This Lasagna Verde is the perfect recipe for Spring! Full of delicious vegetables in a creamy Spinach Béchamel, this lasagna recipe is the perfect dish for entertaining or a fun Sunday dinner!
*Originally published April 2, 2022 and updated with new copy and photos 3/20/23.
Does anyone else have that go to recipe that they always serve when guests come over? For me, it always happens to be lasagna. There is just something about lasagna that is such a crowd pleaser. I have yet to find someone who doesn't love lasagna. This lasagna verde is the perfect twist on a traditional lasagna. Instead of a red sauce, it has a creamy vegan béchamel and it is full of vegetables and spinach. It is the perfect lasagna for Spring!
What I love most about this lasagna is that it is dairy-free but you wouldn't be able to tell at all! I have served this to a lot of my non vegan friends and every time they think it's rich and full of dairy. The lasagna layers are assembled and baked in the oven until the top layer is golden and bubbly. This is a delicious and hearty comfort food that's perfect for feeding a crowd or for a cozy dinner at home.
For some other great pasta dishes, check out this Creamy Green Pea Pasta, this Vegan Cajun Pasta or this Easy Rigatoni Alla Vodka!
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What Makes This Lasagna Verde So Great?
- Easy Ingredients and Prep- These ingredients are easy to find and the prep is easy as well. We cut the cook times in half by using oven-ready lasagna noodles and a simple sauce.
- Dinner that only looks fancy- This recipe only looks fancy, it really is an easy recipe to make and it will stun all of your guests. The sauce is delicious and creamy and the filling is hearty and rich.
- Dairy-Free- This recipe is completely dairy-free which makes it easy on the stomach but still delicious! So many people have eaten this and had no idea it was vegan.
Ingredient Notes and Substitutions
- Lasagna Noodles- To make this easy, we are going to use oven-ready lasagna noodles. It means we won't have to boil anything and it will save us a step. Check your packaging and make sure that they are egg-free. Most oven-ready lasagna noodles do contain eggs but there are egg-free versions out there.
- Firm Tofu- The vegan ricotta is made with tofu. Make sure to get firm tofu because we are going to process it in a food processor with other ingredients, we are going to turn it into a smooth cheese and we don't want it to be too watery. You can also skip making your own vegan ricotta and buy a store-bought version. I know Kite Hill has a pretty good one.
- Vegetables- This lasagna is full of delicious vegetables! It uses carrots, onions and, celery. However, feel free to throw in your favorites to bulk it up!
- Pesto- This recipe uses a homemade pesto sauce, however, it is just as delicious if you use a store-bought sauce.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
How to Make the Vegan Bolognese
Step 1: Add the diced carrots, onions and celery to a pan and cook over medium heat until the vegetables are tender.
Step 2: Add the vegan sausage, vegan ground beef, garlic and Italian seasoning and cook over medium heat until browned.
Step 3: Stir in the diced tomatoes and cook until heated through, about 5 minutes. Set aside until ready to assemble.
How to Make the the Vegan Ricotta
Step 1: Add the tofu, lemon juice, nutritional yeast, salt, pepper, garlic powder and onion powder to a food processor and process until creamy and smooth. Transfer to a small bowl.
Step 2: Fold the thawed spinach into the ricotta mixture. Set aside until ready to assemble
How to Make the Vegan Béchamel
Step 1: Heat a pot over medium heat, add the vegan butter and onion and cook until the butter is melted and the onion is translucent.
Step 2: Whisk in the flour and spices and cook until the roux turns a pale golden brown, about 1 minute
Step 3: Add the almond milk and whisking to incorporate.
Step 4: Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes.
How to Make the Cashew Pesto
Step 1: Add all the ingredients to a food processor
Step 2: Process until well combined and smooth. Add more or less olive oil as needed.
Assembly and Topping
Step 1: Add the vegan cream cheese and coconut milk to a bowl, stirring until combined. The sauce will be thick and creamy.
Step 2: In a 13” x 9” lasagna pan spread ½ cup of the béchamel to form a thin bottom layer. Top with an even single layer of the noodles. Spread 1 ½ cups of Bolognese over the top of the noodles followed by ½ cup vegan ricotta. Top with pesto. Repeat the process 3 more times, for a total of 3 layers of noodles, ending on the pesto and topping it with the cream cheese topping.
