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Spicy Vegan Lasagna

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"Interested in a versatile alternative to lasagna? Here is a vegan alternative that will have meat eaters "ooohing" and "ahhhing.""
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1 h 15 m servings 281
Original recipe yields 12 servings (1 9x13-inch baking dish)


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
  4. Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
  5. Bake in the preheated oven until fully cooked, 30 to 40 minutes.


  • Cook's Notes:
  • You may use oven-ready lasagna noodles, if desired.
  • Zucchini may be used in place of summer squash, if preferred.

Nutrition Facts

Per Serving: 281 calories; 7.2 42 13.4 1 516 Full nutrition

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