Vegetarian Lasagna with Plant-Based Sausage. Homemade, delicious, satisfying, and comforting if you are craving some home-cooked healthy Italian food. Some garlic knots and vegetarian antipasto will complete the meal. Now, where is that glass of red wine? I’m hungry for dinner.
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Recipe updated July 2024
Key Takeaways:
- Homemade Comfort: Vegetarian lasagna with plant-based sausage is a satisfying, healthy twist on classic Italian comfort food. Pair it with garlic knots, antipasto, and a glass of red wine for a complete meal.
- Homemade Marinara Sauce Benefits: Making your marinara sauce allows you to control ingredients, sodium levels, and freshness while boosting flavor with organic herbs and tomatoes.
- Nutritional Boost with Tomatoes: Tomatoes are rich in lycopene, a powerful antioxidant that supports brain, heart, muscle, and liver health while combating harmful free radicals.
- Simple Cooking Tips: Prevent cheese from sticking to the foil by spraying it with non-stick spray, and use fresh herbs and quality ingredients for the best flavor.
- Customizable Layers: Combine whole-grain or gluten-free pasta, plant-based sausage, spinach, ricotta, mozzarella, and parmesan cheeses for a flavorful and layered lasagna masterpiece.
- Flexible Storage Options: Vegetarian lasagna freezes well for up to two months and reheats beautifully, making it a versatile meal for any occasion. Leftovers can even be transformed into fried lasagna bites!
Overview
If you’re craving a wholesome, satisfying Italian dish that checks all the boxes for comfort, flavor, and health-conscious eating, this Vegetarian Lasagna with Plant-Based Sausage is the perfect solution. Rich layers of whole-grain or gluten-free pasta, hearty plant-based sausage, fresh spinach, and a trio of cheeses are brought together with a robust, homemade marinara sauce brimming with garlic, herbs, and a splash of red wine. It’s more than just a lasagna—it’s a cozy, home-cooked experience that’s equally fit for a family dinner or meal prep for the week ahead. The inclusion of lycopene-rich tomatoes not only enhances flavor but adds real nutritional value. Paired with garlic knots, vegetarian antipasto, and a glass of wine, this lasagna creates a complete and comforting meal with flexible storage options, freezer-friendly prep, and even creative ways to enjoy the leftovers. Whether you’re a seasoned vegetarian or just exploring more plant-based meals, this recipe delivers on both taste and nourishment.
SIS Tip - Simple is Smart
Tip #1: Spray a piece of aluminum foil with non-stick cooking spray before you put it on the lasagna for baking. This keeps the foil from pulling the melted cheese off of your lasagna after it’s baked.
Tip #2 Make your marinara sauce. Why should you make the marinara sauce for this recipe? If knowing what is in your marinara sauce is important by making homemade marinara sauce you will control the ingredients. Including the sodium. You can use all organic fresh ingredients from the garden.
Making your own pasta sauce may not be feasable for you. To help guide you in choosing healthy alternatives, I’m including a link to The 7 Healthiest Marinara Sauces for purchase at your local market.
Nutritional Nugget for Tomatoes
Tomatoes are rich in one of the most powerful antioxidants found in nature. Lycopene. So what makes antioxidants so great? Antioxidants are those substances we get from our diet that help keep our brain, heart, muscle, and liver healthy.
When free radicles – highly reactive molecules that bounce around in our body causing damage to our organs. Free radicles in the brain are linked to Alzheimer’s dementia and other cognitive issues.
Adding antioxidants to your diet in the form of tomatoes is one way you can combat the free radicles in your body and protect your brain, heart, muscles, and liver from damage by free radicles. You’ll enjoy a longer, healthier life when you eat foods high in antioxidants.
Ingredients for the Marinara Sauce
- Crushed or home-canned tomatoes:
- Garlic: Mince up fresh garlic
- Fresh Italian Herbs: Oregano, parsley, and basil.
- Tomato Paste: adds extra tomatoey (is that a word) deliciousness to the sauce.
