If you’re craving comfort food with a fresh, vibrant twist, this Vegan Lasagna Primavera is about to become your new favorite! Packed with roasted seasonal veggies, creamy dairy-free ricotta, and layers of rich tomato sauce, this dish is as hearty as it is healthy. Trust me you won’t miss the cheese or meat one bit!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
Loaded with Flavor: Every layer is packed with savory goodness, from the garlicky veggies to the rich marinara.
Healthy & Nutritious: Full of fiber, plant-based protein, and vitamins from all those colorful veggies.
Totally Dairy-Free & Vegan: A creamy, cheesy experience without any dairy!
Meal Prep Friendly: Tastes even better the next day, making it perfect for leftovers.
Crowd-Pleasing: Even non-vegans will be coming back for seconds!
Ingredients
This lasagna is built with wholesome, simple ingredients that come together for a truly satisfying meal.
- Lasagna Noodles – Use no-boil or traditional noodles; just make sure they’re egg-free.
- Zucchini & Yellow Squash – Adds a fresh, tender bite to each layer.
- Bell Peppers – Sweet and slightly smoky when roasted.
- Carrots – Thinly sliced for a little crunch and natural sweetness.
- Spinach or Kale – Adds color, nutrients, and a touch of earthiness.
- Garlic & Onion – The foundation for bold, aromatic flavor.
- Tomato Sauce – Use your favorite marinara or homemade tomato sauce.
- Plant-Based Ricotta – Made from blended tofu or cashews, it’s creamy and luscious.
- Nutritional Yeast – Gives a cheesy, umami-rich taste without dairy.
- Olive Oil – For roasting veggies to perfection.
- Italian Herbs & Spices – Think oregano, basil, and red pepper flakes for extra depth.
Instructions
Roast the Veggies
Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss & Roast: In a bowl, toss zucchini, squash, bell peppers, carrots, and onion with olive oil, salt, and Italian seasoning. Spread evenly on the baking sheet and roast for 20 minutes, until tender.
Prepare the Plant-Based Ricotta
Blend the Base: In a food processor, blend firm tofu (or soaked cashews) with nutritional yeast, lemon juice, garlic, salt, and a splash of almond milk until smooth and creamy.
Adjust to Taste: Add more salt or lemon juice if needed for balance.
Assemble the Lasagna
Layer 1 – Sauce: Spread a thin layer of tomato sauce at the bottom of a baking dish.
Layer 2 – Noodles: Arrange lasagna noodles over the sauce.
Layer 3 – Ricotta & Veggies: Spread a layer of plant-based ricotta, followed by roasted veggies and a handful of spinach or kale.
Repeat: Continue layering until all ingredients are used, finishing with a final layer of sauce.
Bake to Perfection
Cover & Bake: Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
Uncover & Finish: Remove the foil and bake for another 10 minutes until the top is slightly golden.
Let it Rest: Allow the lasagna to sit for 10 minutes before slicing—it helps everything set!
How to Serve Vegan Lasagna Primavera
With a Side Salad – A crisp green salad with balsamic vinaigrette balances the richness.
Garlic Bread – Because carbs on carbs is always a good idea.
Fresh Herbs & Vegan Parmesan – Sprinkle with chopped basil and a little nutritional yeast for extra flavor.
A Glass of Wine or Lemonade – Perfect for pairing!
Additional Tips
Use No-Boil Noodles: They save time and absorb all that delicious sauce.
Don’t Overload with Veggies: Too many veggies can make the lasagna watery—roasting first helps!
Make Ahead: Assemble ahead of time and refrigerate for up to 24 hours before baking.
Freezer Friendly: Freeze baked lasagna in portions for an easy meal later.
FAQ Section
Can I use gluten-free noodles? Yes! Just make sure they hold up well in baking.
Can I swap veggies? Absolutely! Try mushrooms, eggplant, or even roasted butternut squash.
What’s a good substitute for tofu ricotta? Cashew ricotta, almond ricotta, or even mashed white beans.
Can I make it without nutritional yeast? Yes! It just adds a cheesy flavor, but you can skip it or use miso paste for umami.
How long does it last in the fridge? Store leftovers in an airtight container for up to 5 days.
Can I reheat it? Yes! Bake at 350°F (175°C) for 15 minutes or microwave in 30-second intervals.
Can I make this oil-free? Yes! Just roast the veggies with a little veggie broth instead of oil.
What’s the best way to avoid soggy lasagna? Roast veggies first and let the lasagna rest before cutting.
Can I add vegan cheese? Definitely! Sprinkle some vegan mozzarella or parmesan on top for extra cheesiness.
How do I make it even more protein-packed? Add lentils or crumbled tempeh to the sauce for a hearty boost.
Final Thoughts
This Vegan Lasagna Primavera is hearty, wholesome, and bursting with fresh flavors. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s a recipe that everyone will love—vegans and non-vegans alike! So go ahead, grab your ingredients, and get ready to dig into pure plant-based comfort food!
Print
Vegan Lasagna Primavera
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Vegetarian
Description
This vegan white lasagna is packed with spring vegetables and layers of creamy dairy-free ricotta, mozzarella, and parmesan. A rich and comforting dish made with a silky plant-based béchamel sauce and fresh, vibrant flavors from broccolini, carrots, peas, and spinach. Perfect for a cozy family dinner or meal prep!
Ingredients
Lasagna & Vegetables
- 12 oz lasagna sheets
- 1 tbsp olive oil
- 6 cloves garlic, chopped
- 8 oz button mushrooms, chopped
- 2 carrots, chopped
- 6 oz broccolini
- 12 oz frozen spinach
- 6 oz frozen peas
- 4 tsp lemon juice, divided
- Salt & pepper to taste
- Red pepper flakes (for serving)
Vegan Béchamel Sauce
- 5 tbsp vegan butter
- 5 tbsp all-purpose flour
- 4 cups unsweetened non-dairy milk (e.g., oat milk)
- 15 oz vegan ricotta (e.g., Kite Hill)
- 8 oz vegan mozzarella (e.g., Violife)
- 1 cup vegan parmesan (e.g., Follow Your Heart)
Instructions
Prepare the Lasagna Sheets
- Cook the lasagna noodles according to package instructions until al dente.
- Drain and toss with a little olive oil to prevent sticking.
Cook the Vegetables
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic, mushrooms, carrots, and broccolini. Sauté for 5-6 minutes until the carrots soften.
- Push the veggies to one side, add spinach and peas, and cook until they thaw and combine.
- Season with salt, pepper, and 2 tsp lemon juice. Transfer to a bowl and set aside.
Make the Béchamel Sauce
- In the same skillet, melt vegan butter over medium heat.
- Whisk in flour, cooking for 1 minute until golden.
- Gradually add non-dairy milk, whisking constantly until smooth.
- Simmer until thickened (2-4 minutes). Season with salt, pepper, and 2 tsp lemon juice.
- Stir in the sautéed vegetables and remove from heat.
Assemble the Lasagna
- Spread a thin layer of the béchamel veggie sauce on the bottom of a 9×13″ baking dish.
- Layer lasagna sheets, ⅓ of ricotta, ⅓ of veggie sauce, and ⅓ of mozzarella & parmesan.
- Repeat for two more layers.
Bake the Lasagna
- Cover with foil and bake for 45 minutes.
- Uncover and bake for 15 more minutes.
- Optional: Broil for a few minutes for a golden top.
Serving
- Let cool slightly, slice, and serve with red pepper flakes and lemon juice.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 15 minutes or microwave until warm.
- Freeze lasagna before or after baking for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg