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Super Easy Vegan Vegetable Lasagna

Not only is this vegan lasagna dairy free, but it is also super easy! With no boiling of the noodles required, it comes together quickly and with no fuss.

PREP TIME 25 mins COOK TIME 1 hr TOTAL TIME 1 hr 25 mins


  • 1 box 15 lasagna noodles , gluten-free if needed
  • 7 cups your favorite jarred marinara , can use homemade too
  • 1 ½ cups cashew ricotta
  • 2 cups fresh spinach , measure packed
  • 4 cups mixed chopped veggies , use fresh
  • 1 cup Grateable Vegan Parmesan Cheese


  • Preheat oven to 375 F/ 190 C.
  • Mix the ricotta and spinach in a bowl, set aside.
  • Cover the bottom of a 9 x 12 baking pan with 2 cups sauce.
  • Add 5 raw lasagna noodles.
  • Top with ricotta spinach mixture.
  • Add 5 more raw lasagna noodles.
  • Top with 2 cups sauce.
  • Add 4 cups fresh chopped veggies.
  • Sprinkle on 1/2 cup Parmesan.
  • Add 5 more raw lasagna noodles.
  • Top with 3 cups sauce, making sure to cover the noodles completely.
  • Finally, add 1/2 cup Parmesan on top.
  • Cover with foil and bake for 45 minutes. Check periodically to make sure top noodles aren’t popping up. If they are, simply use your spatula to push them back down into the liquid.
  • Take off the foil and bake 15 more minutes. You may need more time depending on what noodles you use. Let cool before cutting.


  • The jarred sauce is used for convenience, feel free to make your own.
  • I tested this with gluten free brown rice noodles and it turned out great.
  • You can also use store bought ricotta and Parmesan to make this even easier.
  • If your noodles start to buckle on top as it cooks, just use a spatula to keep pushing them down. This happened to me and eventually they got cooked enough to stay down.

Recipe by Veggies Don’t Bite

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