Hint: Frozen spinach holds a lot of liquid. To reduce the amount of liquid and not make the lasagna watery, thaw the spinach and squeeze out as much water as possible. Alternatively, you can use chopped fresh spinach.
Recipe Serving Suggestions
This lasagna is hearty and filling enough on its own, however here are some ideas of what to serve with it if you want a full meal!
- French Bread
- Chopped or Caesar Salad
- Focaccia Bread
- Garlic Bread
Variations
- Skillet Dinner - If you don't want to make a full lasagna out of this, you can turn it into a yummy skillet pasta dish. Simply use your pasta of choice and add it and the sauce to the bolognese and bake for 30 minutes.
- Lasagna Roll-Ups - For a fun variation, make this into lasagna roll-ups! Simply add the filling to the lasagna noodles and roll from end to end, add to the casserole dish and bake!
- Extra Cheesy - Top this with some vegan mozzarella to add extra cheesiness to the dish!
Check out this Green Pasta Sauce for another fun way to get your vegetables in your pasta!
Storage
Store this lasagna in the fridge for up to 5 days. I like to portion it out into individual servings and store it in an airtight container for meal prep.
To freeze this lasagna, wrap tightly in tin foil and saran wrap and freeze for up to three months. Bring the lasagna to room temperature overnight and bake as instructed.
Top tips
- Frozen spinach holds a lot of liquid. To reduce the amount of liquid and not make the lasagna watery, thaw the spinach and squeeze out as much water as possible. Alternatively, you can use chopped fresh spinach.
- To save on time the lasagna can be assembled a day ahead of time, refrigerated and then brought to room temperature for 1 hour before baking.
- Buy oven-ready lasagna noodles to save time. These noodles do not have to be boiled before assembling.
- If you are crunched on time, you can take a few easy shortcuts to still make this lasagna delicious. You can swap the homemade vegan ricotta with store-bought and use store-bought pesto.
FAQ's
Lasagna verde is a traditional Italian dish made with spinach pasta sheets, layered with béchamel sauce, tomato sauce, and a variety of fillings, such as meat, vegetables, and cheese. "Verde" means green in Italian, referring to the green color of the finished dish. The dish is typically baked in the oven until the pasta is tender and the cheese is melted and bubbly. Lasagna verde is a popular comfort food in Italian cuisine and is often served at family gatherings and special occasions.
Béchamel sauce is one of the 5 French mother sauces. It is a sauce traditionally made from a white roux and milk.
Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna.
Check out these Vegan Spinach Stuffed Shells for another great pasta recipe!
Other Great Pasta Recipes To Try!
The Best Lasagna Verde (Dairy-Free)
Equipment
- 1 Medium Skillet
- 1 8 quart pot or dutch oven
- 1 Food Processor
- 1 13x9 Inch Casserole Dish
Ingredients
- 1 box Oven Ready Lasagna Noodles
For the Vegan Ricotta
- 16 ounces firm tofu
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon lemon juice
- 8 ounces frozen chopped spinach thawed and pressed to remove liquid
For the Meat Sauce
- 3 stalks celery diced
- 3 carrots diced
- 1 yellow onion diced
- 12 ounces vegan ground beef I used Impossible Meat
- 14 ounces vegan ground sausage I used Impossible Sausage
- 3 cloves garlic minced
- 2 Tablespoons Italian seasoning
- 28 ounces diced tomatoes
For the Béchamel Sauce
- 1 cup all purpose flour
- 1 cup vegan butter
- 1 yellow onion diced
- 4 cups almond milk
- ⅛ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
For the Pesto
- ½ cup raw cashews
- 2 cups fresh basil
- ½ cup olive oil
- ¼ cup nutritional yeast
- 2 cloves garlic minced
- 1 teaspoon salt
Instructions
For the Bolognese:
- Add the diced carrots, onions and celery to a pan and cook over medium heat until the vegetables are tender.
- Add the vegan sausage, vegan ground beef, garlic and Italian seasoning and cook over medium heat until browned.
- Stir in the diced tomatoes and cook until heated through, about 5 minutes. Set aside until ready to assemble.
