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+ servings

5-Ingredient Vegan Spinach Lasagna

This easy vegan spinach lasagna recipe is a cinch to make! It uses just 5 ingredients, tastes incredible and can easily be made gluten-free. Great for meal prep and freezer-friendly!
Course Entree
Cuisine American
Keyword butternut squash, healthy lasagna, vegan lasagna
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 356kcal


  • 1 package gluten-free lasagna noodles (or lasagna noodles of choice)
  • 6 cups fresh spinach
  • 1.5 cups vegan ricotta (or homemade*)
  • 1 (15 oz) jar tomato sauce of choice
  • 1 - 2 tablespoons Italian seasoning (optional)
  • 1 cup shredded vegan cheese
  • Salt & pepper if needed


  • Preheat the oven to 375 degreesºF.
  • Cook lasagna noodles according to the package instructions.
  • While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.
  • Once the noodles have finished cooking, line the bottom of a 9" x 13" with a thin layer of tomato sauce. Add a layer of noodles and some dollops of the ricotta. Spread evenly across the noodles. Sprinkle with Italian seasoning (if using), then top with some spinach and about 1/4 cup of tomato sauce and again spread evenly across the layer.
  • Repeat this step for another two or three layers (depending on the size of your pan and noodles).
  • Top with a final layer of noodles, spread with sauce and sprinkle with the shredded vegan cheese.
  • Bake in the center of the oven for about 35 - 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.
  • Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!



Calories: 356kcal | Carbohydrates: 59g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Sodium: 403mg | Potassium: 622mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10710IU | Vitamin C: 13.2mg | Calcium: 203mg | Iron: 4.5mg