35+ Quick & Easy Sunday Vegan Lasagna Recipes to Savor

Lasagna is a beloved classic, often a centerpiece for family meals and gatherings.

But what if you could enjoy this indulgent dish without the dairy and meat?

That’s where vegan lasagna comes in! With plant-based alternatives for cheese, meat, and sauces, vegan lasagna recipes can offer all the rich, comforting flavors of traditional lasagna—without the animal products.

Whether you’re following a vegan lifestyle or just looking for a healthier or more sustainable way to enjoy a family favorite, this collection of 35+ Sunday vegan lasagna recipes is sure to satisfy.

From creamy, cheesy layers to savory vegetable fillings, each recipe provides a delicious spin on this hearty dish, perfect for your next Sunday dinner.

This article features a variety of vegan lasagna recipes that cater to different tastes and dietary needs.

Whether you’re craving a veggie-packed lasagna or something with a little extra protein, like chickpeas or lentils, there’s a recipe here for everyone.

These dishes are not only flavorful and nutritious but also easy to make, making them ideal for the busy cook.

Let’s dive into these vegan lasagna ideas that are sure to elevate your next Sunday meal.

35+ Quick & Easy Sunday Vegan Lasagna Recipes to Savor

From creamy cashew-based ricotta to flavorful vegetable and tofu fillings, these 35+ Sunday vegan lasagna recipes bring you a variety of delicious plant-based options that will make your Sunday dinner feel extra special.

Each recipe is packed with fresh, nutritious ingredients and offers a unique twist on the classic lasagna, ensuring that you never have to miss out on the comforting layers of pasta, sauce, and cheese.

Whether you’re serving family, hosting friends, or enjoying a solo meal, these vegan lasagnas are perfect for any occasion.

You’ll love how easy they are to prepare, how customizable they can be, and how they satisfy those lasagna cravings—without any of the animal products.

So go ahead and make these vegan lasagnas a part of your regular meal rotation, and experience the deliciousness of a plant-based twist on a classic favorite!

Classic Vegan Lasagna with Tofu Ricotta

This classic vegan lasagna offers all the traditional flavors of the beloved Italian dish, without any dairy or meat. The key to its rich texture is a tofu ricotta, seasoned perfectly to mimic the creaminess of cheese. Layered with a savory marinara sauce and whole wheat noodles, this lasagna is as filling as it is flavorful. Perfect for a hearty Sunday meal, it will leave your guests asking for seconds!

Ingredients:

• 12 lasagna noodles (preferably whole wheat)
• 1 block of firm tofu, drained and crumbled
• 2 cups of spinach, chopped
• 1/2 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups vegan mozzarella (optional for extra creaminess)
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. In a bowl, combine the crumbled tofu, chopped spinach, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Mix well to form the tofu ricotta.
4. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom. Layer the lasagna noodles over the sauce.
5. Add half of the tofu ricotta mixture over the noodles, followed by a layer of marinara sauce. Repeat the process with another layer of noodles, tofu ricotta, and sauce.
6. If using, sprinkle the vegan mozzarella on top.
7. Cover the lasagna with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for another 10-15 minutes, until the top is golden and bubbly.
9. Let the lasagna cool for 5-10 minutes before slicing. Garnish with fresh basil leaves before serving.

This classic vegan lasagna with tofu ricotta is a crowd-pleasing dish that is not only wholesome and satisfying but also easy to make. The tofu ricotta offers a delightful, creamy texture that complements the hearty marinara sauce. It’s a perfect choice for a family dinner or a Sunday gathering, as it can be made in advance and baked just before serving. Your guests will never miss the cheese!

Vegan Butternut Squash & Sage Lasagna

This vegan butternut squash and sage lasagna is a perfect fall-inspired variation, blending the natural sweetness of roasted squash with the earthy aroma of fresh sage. The creamy cashew-based sauce ties the layers together for a rich, satisfying dish. With its vibrant orange layers and comforting flavors, this lasagna is perfect for a cozy Sunday meal.

