Spicy Vegan Lasagna

Interested in a versatile alternative to lasagna? Here is a vegan alternative that will have meat eaters "ooohing" and "ahhhing."

Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hrs 15 mins
1 9x13-inch baking dish



  • 1 (16 ounce) package lasagna noodles


  • 1 (12 ounce) package vegetarian burger crumbles (such as MorningStar Farms® Grillers® Crumbles™)

  • 2 links vegetarian Italian-style sausage (such as Tofurky®), diced, or more as needed

  • 4 meatless meatballs, crumbled, or more as needed

  • 1 yellow squash, diced

  • 2 carrots, diced

  • 1 small yellow onion, diced

  • 3 whole mushrooms, diced

  • 1 portobello mushroom, diced

  • 2 tablespoons olive oil, or as needed

  • 2 cloves garlic, minced

  • ½ teaspoon garlic powder, or to taste

  • ½ teaspoon ground black pepper, or to taste

  • ½ teaspoon dried oregano, or to taste

  • ½ teaspoon dried thyme, or to taste

  • ¼ teaspoon fennel seed, or to taste


  • 1 (26 ounce) jar marinara sauce

  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)


  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
7g Fat
42g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 281
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 516mg 22%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 13g
Vitamin C 7mg 35%
Calcium 41mg 3%
Iron 2mg 12%
Potassium 485mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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