There’s something deeply comforting about a bubbling tray of lasagna: layers of sauce, tender noodles, and creamy filling that come together into something greater than the sum of its parts. This Easy Vegan Lasagna with Chickpea Ricotta keeps that comfort intact while using plant-based ingredients and simple steps so you can pull together a satisfying meal any night of the week. It uses no-boil lasagna noodles (gluten-free if you prefer), a quick veggie sauté, two jars of marinara for abundant sauce, and a light but creamy vegan ricotta made from chickpeas. The result is a lasagna that slices cleanly, satisfies a crowd, and reheats beautifully for easy lunches.

Why this lasagna works

The no-boil lasagna noodles remove one step and absorb liquid during baking, keeping the layers perfectly tender.
Chickpea ricotta offers an easy-to-make, protein-rich alternative to dairy ricotta with a pleasant, slightly nutty flavor.
Spinach, zucchini, and mushrooms add color, texture, and nutrients without overwhelming the dish.
Using two 26 oz. jars of marinara guarantees plenty of saucy coverage so the noodles cook through and each slice is saucy and comforting.

What you’ll need

12 no-boil lasagna noodles (gluten-free if desired)
1 medium zucchini
8 oz. mushrooms
5-6 oz. fresh baby spinach
Two 26 oz. jars marinara sauce
1 batch Vegan Ricotta Cheese (see notes for the chickpea-based ricotta recipe)

Notes on the ingredients

The recipe uses no-boil lasagna noodles. These are specifically designed to soften in the oven as they bake in sauce. If you choose gluten-free no-boil noodles, confirm the package instructions—they may require slightly more sauce or a little extra bake time depending on brand. For the zucchini, slice it thin so it folds into the layers without adding excessive bulk. Use brown or cremini mushrooms for a meaty texture; remove stems if desired and slice thinly. The spinach will wilt quickly and distribute through the ricotta layer for color and moisture.

Chickpea Ricotta (Vegan Ricotta Cheese)

This recipe references 1 batch of Vegan Ricotta Cheese. If you need a quick chickpea-based ricotta, blend canned chickpeas with a neutral oil, lemon juice, garlic powder, salt, and a splash of water or plant milk until smooth. For a single batch, a typical combination is one 15 oz. can of chickpeas (drained and rinsed), 2–3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 2–4 tablespoons water to reach a spreadable consistency. Pulse with a food processor or high-speed blender and adjust seasoning to taste. Fold in the fresh baby spinach after you’ve wilted it slightly in the pan so the ricotta has flecks of green and a tender texture.

Flavor tips

Season the chickpea ricotta well—lemon and garlic are key to brightening the spread.
Use a good-quality marinara; its flavor is central. If you prefer a chunkier texture, choose a jar labeled chunky or add a can of crushed tomatoes.
Don’t skimp on sauce between layers. The noodles draw moisture from the sauce as they bake.

Equipment

12×9-inch (or similar) baking dish
Large skillet
Food processor or blender for the ricotta
Spatula and sharp knife

Step-by-step instructions

The following step-by-step instructions rewrite the original method into clear, actionable directions while preserving ingredient quantities and the original order of steps. Follow them exactly for the same delicious outcome.

Preheat and prep: Preheat your oven to 375°F (190°C). Lightly oil your 12×9-inch baking dish or coat it with nonstick spray so the lasagna won’t stick.
Slice the zucchini and mushrooms: Wash the medium zucchini and slice it into thin rounds or half-moons so the pieces layer easily. Clean the 8 oz. mushrooms and slice them thinly as well.
Wilt the spinach: Heat a large skillet over medium heat. Add a small splash of oil (about 1 tablespoon) if desired. Add the 5–6 oz. fresh baby spinach to the skillet and cook, stirring, until it wilts—this should take 1–2 minutes. Remove the spinach from the skillet and set it aside to cool slightly. Once cooled, roughly chop if the leaves are large.
Sauté the zucchini and mushrooms: In the same skillet over medium heat, add another small splash of oil. Add the sliced zucchini and mushrooms and sauté until the vegetables are tender and any moisture from the mushrooms has mostly evaporated—about 5–7 minutes. Season lightly with salt and pepper while cooking. Remove from heat and set aside.
Prepare the chickpea ricotta: If you have not prepared the pre-made batch of Vegan Ricotta Cheese, make the chickpea ricotta now. Drain and rinse one 15 oz. can of chickpeas and add them to a food processor. Add 2–3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 2–4 tablespoons water (or plant milk) to reach a smooth, spreadable consistency. Pulse until creamy. Taste and adjust the seasoning as needed. Fold the wilted, chopped spinach into the ricotta so the greens are evenly distributed.
Assemble the lasagna: layer one: Spread about 1/2 cup of marinara sauce from one of the two 26 oz. jars across the bottom of the prepared baking dish. Lay 3 no-boil lasagna noodles in a single layer over the sauce. (If your dish is slightly larger or smaller, use enough noodles to cover the bottom without too much overlap.)
Layer two: Spread one-third of the chickpea ricotta mixture evenly over the noodles. Sprinkle one-third of the sautéed zucchini and mushrooms over the ricotta. Spoon 3/4 cup to 1 cup of marinara sauce on top of the vegetables to ensure the noodles will cook through and the layers remain moist.
Repeat layers: Add another layer of 3 lasagna noodles. Spread another third of the chickpea ricotta across this middle layer. Distribute another third of the sautéed vegetables evenly, then top with another 3/4 cup to 1 cup of marinara sauce.
Final layer: Place the remaining 3 noodles over the second layer. Spread the remainder of the chickpea ricotta over these noodles. Finish by pouring the remaining marinara sauce evenly over the top layer, using enough to thoroughly cover the top so the noodles soak and become tender during baking. If you have any leftover vegetables, you may tuck them into the top layer under the sauce.
Cover and bake: Cover the baking dish tightly with aluminum foil, making sure it doesn’t touch the sauce to prevent sticking. Bake the lasagna in the preheated oven at 375°F (190°C) for 40 minutes. After 40 minutes, remove the foil and bake for an additional 10–15 minutes to let the top set and any edges caramelize slightly.
Rest before serving: Remove the lasagna from the oven and let it rest at room temperature for 10–15 minutes before slicing. This resting step allows the layers to firm up so you’ll get clean slices when you serve.
Serve: Slice the lasagna into 8–12 servings depending on appetite and plate. Serve warm with an extra spoonful of warmed marinara sauce if desired, or a simple side salad and crusty bread for a complete meal.