Ingredients:

• 12 lasagna noodles (gluten-free if preferred)
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh sage, chopped
• 1 cup cashews, soaked for 4 hours and drained
• 1 cup water
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 2 cups spinach or kale (optional)
• 3 cups marinara sauce

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes in olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes, until tender and lightly browned.
3. While the squash is roasting, cook the lasagna noodles according to package instructions, drain, and set aside.
4. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, and fresh sage. Blend until smooth to create the creamy cashew sauce.
5. In a large baking dish, spread a layer of marinara sauce at the bottom.
6. Layer the lasagna noodles over the sauce, then add a layer of roasted butternut squash, followed by a drizzle of the cashew sauce.
7. Repeat the layers: noodles, squash, and sauce. If using, add a layer of spinach or kale between the squash layers.
8. Finish with a final layer of noodles, cashew sauce, and a sprinkle of fresh sage.
9. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the lasagna is bubbly and golden.
10. Let cool for 10 minutes before serving.

The butternut squash and sage lasagna is a flavorful and decadent vegan twist on the classic dish, offering a comforting combination of roasted squash sweetness and creamy cashew sauce. The addition of sage enhances the earthy flavor profile, making this lasagna a perfect choice for a Sunday dinner or holiday gathering. It’s rich, nutritious, and undeniably satisfying!

Vegan Mushroom & Spinach Lasagna

A savory and earthy lasagna packed with mushrooms and spinach, this vegan version brings a robust depth of flavor to the table. Using a combination of fresh mushrooms, hearty spinach, and a creamy almond-based sauce, this dish is a great way to introduce a plant-based twist to traditional lasagna. It’s a warm, satisfying meal, perfect for a Sunday lunch or dinner.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 3 cups mushrooms (shiitake, cremini, or a mix), sliced
• 2 cups spinach, chopped
• 1 medium onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup almond flour (for thickening)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme or oregano, chopped
• 3 cups marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes.
4. Add the sliced mushrooms and cook for about 5-7 minutes until softened.
5. Stir in the spinach, salt, pepper, and fresh thyme (or oregano). Cook until the spinach wilts, about 2 minutes. Remove from heat.
6. In a blender, combine the almond milk and almond flour and blend until smooth to create the almond-based sauce. Season with a pinch of salt and pepper.
7. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom. Layer lasagna noodles on top, followed by a portion of the mushroom-spinach mixture.
8. Drizzle a bit of the almond-based sauce over the mushrooms, then repeat the layers: noodles, mushroom-spinach mixture, and sauce.
9. Finish with a layer of noodles and the remaining marinara sauce.
10. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes.
11. Let the lasagna cool for 5 minutes before slicing and serving.

This vegan mushroom and spinach lasagna offers a satisfying and rich taste with its earthy flavors and creamy texture. The almond-based sauce provides the perfect complement to the mushrooms and spinach, making it a hearty meal. It’s a fantastic option for those craving a wholesome, vegan twist on a classic comfort food dish. This recipe will quickly become a Sunday favorite!

Vegan Lentil and Zucchini Lasagna

Packed with plant-based protein and fiber, this vegan lentil and zucchini lasagna is a healthy yet indulgent dish that everyone will enjoy. The lentils provide a rich, savory base that mimics traditional meat, while the zucchini adds a light, fresh contrast. Layered with a creamy cashew sauce and hearty marinara, this lasagna is a filling and nutritious choice for your Sunday dinner.

Ingredients:

• 12 lasagna noodles (gluten-free if desired)
• 1 cup green or brown lentils, cooked and drained
• 2 zucchinis, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1/2 cup cashews, soaked for 4 hours and drained
• 1 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. In a pan, sauté the onion and garlic in olive oil until softened, about 5 minutes. Add the cooked lentils and stir in the dried basil, oregano, salt, and pepper. Cook for another 5 minutes.
4. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth to create the cashew sauce.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
6. Layer noodles over the sauce, followed by a layer of lentils, zucchini slices, and cashew sauce. Repeat the layers, finishing with a final layer of noodles, marinara sauce, and a drizzle of cashew sauce on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the top is golden and bubbly.
8. Let cool for 5-10 minutes before serving.

This vegan lentil and zucchini lasagna is a flavorful, healthy alternative to traditional lasagna, with its rich lentil filling and fresh zucchini layers. The cashew sauce brings a creamy texture without any dairy, and the marinara ties everything together perfectly. It’s a satisfying and balanced dish that will leave you feeling full and nourished. Perfect for a Sunday dinner that is both delicious and wholesome!

