25+ Delicious Friday Vegan Lasagna Recipes for a Cozy Night

Lasagna is the ultimate comfort food, but for those following a vegan lifestyle, finding the perfect plant-based version can sometimes feel like a challenge.

Luckily, with a little creativity and the right ingredients, vegan lasagna can be just as indulgent and satisfying as its traditional counterpart.

Whether you’re a seasoned vegan or simply looking to try something new, this collection of 25+ Friday vegan lasagna recipes is sure to spark inspiration for your next dinner.

From hearty veggie-filled varieties to smoky and savory flavors, there’s a vegan lasagna here for everyone.

These recipes not only promise great taste but also showcase how versatile and delicious plant-based meals can be.

25+ Delicious Friday Vegan Lasagna Recipes for a Cozy Night

With 25+ vegan lasagna recipes to choose from, you’re bound to find a dish that fits your cravings, dietary needs, and cooking style.

Whether you prefer classic flavors or are in the mood for something more adventurous, these recipes offer something for everyone.

Vegan lasagna can be rich, creamy, savory, and even a bit sweet, depending on the ingredients you use.

These recipes also serve as a reminder that plant-based meals can be both comforting and innovative.

So, the next time you’re planning your Friday night meal, why not try one of these delicious vegan lasagnas?

With so many options, it’s easy to make a satisfying meal that is as wholesome as it is delicious!

Classic Vegan Vegetable Lasagna

This classic vegan vegetable lasagna is a comforting and wholesome dish perfect for a Friday dinner. Packed with layers of fresh vegetables, creamy cashew ricotta, and a rich tomato sauce, it’s a delicious way to enjoy a plant-based version of a timeless favorite. The recipe is versatile, allowing you to adapt the ingredients to your preferences, making it a staple for family gatherings or solo indulgence.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 2 cups marinara sauce
• 1 cup cashew ricotta (or store-bought vegan ricotta)
• 1 zucchini, thinly sliced
• 1 cup fresh spinach
• 1 cup sliced mushrooms
• 1 red bell pepper, diced
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded vegan mozzarella
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent, about 3 minutes. Add mushrooms, bell peppers, zucchini, oregano, basil, salt, and pepper. Cook for another 5 minutes.
3. Spread a thin layer of marinara sauce at the bottom of the baking dish. Place a layer of lasagna sheets on top.
4. Spread a layer of cashew ricotta over the noodles, followed by sautéed vegetables and a handful of spinach. Cover with marinara sauce. Repeat layering until ingredients are used, finishing with a layer of marinara sauce on top.
5. Sprinkle shredded vegan mozzarella over the top layer. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let it cool for 10 minutes before serving.

This lasagna is everything you’d want for a cozy Friday night meal—hearty, flavorful, and deeply satisfying. Serve with a fresh green salad or garlic bread for the ultimate dining experience.

Creamy Spinach and Artichoke Lasagna

This creamy spinach and artichoke lasagna brings together rich flavors and a velvety texture for a luxurious vegan dish. Perfect for a special Friday dinner, it combines the classic spinach-artichoke combination with layers of pasta and a creamy white sauce, offering a unique twist on traditional lasagna.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 2 cups fresh spinach, chopped
• 1 cup marinated artichoke hearts, chopped
• 1 cup vegan cream cheese
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/2 cup shredded vegan parmesan
• 2 tbsp all-purpose flour
• 2 tbsp vegan butter
• 2 cloves garlic, minced
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Melt vegan butter in a saucepan over medium heat. Stir in flour to form a roux, cooking for 1 minute. Slowly whisk in almond milk to create a smooth sauce.
3. Add garlic, nutritional yeast, vegan cream cheese, nutmeg, salt, and pepper. Stir until creamy. Mix in spinach and artichoke hearts. Remove from heat.
4. Spread a thin layer of the spinach-artichoke sauce in the baking dish. Add a layer of lasagna sheets. Continue layering sauce and sheets, finishing with sauce on top.
5. Sprinkle vegan parmesan over the final layer. Cover with foil and bake for 30 minutes.
6. Remove the foil and bake for 10-15 minutes until the top is golden and bubbly. Let rest for 10 minutes before serving.

This lasagna is indulgent yet light, making it an excellent choice for impressing guests or treating yourself. Pair it with roasted vegetables or a crisp white wine for a memorable meal.

