Name: Vegan Sheet Pan Lasagna Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups spinach, chopped (60g); 1 medium onion, finely diced (150g); 2 celery stalks, finely diced (120g); 3 garlic cloves, minced (10g); 2 teaspoons dried oregano (2g); 2 teaspoons dried basil (2g); Salt and pepper, to taste; 2 tablespoons olive oil (30ml), plus extra for cooking the spinach; 1 tablespoon balsamic vinegar (15ml); 2 cups marinara sauce (480ml), store-bought or homemade; 2 cups cooked green lentils (from 1 cup dry lentils – 160g dry, 320g cooked); 1 ½ cups vegan ricotta cheese (375g); 2 cups shredded vegan mozzarella cheese (200g), divided; ½ cup vegan Parmesan cheese (50g); 9 ounces lasagna sheets, broken into pieces (250g)

Jump to Recipe· 4.4 from 11 reviews

If you have been dreaming of a crowd-pleasing, hearty dinner that combines rich flavors with wholesome ingredients, then this Vegan Sheet Pan Lasagna Recipe is made just for you. Imagine layers of tender lasagna sheets mingling with a savory lentil and marinara sauce, all topped with creamy vegan cheeses that melt into crispy, bubbling perfection. It’s an inventive twist on classic lasagna that’s quicker, easier to prepare, and delivers those irresistible golden edges on a single sheet pan. Trust me, once you try this dish, it will become a beloved favorite in your kitchen, perfect for busy weeknights or casual dinners with friends.

Ingredients You’ll Need

A white bowl with a brown rim sits on a white marbled surface, filled with a thick, creamy light beige mixture that has a slightly grainy texture. Mixed throughout the creamy base are scattered dark green leafy pieces, adding contrast. A silver spoon is partially immersed in the mixture, its handle extending outside the bowl toward the bottom right. The texture looks smooth yet hearty with visible bits. Photo taken with an iphone --ar 4:5 --v 7

This Vegan Sheet Pan Lasagna Recipe keeps things simple but flavorful with every ingredient playing an essential role, from creating a luscious texture to adding vibrant colors and those comforting tastes you crave. Here’s what you’ll gather before diving into the magic:

Spinach, 2 cups, chopped: Adds freshness and a subtle earthiness that brightens the dish.
Olive oil, 2 tablespoons plus extra: Provides richness and helps sauté the spinach and veggies beautifully.
Medium onion, finely diced: Builds a sweet and savory base for the lentil sauce.
Celery stalks, 2 finely diced: Offers a crisp, aromatic flavor that complements the sauce perfectly.
Garlic cloves, 3 minced: Brings a warm, pungent kick to the overall flavor profile.
Dried oregano, 2 teaspoons: Infuses delicate herbal notes essential to Italian dishes.
Dried basil, 2 teaspoons: Adds sweet and slightly peppery nuances to accent the sauce.
Cooked green lentils, 2 cups: Forms a hearty, protein-packed “meat” base for the sauce.
Balsamic vinegar, 1 tablespoon: Introduces a subtle tang with a touch of sweetness to enhance depth.
Salt and pepper, to taste: Balances and rounds out all the savory flavors.
Marinara sauce, 2 cups: The classic tomato element that brings everything together.
Lasagna sheets, 9 ounces, broken: Creates the necessary layers and helps crisp up in the oven.
Vegan ricotta cheese, 1 ½ cups: Brings creamy texture mixed with spinach and parmesan flavors.
Vegan mozzarella cheese, 2 cups shredded: Melts beautifully to create that gooey, cheesy topping.
Vegan Parmesan cheese, ½ cup: Adds an umami boost and salty tanging finish.

How to Make Vegan Sheet Pan Lasagna Recipe

Step 1: Preheat and Prepare the Pan

Start by setting your oven to 375°F (190°C) to ensure it’s perfectly heated for baking. Lightly oil a 12×17-inch sheet pan—you want enough oil to prevent sticking but not so much that the dish becomes greasy. This sheet pan will be the stage where all the delicious layers of your lasagna come together.

Step 2: Sauté the Spinach

In a large pan over medium heat, add a drizzle of olive oil, then toss in the chopped spinach. Cook just until wilted, which brings out its vibrant green color and softens the texture. Let it cool slightly so it’s ready to blend into the ricotta mixture later on.

Step 3: Make the Lentil “Meat” Base

Using the same pan, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and celery, cooking until softened – about 5 to 7 minutes. This creates a flavorful foundation. Stir in garlic, oregano, and basil; cook for an additional minute until everything releases their tempting aromas. Now, add the cooked lentils and balsamic vinegar, followed by the marinara sauce. Stir well, then season with salt and pepper to your liking. Lower the heat and let this simmer gently for 5 minutes, so the flavors can blend beautifully.