Vegan Pesto and Tomato Lasagna

This vibrant vegan pesto and tomato lasagna combines fresh basil pesto with juicy tomatoes, creating a burst of flavor in every bite. With layers of creamy ricotta made from tofu and a rich tomato sauce, this lasagna is both fresh and filling. It’s a wonderful choice for a Sunday meal, especially for pesto lovers who want a plant-based version of this classic comfort food.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/4 cup olive oil
• 3 cups ripe tomatoes, chopped
• 1 block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. To make the pesto, blend the basil leaves, pine nuts, nutritional yeast, lemon juice, garlic, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
4. In a bowl, combine the crumbled tofu with nutritional yeast, lemon juice, salt, and pepper to create a creamy ricotta substitute.
5. In a 9×13-inch baking dish, spread a thin layer of tomato sauce at the bottom.
6. Layer noodles over the sauce, followed by a layer of tofu ricotta, fresh chopped tomatoes, and pesto. Repeat the layers until all ingredients are used.
7. Finish with a final layer of noodles, tomato sauce, and pesto on top.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until golden and bubbly.
9. Let cool for 5 minutes before serving.

This pesto and tomato vegan lasagna is a perfect blend of fresh, vibrant flavors and comforting layers. The pesto adds a fresh herbaceous quality that perfectly complements the rich tomato sauce and tofu ricotta. Whether you’re serving it to family or guests, this lasagna is sure to be a hit with its delightful balance of flavors. A great way to celebrate the fresh ingredients of the season in a plant-based dish!

Vegan Eggplant and Chickpea Lasagna

This vegan eggplant and chickpea lasagna is a hearty, protein-packed dish featuring tender eggplant, creamy chickpeas, and a robust marinara sauce. The chickpeas provide a satisfying texture while the eggplant layers add depth and flavor. This lasagna is filling and rich, making it an ideal choice for a Sunday dinner that will leave everyone at the table feeling satisfied.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 2 medium eggplants, sliced into thin rounds
• 1 can chickpeas, drained and mashed
• 2 cups marinara sauce
• 1/2 cup tahini (for creaminess)
• 1 tablespoon lemon juice
• 2 teaspoons garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. Slice the eggplant into thin rounds. Place the slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the eggplant for 20-25 minutes until tender and slightly browned.
4. In a bowl, mash the chickpeas with tahini, lemon juice, garlic powder, smoked paprika, salt, and pepper. Stir until well combined.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
6. Layer the lasagna noodles over the sauce, followed by a layer of roasted eggplant, chickpea mixture, and marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
8. Let cool for 5-10 minutes before serving and garnish with fresh parsley.

The vegan eggplant and chickpea lasagna offers a delightful combination of hearty ingredients with a rich, comforting taste. The eggplant gives a savory depth, while the chickpeas add protein and creaminess, creating a filling dish perfect for Sunday dinners. This lasagna is sure to please both vegans and non-vegans alike, with its satisfying layers and complex flavors. It’s a great way to enjoy a wholesome, plant-based meal that’s both hearty and nourishing!

Vegan Spinach and Mushroom Lasagna

This vegan spinach and mushroom lasagna is a classic comfort food made with wholesome plant-based ingredients. The earthy mushrooms and nutrient-packed spinach are combined with a creamy cashew ricotta and a rich marinara sauce. Each layer is full of flavor, making this lasagna a perfect Sunday meal for anyone craving a filling, hearty dish that’s both comforting and nutritious.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 2 cups spinach, fresh or frozen
• 2 cups mushrooms, sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1/2 cup cashews, soaked for 4 hours and drained
• 1 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. In a large skillet, sauté the chopped onion and garlic until soft, about 5 minutes. Add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and become tender. Stir in the spinach and cook for another 2 minutes until wilted (if using frozen spinach, just thaw and add it in). Season with salt, pepper, and herbs. Set aside.
4. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy to create the cashew ricotta.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
6. Layer noodles over the sauce, followed by a layer of the mushroom-spinach mixture, a drizzle of cashew ricotta, and more marinara sauce. Repeat the layers, finishing with noodles, marinara sauce, and a final layer of cashew ricotta on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.
8. Let cool for 5-10 minutes before serving.

This vegan spinach and mushroom lasagna is a delightful combination of flavors and textures that will leave you feeling nourished and satisfied. The earthy mushrooms pair perfectly with the creamy cashew ricotta and spinach, creating a filling dish that doesn’t compromise on taste. The marinara sauce adds a familiar, comforting touch, making it the ideal choice for a Sunday dinner that is both indulgent and plant-based.

