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vegan lasagna florentine

Creamy Vegan Lasagna Florentine

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Here, I veganized our family lasagna recipe (which is naturally vegetarian!) by swapping dairy-free alternatives for ricotta, parmesan, and mozzarella. The result is a hearty and delicious vegan lasagna florentine.
Course Main Course
Cuisine Italian
Keyword baked entree
Prep Time 15 mins
Cook Time 45 mins
Servings 6


  • 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 9x13 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.