Healthiest Whole Food Plant Based Lasagna Recipe

Making lasagna can be a time-consuming process and finding the healthiest pre-made cheese in stores that tastes good is challenging.
You can make your own plant-based creations at home, but if you do, consider making them ahead.

Plant-Based Lasagna Recipe


Roughly chop the following ingredients to resemble beef/sausage crumbles

  • 2 medium carrots (Consider using a food processor for carrots separately)
  • 2 cups mushrooms
  • 1/2 large onion
  • 1/2 bell pepper
  • 2-3 cloves minced garlic or 1⁄4 teaspoon garlic powder


  • 2 cups black beans and/or tempeh, crumbled by hand
  • 1/4 cup date paste, date sugar, chopped raisins, or maple syrup
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 2 teaspoons fennel seeds, semi crushed (sausage flavor)
  • 1 teaspoon fresh ground pepper
  • 1/3 cup low sodium soy sauce, dark miso paste slurry, or 1/2 teaspoon salt (soy helps to buffer salt)
  • 1/3 cup tomato paste
  • 1 cup petite diced tomatoes
  • 1 1⁄2 cups crushed tomato or purée
  • 1/4 cup nutritional yeast


  • 1 cup plant-based Parmesan Cheese (See recipe)
  • 1 1⁄2 cups plant-based Ricotta Cheese (See recipe)
  • 2-4 cups leafy greens, chopped
  • 2 zucchini, sliced lengthwise, 1/4 inch thick, optional
  • 10-12 lasagna noodles, whole grain or vegetable pasta—just soak in warm water for about 10 minutes (No need to boil)


  • Preheat oven to 350°F.
  • Place the chopped SAUCE INGREDIENTS (carrots, mushrooms, onion, bell pepper, and garlic) in a large nonstick pot over medium heat and simmer until softened or lightly browned.
  • Add OTHER SAUCE INGREDIENTS, cover, and return to a simmer for 30 more minutes.
  • If using zucchini as a layer, lay out zucchini slices on a parchment lined baking sheet or baking mat and bake for 10-13 minutes, watching carefully until lightly browned.
  • To assemble, spread a thin layer of SAUCE INGREDIENTS mixture in the bottom of a 9 x 13 inch baking dish and arrange a layer of noodles on top. Spread half of the ricotta mixture over the noodles.
  • Add a thin layer of each—chopped greens, zucchini, sauce, noodles, ricotta, chopped greens, zucchini, sauce—and add a light layer of parmesan.
  • Bake in preheated oven for 25-30 minutes.
  • After baking, top with a light sprinkling of plant-based parmesan cheese and fresh parsley or green onions for presentation.
  • Cool for 15 minutes before serving. Serve with salad and whole grain garlic bread.

The Whole Food Plant-Based Diet eBook offers many Pasta and Lasagna recipes