Mexican-Inspired Vegan Lasagna

This Mexican-inspired vegan lasagna is a vibrant and flavorful twist on the traditional Italian dish. Layers of corn tortillas, spiced black beans, fresh salsa, and creamy avocado make it a festive and satisfying meal, perfect for a fun Friday dinner.

Ingredients:

• 12 small corn tortillas
• 2 cups cooked black beans
• 1 cup fresh salsa
• 1 cup vegan sour cream
• 1 avocado, sliced
• 1 cup vegan shredded cheddar
• 1 red onion, diced
• 1 bell pepper, diced
• 1 jalapeño, minced (optional)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet. Sauté onion, bell pepper, and jalapeño until soft. Add black beans, cumin, paprika, and salt. Cook for 5 minutes.
3. Spread a layer of salsa in the baking dish. Add a layer of tortillas, followed by the black bean mixture, vegan sour cream, and a few avocado slices. Repeat layers, finishing with tortillas and salsa on top.
4. Sprinkle vegan cheddar over the top. Cover with foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 10 minutes. Garnish with fresh cilantro before serving.

This lasagna is bursting with bold flavors and a delightful fusion of textures. Serve it with a side of guacamole and tortilla chips for a fiesta-like dining experience that’s sure to be a hit.

Roasted Veggie and Pesto Vegan Lasagna

This roasted veggie and pesto vegan lasagna is a delightful blend of smoky vegetables and aromatic basil pesto. It’s perfect for a Friday meal when you want something hearty yet refreshing. The layers of roasted zucchini, bell peppers, and eggplant, combined with creamy vegan pesto, make this dish a burst of flavor in every bite.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 2 cups marinara sauce
• 1 cup vegan basil pesto
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup shredded vegan mozzarella
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss zucchini, eggplant, and bell peppers in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender.
2. Reduce oven temperature to 375°F (190°C). Grease a baking dish.
3. Spread a thin layer of marinara sauce in the dish. Add a layer of lasagna sheets, a thin layer of pesto, and roasted vegetables. Repeat layers, finishing with marinara sauce on top.
4. Sprinkle vegan mozzarella over the final layer. Cover with foil and bake for 30 minutes.
5. Remove the foil and bake for 10-15 minutes until the cheese is bubbly and golden. Let it rest for 10 minutes before serving.

The pesto’s vibrant flavors combined with the roasted veggies make this lasagna a feast for the senses. Serve with a simple arugula salad to complete the meal.

Butternut Squash and Sage Vegan Lasagna

This butternut squash and sage vegan lasagna is a warm and comforting dish perfect for cooler Friday evenings. Sweet roasted squash pairs beautifully with the earthy notes of sage and creamy layers of plant-based béchamel. It’s an elegant twist on lasagna that feels indulgent and wholesome.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 1 medium butternut squash, peeled and cubed
• 2 cups almond milk
• 2 tbsp all-purpose flour
• 2 tbsp vegan butter
• 1/4 cup nutritional yeast
• 1/4 tsp ground nutmeg
• 1 tbsp chopped fresh sage
• 1 cup shredded vegan mozzarella
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper, and roast for 20-25 minutes until tender. Mash slightly with a fork.
2. Reduce the oven to 375°F (190°C). Melt vegan butter in a saucepan over medium heat. Stir in flour to form a roux, then slowly whisk in almond milk. Add nutritional yeast, nutmeg, salt, and pepper to create a béchamel sauce.
3. Grease a baking dish and spread a thin layer of béchamel. Add a layer of lasagna sheets, mashed squash, and a sprinkle of sage. Repeat layers, finishing with béchamel on top.
4. Sprinkle vegan mozzarella over the top layer. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10-15 minutes until golden.
5. Allow to cool for 10 minutes before serving.

This lasagna is creamy, fragrant, and perfect for savoring the comforting flavors of fall. Serve with crusty bread for a cozy and satisfying meal.

