Classic Vegetarian Lasagna made with layers of tender noodles, creamy ricotta, mozzarella, and a hearty tomato sauce prepared with vegan ground beef and vegan Italian sausage. This comforting baked pasta is perfect for holidays or Sunday dinners. Get ready to impress your guests with this one!

Table of Contents

Ingredients for Classic Vegetarian Lasagna

Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.

Lasagna Noodles – Choose regular noodles, not the quick-cooking ones; they hold their shape better through layering and baking.
Vegan Meat – A mix of plant-based ground beef and Italian-style sausage adds hearty texture and familiar flavor to the sauce.
Aromatics – Yellow onion and fresh garlic soften in the sauce, building a savory base.
Diced Tomatoes – Use undrained canned tomatoes; regular or petite diced both work well, depending on your preferred texture.
Tomato Paste – Thickens the sauce and deepens the tomato flavor.
Light Brown Sugar – Balances the tomatoes’ acidity without making the sauce overly sweet.
Dried Herbs – Basil and oregano offer classic Italian seasoning.
Ricotta Cheese – Creates a creamy layer that holds together nicely after baking.
Egg or Vegan Egg Replacer – Helps bind the ricotta mixture.
Italian Flat-Leaf Parsley – Adds freshness and color.
Cheeses – Parmesan and mozzarella melt smoothly, giving the dish its rich, cheesy layers.
Simple Seasonings – Kosher salt and ground black pepper, added in stages for balanced seasoning.

How to Make Classic Vegetarian Lasagna

STEP ONE: Prep.

Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with nonstick cooking spray.

STEP TWO: Cook the Noodles.

Cook lasagna noodles according to package directions to al dente consistency. Drain the cooked noodles and lay them flat to dry.

STEP THREE: Prepare the Sauce.

Into a large, deep skillet over medium heat, crumble the vegan ground beef and sausage.
Add the onions. Cook, stirring frequently for about 3-5 minutes, or until beef and sausage are browned.
Add garlic and continue cooking for an additional 1 minute. Reduce heat to low.
Stir in the undrained diced tomatoes, tomato paste, brown sugar, basil, oregano, and 1 1/2 teaspoons salt.
Cover and simmer for 45 minutes, stirring occasionally.

STEP FOUR: Prepare the Ricotta Filling.

If using egg, replacer, prepare according to package directions for the equivalent of one egg and set aside.
Into a medium-sized mixing bowl, add the ricotta and egg. Stir until well combined.
Stir in Italian flat-leaf parsley, 1/2 cup Parmesan cheese, remaining 1 teaspoon salt, and ground black pepper.

STEP FIVE: Layer the Lasagna.

Grease a 3-inch deep, 9″x13″ baking dish.
Into the baking pan, arrange cooked lasagna noodles in an even layer.

Spread the noodles with 1/4 of the ricotta mixture.

Sprinkle the ricotta mixture with 1/4 of the mozzarella cheese.

Over the mozzarella layer, spread 1/4 of the sauce.

Repeat for all four layers.

Add additional 1/2 cup mozzarella and the remaining 1/4 cup Parmesan cheese to the top layer of sauce.

STEP SIX: Bake and Serve.

Bake in the preheated oven, covered, for 45 minutes.
Remove cover and continue cooking for an additional 20 minutes.
Allow to stand 10 minutes before slicing, then serve hot.

Make it Vegan 🌱

For a plant-based lasagna, use dairy-free ricotta, replace the egg with your preferred vegan egg replacer, and choose dairy-free Parmesan and mozzarella cheeses.

Recipe FAQ

Can this lasagna be made ahead?

Absolutely. Assemble it fully, cover tightly, and refrigerate up to 24 hours before baking.

Can it be doubled?

Yes. Use two 9×13 pans and bake them side by side. Leftovers freeze beautifully.

Storage and Reheating

Store leftover lasagna in an airtight container in the refrigerator. Individual slices reheat well in the microwave, and larger portions do best in the oven at a moderate temperature until heated through. If the top looks dry, add a light layer of foil while it warms.

How to Freeze This Lasagna

Assemble the lasagna completely, right up to the point of baking. Let it cool slightly if the sauce is still warm, then cover the dish tightly with plastic wrap, followed by a layer of aluminum foil. This double layer helps protect the noodles and cheese from freezer burn. The day before you’re ready to bake, transfer the frozen lasagna to the refrigerator to thaw gradually overnight. On the day of baking, set the lasagna on the counter to come to room temperature, then bake as directed. If baking straight from the refrigerator, add about 20 extra minutes to ensure the center heats through evenly.

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Classic Vegetarian Lasagna Recipe

Classic Vegetarian Lasagna made with layers of tender noodles, creamy ricotta, mozzarella, and a hearty tomato sauce prepared with vegan ground beef and vegan Italian sausage. This comforting baked pasta is perfect for holidays or Sunday dinners.

5 from 4 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: Italian

Keyword: casserole, Christmas, Christmas Dinner, comfort food, Italian, lasagna, make-ahead, vegan, vegetarian

Prep Time: 20

Cook Time: 1 40

Total Time: 2

Servings:

Calories: 685kcal

Author: Holly Gray

Equipment

Large Skillet

Large Baking Dish

Casserole Server

Ingredients

1 pound vegan ground beef
1/2 pound vegan Hot Italian sausage
1/2 cup yellow onion chopped
2 cloves garlic finely minced
29 ounces diced tomatoes undrained
12 ounces tomato paste
2 tablespoons light brown sugar
1 tablespoon dried basil
1 tablespoon dried oregano
2 1/2 teaspoons kosher salt divided
1 pint ricotta cheese
1 egg or vegan egg replacer, equivalent of one egg
1/3 cup + 1 tablespoon Italian flat-leaf parsley chopped
3/4 cup Parmesan cheese shredded and divided
1/4 teaspoon ground black pepper
16 ounces + 1/2 cup mozzarella cheese shredded
12 lasagna noodles

Instructions

Preheat oven to 375 degrees F.

For the noodles:

Cook lasagna noodles according to package directions to al dente consistency. Drain the cooked noodles and lay them flat to dry.

For the sauce:

Into a large, deep skillet over medium heat, crumble the vegan ground beef and sausage. Add the onions. Cook, stirring frequently for about 3-5 minutes, or until beef and sausage are browned. Add garlic and continue cooking an additional 1 minute. Reduce heat to low.
Stir in the undrained diced tomatoes, tomato paste, brown sugar, basil, oregano, and 1 1/2 teaspoons sea salt.
Cover and simmer for 45 minutes, stirring occasionally.

For the ricotta filling:

If using egg replacer, prepare according to package directions for the equivalent of one egg and set aside.
Into a medium-size mixing bowl, add the dairy-free ricotta and egg replacer equivalent of one egg. Stir until well combined.
Stir in Italian flat-leaf parsley, 1/2 cup Parmesan cheese, remaining 1 teaspoon salt, and ground black pepper.

Layering the lasagna:

Grease a 3-inch deep, 9"x13" baking dish.
Into the baking pan, arrange cooked lasagna noodles in an even layer.
Spread the noodles with 1/4 ricotta mixture.
Over the ricotta mixture, spread, 1/4 of the sauce.
Over the sauce layer, sprinkle 1/4 mozzarella cheese
Repeat for all four layers adding the remaining 1/4 cup Parmesan cheese to the top layer of mozzarella cheese.
Time to bake:
Bake in the preheated oven, covered, for 45 minutes.
Remove cover and continue cooking an additional 20 minutes.
Allow to stand 10 minutes before slicing and serve hot.

Nutrition

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