I first made this Vegan Bolognese Lasagna on a rainy Sunday when I wanted something comforting but not heavy — the kind of meal that hugs you from the inside. It layers a savory lentil “ragù” with tender vegetables, bright marinara and creamy vegan ricotta for a lasagna that satisfies meat-lovers and vegans alike. It’s ideal for weeknight dinners, meal prep, and feeding a crowd without fuss.

Why you’ll love this dish

This lasagna marries the richness of a bolognese-style filling with plant-based ingredients that are economical, full of fiber, and surprisingly hearty. Unlike some veg lasagnas that feel watery or one-note, the lentils add body while zucchini and bell pepper give texture and freshness. It’s a go-to when you want comfort food that’s also family-friendly and adaptable.

"My non-vegan partner declared this the best lasagna he’d had in months — hearty, flavorful, and not at all like a compromise."

Reasons to reach for it:

Budget-friendly: lentils are inexpensive and filling.
Make-ahead friendly: assembles well and reheats neatly.
Kid- and crowd-approved: familiar lasagna format hides the veggies.
Flexible: swap vegetables, use gluten-free noodles, or double the sauce for meal prep.

If you enjoy layered plant-based dishes, you might also like this vegan lasagna for another take on indulgent plant-based comfort.

How this recipe comes together

Short overview so you know what to expect:

Sauté aromatics and vegetables for flavor and texture.
Stir in cooked lentils and spinach to create the bolognese-like filling.
Layer marinara, noodles, lentil filling and vegan ricotta.
Bake covered to heat through, then uncovered to bubble and finish.
Rest briefly before slicing so the lasagna sets.

This simple flow keeps active time under control and lets the layers meld in the oven.

What you’ll need

9 lasagna noodles (regular or no-boil) — use gluten-free if needed
2 cups marinara sauce (homemade or store-bought)
1 cup lentils, cooked (brown or green work best)
2 cups spinach (fresh or frozen, squeezed dry)
1 zucchini, sliced
1 bell pepper, diced
1 onion, chopped
3 cloves garlic, minced
1 cup vegan ricotta cheese (store-bought or homemade; see tips)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Vegan cheese (optional for topping)

Notes and substitutions:

Lentils: canned lentils (drained) or stovetop-cooked lentils both work; red lentils will break down more.
Spinach: if using frozen, thaw and squeeze out excess moisture to avoid a watery bake.
Vegan ricotta: make from tofu or cashews for creaminess — see tips below.
No-boil noodles save time but add a little extra sauce to ensure they hydrate.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add chopped onion and sauté 3–4 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
Add diced bell pepper and sliced zucchini. Sauté 5–7 minutes until softened but not mushy.
Stir in cooked lentils and spinach. Add oregano, basil, salt and pepper. Cook 2–3 minutes until spinach wilts and flavors meld. Taste and adjust seasoning.
Spread a thin layer of marinara over the bottom of the prepared baking dish.
Layer 3 lasagna noodles over the sauce (trim to fit if necessary). Spoon and spread half of the lentil mixture evenly over the noodles. Dollop and spread half of the vegan ricotta over the lentils.
Repeat: sauce, 3 noodles, remaining lentil mixture, remaining vegan ricotta. Top with the final 3 noodles and spread remaining marinara over them. Sprinkle vegan cheese if using.
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbling and edges are golden.
Let the lasagna rest for 10 minutes before slicing so it holds together.

Short, clear actions make this easy to follow even if you’re hosting.

Best ways to enjoy it

Serve slices on warm plates with a simple arugula salad dressed in lemon and olive oil.
Garlic bread or crusty ciabatta is classic for soaking up extra sauce.
For a lighter pairing, roast seasonal vegetables (brussels sprouts or asparagus) on the side.
If you appreciate lasagna with a twist, check out this creative lasagna twist for inspiration on bold pairings.

Try plating with a spoonful of extra marinara and a sprinkle of fresh basil to keep the dish bright.

Storage and reheating tips

Refrigerator: Store leftover lasagna in an airtight container for 3–4 days. For best texture, cover with plastic wrap directly on the lasagna surface or use foil.
Freezer: Wrap the cooled lasagna tightly in plastic and then foil (or use a freezer-safe container). Freeze up to 2–3 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat single slices in the microwave for 2–3 minutes (cover loosely) or place in a 350°F (175°C) oven for 15–20 minutes until heated through. If reheating the whole pan from thawed, bake at 350°F for 25–30 minutes.
Food safety: Don’t leave lasagna out at room temperature for more than 2 hours. Cool quickly and refrigerate.