Mediterranean Vegan Lasagna

This Mediterranean vegan lasagna is a vibrant and zesty take on the classic, featuring flavors like sun-dried tomatoes, olives, and spinach. It’s perfect for a Friday dinner that feels indulgent yet light. The combination of tangy and savory elements will leave everyone at the table wanting seconds.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 1 cup sun-dried tomatoes in oil, chopped
• 1 cup marinara sauce
• 1 cup fresh spinach
• 1/2 cup sliced black olives
• 1/2 cup vegan feta crumbles
• 1 cup shredded vegan mozzarella
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant. Add sun-dried tomatoes, olives, spinach, oregano, salt, and pepper. Cook for 3-4 minutes.
3. Spread a thin layer of marinara sauce in the baking dish. Add a layer of lasagna sheets, followed by the tomato-spinach mixture and a sprinkle of vegan feta. Repeat layers, finishing with marinara sauce on top.
4. Sprinkle vegan mozzarella over the final layer. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted.
5. Let the lasagna rest for 10 minutes before serving.

This Mediterranean lasagna is a celebration of bold flavors and fresh ingredients. Serve with a side of hummus and pita bread for a truly Mediterranean feast.

Spicy Chipotle Vegan Lasagna

This spicy chipotle vegan lasagna brings a smoky, fiery kick to your Friday night meal. Layers of chipotle-infused tomato sauce, spicy lentils, and creamy cashew cheese create a bold and hearty dish that’s perfect for spice lovers.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 1 cup cooked lentils
• 2 cups marinara sauce
• 2 tbsp chipotle paste
• 1 cup cashew cheese
• 1 red onion, diced
• 1 bell pepper, diced
• 1 cup shredded vegan cheddar
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until soft. Add lentils, chipotle paste, smoked paprika, marinara sauce, salt, and pepper. Simmer for 5 minutes.
3. Spread a thin layer of the chipotle sauce in the baking dish. Add a layer of lasagna sheets, followed by more sauce and cashew cheese. Repeat layers, finishing with sauce on top.
4. Sprinkle vegan cheddar over the final layer. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until golden.
5. Allow to cool for 10 minutes before serving.

This lasagna is rich, smoky, and full of depth, making it a fantastic choice for adventurous eaters. Pair it with a cool avocado salad to balance the heat.

Vegan Mushroom and Walnut Lasagna

This vegan mushroom and walnut lasagna is a hearty and satisfying dish with a rich, earthy flavor that’s perfect for a Friday night. The combination of tender mushrooms, crunchy walnuts, and a creamy white sauce creates a filling and flavorful meal that is sure to please even the most skeptical of non-vegan eaters.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 3 cups mushrooms (button or cremini), sliced
• 1 cup walnuts, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cashew cream (or store-bought vegan cream)
• 2 tbsp olive oil
• 1 tsp thyme
• 1/4 tsp nutmeg
• 1 cup vegan mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and become golden brown. Stir in chopped walnuts, thyme, nutmeg, salt, and pepper. Cook for an additional 5 minutes.
3. Spread a thin layer of cashew cream at the bottom of the baking dish. Add a layer of lasagna sheets, followed by a layer of the mushroom-walnut mixture. Repeat layers until all ingredients are used, finishing with a layer of cashew cream.
4. Sprinkle vegan mozzarella over the top layer. Cover with foil and bake for 30 minutes.
5. Remove the foil and bake for another 10-15 minutes until golden and bubbly. Allow to cool for 10 minutes before serving.

This lasagna is rich in flavor, with the mushrooms and walnuts giving it a meaty texture. Serve with a light side salad to balance the richness of the dish.

Vegan Tofu Ricotta and Roasted Tomato Lasagna

This vegan tofu ricotta and roasted tomato lasagna is a simple yet delicious dish that offers a fresh and creamy alternative to traditional lasagna. The roasted tomatoes bring a depth of flavor, while the tofu ricotta adds a smooth, cheesy texture without the dairy. It’s perfect for a Friday dinner when you want something light but filling.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 1 block firm tofu, crumbled
• 2 cups cherry tomatoes, halved
• 2 cups marinara sauce
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 20 minutes, until tender and slightly caramelized.
2. In a bowl, combine crumbled tofu, nutritional yeast, garlic powder, salt, pepper, and fresh basil. Mix until the tofu resembles ricotta cheese.
3. Grease a baking dish and spread a layer of marinara sauce at the bottom. Add a layer of lasagna sheets, followed by a layer of tofu ricotta and roasted tomatoes. Repeat layers until all ingredients are used, finishing with marinara sauce on top.
4. Cover with foil and bake for 30 minutes.
5. Remove the foil and bake for another 10 minutes until the top is golden. Let it cool for 10 minutes before serving.

The roasted tomatoes provide a burst of flavor that perfectly complements the creamy tofu ricotta. This lasagna is light yet satisfying and pairs beautifully with a green salad or roasted vegetables.

Vegan Sweet Potato and Black Bean Lasagna

This vegan sweet potato and black bean lasagna is a delicious, protein-packed option that combines the sweetness of roasted sweet potatoes with the heartiness of black beans. The result is a comforting, balanced meal that is both satisfying and nourishing.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 2 medium sweet potatoes, peeled and cubed
• 1 cup black beans, cooked and mashed
• 2 cups marinara sauce
• 1/2 cup vegan cream cheese
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes in olive oil, salt, pepper, cumin, and smoked paprika. Roast for 25-30 minutes until tender.
2. Mash the black beans in a bowl and mix with a pinch of salt and pepper.
3. Grease a baking dish and spread a thin layer of marinara sauce at the bottom. Add a layer of lasagna sheets, followed by roasted sweet potatoes, black beans, and a dollop of vegan cream cheese. Repeat layers until all ingredients are used, finishing with marinara sauce on top.
4. Cover with foil and bake for 30 minutes.
5. Remove the foil and bake for another 10-15 minutes until the top is bubbly and golden. Allow to cool for 10 minutes before serving.

This lasagna has a beautiful balance of savory and sweet flavors, making it a great choice for anyone who enjoys a twist on traditional lasagna. Serve with a side of avocado or a tangy slaw for added freshness.

Vegan Red Lentil and Carrot Lasagna

This vegan red lentil and carrot lasagna is packed with nutritious ingredients and full of flavor. The combination of hearty red lentils, sweet carrots, and creamy sauce makes for a satisfying dish that’s easy to prepare and perfect for a cozy Friday dinner.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 1 cup red lentils, cooked
• 2 medium carrots, grated
• 2 cups marinara sauce
• 1 cup vegan béchamel sauce (made with almond milk)
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1/2 tsp turmeric
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add grated carrots, turmeric, salt, and pepper, and cook for 5 minutes until softened.
3. In a separate bowl, combine cooked lentils with marinara sauce and a pinch of salt and pepper.
4. Spread a thin layer of béchamel sauce at the bottom of the baking dish. Add a layer of lasagna sheets, followed by lentil sauce, grated carrots, and béchamel. Repeat layers, finishing with béchamel on top.
5. Sprinkle nutritional yeast over the top layer and cover with foil. Bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden. Let it cool for 10 minutes before serving.

This lasagna is rich in plant-based protein and fiber, offering a healthy alternative without compromising on flavor. Serve with a fresh salad or roasted broccoli to complement the dish.

Vegan Spinach and Artichoke Lasagna

This vegan spinach and artichoke lasagna is creamy, savory, and packed with flavor. Inspired by the popular spinach-artichoke dip, it’s a perfect dish for Friday nights when you’re craving something indulgent yet wholesome. The rich, creamy layers of spinach and artichokes combined with a smooth béchamel sauce make this lasagna a crowd-pleaser.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 4 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup vegan cream cheese
• 2 cups vegan béchamel sauce (made with almond milk)
• 1 cup vegan mozzarella
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add spinach and cook until wilted. Stir in chopped artichokes and cook for 2-3 minutes.
3. In a separate bowl, combine vegan cream cheese with half of the béchamel sauce and mix well.
4. Spread a thin layer of béchamel sauce at the bottom of the baking dish. Add a layer of lasagna sheets, followed by the spinach-artichoke mixture and a few dollops of the cream cheese mixture. Repeat the layers, finishing with béchamel sauce on top.
5. Sprinkle vegan mozzarella over the top layer and cover with foil. Bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes until golden and bubbly. Let it cool for 10 minutes before serving.

This spinach and artichoke lasagna is wonderfully creamy and rich, making it an ideal option for a cozy, filling meal. Pair it with a simple salad or garlic bread for the ultimate dinner experience.

Vegan Cauliflower and Chickpea Lasagna

This vegan cauliflower and chickpea lasagna combines the creamy texture of cauliflower with the hearty protein of chickpeas, creating a balanced and satisfying dish. It’s a great choice for anyone looking to incorporate more vegetables into their meal while still enjoying the comforting layers of lasagna.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 1 small head of cauliflower, chopped
• 1 cup cooked chickpeas (or canned, drained)
• 2 cups marinara sauce
• 1 cup vegan ricotta (store-bought or homemade)
• 1/4 cup nutritional yeast
• 1/2 tsp turmeric
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Steam the cauliflower until tender, about 8-10 minutes. Mash it with a fork or in a food processor to a creamy texture.
3. In a skillet, heat olive oil over medium heat. Add chickpeas, turmeric, salt, and pepper, and sauté for 5-7 minutes. Add the mashed cauliflower to the skillet and stir to combine.
4. Spread a thin layer of marinara sauce at the bottom of the baking dish. Add a layer of lasagna sheets, followed by the cauliflower-chickpea mixture and a spoonful of vegan ricotta. Repeat layers until all ingredients are used, finishing with marinara sauce on top.
5. Sprinkle nutritional yeast over the top layer and cover with foil. Bake for 30 minutes.
6. Remove the foil and bake for another 10-15 minutes until golden and bubbly. Let it cool for 10 minutes before serving.

This cauliflower and chickpea lasagna is both light and satisfying, offering a delicious twist on traditional lasagna. It’s the perfect dish for a nutritious Friday meal, especially when paired with a crisp green salad.

Vegan BBQ Tempeh and Corn Lasagna

This vegan BBQ tempeh and corn lasagna is a unique and flavorful fusion of comfort food and bold BBQ flavors. The smoky, tangy BBQ tempeh paired with sweet corn creates a delicious and unexpected lasagna that’s perfect for a Friday night when you want something exciting and different.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 1 block tempeh, crumbled
• 1 cup corn kernels (fresh or frozen)
• 1 cup BBQ sauce
• 1 cup marinara sauce
• 1/2 cup vegan cheddar cheese, shredded
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté for 3-4 minutes until softened. Add crumbled tempeh and cook for 5 minutes until browned. Stir in BBQ sauce, corn, salt, and pepper, and cook for another 5 minutes.
3. Spread a thin layer of marinara sauce at the bottom of the baking dish. Add a layer of lasagna sheets, followed by the BBQ tempeh-corn mixture and a sprinkle of vegan cheddar. Repeat layers until all ingredients are used, finishing with marinara sauce on top.
4. Sprinkle additional vegan cheddar over the top layer and cover with foil. Bake for 30 minutes.
5. Remove the foil and bake for another 10-15 minutes until golden and bubbly. Let it cool for 10 minutes before serving.

This BBQ tempeh and corn lasagna is smoky, sweet, and savory—an excellent choice for those who enjoy bold flavors in their meals. Serve it with a side of coleslaw for a fun, BBQ-inspired dinner.

Vegan Pea and Mint Lasagna

This vegan pea and mint lasagna is a fresh, light, and refreshing twist on the traditional lasagna. The sweet peas and aromatic mint come together beautifully with a creamy white sauce, making it an ideal choice for a light but satisfying Friday meal.

Ingredients:

• 12 lasagna sheets (no-boil or boiled)
• 2 cups frozen peas, thawed
• 1/4 cup fresh mint, chopped
• 2 cups vegan béchamel sauce (made with almond milk)
• 1 cup vegan mozzarella, shredded
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add the peas and sauté for 3-4 minutes until tender. Stir in chopped mint and cook for another minute. Season with salt and pepper.
3. Spread a thin layer of béchamel sauce at the bottom of the baking dish. Add a layer of lasagna sheets, followed by the pea-mint mixture. Repeat layers until all ingredients are used, finishing with béchamel sauce on top.
4. Sprinkle vegan mozzarella over the top layer and cover with foil. Bake for 30 minutes.
5. Remove the foil and bake for an additional 10-15 minutes until golden and bubbly. Let it cool for 10 minutes before serving.

This pea and mint lasagna is light, creamy, and wonderfully aromatic. It’s a perfect dish for those looking for a refreshing and healthy lasagna option. Serve with a citrusy side salad to complement the freshness of the dish.

Note: More recipes​ are coming soon!