Time to layer up the love and create the cheesiest, most satisfying vegan comfort food you’ve ever forking had. Introducing our latest recipe: Vegetable Lasagna, perfected with our star ingredient—Melty Mozzarella. Trust us, you truly won’t miss the dairy!

Why We’re Totally STACKED About This Recipe

First things first: this isn’t your average dairy-free lasagna. It’s quite possibly the reason your next dinner party gets a standing ovation. Our Melty Mozzarella isn’t just a cheese alternative; it’s the ultimate easy vegan swap recipe that will have everyone asking, “Wait, this is vegan?"

Say goodbye to lactose woes and hello to ooey-gooey, dairy-free deliciousness. Whether you're just starting to dabble in the world of vegan eats or a plant-based pro, this vegetable lasagna is here to prove that vegan comfort food can feel just like a hug from your nana.

What’s In This Cheesy Dream?

Let’s break it down layer by layer:
The Sauce: A rich, hearty marinara that hugs every veggie like it means it.
The Veggies: Carrots, onion, zucchini, squash, mushrooms and garlic—a.k.a. the dream team.
The Pasta: Classic lasagna sheets because we’re here to keep it real.
The Cheese: Our Melty Mozzarella, bringing that stretchy, gooey goodness you’ve been craving. (Seriously, it melts like magic!)

Why You’ll Love It (And Your Guests Will Too!)

This dairy-free lasagna is more than just food; it’s a moment. It’s sharing laughs around the table, it’s cozy nights in, it’s a reason to eat the leftovers for breakfast—no judgment here. Plus, this recipe is simple to make, leaving you more time to enjoy the cheesy conversations instead of stressing in the kitchen. And let’s not forget: this dish is lactose-free, vegan, and packed with wholesome, veggie-packed goodness.

So, what are you waiting for? Let’s make lasagna night legendary.

THE RECIPE:

Serves: 6-8 

Prep Time: 30 minutes

Cook Time: 55 minutes 

Ingredients

1/2 TBSP avocado oil
1/2 small white onion, diced
1 large garlic cloves, minced
1-2 large carrots, peeled and diced 
1/2 zucchini, diced
1/2 yellow squash, diced
4-oz. white mushrooms, chopped
1/2 TBSP Tamari
~2-3 cups pasta sauce
8-9 no-boil lasagna noodles
(2) 8oz Melty Mozzarella

Directions

Preheat the oven to 350°F and prepare an 8x8 baking dish.

Next, prepare and sauté your vegetables: Add the avocado oil to a large skillet over medium heat. Add in the diced onion and garlic and sauté for 3-5 minutes, until they’re fragrant and the onion is translucent. Next, add in the carrots, zucchini, squash, and mushrooms. Stir and continue to sauté for another 7-8 minutes, until the vegetables are softened and tender. Add the Tamari to season and stir to combine.

Now it’s time to layer your lasagna! Add enough pasta sauce to cover the base of the pan and spread it into an even layer with the back of a spoon. Add 3 no-boil lasagna noodles, leaving a bit of space between the noodles to allow for them to expand while cooking. Top the noodles with ~1/2 tub of Melty Mozzarella and 1/3 of the cooked vegetables. Repeat this process, starting with the sauce, noodles, cheese, and finishing with the vegetables. You will have three complete layers of this sequence.

To finish off the lasagna, add the last 3 lasagna noodles and layer with the remaining pasta sauce. Top the pasta sauce with the remaining ½ tub of Melty Mozzarella.

Cover the dish with aluminum foil and transfer it to the center rack in the oven. Bake the lasagna for 45 minutes, then uncover the dish and cook for a remaining 10 minutes uncovered.

Allow the lasagna to rest for 10-15 minutes before serving. Serve warm with fresh herbs.

Store leftovers in an airtight container in the refrigerator for up to one week. To reheat the lasagna, heat small slices in the microwave or reheat larger portions in the oven. (Cover the dish with aluminum foil and bake at 350°F for ~20 mins). Pro tip: If the lasagna looks dry, add a splash of filtered water or more pasta sauce on top to add moisture.