Pro chef tips

Prevent watery lasagna: thoroughly drain or squeeze frozen spinach and avoid overripe zucchini that releases water.
Boost umami: splash 1–2 teaspoons tamari or soy sauce into the lentil mixture, or add 1/2 cup finely chopped mushrooms with the onions.
Vegan ricotta shortcut: blend firm tofu with 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 garlic clove, salt and pepper until creamy. For cashew ricotta, soak 1 cup cashews and blend with lemon, water, and salt.
No-boil noodles: add an extra 1/4–1/2 cup marinara to the bottom layer to ensure they hydrate fully during baking.
Crisp top: remove foil for the last 10–15 minutes to let edges brown. For a more gratin-like finish, broil 1–2 minutes — watch closely.
Make-ahead: assemble up to 24 hours ahead and refrigerate until ready to bake. Add 5–10 minutes to the bake time if cold from the fridge.

Creative twists

Mushroom-lentil mix: swap some lentils for chopped cremini mushrooms for extra depth.
Creamy béchamel: spread a vegan cashew béchamel instead of or alongside ricotta for a luxurious mouthfeel.
Spicy arrabbiata: add red pepper flakes to the marinara and a pinch of smoked paprika to the lentil mix.
Gluten-free: use certified gluten-free lasagna noodles or thinly sliced eggplant as noodle layers (brush eggplant slices with oil and roast first).
Single-serve: make this in small ramekins for individual portions — adjust baking time to 20–25 minutes.

Your questions answered

Q: Can I use canned lentils instead of cooking them from dry?
A: Yes — drain and rinse canned lentils well. Measure about 1 cup cooked lentils (roughly one 15-oz can drained). They save time and work perfectly here.

Q: Do I have to pre-cook the noodles?
A: No-boil noodles are fine if you add a touch more sauce; otherwise, follow package instructions. If using regular noodles, parboil them 3–4 minutes so they don’t break apart while layering.

Q: Can I make this gluten-free or oil-free?
A: For gluten-free, use gluten-free lasagna noodles or roasted vegetable layers. To make it oil-free, sauté vegetables in a splash of vegetable broth or water instead of oil and use oil-free marinara and ricotta options.

Q: How do I get the lasagna to slice cleanly?
A: Allow the lasagna to rest 10–15 minutes after baking. Use a sharp, long knife and wipe it between slices for cleaner edges.

Q: Is this freezer-friendly?
A: Yes. Freeze whole or in portions for up to 2–3 months. Thaw in the fridge overnight before reheating.

Conclusion

This Vegan Bolognese Lasagna proves that plant-based comfort food can be rich, satisfying, and simple to make. If you want to explore other takes on vegan or vegetarian lasagna, try this Vegan Lasagna alla Bolognese Recipe for a different bolognese approach or read The Best Vegetarian Lasagna Bolognese for more ideas on layering flavors and textures.

Vegan Bolognese Lasagna

Comforting and hearty vegan lasagna layered with lentil ragù, vegetables, marinara, and vegan ricotta, perfect for family dinners and meal prep.

Prep Time 30

Cook Time 45

Total Time 1 15

Serving Size servings

Ingredients

Main Ingredients

9 pieces lasagna noodles (regular or no-boil; gluten-free if needed)
2 cups marinara sauce (homemade or store-bought)
1 cup cooked lentils (brown or green)
2 cups spinach (fresh or frozen, squeezed dry)
1 piece zucchini, sliced
1 piece bell pepper, diced
1 piece onion, chopped
3 cloves garlic, minced
1 cup vegan ricotta cheese (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
to taste Salt and pepper
optional Vegan cheese (for topping)

Instructions

Preparation

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
Add diced bell pepper and sliced zucchini. Sauté for 5–7 minutes until softened but not mushy.
Stir in cooked lentils and spinach. Add oregano, basil, salt and pepper. Cook for 2–3 minutes until spinach wilts and flavors meld. Taste and adjust seasoning.

Assembly

Spread a thin layer of marinara over the bottom of the prepared baking dish.
Layer 3 lasagna noodles over the sauce (trim to fit if necessary). Spoon and spread half of the lentil mixture evenly over the noodles. Dollop and spread half of the vegan ricotta over the lentils.
Repeat: sauce, 3 noodles, remaining lentil mixture, remaining vegan ricotta. Top with the final 3 noodles and spread remaining marinara over them. Sprinkle vegan cheese if using.

Baking

Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes until bubbling and edges are golden.
Let the lasagna rest for 10 minutes before slicing.

Notes

Lentils can be canned or stovetop-cooked. If using frozen spinach, thaw and squeeze out excess moisture. No-boil noodles save time but add a bit extra sauce for hydration.