Vegan Butternut Squash and Sage Lasagna

This rich and creamy vegan butternut squash and sage lasagna combines the sweet, velvety flavor of roasted butternut squash with the aromatic warmth of fresh sage. The butternut squash acts as the perfect base for a creamy, plant-based filling, and the addition of crispy sage leaves provides an extra layer of texture and flavor. This dish is perfect for fall and makes for a cozy Sunday meal that’s both satisfying and special.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 1 medium butternut squash, peeled, cubed, and roasted
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1 tablespoon fresh sage, chopped (plus whole leaves for garnish)
• 2 cups cashews, soaked for 4 hours and drained
• 1 cup water
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 2 cups spinach, fresh or frozen
• 2 cups marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Roast on a baking sheet for 25-30 minutes, until tender and golden.
3. While the squash is roasting, cook the lasagna noodles according to package instructions, drain, and set aside.
4. In a blender, combine the soaked cashews, water, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth to create a creamy sauce.
5. In a pan, sauté the chopped fresh sage in a little olive oil until crispy, about 2 minutes. Set aside.
6. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
7. Layer noodles over the sauce, followed by a layer of roasted butternut squash, spinach, cashew cream, and a sprinkle of crispy sage. Repeat the layers until all ingredients are used, finishing with noodles, marinara sauce, and cashew cream on top.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until golden and bubbly.
9. Let cool for 5-10 minutes before serving and garnish with additional crispy sage.

This vegan butternut squash and sage lasagna is a perfect comfort dish for fall, with its smooth and creamy layers of roasted squash and the earthy flavor of fresh sage. The cashew cream brings everything together, creating a rich, velvety filling that pairs wonderfully with the sweet squash. It’s an indulgent and unique twist on the classic lasagna, making it an excellent choice for a Sunday dinner that feels both hearty and festive.

Vegan Cauliflower and Potato Lasagna

This vegan cauliflower and potato lasagna offers a lighter, yet still satisfying, alternative to traditional lasagna. With layers of tender cauliflower, creamy mashed potatoes, and a savory tomato sauce, this dish provides a unique combination of flavors and textures. The cauliflower adds a lovely crunch, while the mashed potatoes bring a comforting creaminess, making this lasagna an unexpected, but delicious, choice for your Sunday meal.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 1 small head of cauliflower, chopped into florets
• 2 medium potatoes, peeled and chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. Steam or boil the cauliflower florets and potatoes until tender, about 15-20 minutes. Drain and mash the potatoes and cauliflower together. Stir in nutritional yeast, lemon juice, salt, and pepper.
4. In a pan, sauté the minced garlic in olive oil until fragrant, about 2 minutes. Stir in the marinara sauce and cook for another 5 minutes.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
6. Layer noodles over the sauce, followed by a layer of the mashed cauliflower and potato mixture. Repeat the layers until all ingredients are used, finishing with noodles and marinara sauce on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
8. Let cool for 5-10 minutes before serving and garnish with fresh parsley.

This vegan cauliflower and potato lasagna offers a refreshing take on traditional lasagna with its creamy potato and cauliflower layers. The cauliflower provides a subtle crunch and depth, while the mashed potatoes offer a smooth and comforting texture. Paired with a rich marinara sauce, this dish is a wonderful option for a Sunday dinner, offering something familiar yet different, and is sure to satisfy everyone at the table!

Vegan Zucchini and Pesto Lasagna

This vibrant vegan zucchini and pesto lasagna is a refreshing twist on the classic dish. The use of thinly sliced zucchini instead of traditional noodles creates a light, gluten-free base that perfectly complements the fresh, aromatic pesto. Paired with creamy cashew ricotta and rich marinara sauce, this lasagna is full of flavor and texture. It’s the perfect option for a Sunday dinner that feels both healthy and indulgent, with layers of fresh vegetables and fresh herbs.

Ingredients:

• 4 medium zucchini, sliced lengthwise into thin strips
• 12 lasagna noodles (gluten-free if preferred)
• 2 cups marinara sauce
• 1 cup pesto (store-bought or homemade)
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup water
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
3. Cook the lasagna noodles according to package instructions, drain, and set aside.
4. In a blender or food processor, blend the soaked cashews, water, lemon juice, nutritional yeast, garlic powder, salt, and pepper until smooth to create the cashew ricotta.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
6. Layer noodles over the sauce, followed by a layer of zucchini slices, a drizzle of pesto, and spoonfuls of cashew ricotta. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a sprinkle of fresh basil.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
8. Let cool for 5-10 minutes before serving and garnish with fresh basil.

