Go Back

Fridge Raid Vegan Lasagna

Clear out your fridge and turn leftover veggies into the most comforting vegan lasagna! Featuring creamy white sauce, savory red marinara, and plant-based cheese—this is your new favorite meatless meal.
3.18 from 17 votes
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

Dry & Pantry Staples

  • 9 –12 lasagna sheets oven-ready or cooked
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt adjust to taste
  • ¼ teaspoon ground black pepper
  • Pinch ground nutmeg for white sauce

Sauces & Liquids

  • 2 cups marinara sauce store-bought or homemade
  • 2 cups unsweetened plant milk soy, almond, or oat
  • 1 teaspoon Better Than Bouillon vegan base
  • 1 teaspoon white miso paste optional but recommended
  • 2 tablespoons olive oil or vegan butter for white sauce
  • Splash of water or broth to help cook vegetables if needed

Vegetables

  • 1 medium onion diced
  • 1 cup mushrooms sliced (baby bella or cremini)
  • ½ cup green beans trimmed and chopped
  • 1 small zucchini thinly sliced into rounds or half-moons
  • ½ cup frozen peas no need to thaw

Vegan Cheese

  • 1 to 1½ cups shredded vegan cheese choose a melty brand like Violife or Follow Your Heart

Instructions
 

Make the Red Sauce

  • If using jarred marinara, simply warm it up. If you have extra time, simmer it with garlic, a splash of olive oil, and a sprinkle of dried oregano to boost the flavor.

Brown the Veggies

  • In a large skillet over medium heat, add a drizzle of oil and sauté onions until soft (about 5 mins). Add mushrooms, green beans, and zucchini. Cook until lightly browned. Stir in peas, Better Than Bouillon, and a splash of water. Cook until veggies are tender but not mushy. Set aside.

Make the White Sauce

  • In a saucepan over medium heat, whisk together the flour and 2 tablespoon oil or vegan butter until bubbling. Slowly pour in plant milk, whisking constantly to avoid lumps. Add miso, garlic powder, onion powder, salt, pepper, and nutmeg. Stir until thickened (about 5-7 mins). Set aside.

Prep the Vegan Cheese

  • Grate or crumble your plant-based cheese. If you want to go the extra mile, stir a little of it into the white sauce for extra creaminess.

Layer It Up

  • In a 9x13" baking dish:
  • Spread a thin layer of marinara
  • Lay down 3–4 lasagna noodles
  • Add a layer of sautéed veggies
  • Spoon over some white sauce
  • Sprinkle vegan cheese
  • Repeat until all ingredients are used, ending with marinara + cheese on top

Bake Covered (25 mins)

  • Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes.

Bake Uncovered (15 mins)

  • Remove foil and continue baking another 15 minutes to get the top golden and bubbly.

Let It Rest (10 mins)

  • This helps everything set up before slicing. Worth the wait!
Keyword lasagna, lasagne, vegan lasagne