For the Vegan Ricotta
- Add the tofu, lemon juice, nutritional yeast, salt, pepper, garlic powder and onion powder to a food processor and process until creamy and smooth. Transfer to a small bowl.
- Fold the thawed spinach into the ricotta mixture. Set aside until ready to assemble
For the Vegan Béchamel
- Heat a pot over medium heat, add the vegan butter and onion and cook until the butter is melted and the onion is translucent.
- Whisk in the flour and spices and cook until the roux turns a pale golden brown, about 1 minute
- Add the almond milk and whisking to incorporate.
- Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 2 to 3 minutes.
How to Make the Cashew Pesto
- Add all the ingredients to a food processor
- Process until well combined and smooth. Add more or less olive oil as needed.
Assembly and Topping
- Preheat the oven to 350 degrees
- Add the vegan cream cheese and coconut milk to a bowl, stirring until combined. The sauce will be thick and creamy.
- In a 13” x 9” lasagna pan spread ½ cup of the béchamel to form a thin bottom layer. Top with an even single layer of the noodles. Spread 1 ½ cups of Bolognese over the top of the noodles followed by ½ cup vegan ricotta. Top with pesto.
- Repeat the process 3 more times, for a total of 3 layers of noodles, ending on the pesto and topping it with the cream cheese topping.
- Bake for one hour. Let rest for about 20 minutes before slicing.
Notes
- Frozen spinach holds a lot of liquid. To reduce the amount of liquid and not make the lasagna watery, thaw the spinach and squeeze out as much water as possible. Alternatively, you can use chopped fresh spinach.
- To save on time the lasagna can be assembled a day ahead of time, refrigerated and then brought to room temperature for 1 hour before baking.
- Buy oven-ready lasagna noodles to save time. These noodles do not have to be boiled before assembling.
- If you are crunched on time, you can take a few easy shortcuts to still make this lasagna delicious. You can swap the homemade vegan ricotta with store-bought and use store-bought pesto.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jerika says
YUM!!!I am already craving for this!:) Yay, can't wait to try it!
Gloria says
Now this is a version of lasagne that I need to make ASAP. What a great twist on the classic. Can't wait to make this for family dinner on Sunday.
Angela says
Great lasagna. Love the béchamel sauce.
Bernice says
You have me drooling over your amazing lasagna. I've never made a veggie lasagna before, but I like the idea of using a verde sauce instead of a tomato sauce. It lightens the dish up, so nice and fresh for Spring.
Audrey says
This was a great spin on regular lasagna! I loved all the veggies.
Lindsay Howerton-Hastings says
This is so good! Can't wait to make it again.
Ash B says
This was my first time making and trying Lasagna Verde! It was delicious and fresh. So perfect for spring!
Emily Flint says
Loved all the veggies in this one!
Agnieszka says
Fantastic lasagne recipe!
Jen says
This was really good! Everyone loved it!
Jamie says
A delicious dinner for my family!
Liz says
We are big lasagna lovers in our house. I love the idea of putting a little twist on the traditional lasagna! Excited to give your recipe a try!
Jill says
Loved how easy this was! and so good too!!
Gwynn says
My family loves lasagna and this is a great twist on a traditional lasagna recipe. And so delicious too!
Kathryn says
This lasagna is so delicious and I love how it's so different from traditional lasagna but still so tasty and hearty! Thanks for sharing your recipe!
Dennis says
I made your lasagna for vegan friends that came to visit and they absolutely loved it!!
sara says
This would be one delicious way to get my kids to eat more veggies! They love lasagna!
Debbie says
We loved this healthy version of Lasagna! We have embraced to eating meatless a few times a week and this is our new favorite recipe. Thanks for all of your special details.
Jenny says
This is a winner! Such a classic, wonderful vegetarian lasagna and so flavorful. I love this recipe, fantastic– thank you so much.
Hayley Dhanecha says
This is the best! Due to some medical reasons I can not consume dairy cheese and always look out the dishes that ate without them. Made it and turned out absolutely amazing! Saving this recipe
Lauren Michael Harris says
I am not a big fan of traditional lasagna, but am totally on board for salsa verde lasagna! This sounds amazing - adding to the menu next week!