25+ Mouthwatering Holiday Vegan Lasagna Recipes to Celebrate the Feast

The holiday season is a time for family, friends, and delicious meals.

But if you’re following a vegan lifestyle, finding festive dishes that satisfy everyone can sometimes be a challenge.

Fortunately, vegan lasagna offers the perfect solution! Whether you’re preparing a cozy dinner for yourself or hosting a holiday feast, lasagna is a versatile dish that can be adapted to suit a variety of tastes and dietary preferences.

From rich, creamy sauces to hearty veggie-packed layers, these 25+ holiday vegan lasagna recipes will help you bring an indulgent, plant-based twist to your holiday table.

Packed with fresh ingredients and bold flavors, these lasagnas showcase the very best of vegan cooking, proving that you don’t have to sacrifice taste or comfort when you go plant-based.

Whether you’re a fan of traditional tomato-based sauces or craving a creative twist with pumpkin, mushrooms, or even pesto, you’ll find something here to impress both vegans and non-vegans alike.

So, grab your apron and get ready to dive into some of the best vegan lasagna recipes for the holiday season!

25+ Mouthwatering Holiday Vegan Lasagna Recipes to Celebrate the Feast

Vegan lasagna is the ultimate holiday dish: it’s hearty, comforting, and can be tailored to suit a wide range of flavors.

From rich cashew creams and vegan ricottas to roasted vegetables and savory mushrooms, these 25+ recipes showcase the variety and versatility of plant-based ingredients.

Not only will they make your holiday meals more exciting, but they’ll also bring joy to everyone around the table, no matter their dietary preferences.

So whether you’re serving a traditional lasagna with a twist or experimenting with a more unconventional filling, these recipes are sure to add a touch of warmth and satisfaction to your holiday celebrations.

Let’s celebrate the season with a plate full of delicious, vegan lasagna goodness!

Festive Spinach and Mushroom Vegan Lasagna

This lasagna is a vibrant centerpiece for your holiday table, packed with earthy mushrooms, nutritious spinach, and creamy cashew ricotta. The layers of marinara sauce and dairy-free mozzarella create a comforting dish that’s both rich and wholesome. Perfect for impressing guests, this recipe is a crowd-pleaser that feels indulgent yet nourishing.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles (gluten-free if needed)

Spinach-Mushroom Filling

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 cups sliced cremini mushrooms
• 5 cups fresh spinach
• Salt and pepper to taste

Cashew Ricotta

• 1 ½ cups raw cashews (soaked for 4 hours or boiled for 10 minutes)
• ½ cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp garlic powder
• Salt to taste

Other

• 3 cups marinara sauce
• 1 cup dairy-free shredded mozzarella

Instructions

1. Prepare the Spinach-Mushroom Filling: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until fragrant. Stir in mushrooms and cook until softened. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
2. Make the Cashew Ricotta: Blend soaked cashews, water, nutritional yeast, lemon juice, garlic powder, and salt until smooth. Adjust seasoning as needed.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread ½ cup marinara sauce in the bottom of a baking dish. Layer lasagna noodles, spinach-mushroom filling, cashew ricotta, marinara sauce, and repeat until ingredients are used up. Top with dairy-free mozzarella.
4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
5. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

Rich in textures and flavors, this lasagna is a celebration of wholesome plant-based ingredients. It’s the perfect way to enjoy a cozy holiday meal without compromising on taste or tradition.

Creamy Butternut Squash Vegan Lasagna

This golden-hued lasagna combines the natural sweetness of roasted butternut squash with a velvety vegan béchamel sauce. The result is a comforting and luxurious dish with layers of creamy goodness and savory flavors. It’s ideal for creating a warm, festive atmosphere at any holiday gathering.

Ingredients

Lasagna Layers

• 12 sheets of lasagna noodles (gluten-free if desired)

Butternut Squash Filling

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp smoked paprika
• Salt and pepper to taste

Vegan Béchamel Sauce

• 3 tbsp vegan butter
• 3 tbsp all-purpose flour (or gluten-free flour)
• 3 cups unsweetened almond milk
• ¼ cup nutritional yeast
• ½ tsp nutmeg
• Salt and pepper to taste

Other

• 2 cups baby kale or spinach
• 1 cup dairy-free shredded parmesan

Instructions

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender. Mash lightly and set aside.
2. Prepare the Vegan Béchamel: In a saucepan, melt vegan butter over medium heat. Stir in flour, cooking for 1–2 minutes. Gradually whisk in almond milk, ensuring no lumps form. Add nutritional yeast, nutmeg, salt, and pepper, cooking until thickened.
3. Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, mashed butternut squash, baby kale, béchamel, and repeat. Top with shredded parmesan.
4. Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 10–15 minutes, or until golden on top.
5. Rest and Serve: Let the lasagna sit for 10 minutes before serving.

This lasagna is a true holiday masterpiece, offering a rich balance of sweet and savory notes. Each bite feels like a warm embrace, making it a memorable addition to your festive table.

Pesto and Roasted Veggie Vegan Lasagna

Bright, herbaceous pesto and roasted vegetables create a colorful lasagna that tastes like a celebration of nature’s bounty. This recipe combines fresh basil pesto with layers of hearty roasted vegetables and creamy vegan cheese for a dish as beautiful as it is delicious.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Roasted Vegetable Filling

• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow squash, sliced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Vegan Pesto

• 2 cups fresh basil leaves
• ½ cup walnuts or pine nuts
• 2 garlic cloves
• ¼ cup olive oil
• 3 tbsp nutritional yeast
• Salt to taste

Other

• 1 ½ cups vegan ricotta
• 1 cup dairy-free shredded mozzarella

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and squash with olive oil, Italian seasoning, salt, and pepper. Roast on a baking sheet for 20–25 minutes.
2. Make the Pesto: Blend basil, walnuts, garlic, olive oil, nutritional yeast, and salt in a food processor until smooth. Adjust seasoning to taste.
3. Assemble the Lasagna: Spread a thin layer of pesto at the bottom of a baking dish. Layer noodles, roasted vegetables, vegan ricotta, and pesto. Repeat until ingredients are used up. Top with shredded mozzarella.
4. Bake: Cover and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 10 minutes until the cheese is melted and slightly golden.
5. Rest and Serve: Allow the lasagna to cool for 10 minutes before slicing.

This vibrant and flavorful lasagna brings a touch of freshness and creativity to your holiday meal. It’s a dish that celebrates the joy of eating well, perfect for both vegans and non-vegans alike.

Vegan Mediterranean Lasagna

This Mediterranean-inspired lasagna is bursting with fresh, zesty flavors from sun-dried tomatoes, olives, and artichokes. With layers of rich tomato sauce and a creamy tofu-based ricotta, this dish offers a unique twist on the traditional lasagna, making it perfect for holiday gatherings and casual family dinners.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Mediterranean Vegetable Filling

• 1 cup sun-dried tomatoes, chopped
• 1 cup green olives, chopped
• 1 cup artichoke hearts, chopped
• 1 cup diced eggplant
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Vegan Ricotta

• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp fresh basil, chopped
• Salt to taste

Other

• 3 cups marinara sauce
• 1 cup dairy-free mozzarella cheese

Instructions

1. Prepare the Mediterranean Veggies: Preheat the oven to 375°F (190°C). Toss the eggplant, sun-dried tomatoes, olives, and artichokes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
2. Make the Vegan Ricotta: In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, basil, and salt. Stir to combine, adjusting seasoning as needed.
3. Assemble the Lasagna: Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer noodles, Mediterranean veggies, tofu ricotta, and marinara. Repeat until ingredients are used up, finishing with a layer of marinara sauce. Top with dairy-free mozzarella.
4. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
5. Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving.

The Mediterranean lasagna offers a deliciously light yet filling option for those seeking something different. The layers of tangy sun-dried tomatoes and creamy ricotta combine beautifully, and the roasted vegetables give it depth and heartiness. It’s the perfect dish to serve at any festive occasion, bringing a fresh and vibrant flavor to the table.

Vegan Sweet Potato and Kale Lasagna

Sweet potatoes and kale come together in this hearty and nourishing lasagna that’s both vibrant and comforting. The natural sweetness of the roasted sweet potatoes pairs beautifully with the earthy kale and creamy vegan béchamel sauce, making this a perfect dish for a holiday celebration.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Sweet Potato Filling

• 2 medium sweet potatoes, peeled and sliced
• 2 tbsp olive oil
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste

Kale Filling

• 4 cups fresh kale, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Vegan Béchamel Sauce

• 3 tbsp vegan butter
• 3 tbsp all-purpose flour (or gluten-free flour)
• 3 cups unsweetened almond milk
• ¼ cup nutritional yeast
• ½ tsp turmeric
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss sweet potato slices with olive oil, cinnamon, nutmeg, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender.
2. Sauté the Kale: Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, then add chopped kale. Cook until the kale is wilted and tender. Season with salt and pepper.
3. Make the Vegan Béchamel Sauce: In a saucepan, melt vegan butter over medium heat. Stir in flour, cooking for 1–2 minutes. Gradually whisk in almond milk, ensuring no lumps form. Add nutritional yeast, turmeric, salt, and pepper. Cook until thickened.
4. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a baking dish. Layer noodles, roasted sweet potatoes, sautéed kale, béchamel sauce, and repeat until ingredients are used up. Top with mozzarella cheese.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes until the cheese is golden.
6. Rest and Serve: Let the lasagna rest for 10 minutes before slicing.

The Sweet Potato and Kale Lasagna offers a perfect balance of flavors and textures with the sweet richness of roasted sweet potatoes, the heartiness of kale, and the creamy comfort of béchamel. It’s a delicious and festive dish that will impress everyone at your holiday table.

Vegan Cauliflower Alfredo Lasagna

This lasagna features a rich and creamy cauliflower Alfredo sauce that’s both indulgent and lighter than traditional cheese sauces. Paired with roasted vegetables and fresh herbs, this comforting dish is a fantastic choice for anyone looking for a creamy, dairy-free option for their holiday spread.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Roasted Vegetable Filling

• 1 medium cauliflower, chopped
• 1 cup carrots, sliced
• 1 cup broccoli florets
• 2 tbsp olive oil
• Salt and pepper to taste

Vegan Alfredo Sauce

• 1 small cauliflower, chopped
• 1 cup unsweetened almond milk
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss cauliflower, carrots, and broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
2. Make the Vegan Alfredo Sauce: Steam cauliflower florets for 10 minutes until soft. Transfer to a blender, add almond milk, nutritional yeast, olive oil, garlic powder, onion powder, salt, and pepper, and blend until smooth.
3. Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Layer noodles, roasted vegetables, Alfredo sauce, and repeat. Top with dairy-free mozzarella cheese.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes, until the cheese is melted and golden.
5. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

This Cauliflower Alfredo Lasagna is creamy, comforting, and indulgent, with the perfect balance of roasted vegetables and rich sauce. It’s a luxurious dish that provides a dairy-free alternative without compromising on flavor or texture, making it a wonderful choice for holiday feasts.

Vegan Tempeh Bolognese Lasagna

For a savory, hearty lasagna, this Tempeh Bolognese is a great option. The tempeh provides a satisfying, protein-packed base, while the rich tomato sauce simulates a classic meat sauce. Combined with creamy vegan béchamel, this lasagna brings together both richness and depth, making it a perfect centerpiece for any holiday meal.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Tempeh Bolognese

• 2 cups tempeh, crumbled
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 2 tbsp olive oil
• 1 can (15 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Vegan Béchamel Sauce

• 3 tbsp vegan butter
• 3 tbsp all-purpose flour (or gluten-free flour)
• 3 cups unsweetened almond milk
• ¼ cup nutritional yeast
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Make the Tempeh Bolognese: Heat olive oil in a pan over medium heat. Add onion, garlic, and carrot, sautéing until soft. Add crumbled tempeh and cook for 5–7 minutes. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
2. Make the Vegan Béchamel Sauce: In a saucepan, melt vegan butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in almond milk, ensuring no lumps form. Add nutritional yeast, salt, and pepper, cooking until thickened.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, tempeh bolognese, béchamel sauce, and repeat until all ingredients are used. Top with dairy-free mozzarella cheese.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
5. Rest and Serve: Let the lasagna rest for 10 minutes before slicing.

This Tempeh Bolognese Lasagna offers a rich and hearty meal that’s both savory and satisfying. The layers of flavorful tempeh and creamy béchamel provide a fantastic vegan alternative to a classic meat-based lasagna, making it an ideal dish for both vegans and omnivores alike.

Vegan Mushroom and Walnut Lasagna

This lasagna features a savory combination of earthy mushrooms and toasted walnuts, creating a rich, satisfying filling. Paired with a creamy, dairy-free béchamel sauce and layers of fresh pasta, it’s the perfect dish for a cozy holiday meal. The deep, nutty flavors are sure to impress both vegans and non-vegans alike.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Mushroom-Walnut Filling

• 3 cups mushrooms, sliced (cremini, button, or a mix)
• 1 cup walnuts, chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Vegan Béchamel Sauce

• 3 tbsp vegan butter
• 3 tbsp all-purpose flour (or gluten-free flour)
• 3 cups unsweetened almond milk
• ¼ cup nutritional yeast
• ½ tsp garlic powder
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Prepare the Mushroom-Walnut Filling: Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft. Stir in the mushrooms, cooking until they release their moisture and become tender. Add chopped walnuts, thyme, salt, and pepper. Stir well, then remove from heat and set aside.
2. Make the Vegan Béchamel Sauce: In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes. Slowly whisk in the almond milk, ensuring no lumps form. Add nutritional yeast, garlic powder, salt, and pepper. Cook until thickened, then remove from heat.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a baking dish. Layer the noodles, mushroom-walnut filling, and béchamel sauce. Repeat until all ingredients are used up, finishing with a layer of béchamel sauce. Top with dairy-free mozzarella cheese.
4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and golden.
5. Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving.

This Mushroom and Walnut Lasagna offers a unique, nutty twist on traditional lasagna. The combination of mushrooms and walnuts creates a savory, hearty filling that’s perfectly complemented by the creamy béchamel sauce. This comforting dish makes for an unforgettable holiday meal.

Vegan Pumpkin and Sage Lasagna

With its vibrant pumpkin filling and fragrant sage, this lasagna evokes the flavors of fall in every bite. The creamy vegan ricotta and delicate layers of pasta are the perfect backdrop for the rich, sweet-savory pumpkin, making this dish an ideal choice for a festive holiday meal.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Pumpkin Filling

• 2 cups pumpkin puree (canned or fresh)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp dried sage (or fresh sage, finely chopped)
• Salt and pepper to taste

Vegan Ricotta

• 1 ½ cups raw cashews, soaked for 4 hours
• ½ cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt to taste

Vegan Béchamel Sauce

• 3 tbsp vegan butter
• 3 tbsp all-purpose flour (or gluten-free flour)
• 3 cups unsweetened almond milk
• ¼ cup nutritional yeast
• ½ tsp nutmeg
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella

Instructions

1. Prepare the Pumpkin Filling: Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft. Stir in pumpkin puree, sage, salt, and pepper. Cook for 5-7 minutes until the mixture is heated through and fragrant. Set aside.
2. Make the Vegan Ricotta: Blend soaked cashews, water, nutritional yeast, lemon juice, and salt in a food processor until smooth. Adjust seasoning as needed.
3. Make the Vegan Béchamel Sauce: In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in almond milk, ensuring no lumps form. Add nutritional yeast, nutmeg, salt, and pepper. Cook until thickened, then remove from heat.
4. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a baking dish. Layer noodles, pumpkin filling, vegan ricotta, and béchamel. Repeat until all ingredients are used up, finishing with a layer of béchamel sauce. Top with dairy-free mozzarella.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and golden.
6. Rest and Serve: Let the lasagna rest for 10 minutes before slicing.

The Pumpkin and Sage Lasagna brings the cozy, comforting flavors of fall to your table. The pumpkin filling is rich and flavorful, while the creamy ricotta and béchamel provide a delightful contrast. This dish is sure to be a favorite at your holiday celebration.

Vegan Puttanesca Lasagna

A bold and flavorful lasagna, the Vegan Puttanesca Lasagna brings together the savory richness of olives, capers, and tomatoes in a hearty and tangy sauce. Paired with a vegan ricotta and layers of no-boil noodles, it offers a Mediterranean twist on the traditional lasagna, making it an exciting option for a holiday meal.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Puttanesca Sauce

• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• ½ cup green olives, pitted and chopped
• ½ cup kalamata olives, pitted and chopped
• 2 tbsp capers
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste

Vegan Ricotta

• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Make the Puttanesca Sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened. Stir in crushed tomatoes, olives, capers, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
2. Make the Vegan Ricotta: In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, parsley, and salt. Stir until well combined.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of Puttanesca sauce at the bottom of a baking dish. Layer noodles, vegan ricotta, Puttanesca sauce, and repeat until ingredients are used up. Top with dairy-free mozzarella.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
5. Rest and Serve: Allow the lasagna to cool for 10 minutes before slicing and serving.

The Puttanesca Lasagna is bold, savory, and packed with Mediterranean flavors. The combination of olives, capers, and tomatoes creates a deeply satisfying sauce, while the creamy ricotta balances out the tanginess. This lasagna is a deliciously unique way to celebrate the holidays with vibrant, complex flavors.

Vegan Eggplant Parmesan Lasagna

Inspired by the classic eggplant parmesan, this lasagna combines layers of breaded and baked eggplant with marinara sauce, creamy vegan ricotta, and a vegan mozzarella topping. It’s a rich, comforting dish that’s perfect for holiday meals, with the satisfying textures of crispy eggplant and creamy layers.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Breaded Eggplant

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup breadcrumbs (gluten-free if needed)
• 1 tbsp olive oil
• Salt and pepper to taste

Vegan Ricotta

• 1 block firm tofu, drained and crumbled
• ¼ cup nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp fresh basil, chopped
• Salt to taste

Other

• 3 cups marinara sauce
• 1 cup dairy-free mozzarella cheese

Instructions

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Brush eggplant slices with olive oil and season with salt and pepper. Dredge the slices in breadcrumbs and place them on a baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy.
2. Make the Vegan Ricotta: In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, basil, and salt. Stir until well mixed.
3. Assemble the Lasagna: Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer noodles, baked eggplant slices, vegan ricotta, and marinara sauce. Repeat until all ingredients are used. Top with dairy-free mozzarella.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is melted and golden.
5. Rest and Serve: Let the lasagna cool for 10 minutes before slicing.

This Eggplant Parmesan Lasagna is a deliciously satisfying dish with the crispy, golden eggplant and creamy layers. The combination of marinara, ricotta, and melted cheese creates a comforting and hearty meal that’s perfect for a holiday feast.

Vegan Spinach and Artichoke Lasagna

This creamy and flavorful spinach and artichoke lasagna combines the richness of a vegan béchamel sauce with the comforting flavors of spinach and tender artichokes. A perfect option for those looking to enjoy a comforting, plant-based meal during the holidays, with a nice balance of textures and flavors.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Spinach-Artichoke Filling

• 4 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

Vegan Béchamel Sauce

• 3 tbsp vegan butter
• 3 tbsp all-purpose flour (or gluten-free flour)
• 3 cups unsweetened almond milk
• ¼ cup nutritional yeast
• ½ tsp garlic powder
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Prepare the Spinach-Artichoke Filling: Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted. Stir in artichoke hearts, salt, and pepper. Cook for another 2–3 minutes, then remove from heat.
2. Make the Vegan Béchamel Sauce: In a saucepan, melt vegan butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in almond milk, making sure no lumps form. Add nutritional yeast, garlic powder, salt, and pepper. Cook until thickened, then remove from heat.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, spinach-artichoke filling, béchamel sauce, and repeat until all ingredients are used up. Finish with a layer of béchamel sauce and top with dairy-free mozzarella.
4. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted and bubbly.
5. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

This Vegan Spinach and Artichoke Lasagna is creamy, hearty, and packed with comforting flavors. The spinach-artichoke filling is savory and rich, while the béchamel sauce adds a luscious, velvety texture. Perfect for a holiday meal, it’s sure to satisfy any crowd.