Storage and reheating

Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or until heated through. For larger portions, reheat covered in a 350°F (175°C) oven for 15–20 minutes.

Make-ahead tips

Assemble the lasagna in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered bake time if baking straight from the fridge.
Freezing: Assemble the lasagna and freeze it covered (first with plastic wrap, then with foil) for up to 3 months. Thaw overnight in the refrigerator before baking and add extra baking time if still partially frozen.

Serving ideas

This lasagna is rich and filling, so lighter sides complement it well. Try a crisp green salad dressed with lemon and olive oil, steamed green beans with toasted almonds, or a simple tomato-cucumber salad with fresh herbs. For a heartier spread, roasted garlic bread or vegan garlic knots pair wonderfully.

Variations and swaps

Cheesy top: If you like a golden top, sprinkle a vegan shredded cheese of your choice over the final sauce layer before the last uncovered bake. Use a dairy-free cheese that melts well.
Different greens: Swap the spinach for chopped kale or Swiss chard—just cook it slightly longer to soften the stems.
Extra protein: Add cooked lentils or crumbled seasoned tofu to the ricotta layer for a protein boost while keeping the texture balanced.

Troubleshooting

Dry noodles: If your noodles taste undercooked, the lasagna likely needs more sauce. Next time, increase the total marinara by 1/2 cup or allow an extra 10–15 minutes covered baking time.
Soggy top: If the top is too wet after baking, remove the foil earlier next time and allow more uncovered bake time so excess moisture evaporates.
Ricotta too thin: If the chickpea ricotta is runny, pulse less water into the food processor and strain extra liquid from the chickpeas before blending.

Wrapping up

This Easy Vegan Lasagna with Chickpea Ricotta is straightforward, flavorful, and adaptable. It’s a great go-to for weeknight dinners, potlucks, or meal prep when you want something that both comforts and satisfies. The no-boil noodles keep the process simple, while the chickpea ricotta delivers creamy, protein-rich texture without dairy. With two jars of marinara sauce and a medley of zucchini, mushrooms, and spinach, this lasagna is layered with balanced flavors and ready to become a staple in your dinner rotation.

Enjoy every cheesy, saucy bite—and don’t forget to save a piece for lunch tomorrow; it reheats beautifully.

Easy Vegan Lasagna with Chickpea Ricotta

A simple, oil-free vegan lasagna layered with chickpea-based ricotta and sautéed vegetables.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

1 medium zucchini diced
8 oz mushrooms diced
5-6 oz fresh baby spinach
2 26 oz jars marinara sauce about 6 cups total; use oil-free if following oil-free method
1 batch Vegan Ricotta Cheese prepare separately or ahead of time

Equipment

9 x 13-inch (23 x 33 cm) casserole dish
Large Skillet
Mixing Bowl
Measuring Cups
Knife
Cutting Board

Method

Preheat the oven to 375°F (190°C).
Prepare the vegan ricotta according to your recipe or use a prepared batch; set aside.
Dice the mushrooms and zucchini.
In a large skillet over medium-high heat, sauté the mushrooms for about 3 minutes using 1–3 tablespoons water or vegetable broth for an oil-free method, adding more liquid as needed.
Add the diced zucchini to the skillet and cook for about 5 minutes, stirring occasionally.
Add the baby spinach and stir for about 1 minute until slightly wilted; remove from heat and set the vegetable mixture aside.
Spread 1.5 cups of marinara sauce on the bottom of a deep 9" x 13" casserole dish.
Place 4 no-boil lasagna noodles over the sauce.
Dot half of the vegan ricotta across the noodles in small spoonfuls, then spread half of the sautéed vegetables over the ricotta, and pour 1.5 cups marinara over the layer.
Place 4 more noodles, then add the remaining ricotta and remaining vegetables, then 1.5 cups marinara.
Finish with the last 4 noodles and top with the final 1.5 cups of marinara, ensuring noodles are fully covered with sauce.
Cover the dish with foil and bake for 45 minutes, then remove the foil and bake uncovered for an additional 10–15 minutes.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Use oven-ready (no-boil) gluten-free noodles like Jovial or Chickapea if desired.
If using regular noodles, cook them al dente according to package directions.
You will need about 6 cups marinara sauce total; use homemade or jarred.
For an oil-free version, sauté with water or broth and choose an oil-free marinara.
Recipe yields 8 large servings (or 10–12 medium).