- Red Wine: Merlot or Cabernet Sauvignon
- Salt to Taste:
Make the Pasta Sauce
I love the smell of a pot of homemade marinara sauce simmering on the back burner. This recipe is a great simple and easy basic sauce. It’s delicious as a marinara sauce over pasta or in your lasagna recipe. If you like a hearty meat sauce, like farmer Fred, add some meatballs and sausage to the sauce while it simmers.
To make the homemade pasta sauce, I used canned garden tomatoes that I pureed before adding them to the sauce kettle. Instead of home canned sauce you may want to purchase crushed tomatoes as they are a great substitute for the home-canned tomatoes. To make the sauce, saute the garlic and add all of the ingredients to the tomato sauce. Use fresh herbs whenever possible.
If you don’t have fresh herbs, use 1 tsp. of each herb if you are using dried herbs. Simmer for two hours. Prepare the ingredients for the Vegetarian lasagna while the sauce is simmering.
Ingredients for the Vegetarian Lasagna
- Marinara Sauce from above.
- Lasagna Pasta: Use some whole grain pasta or gluten free pasta if you are gluten free.
- Spinach: Frozen and thawed spinach or blanch fresh spinach.
- Plant Based Meat: Any variety of plant based meat. You can use sausage or a combination of both.
- Sour Cream or plain greek yogurt
- Cheese: Mozzarella, Mixed Italian blend, and parmesan cheese.
- Ricotta Cheese: Either low fat or full fat.
Make the Vegetarian Lasagna
Prepare the ingredients:
- Grate the Mozzarella and Parmesan cheese and set aside.
- Saute the plant-based sausage with the onions and garlic until the sausage browns, and the onions are translucent. Set aside to cool.
- Cook the Lasagna noodles in a large pot of boiling water. I add about a tbsp of oil to the water. This prevents stuck-together noodles when it’s time to assemble the lasagna. If the noodles are still sticky, I toss them with a bit of olive oil and lay them out flat.
- Steam-cook the fresh spinach in a bit of water. Press the cooked spinach between two kitchen towels to remove as much moisture as possible. Chop the cooked spinach before adding it to the Vegetarian Lasagna.
Assemble the Vegetarian Lasagna
First Layer:
- Spread two cups of sauce in the bottom of a lightly greased 9 X 13-inches deep dish baking pan. A deep-dish pan works best. However, I use a regular baking pan as well. I used a regular baking pan in this recipe.
- Add a layer of cooked lasagna noodles on top of the sauce. I use 1/3 of the total number of noodles in each layer.
- Add half of the plant-based sausage mixture.
- Add half of the spinach.
- Add 1 cup of ricotta cheese. Scatter rounded teaspoons full across the top of the pasta noodles. Add 1/2 cup of the sour cream.
- Top with one and 1/3 cup of the grated mozzarella cheese and 1/3 of a cup of parmesan cheese.
- Add two cups of marinara sauce.
Second Layer:
- Top the bottom layer with more lasagna noodles and repeat the above steps for the vegetarian lasagna ingredients.
Top Layer:
Add the last of the lasagna noodles, the rest of the sauce, and the rest of the grated mozzarella and parmesan cheese.
Baking, Storing, and Freezing the Lasagna
- Cover the Vegetarian Lasagna with lightly sprayed aluminum foil. Bake the Lasagna for 30 minutes at 350-degrees F. Uncover and bake another 30 minutes or until the center is hot and bubbly.
- Freeze uncooked lasagna for up to two months. Tightly cover the pan before freezing. Defrost overnight and bake as above.
- Store leftover lasagna in the fridge. Leftovers reheat well in the oven or microwave.
- Create a yummy appetizer with the leftovers. Make Fried Lasagna Bites.
FAQ for Lasagna
What can I substitute for meat in lasagna?
How do you keep veggie lasagna from getting soggy?
Does lasagna in Italy have meat?
What does veg lasagna contain?
How many layers should a lasagna have?
Should you boil lasagna sheets first?
How do you make lasagna stay firm?
