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

Easy Vegan Lasagna with Chickpea Ricotta

An easy lasagna made with fresh veggies and homemade chickpea ricotta! So satisfying, plus easy to customize.
AuthorKaitlin - The Garden Grazer
Prep Time:30 mins
Cook Time:1 hr
Total Time:1 hr 30 mins
CourseMain Dish
CuisineGluten-Free, Italian-Inspired, Oil-Free Option, Vegan
Servings8 large servings


For the lasagna:

  • 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 (or at least 6 cups homemade)

For the chickpea ricotta:

  • 15 oz. can chickpeas (rinsed and drained)
  • 1/3 cup almond flour (super-fine, natural)
  • 3 Tbsp. nutritional yeast
  • 1 Tbsp. fresh lemon juice
  • 1/4 - 1/2 tsp. garlic powder (or garlic cloves or roasted garlic)
  • 1/4 tsp. salt
  • 1/4 cup water (more/less to desired consistency)
  • Optional: fresh basil, dried basil, Italian seasonings


  • Preheat oven to 375°F (190°C).

Make the ricotta:

  • Add all ricotta ingredients to a food processor and blend. I start with about 3 Tbsp. water, then add more 1 Tbsp. at a time to achieve desired consistency. (It should be creamy, but very thick.) You will need to stop and scrape down the sides a few times between blending. Taste and adjust flavors if desired.

Prepare the veggies:

  • Dice 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.)
  • Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, 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.
  • 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 noodles are covered in sauce.


  • Cover 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.


*Noodles: I use Chickapea brand oven ready no-boil noodles that are gluten-free. If not using no-boil noodles, you will 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.
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)

Calories: 244 kcal | Carbohydrates: 39 g | Protein: 16 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 998 mg | Fiber: 10 g | Sugar: 9 g | Vitamin A: 2516 IU | Vitamin C: 23 mg | Calcium: 75 mg | Iron: 4 mg