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vegetarian lasagna
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Vegetarian Lasagna with Plant-Based Sausage

Delicious and satisfying Vegetarian Lasagna is always best when it is homemade. Sit down tonight to a delicious homemade vegetarian meal.
Prep Time30 mins
Cook Time1 hr
Time to make the sauce 2 hours2 hrs
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: Italian
Keyword: easy, healthy, lasagna,, vegetarian
Servings: 8
Calories: 770kcal


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  • 1 large kettle (4-quart)
  • 1 9 X 13 deep dish baking pan


Homemade Pasta Sauce

  • 1 quart tomato sauce (1 liter) home-jarred is best. For purchased, use one 28-ounce can of crushed tomatoes
  • 1 quart whole tomatoes(1 liter) 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.)


  • 8 cups homemade pasta sauce or 64 ounces of purchased sauce. (2 liters)
  • 1 lb Lasagna noodles(450g)
  • 8 ounces plant-based sausage(225g)
  • 1 cup chopped sweet onion (52g)
  • 4 cloves garlic
  • 10 ounces baby fresh spinach (280g)
  • 16 ounces ricotta cheese (450g)
  • 4 cups grated mozzarella cheese (450g)
  • 1 cup parmesan cheese(113g)
  • 1 cup sour cream(225g)


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.



Make the Lasagna ahead and freeze unbaked.  Defrost in the fridge overnight and bake the next day.  
Leftover lasagna can be reheated in the oven or microwave.   Add some of the extra homemade sauce before heating.  


Serving: 1serving | Calories: 770kcal | Carbohydrates: 67g | Protein: 41g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1630mg | Potassium: 1508mg | Fiber: 7g | Sugar: 15g | Vitamin A: 6140IU | Vitamin C: 43mg | Calcium: 687mg | Iron: 5mg