bottom of a medium to large oven-proof dish. Set aside.
  • Lay individual lasagna noodles out flat on parchment paper. Distribute pieces of Vevan Mozza-Melts on top of each lasagna noodle. Spread about 2-3 tablespoons of filling on top of each noodle. Roll each noodle and carefully place it upright in the prepared oven-proof dish. Pour remaining 2 cups of sauce over the top.
  • Bake for 35-40 minutes.
  • Garnish with fresh basil. Serve & enjoy!

Not a fan of mushrooms? Substitute your favorite seasonal squash in either recipe for a hearty replacement! 

Is Vegan Lasagna Healthy? 

Perhaps the biggest health benefit of vegan lasagna is its inclusion of vegetables and the deletion of meat. While meat is high in protein, it’s also high in fat and cholesterol. Vegetables like spinach and mushrooms, offering six grams of protein per cup and four grams per cup respectively, help to keep tastebuds happy and stomachs satisfied! They also add nutritional value with vitamins and nutrients like iron, vitamin C, fiber, and antioxidants. 

Vegan eating does offer a myriad of benefits, and Vevan cheeses are all the things you want for your vegan lasagna – Certified Plant-based, Non-GMO,  Preservative-Free, Allergy-Free, Gluten-Free, Soy-Free, Includes Probiotics – and none of the overprocessed ingredients you want to avoid. In short, our world-class dairy cheesemakers created the stuff cheesy dreams are made of, just without the dairy and unhealthy stuff you want to avoid! 

While vegan lasagna is made with layers of healthy ingredients, a good rule of thumb is to enjoy everything in moderation. 

Trying Vegan Lasagna? 

How will you slay the layers of vegan lasagna? Whether you try out one of our favorite recipes or concoct one of your own using our lineup of dairy-free cheeses, be sure to share your Insta-worthy dishes and tag us @vevan.foods.