Vegan Broccoli and Cashew Cream Lasagna

This light yet indulgent lasagna features tender broccoli and a creamy cashew-based sauce that adds a rich and nutty flavor. With a touch of lemon and nutritional yeast, it brings a delightful balance of savory and tangy flavors, making it a perfect choice for a festive vegan holiday spread.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Broccoli Filling

• 4 cups broccoli florets, steamed
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

Cashew Cream Sauce

• 1 cup raw cashews, soaked for at least 4 hours
• 1 ½ cups water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Prepare the Broccoli Filling: Steam the broccoli florets until just tender, about 5-7 minutes. Heat olive oil in a skillet, add garlic, and sauté until fragrant. Stir in steamed broccoli and season with salt and pepper. Set aside.
2. Make the Cashew Cream Sauce: Drain the soaked cashews and blend them in a high-speed blender with water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of cashew cream sauce at the bottom of a baking dish. Layer noodles, broccoli filling, cashew cream, and repeat. Top with dairy-free mozzarella.
4. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and golden.
5. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

The Vegan Broccoli and Cashew Cream Lasagna offers a light but filling option that’s perfect for a holiday table. The creamy cashew sauce provides a rich, smooth texture that complements the broccoli perfectly. This dish is healthy, hearty, and delicious.

Vegan Pesto and Sun-Dried Tomato Lasagna

For pesto lovers, this lasagna combines a vibrant, herbaceous pesto with sun-dried tomatoes and a rich cashew-based ricotta filling. It’s packed with flavor, offering a bright and colorful twist on traditional lasagna that’s perfect for a special holiday meal.

Ingredients

Lasagna Layers

• 12 sheets of no-boil lasagna noodles

Pesto Filling

• 1 ½ cups fresh basil leaves
• ¼ cup pine nuts
• 2 garlic cloves
• 1 tbsp nutritional yeast
• ½ cup olive oil
• Salt and pepper to taste

Sun-Dried Tomato Filling

• 1 cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Vegan Ricotta

• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp fresh basil, chopped
• Salt to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Make the Pesto: In a food processor, combine basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper. Process until smooth and creamy.
2. Prepare the Sun-Dried Tomato Filling: Heat olive oil in a pan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Stir in chopped sun-dried tomatoes, salt, and pepper, and cook for 3-4 minutes. Remove from heat.
3. Make the Vegan Ricotta: In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, fresh basil, and salt. Stir until well mixed.
4. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of pesto on the bottom of a baking dish. Layer noodles, pesto, sun-dried tomato mixture, vegan ricotta, and repeat until all ingredients are used. Top with dairy-free mozzarella.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is melted and golden.
6. Rest and Serve: Let the lasagna rest for 10 minutes before slicing.

The Vegan Pesto and Sun-Dried Tomato Lasagna is a vibrant, flavorful dish that brings fresh herbs and tangy sun-dried tomatoes together in a deliciously creamy lasagna. The pesto and ricotta filling elevate this dish, making it a stunning and flavorful choice for any holiday gathering.

Vegan Zucchini and Tofu Lasagna

A lighter option for a vegan lasagna, this dish features thinly sliced zucchini in place of noodles, creating a low-carb, gluten-free lasagna that’s still packed with flavor. With layers of tofu ricotta and a rich marinara sauce, this dish is a refreshing alternative to traditional lasagna.

Ingredients

Zucchini Layers

• 4 medium zucchinis, sliced lengthwise into thin strips

Vegan Ricotta

• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp fresh basil, chopped
• Salt to taste

Marinara Sauce

• 3 cups marinara sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Other

• 1 cup dairy-free mozzarella cheese

Instructions

1. Prepare the Zucchini: Preheat the oven to 375°F (190°C). Slice zucchinis thinly lengthwise and lightly salt them to draw out excess moisture. Let them sit for 10 minutes, then pat dry with a paper towel.
2. Make the Vegan Ricotta: In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, basil, and salt. Stir until well combined.
3. Prepare the Marinara Sauce: Heat olive oil in a pan over medium heat. Add garlic and sauté for 1–2 minutes, then stir in marinara sauce, salt, and pepper. Simmer for 5 minutes.
4. Assemble the Lasagna: Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer zucchini strips, tofu ricotta, marinara sauce, and repeat until all ingredients are used. Top with dairy-free mozzarella.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes until the cheese is melted and golden.
6. Rest and Serve: Let the lasagna cool for 10 minutes before slicing.

This Vegan Zucchini and Tofu Lasagna is a lighter, healthier version of the traditional lasagna, offering a refreshing, low-carb alternative that still provides the delicious layers of flavor you love. Perfect for anyone looking for a gluten-free, vegan option this holiday season.

Note: More recipes​ are coming soon!