Step 4: Cook the Lasagna Sheets

Bring a large pot of salted water to a boil and add the broken lasagna sheets. Boil for about 4 minutes until slightly undercooked, which is key to preventing mushiness after baking. Stir occasionally to keep the pasta pieces from sticking together. Drain well before moving on.

Step 5: Combine Pasta with Sauce and Cheese

Mix the drained lasagna sheets directly into the lentil and marinara sauce along with 1 cup of the shredded vegan mozzarella. This step allows the pasta to soak up those rich flavors and ensures everything binds together nicely.

Step 6: Prepare the Cheese and Spinach Layer

Fold the sautéed spinach into the vegan ricotta cheese along with the vegan Parmesan. This creamy mixture will create a luscious contrast against the savory sauce layers, making each bite incredibly satisfying.

Step 7: Assemble and Bake

Spread the lentil, pasta, and sauce mixture evenly across your oiled sheet pan. Dollop spoonfuls of the ricotta and spinach blend on top. Finally, sprinkle the remaining 1 cup of shredded mozzarella cheese over everything to create that signature cheesy crust. Pop the pan into your preheated oven and bake for 30 minutes until the top is bubbling and golden brown. The edges will crisp up, delivering the best texture combo you can imagine for a lasagna.

How to Serve Vegan Sheet Pan Lasagna Recipe

The dish shows a single serving of lasagna with about three main layers: the base layer has cooked pasta mixed with a rich red sauce and brown lentils with bits of cooked spinach; the middle layer is a mix of melted mozzarella cheese intertwined with the lentils and sauce; the top layer is a dollop of creamy white ricotta cheese with green herbs sprinkled on top. It is served on a white plate with subtle speckles, set on a white marbled surface. A gold fork rests on the plate’s right edge, and the background includes uncooked lasagna sheets and small white bowls with shredded cheese and chopped green herbs visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped basil or parsley sprinkle the top wonderfully, adding a burst of green and a fragrant note that complements the hearty dish beautifully. You can also offer a pinch of red pepper flakes for those who want a little heat kick alongside their comforting lasagna.

Side Dishes

This dish pairs fabulously with a simple mixed greens salad dressed lightly with lemon juice and olive oil to add a crisp, refreshing contrast. Roasted vegetables or crusty garlic bread are also excellent companions, perfect to scoop up every last drop of sauce.

Creative Ways to Present

If you want to impress guests or just have fun at dinner, try serving this Vegan Sheet Pan Lasagna Recipe on individual plates topped with a swirl of vegan pesto or a drizzle of balsamic glaze. For a casual gathering, keep it rustic by serving straight from the sheet pan at the table with plenty of napkins and a good bottle of red wine.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftovers tightly and store them in the refrigerator. The flavors actually deepen overnight, making your next meal just as delightful if not better. The dish keeps well for up to four days when properly stored.

Freezing

This Vegan Sheet Pan Lasagna Recipe freezes beautifully. Portion it into airtight containers or wrap tightly in foil and plastic wrap to avoid freezer burn. It can be kept frozen for up to three months, making it an excellent choice for meal prep or busy days.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly to restore that fresh-from-the-oven texture. Microwaving works too if you’re in a hurry, but the oven method keeps the crispy edges intact.

FAQs

Can I use other types of lentils for this recipe?

Yes, although green lentils hold their shape best, brown lentils are also a great substitute. Avoid red lentils as they tend to become mushy and may alter the dish’s texture.

Is it necessary to pre-cook the pasta before baking?

Partially cooking the lasagna sheets ensures they finish perfectly in the oven without becoming overly soft or mushy. It also allows them to absorb the sauce flavors better.

What can I substitute for vegan ricotta if I can’t find it?

You can make your own by blending firm tofu with nutritional yeast, lemon juice, and a bit of garlic powder for that creamy, cheesy flavor. This homemade option works wonderfully in this recipe.

How spicy is this Vegan Sheet Pan Lasagna Recipe?

It’s naturally mild, letting the herbs and balsamic vinegar shine through. If you prefer, you can add crushed red pepper flakes to the lentil sauce for a little heat.

Can I prepare this recipe gluten-free?

Absolutely! Simply swap the regular lasagna sheets for gluten-free ones and check that your vegan cheeses and marinara sauce are also gluten-free. The rest of the recipe stays the same.

Final Thoughts

Diving into this Vegan Sheet Pan Lasagna Recipe is like giving yourself a warm, comforting hug at the end of a busy day. The layers of flavor, the ease of assembly, and the crispy, golden top all come together to create a meal that feels special without hours in the kitchen. Don’t hesitate to give this one a try—it might just become your go-to dinner that impresses everyone, every time.