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Vegetarian Lasagna with Plant-Based Sausage
Equipment
- 1 large kettle (4-quart)
- 1 9 X 13 deep dish baking pan
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Homemade Pasta Sauce
- 1 quart tomato sauce home-jarred is best. For purchased, use one 28-ounce can of crushed tomatoes
- 1 quart whole tomatoes home-jarred stewed tomatoes are best. For purchased, use one 28-ounce can of whole plum tomatoes.
- 1 can tomato paste
- 4 cloves garlic chopped
- ½ cup red wine merlot or malbec
- 1 tbsp basil minced fresh
- 1 tbsp oregano minced fresh
- 1 tbsp Italian parsley minced fresh
- salt to taste
- sugar to correct the acid at the end (about 1-2 Tbsp.)
Lasagna
- 8 cups homemade pasta sauce or 64 ounces of purchased sauce.
- 1 lb Lasagna noodles
- 8 ounces plant-based sausage
- 1 cup chopped sweet onion
- 4 cloves garlic
- 10 ounces baby fresh spinach
- 16 ounces ricotta cheese
- 4 cups grated mozzarella cheese
- 1 cup parmesan cheese
- 1 cup sour cream
Instructions
Make the Pasta Sauce
- Blend the whole tomatoes in a blender, put them in the three or four-quart kettle.
- Saute the garlic until fragrant in a little olive oil. Then add to the sauce.
- Add the rest of the ingredients to the Kettle.
- Simmer for 2 hours stirring occasionally.
- At the end of 2 hours, salt to taste and adjust acidity by adding up to 1 tbsp sugar.
Prep the Lasagna Ingredients.
- Add a tbsp of oil and a tsp of salt to a large pot of boiling water. Add the lasagna noodles and cook until Al-dente. Drain and run under cool water to stop the cooking process.
- Lay the noodles out flat. Add a little extra oil to keep them from sticking together.
- Prepare all of the rest of the ingredients for the lasagna.
- While the noodles are cooking, saute the plant-based Italian-style sausage with onions and garlic. Saute until the sausage cooks and the onions are translucent. Remove from the pan and set aside.
- Add about 2 tbsp of water to the same pan and cook the baby fresh spinach until it wilts.
- Press the cooked spinach between two towels to remove as much moisture as possible. Chop and set aside.
- Grate the cheese and set it aside.
Assemble the Lasagna
- Preheat oven to 350 degrees F.
- In the bottom of the baking pan, put two cups of the sauce. Add a layer of noodles. Watch the video to see how I lay the noodles in the pan to make two layers of noodles. Use 1/3 of the noodles for each layer.
- Sprinkle half of the spinach and half of the plant-based browned sausage with onions mixture on top of the ricotta cheese and sour cream.
- On top of the noodles, drop one cup of ricotta cheese by spoonful scattered across the lasagna. Add 1/2 cup of the sour cream by spoonful.
- Sprinkle 1 1/3 cups of the shredded mozzarella and 1/3 of a cup of grated parmesan cheese on top.
- Add 2 cups of the homemade sauce and spread over the cheese.
- Add the second layer of noodles and repeat with the rest of the ricotta cheese, sour cream, plant-based sausage, and spinach. Add 1 1/3 cup of the grated cheeses plus 1/3 cup of the parmesan. Top with another two cups of sauce
- Add the final and top layer of noodles. Use the rest of the noodles in this layer. Spread the remaining two cups of sauce on top and sprinkle the rest of the cheese on top of the sauce.
Baking the Lasagna
- Spray a piece of Aluminum Foil with non-stick cooking spray. Cover the Lasagna with the foil. The cooking spray keeps the cheese from sticking to the foil during baking.
- Bake the covered Lasagna for 30 minutes then remove the foil and bake another 30 minutes or until the cheese is melted and the center of the lasagna is hot and bubbly.
- See notes for freezing and reheating.
I made this lasagna, but I used thin slices of butternut squash for my noodles. What a treat!
I love that idea. Another great substitute for the noodles is thin slices of cooked chicken or turkey breast for a high protein lasagna if you aren’t vegetarian.