Nothing made twelve-year-old Karlie happier than a fresh, steamy lasagna coming out of the oven after coming home from school. This lasagna was on Mom’s regular rotation, and I absolutely devoured it every single time. Here, I veganized our family recipe (which is naturally vegetarian!) by swapping dairy-free alternatives for ricotta, parmesan, and mozzarella. The result is this hearty and delicious vegan lasagna florentine.
Bookmark this for a chilly winter night when you’re tired after work. Most of the time is hands-off if you use store-bought marinara and no-boil lasagna noodles. The oven does most of the work. And who doesn’t love a 7-ingredient dinner that feeds a crowd?
Vegan Lasagna Florentine Recipe Ingredients
Lasagna noodles: This recipe calls for no-boil, or oven-ready, lasagna noodles. To give this recipe an extra boost of protein, I like to use lasagna noodles made from lentils or chickpeas, if you can find them. If not, regular noodles work perfectly well!
Vegan cheese: If you can’t access vegan ricotta where you are, you can always make your own homemade almond ricotta — it’s surprisingly easy! I’ll have a recipe for that coming soon. For the mozzarella, make sure you use a vegan brand that melts well. Nothing’s more disappointing than realizing the cheese has hardened—rather than melted—all over your beautiful creation.
Marinara: Let’s face it: a good store-bought marinara sauce is just as good as one that takes you an hour to make at home. It’s okay to cut corners, and in this case, I encourage it.
Frozen spinach: Most of the time, I’m a big advocate for fresh veg versus frozen. However, in this case, I really do prefer frozen spinach. Thawing it and squeezing out the liquid will ensure your lasagna doesn’t get too watery.
How to Make This Vegan Lasagna Florentine
To get started, combine the ricotta, parmesan, garlic powder and vegan spinach.
Next, assemble your lasagna. Spread a third of the sauce on the bottom of a 9×13 baking dish. Top with three lasagna noodles, half the ricotta mixture, and a cup of the mozzarella. Repeat this process again. To finish, top with three lasagna noodles, the remaining third of the sauce, and a final cup of mozzarella.
At this point, freeze for later or bake immediately. Bake covered for 40–50 minutes in a 375 degree oven.
To save time, you can assemble this dish, cover it in foil, and store it in the freezer for up to six months. Just switch it to the fridge the night before to take some of the chill off. You may also need to add 10–15 minutes when you bake it off.
Serve with something fresh and green, like a simple leafy salad or steamed broccoli.
More hearty dinner ideas:
- Creamy Vegan Mac ‘n’ Trees
- Rustic Italian Sausage, Kale, and White Bean Soup
- Nourishing Buddha Bowls with Chile Peanut Sauce
- Creamy Vegan Penne Alla Vodka
Creamy Vegan Lasagna Florentine
- 9 no-boil lasagna noodles
- 2 cups vegan ricotta
- 1/4 cup grated vegan parmesan
- 1/2 tsp garlic powder
- 2 10-oz packages frozen spinach thawed and squeezed dry
- 2 24-oz jars marinara sauce, or 6 cups homemade sauce
- 3 cups shredded vegan mozzarella
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the vegan ricotta, parmesan, garlic powder, and spinach.
- Spread one third of the marinara sauce over the bottom of a 9×13 inch pan. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and sprinkle with 1 cup mozzarella.
- Spread with half the remaining marinara sauce. Top with another 3 noodles. Spread remaining ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
- Top with the last 3 noodles, then spread on the remaining sauce. Sprinkle with the remaining mozzarella.
- Cover the lasagna with foil and bake for 45–50 minutes, until the sauce is bubbly and the cheese is melted.
- Let the lasagna stand for 5 minutes before serving.