This vegan zucchini and pesto lasagna is a lighter take on the classic dish, bursting with fresh flavors and vibrant colors. The zucchini acts as a perfect base, providing a refreshing crunch while the pesto adds a burst of herbal goodness. The creamy cashew ricotta binds the dish together, creating a luscious texture that contrasts with the fresh vegetables. This lasagna is a great choice for a healthy yet comforting Sunday dinner that showcases the best of summer vegetables and fresh herbs.

Vegan Eggplant and Roasted Red Pepper Lasagna

This vegan eggplant and roasted red pepper lasagna is a rich and flavorful dish filled with layers of tender roasted vegetables, creamy cashew cheese, and a savory tomato sauce. The eggplant and roasted red peppers bring a smoky depth, while the cashew cheese adds a creamy, indulgent texture without any dairy. This lasagna is perfect for a hearty Sunday meal, offering a vibrant combination of flavors that will please both vegans and non-vegans alike.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 roasted red peppers, sliced
• 12 lasagna noodles (whole wheat or gluten-free)
• 2 cups marinara sauce
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into rounds and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25 minutes, flipping halfway through until tender and golden.
3. Cook the lasagna noodles according to package instructions, drain, and set aside.
4. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth to create the cashew cheese.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
6. Layer noodles over the sauce, followed by a layer of roasted eggplant, roasted red pepper slices, and cashew cheese. Repeat the layers until all ingredients are used, finishing with a final layer of noodles and marinara sauce on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the lasagna is bubbly and golden.
8. Let cool for 5-10 minutes before serving and garnish with fresh parsley.

This vegan eggplant and roasted red pepper lasagna is a comforting and flavorful dish that combines the smoky richness of roasted vegetables with creamy cashew cheese. The eggplant adds a meaty texture, while the roasted red peppers bring a sweetness that complements the savory tomato sauce. This lasagna is hearty, satisfying, and perfect for a Sunday family dinner, offering a vegan twist on a classic Italian comfort food that everyone will enjoy.

Vegan Sweet Potato and Black Bean Lasagna

This vegan sweet potato and black bean lasagna is a wholesome, filling dish that brings together the natural sweetness of roasted sweet potatoes and the hearty texture of black beans. Paired with a rich tomato sauce and a creamy cashew-based cheese, this lasagna is packed with protein, fiber, and flavor. The sweet potatoes provide a lovely contrast to the savory filling, making this dish an ideal Sunday dinner that’s both nutritious and delicious.

Ingredients:

• 2 medium sweet potatoes, peeled and sliced into thin rounds
• 1 can (15 oz) black beans, drained and rinsed
• 12 lasagna noodles (whole wheat or gluten-free)
• 2 cups marinara sauce
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the sweet potatoes into thin rounds and arrange them on a baking sheet. Drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes, flipping halfway through, until tender and golden.
3. Cook the lasagna noodles according to package instructions, drain, and set aside.
4. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, cumin, salt, and pepper. Blend until smooth to create the cashew cheese.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom.
6. Layer noodles over the sauce, followed by a layer of roasted sweet potatoes, black beans, cashew cheese, and more marinara sauce. Repeat the layers until all ingredients are used, finishing with a final layer of noodles and sauce.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
8. Let cool for 5-10 minutes before serving and garnish with fresh cilantro.

This vegan sweet potato and black bean lasagna is a hearty and comforting dish full of flavor. The sweetness of the roasted sweet potatoes pairs wonderfully with the savory black beans and rich tomato sauce. The cashew cheese adds a creamy, indulgent touch without any dairy. This lasagna is a perfect balance of nutrition and taste, making it a great choice for a satisfying Sunday dinner that’s packed with plant-based goodness.

