Why You’ll Love Creamy 12-Layer Vegan Lasagna with Spinach Ricotta Delight

I like this recipe because it’s completely plant-based yet still rich and filling. I enjoy how the vegan ricotta stays creamy while the spinach adds freshness and balance. It’s perfect for family dinners, meal prep, or anytime I want a cozy dish that delivers big flavor without feeling heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 lasagna noodles
2 cups vegan ricotta cheese
3 cups fresh spinach
2 cups marinara sauce
1 cup shredded vegan mozzarella
2 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Directions

I begin by preheating the oven to 375°F (190°C).
I cook the lasagna noodles according to the package instructions, then drain them and set aside.
I heat the olive oil in a pan and sauté the minced garlic until fragrant.
I add the spinach and cook it just until wilted, then season with salt and pepper.
I mix the cooked spinach with the vegan ricotta until well combined.
I spread a thin layer of marinara sauce on the bottom of a baking dish.
I place 4 lasagna noodles over the sauce and spread half of the spinach ricotta mixture on top.
I repeat the layers with more sauce, noodles, and the remaining ricotta mixture.
I finish with the last layer of noodles, the remaining sauce, and shredded vegan mozzarella.
I bake the lasagna for 25 to 30 minutes, until bubbly and lightly golden on top.
I let it rest for about 10 minutes before slicing and serving.

Servings and Timing

I usually get about 8 servings from this lasagna. Prep and cooking together take around 50 minutes, making it a great option for a satisfying dinner without spending all evening in the kitchen.

Variations

I sometimes add sautéed mushrooms for extra depth and texture. When I want more herbs, I mix fresh basil or oregano into the ricotta. I also enjoy using no-boil lasagna noodles to speed things up even more.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. To reheat, I warm individual portions in the oven or microwave until heated through. I find the flavors get even better the next day.

FAQs

Can I use no-boil lasagna noodles?

I can, and it makes the prep even quicker without changing the final texture.

Does vegan ricotta melt?

I notice it stays creamy rather than melting, which works perfectly for lasagna.

Can I freeze this lasagna?

I freeze it after baking and cooling, then reheat it in the oven when needed.

What marinara sauce works best?

I like using a thick, flavorful marinara so the lasagna doesn’t get watery.

Can I add more vegetables?

I often add zucchini or mushrooms for extra nutrition and flavor.

How do I keep the lasagna from drying out?

I make sure there’s enough sauce in each layer and cover it loosely if needed.

Is this lasagna kid-friendly?

I find it mild, creamy, and very approachable for kids.

Can I make this ahead of time?

I assemble it ahead and bake it just before serving.

Does it really have 12 layers?

I count each noodle and filling layer, and it stacks up beautifully.

What should I serve with this?

I like serving it with a simple green salad or garlic bread.

Conclusion

I keep this Creamy 12-Layer Vegan Lasagna in my regular rotation because it’s comforting, flavorful, and satisfying for everyone. With its creamy spinach ricotta layers and rich marinara, it’s a dish I’m always happy to make and share.