I love this Vegetarian Lasagna recipe, not only because it’s PACKED with veggies, but also for it’s versatility.
It can easily be made vegan (you will see VEGAN options in parentheses). You can also substitute vegetables: yellow squash for zucchini, spinach for kale…you get the idea. Get creative!
If you are making homemade sauce, it’s a good idea to make it ahead of time and store it in the refrigerator until ready to use. The Fresh Tomato Sauce recipe I use takes a couple of hours start to finish, and it’s just easier to do it ahead of time.
Running short on time and need a quick sauce option? We love this Portobello Mushroom sauce from 365.
If you’re looking for some great vegan substitutes to use in this recipe, here are a few we’ve used and they are pretty darn amazing!
- Vegan, Gluten Free, Non-GMO
- Casein, Lactose and Dairy Free
- Use instead of dairy parmesan cheese
- Contains no egg
- For people who cannot use egg
- Substitutes egg white and egg yolk
(Adapted from Vegetarian Lasagna on food.com)
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