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Classic Lasagna | thiswifecooks.com

Classic Lasagna

100% vegan meat sauce layered with lasagna noodles, dairy-free ricotta, mozzarella, & parmesan for a hearty and delicious spin on the comfort food classic!
5 from 2 votes
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Course: Dinner, Main Course
Cuisine: Italian
Keyword: casserole, comfort food, make-ahead, vegan, vegetarian
Cook Time: 1 hour 5 minutes
Servings: 8
Author: Holly Gray


Large Skillet
Large Baking Dish
Casserole Server


  • 1 pound vegan ground
  • 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 sea salt divided
  • 1 pint dairy-free ricotta
  • 1 vegan egg replacer equivalent of one egg
  • 1/3 cup + 1 tablespoon Italian flat-leaf parsley chopped
  • 3/4 cup vegan Parmesan cheese shredded and divided
  • 1/4 teaspoon ground black pepper
  • 16 ounces + 1/2 cup vegan mozzarella cheese shredded
  • 12 lasagna noodles


  • 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:

  • Prepare egg replacer according to package directions for the equivalent of one egg.
  • 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 vegan Parmesan cheese, remaining 1 teaspoon sea 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.
  • Spread the ricotta mixture over 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.
  • Serve hot.
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