Description

This vegan sheet pan lasagna offers a delicious twist on traditional lasagna by assembling and baking all ingredients on a single sheet pan. It features a flavorful lentil-based sauce layered with tender pasta, sautéed spinach, and a creamy vegan ricotta mixture, topped with vegan mozzarella and Parmesan cheeses. The result is a quicker, easier lasagna with delightfully crispy edges and rich, cheesy flavors—perfect for a comforting family meal.

Ingredients

Vegetables and Aromatics

2 cups spinach, chopped (60g)
1 medium onion, finely diced (150g)
2 celery stalks, finely diced (120g)
3 garlic cloves, minced (10g)

Herbs and Seasonings

2 teaspoons dried oregano (2g)
2 teaspoons dried basil (2g)
Salt and pepper, to taste

Liquids and Oils

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

Proteins and Dairy Alternatives

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)

Pasta

9 ounces lasagna sheets, broken into pieces (250g)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly oil a 12×17 inch sheet pan to prevent sticking.
Sauté Spinach: In a large pan over medium heat, add a drizzle of olive oil and sauté the chopped spinach until wilted. Remove from heat and let the spinach cool, then set aside.
Prepare Lentil “Meat” Base: In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and celery and cook until softened, about 5–7 minutes. Stir in the minced garlic, dried oregano, and basil and cook for 1 minute until fragrant.
Add Lentils and Sauce: Stir in the cooked lentils, balsamic vinegar, and marinara sauce. Season with salt and pepper to taste, then reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
Cook Pasta: Meanwhile, bring a large pot of water to a boil and add 2 teaspoons of salt. Add the broken lasagna sheets and cook for 4 minutes, until slightly undercooked, stirring occasionally to prevent clumping. Drain the pasta well.
Combine Pasta with Sauce: Add the drained pasta to the lentil marinara sauce in the pan along with 1 cup of the shredded vegan mozzarella cheese, stirring to combine thoroughly.
Prepare Cheese and Spinach Mixture: In a bowl, mix the sautéed spinach with the vegan ricotta cheese and vegan Parmesan cheese until evenly combined.
Assemble on Sheet Pan: Spread the lentil pasta sauce mixture evenly on the prepared sheet pan. Dollop spoonfuls of the spinach and ricotta mixture over the top. Sprinkle the remaining 1 cup of vegan mozzarella cheese evenly over the entire surface.
Bake: Place the sheet pan in the preheated oven and bake for 30 minutes, or until the top is bubbling and golden brown with crispy edges.

Notes

To prevent overcooking, the pasta is intentionally cooked al dente (slightly undercooked) before baking.
You can use homemade or your favorite brand of marinara sauce for different flavor variations.
For best texture, make sure to adequately oil the sheet pan to avoid sticking during baking.
This recipe is fully vegan, so choose vegan-certified cheeses to maintain dietary requirements.
Leftovers store well and can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian