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–+ servings

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 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Serving Size 6 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.