Vegan Meat Cheese Spinach Lasagna
Experience the ultimate comfort food with this hearty and flavor-packed Vegan Meat Cheese Spinach Lasagna! Perfectly al dente lasagna noodles are layered with a savory vegan ground meat and marinara sauce blend, a creamy spinach-infused vegan ricotta mixture, and melty vegan mozzarella cheese for a dish that’s rich, satisfying, and completely plant-based. Enhanced with aromatic Italian seasoning, nutritional yeast’s cheesy depth, and a vibrant layer of fresh chopped spinach, this dairy-free and meat-free lasagna is an ideal centerpiece for family dinners, holidays, or meal prep. Ready in just about an hour, this recipe delivers all the classic lasagna indulgence in a healthier, cruelty-free version that vegetarians, vegans, and omnivores alike will adore. Perfect for those seeking vegan comfort food or dairy-free Italian-inspired dishes!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 12 ounces vegan ground meat
- 4 cups marinara sauce
- 4 cups baby spinach, chopped
- 1.5 cups vegan ricotta cheese
- 2 cups vegan mozzarella cheese, shredded
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute.
Add the vegan ground meat to the skillet and cook for 5-7 minutes until browned and heated through. Stir in 3 cups of marinara sauce, Italian seasoning, salt, and black pepper. Reduce heat and let simmer for 5 minutes.
In a medium bowl, combine vegan ricotta cheese, nutritional yeast, and chopped spinach. Mix well.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them. Spread half of the vegan ricotta-spinach mixture over the noodles, followed by one-third of the vegan mozzarella, and one-third of the vegan meat sauce mixture.
Repeat the layers (noodles, ricotta-spinach, mozzarella, meat sauce) until all ingredients are used, finishing with a layer of meat sauce and a sprinkling of the remaining vegan mozzarella on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes until bubbly and golden on top.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7833 mg | 341% | |
| Total Carbohydrate | 636.3 g | 231% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 43.5 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1092 mg | 84% | |
| Iron | 50.6 mg | 281% | |
| Potassium | 4528 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
