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Mediterranean Vegan Lasagna

Mediterranean Vegan Lasagna | Once A Month Meals | OAMC | Freezer Cooking | Freezer Meals | Vegan

Mediterranean Vegan Lasagna


Lisa @ Onceamonthmeals.com


  • 12 whole wheat lasagna noodles
  • 4 Tablespoons olive oil
  • 3 teaspoons garlic, minced
  • 1.25 cups red onion, diced
  • 4 cups zucchini, sliced and quartered
  • 1.5 cups red pepper, diced
  • 1 teaspoons sea salt
  • 1.5 teaspoons black pepper
  • 2 Tablespoons fresh basil, chopped
  • 2 cups marinara sauce
  • 1 cups spinach, chopped
  • 2 cups shredded mozzarella, dairy free
  • 0.5 cups vegan basil pesto


Cook lasagna noodles to al dente, according to package directions. Heat olive oil in a skillet. Sauté garlic, onion, zucchini, and red pepper until onions are translucent., about 7-8 minutes. Add salt, pepper, and basil. Stir to combine. Pour enough marinara sauce to cover the bottom of pan. Place one layer of lasagna noodles on the bottom of the pan. Layer half of the vegetable mixture, followed by half of the spinach, and half of the cheese. Pour half of remaining sauce on top.  Repeat layers again and top with remaining lasagna noodles, pesto, and remaining cheese.  Bake at 350F for 50-60 minutes. 

Freezing Directions:

Prepare per above directions, but do not bake. Cover pan with foil, label, and freeze. TO SERVE: Thaw. Bake at 350F for 50-60 minutes.

Servings:  8

**conversion chart image provided by Erik Spiekermann

7 Responses to “Mediterranean Vegan Lasagna”

  1. Jill says:

    What size pan should I use to make this?

    • Katie says:

      If you are doing the recipe as posted for 8 people, I would use a 9×13 pan. When freezing, we typically recommend an 8×8 pan for every 4 servings. Enjoy!

  2. wendy says:

    What do you do to make the pesto vegan? Thanks!

  3. wendy ford says:

    Thanks, Lisa! I mentioned this recipe to my momma (who I planned to make it for when she visited) and she must have liked the idea because less than 48 hours later there was an Amazon box on my front porch with some veggie parmesan inside. Which is good because my basil is going gang-busters in my backyard so I can still make a fresh pesto for this. BTW, I am still loving the swaps beyond measure. They have made all the difference for me! Especially when my vegan mom who hates mushrooms visits. Thanks for all the hard work!

  4. Adrienne says:

    Would it work to prep ahead of time and put into the fridge until baking? If so, what considerations/changes if any should be done? Thanks for any ideas.

    • debbie says:

      Adrienne, you could definitely do that. Just prep it up until it says to bake. It can sit in the fridge for a couple days without a problem until you are ready to bake it. Enjoy!

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