5-Ingredient Vegan Spinach Lasagna | Simply Quinoa

This vegan spinach lasagna recipe is easy to make, with only 5 ingredients! It tastes incredible, with creamy vegan ricotta, sautéed spinach, and tomato sauce, and it’s great for meal prep.

Lifting slice of vegan spinach lasagna from dish.

When you’re short on ingredients and you’re looking to use stuff up in your fridge, lasagna is always a good choice! Right now we’re aiming to go to the grocery store only every two weeks and this vegan spinach lasagna came at the very tail end of dwindling supplies and a box of spinach that was on its last legs. So we ended up with this simple—yet absolutely scrumptious!—meal that uses just 5 ingredients, is gluten-free and vegan, and works super well for meal prep.

What Makes This the Best Spinach Lasagna Recipe EVER

I have to confess, of all the lasagna recipes I’ve made, this is my favorite! Not only is it super duper easy to make, but it’s also just delicious.

Comfort food, vegan style. If you wonder whether a vegan lasagna can deliver that cheesy, cozy lasagna goodness, I’m here to tell you: it can! (Try these vegan pasta recipes too.)
Only 5 ingredients. It doesn’t get much easier than that!
Great for meal prep. I love that lasagna stores well, reheats beautifully, and you can stash a pan in the freezer for those I-have-no-idea-what-to-make-for-dinner emergencies.
Make it your way. Keep the basics the same and layer in plant-based sausage or vegan ground beef, use a different kind of sauce, whatever!

Ingredients for 5-Ingredient Vegan Spinach Lasagna.

What You’ll Need

For this vegan spinach lasagna recipe, you only need a few simple ingredients. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Lasagna noodles – I use brown rice ones, but feel free to use whatever type you like. They can also be the kind you have to cook beforehand or the kind you can cook in the lasagna itself.
Spinach – I used fresh spinach, but you could also use frozen if that’s what you’ve got!
Vegan ricotta – I love the almond milk from Kite Hill, but if you can’t find that you can make your own using tofu! Here’s my recipe for tofu ricotta.
Pasta sauce – We had classic marinara, but tomato basil, roasted garlic, etc., would all be fab.
Shredded cheese – Melty vegan mozzarella is my go-to!

How To Make Vegan Spinach Lasagna

Here’s a look at how it’s done (spoiler alert: it’s SO easy!).

Wilting spinach in skillet. — Wilt the spinach.

Prepare the noodles. Cook the lasagna noodles according to package directions and set aside. (Skip this step for no-boil noodles.)
Wilt the spinach. Sauté the spinach with a splash of water until wilted, then squeeze out excess moisture.
Layer the lasagna. Spread the sauce in the pan, then layer the noodles, ricotta, spinach, seasoning, and more sauce.
Repeat and top. Continue layering, finishing with the noodles, sauce, and shredded vegan cheese.
Bake and rest. Bake at 375ºF for 35 to 45 minutes or until bubbly and melted, then cool briefly to allow the lasagna to set before slicing.

Tips and Variation Ideas

Here are a few more pointers for this vegan lasagna recipe.

Pack it full of veggies. Add sautéed mushrooms or zucchini for extra veggie-packed layers.
Season the ricotta. Mix a little garlic powder, Italian seasoning, or nutritional yeast into the ricotta for extra flavor.
Add more protein. Crumbled vegan Italian sausage would be awesome in this recipe. Either mix it right into the sauce or add it as a separate layer.

Two slices of vegan spinach lasagna on plates next to baking dish.

Serving Suggestions

Serve this vegan spinach lasagna with some greens and Italian Dressing for a simple side dish. You can’t go wrong with garlic bread either!

Storage and Reheating

Refrigerator: Store leftover vegan spinach lasagna in an airtight container in the refrigerator for up to 4 days.
Freezer: You can either freeze the whole thing prior to cooking, or you can freeze the individual portions after they’ve cooked. They’ll last in the freezer for up to 3 months.
To reheat: Warm up individual slices in the microwave or reheat the whole pan in the oven at 350°F until heated through.

Plate of vegan spinach lasagna in front of baking dish.

More Baked Vegan Pasta Recipes to try

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

1 package gluten-free lasagna noodles (or lasagna noodles of choice)
6 cups fresh spinach
1.5 cups vegan ricotta (or homemade*)
1 (15 oz) jar tomato sauce of choice
1 – 2 tablespoons Italian seasoning (optional)
1 cup shredded vegan cheese
Salt & pepper if needed

Preheat the oven to 375 degreesºF.
Cook lasagna noodles according to the package instructions.
While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.
Once the noodles have finished cooking, line the bottom of a 9″ x 13″ with a thin layer of tomato sauce. Add a layer of noodles and some dollops of the ricotta. Spread evenly across the noodles. Sprinkle with Italian seasoning (if using), then top with some spinach and about 1/4 cup of tomato sauce and again spread evenly across the layer.
Repeat this step for another two or three layers (depending on the size of your pan and noodles).
Top with a final layer of noodles, spread with sauce and sprinkle with the shredded vegan cheese.
Bake in the center of the oven for about 35 – 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.
Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!