An easy vegan & gluten-free lasagna recipe made with zucchini, spinach, and mushrooms, plus a delicious homemade chickpea ricotta cheese! This healthy lasagna is so satisfying and easy to customize with your favorite veggies.

Metal spatula lifting out a piece of vegan lasagna from large baking dish

This easy vegan lasagna stacks tasty layers of pasta, tomato sauce, veggies, and dairy-free ricotta cheese into one big pan of deliciousness!

The homemade Vegan Ricotta is made with healthy plant-based ingredients like chickpeas and almond flour. It's thick, creamy, and a great replacement for traditional ricotta cheese.

The preparation time for lasagna is usually a bit longer, but here we keep it simple with no-boil noodles and jarred pasta sauce. Let's get to it!

Noodles, dairy-free ricotta, tomato sauce, spinach, mushrooms, and zucchini ingredients on a wooden table

Ingredients for Vegan Lasagna

For this recipe you'll need:

Lasagna noodles: I use either a 9 oz. box of Jovial lasagna noodles (made with brown rice) or an 8 oz. box of Chickapea oven ready gluten-free noodles (made with chickpea flour and lentil flour). They don't require precooking or boiling which is a great time-saver.
Zucchini
Mushrooms: I use cremini mushrooms, but white button, shiitake, or Portobello would work too. If you don't care for mushrooms, then simply omit these and stir in more spinach or other veggies instead.
Fresh baby spinach
Marinara sauce: Either use two full 26 oz. jars of store-bought marinara sauce, or Homemade Marinara Sauce. (If using my homemade sauce, you'll need to double the recipe.) You need at least 6 cups of marinara sauce for this recipe, or more if you like it extra saucy.
Vegan ricotta cheese: We'll make one batch of my nutrient-rich chickpea ricotta for this recipe. It combines simple ingredients like chickpeas, almond flour, nutritional yeast, lemon juice, garlic powder, and salt. Fresh basil is a great addition as well! The ricotta can be made 1-2 days ahead of time if desired. Prepare it in a food processor, then store in an airtight container in the refrigerator until ready. (Or simply use your own favorite vegan ricotta for this recipe.)

Layering and preparing noodles, sauce, and veggies in a large white casserole dish

Tips for No-Boil Noodles

If you can find oven ready no-boil lasagna noodles, they won't require boiling before assembling. They're super convenient, however not always perfect. Here are a few tips for better success:

Use plenty of marinara sauce which helps them soften and cook. A thinner marinara sauce works best.
Make sure the noodles are completely covered in sauce before baking.
Cover the dish with foil to help keep moisture in.
The noodles expand during baking, so I leave a little space in between when placing them in the dish.

If you want to use regular lasagna noodles, that's great too! Simply precook them in boiling water until they are still al dente (slightly firm).

Serving of lasagna on a small white plate

Customizing

Vegetables and herbs: Switch it up and include carrots, peas, kale, bell pepper, onion, or garlic cloves. Use about 3-4 cups raw veggies. A tablespoon or more of fresh basil and fresh parsley add great taste and aromatics.

Make it meaty: Add cooked lentils or your favorite vegan ground beef crumbles in place of the veggies. (Cook the crumbles separately according to package instructions before layering them in.)

Make it extra-cheesy: We use the vegan ricotta for cheesy flavor, but you can add other vegan cheese too. Sprinkle vegan mozzarella cheese shreds on top for the last 10 minutes of bake time. Or set out some Vegan Parmesan Cheese for serving!

Note: My favorite "meaty" variation is using Beyond Meat plant-based ground beef (omitting the zucchini & mushroom). Then topping the lasagna with a drizzle of Miyoko's pourable mozzarella cheese during the last 15 minutes of bake time.

White casserole dish with baked vegan lasagna

Serving

Some easy sides to pair this with include:

Simple tossed salad
Garlic bread
Steamed veggies (such as green beans, asparagus, peas, or broccoli)

Storing

This makes 8 large servings, or 10-12 smaller/medium servings. I find the leftovers keep well in the refrigerator for about 4 days.

Freezing: If saving some for later, it's best to freeze in individual portions. This helps for easier thawing and reheating from the freezer.

Baked vegan gluten-free zucchini lasagna in a large white casserole dish

For more inspiration, also browse all vegan main dish recipes.

Easy Vegan Lasagna with Chickpea Ricotta

An easy lasagna made with fresh veggies and homemade chickpea ricotta! So satisfying, plus easy to customize.

4.88 from 8 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Gluten-Free, Italian-Inspired, Oil-Free Option, Vegan

Servings: 8 large servings

Ingredients

12 no-boil lasagna noodles* (gluten-free if desired)
1 medium zucchini
8 oz. mushrooms
5-6 oz. fresh baby spinach
Two 26 oz. jars marinara sauce**
1 batch Vegan Ricotta Cheese

Instructions

Preheat oven to 375°F (190°C).
Make the ricotta: Prepare the Vegan Ricotta Cheese. (Or do this ahead of time and store it in the refrigerator until you're ready to use.)
Prepare the veggies: Dice the mushrooms and zucchini. In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Then add zucchini, and sauté for another 5 minutes. Add spinach, stirring often for about 1 minute or until slightly wilted. Turn off heat and set aside.
Layer the lasagna: In a deep 9" x 13" casserole dish, spread 1.5 cups marinara sauce on bottom. Then add 4 noodles. Then add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara.
Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups sauce. Finish with 4 noodles, and top with 1.5 cups marinara. Be sure the noodles are covered in sauce.
Bake: Cover the dish with tin foil. Place in oven and bake for 45 minutes. Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving.

Notes

*Noodles: I either use Jovial or Chickapea brand gluten-free noodles. These are both oven-ready (no-boil) noodles. If you're not using no-boil noodles, you'll need to cook the noodles ahead of time according to package instructions, leaving al dente (slightly firm).

**Marinara: You will need at least 6 cups marinara sauce, or even more if you like it extra saucy. Feel free to use homemade instead of jarred.

Oil-free: Use the oil-free sauté method and a marinara sauce with no added oil.

Yield: Recipe makes 8 large servings, or 10-12 smaller/medium servings.

Nutrition: Estimated nutritional content is calculated using Chickapea noodles, so adjust as needed based on the exact ingredients you use.

Nutrition Per Serving (Estimate)

Nutrition Facts

Easy Vegan Lasagna with Chickpea Ricotta

Amount per Serving

Calories

244

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

998

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

2516

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Easy Vegan Lasagna with Chickpea Ricotta

Ingredients for Vegan Lasagna

Tips for No-Boil Noodles

Customizing

Serving

Storing