Vegan Spinach and Mushroom Lasagna

This vegan spinach and mushroom lasagna is a comforting dish that combines the earthy flavors of sautéed mushrooms and fresh spinach with a creamy, dairy-free ricotta cheese. The layers of pasta, savory tomato sauce, and wholesome vegetables make this lasagna a filling and satisfying meal. Perfect for a cozy Sunday dinner, it’s an easy-to-make recipe that brings together rich, satisfying textures and flavors, while being completely plant-based.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups marinara sauce
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. In a large pan, sauté the onions and garlic in a little olive oil over medium heat until translucent. Add the mushrooms and cook until tender, about 5 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and dried oregano.
4. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth to create a creamy ricotta-like mixture.
5. In a 9×13-inch baking dish, spread a layer of marinara sauce at the bottom.
6. Layer noodles, followed by a portion of the sautéed mushrooms and spinach mixture, a layer of cashew ricotta, and a little more marinara sauce. Repeat the layers, finishing with a layer of marinara sauce on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
8. Let cool for 5-10 minutes before serving and garnish with fresh basil.

This vegan spinach and mushroom lasagna is a fantastic choice for anyone seeking a flavorful and satisfying meal. The combination of mushrooms, spinach, and cashew ricotta creates a hearty, plant-based alternative to traditional lasagna. The layers of pasta and rich marinara sauce pull everything together for a comforting dish that can easily become a family favorite. It’s perfect for a Sunday dinner or any time you want a wholesome, meat-free meal that’s full of flavor and texture.

Vegan Butternut Squash and Kale Lasagna

This vegan butternut squash and kale lasagna brings together the sweetness of roasted butternut squash with the earthy flavors of kale for a unique and delicious twist on the classic dish. The layers of tender pasta, creamy butternut squash filling, and hearty kale are complemented by a flavorful tomato sauce. This dish is both comforting and healthy, offering a perfect balance of nutrients, and it’s ideal for a cozy Sunday dinner that will warm you from the inside out.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 2 cups butternut squash, peeled and cubed
• 2 cups kale, chopped
• 2 cups marinara sauce
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon ground sage
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, pepper, and ground sage. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
3. Cook the lasagna noodles according to package instructions, drain, and set aside.
4. In a large pan, sauté the kale with a little olive oil until wilted, about 5 minutes. Set aside.
5. In a blender, combine the soaked cashews, water, nutritional yeast, salt, and pepper. Blend until smooth to create a creamy mixture.
6. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
7. Layer noodles, followed by a portion of the roasted butternut squash, kale, cashew cream, and marinara sauce. Repeat the layers, finishing with a final layer of noodles and marinara sauce on top.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
9. Let cool for 5-10 minutes before serving and garnish with fresh thyme.

This vegan butternut squash and kale lasagna is a nourishing and flavorful dish that makes the most of seasonal ingredients. The creamy butternut squash filling offers a natural sweetness that pairs beautifully with the savory kale and marinara sauce. The creamy cashew layer adds richness, while the tomatoes and fresh herbs complete the flavor profile. This lasagna is not only delicious but also packed with nutrients, making it a perfect choice for a hearty and healthy Sunday dinner.

Vegan Chickpea and Roasted Red Pepper Lasagna

This vegan chickpea and roasted red pepper lasagna is a unique and protein-packed alternative to traditional lasagna. The combination of roasted red peppers, creamy chickpea filling, and marinara sauce creates a dish that’s as hearty as it is flavorful. With layers of pasta, savory chickpea spread, and fresh vegetables, this lasagna is a perfect plant-based option for Sunday dinners or any time you want a nutritious, comforting meal.

Ingredients:

• 12 lasagna noodles (whole wheat or gluten-free)
• 2 cups roasted red peppers, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup water
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 2 cups marinara sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. In a blender, combine the soaked cashews, water, tahini, lemon juice, cumin, smoked paprika, salt, and pepper. Blend until smooth.
4. In a large bowl, mash the chickpeas with a fork or potato masher until they form a chunky paste. Stir in the roasted red peppers and cashew mixture, mixing well.
5. In a 9×13-inch baking dish, spread a layer of marinara sauce at the bottom.
6. Layer noodles, followed by a portion of the chickpea and red pepper filling, and a bit more marinara sauce. Repeat the layers, finishing with a final layer of noodles and sauce on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the lasagna is golden and bubbly.
8. Let cool for 5-10 minutes before serving and garnish with fresh parsley.

This vegan chickpea and roasted red pepper lasagna is a hearty and protein-rich dish that offers a fresh twist on a classic comfort food. The chickpeas provide a satisfying texture, while the roasted red peppers add a burst of sweetness. The creamy cashew mixture ties everything together and adds richness, making this lasagna a comforting and nourishing option. Perfect for a Sunday dinner, this dish is full of flavor, nutrition, and warmth, sure to become a favorite in any household.

Note: More recipes are coming soon!